Instead of buying desserts I have been trying to make them.

My daughter and I went scrumping for some blackberries so I decided to make this cake. The recipe is from https://www.janespatisserie.com

Serves: 14 Prep Time: 15 Minutes Cook Time: 50 Minutes

Ingredients

Crumble Mixture

  • 100 g Plain Flour
  • 50 g Unsalted Butter
  • 50 g Caster Sugar

Cake

  • 300 g Unsalted Butter/Stork
  • 300 g Light Brown Sugar + 25g
  • 300 g Self Raising Flour
  • 6 Medium Eggs
  • 250 g Cooking Apples (peeled & chopped weight)
  • 250 g Blackberries

Buttercream

  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 1 tsp Vanilla Extract

Extras

  • Blackberries

Instructions

  • Preheat your oven to 180C/160C Fan and line two 8″/20cm round tins. Peel and core the Apples, cube the apples into about 2cm pieces.
  • Make the crumble mixture. Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.
  • Put the apples into a bowl, and cover with 25g of Light Brown Sugar. Mix it up so all the apple pieces are covered and leave to the side.
  • Beat together the butter/Stork and Sugar until light and fluffy. Add in the flour and eggs and beat till smooth. 
  • Fold through the apple mixture and blackberries gently and split between two 8” lined tins. 
  • Sprinkle on a layer of the crumble mixture (only about 1/2cm worth per cake) and then bake in the oven for 50-55 minutes or until baked through (Can take up to an hour or more, see tips below)
  • Leave the cakes to cool in the tins for 5 minutes and then transfer to a rack to cool completely.
  • Beat the unsalted butter for a few minutes until really light and supple. Add in the icing sugar 1/3 at a time and beat fully after each incorporation.
  • Add in the Vanilla, and beat again till smooth. 
  • Get the first cake and spread/pipe some of the buttercream onto it (I used half of the buttercream). 
  • Mash a few blackberries in a bowl, and add on top of the buttercream.
  • Add the second cake on top and pipe on the other half of the buttercream. 
  • Add on some blackberries and I dusted mine with icing sugar.

Notes

  • The weight of 250g, is probably 2 medium-sized cooking apples after having been peeled and chopped. 
  • Some oven temperatures can vary even if you set it to the ‘correct temperature’. You can tell if a cake is well and truly done by testing them with a skewer, and seeing if it comes out clean. HOWEVER, you need to also listen to the cake, if its still making a crackling/bubbling sound then its not quite done. Keep baking till that sound goes away!
  • I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for. If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. The lovely bright green cooking apples are the ones you’re after!
  • I just used any old blackberries!
  • You could also use a ready made crumble mix if you like as well as it does save time, but don’t put too much on as it won’t bake properly. Stick to about 200g split between the two cakes.
  • This cake will last in an airtight container for up to 3 days!

All ingredients vary, this is a rough nutritional guide only….

Apple Blackberry Crumble Cake

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