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4
September
Blackberry Crumble Cake
The other day I went blackberry picking at our local nature reserve. It was a beautiful day, and my nephews and I bagged a whole load of juicy berries. Immediately on my return, I made a couple of blackberry pies. I still had at least a third of the berries left, so I needed to make something else.
I have a ton of blackcurrants in the freezer awaiting me to turn them into jam, so I was hesitant to add to that. That’s when I came across this cake. The recipe also included apples on the top so go ahead and do that if you so wish, but I wanted to keep the blackberries as the star of the show.
Blackberry Crumble Cake
Print recipe
Ingredients
Crumble Topping
- 115g Unsalted Butter (melted)
- 115g Plain Flour
- 85g Chopped Hazlenuts
- 115g Soft Brown Sugar
- ½ teaspoon Ground Cinnamon
Cake
- 150g Unsalted Butter (softened)
- 150g Caster Sugar
- 3 Large Free-range Eggs
- 85g Plain Flour
- 115g Ground Almonds
- 1½g Baking Powder
- 200g Blackberries
Directions
| 1. | Pre-heat the oven to Gas Mark 4 / 180°C / 350°F |
| 2. | Line a 20cm/8" diameter loose bottomed or springform cake cake tin with baking parchment |
| 3. | Melt the butter, and stir in with a fork the sugar, flour, chopped nuts and cinnamon, then place to one side to cool |
| 4. | To make the cake, cream together the butter and sugar until light and fluffy |
| 5. | In a separate bowl, sift together the flour and baking powder, and stir in the ground almonds |
| 6. | Lightly beat the eggs together, then add to the butter and sugar a little at a time, ensuring it is fully incorporated before the next addition |
| 7. | Carefully fold in the flour mixture, then spoon into the cake tin. Mound it up slightly in the middle, as this cake has a tendency to sink in the middle |
| 8. | Scatter the blackberries over the top and then tip the crumble evenly onto the blackberries |
| 9. | Bake for at least 1 hour or until a skewer comes out free of cake mixture |
| 10. | Let it cool in the tin for 10 minutes, then turn onto a wire rack to fully cool before slicing and serving |
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