Apple, blackberry and blueberry crumble cake

For my friends birthday I decided I wanted to make an autumnal cake of some sort, and steer clear of anything chocolate related for a change... although more chocolate related goodness coming soon. 

I also wanted to do some styled food shoots, so the colours and textures of this apple and blackberry crumble cake were perfect. The cake is really easy to make and reminiscent of the beloved apple crumbles I used to love having for Sunday dessert yet is more transportable and easier to serve at a party than apple crumble!

I think the pictures turned out pretty well even with the minimal and dreary Scottish light, and the cake was a hit and proclaimed delicious. 


2 eggs, 85g Caster Sugar, 85g flour, 85g butter

Mixture of fruits strawberries, apples, rhubarb, blackberries work well (about 400g)

Topping – makes enough for a cake with some leftover

4oz (115g) flour, 2 oz butter (50g), 2 oz sugar (50g) I used a mix of light muscovado and caster

Preheat oven to 160° oven (fan). Cream the butter and the sugar . Add the eggs then fold in the flour and a pinch of salt – add some milk if needs be to make a dropping consistency. Put into a 20cm sandwich or cake tin ( loose bottomed helps).

Cut the apples into wedges , slice blackberries/ blueberries. Mix the fruit with a bit of sugar about 1tbsp of caster or light muscovado sugar. Lay over sponge mix. 

Make crumble topping then place on top of cake and finish with a last sprinkling of sugar. Cook in the oven middle shelf for about an hour. Leave in tin to cool for 10 minutes. Remove from cake and allow to cool on wire rack. The cake tastes lovely slightly warm from the oven but left to cool will firm up nicely and goes lovely with some tea. I also think a nice salted caramel sauce would work well - cause doesn't that go with everything !

I'm entering this to Kerry Cooks Christmas Cake Challenge. I think the fruit may make a nice change from too much chocolate!