Apple Blackberry Crumble Cake!
A two-layer apple blackberry crumble cake with vanilla buttercream frosting & fresh blackberries!
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Servings: 14 Slices
Ingredients
Crumble Mixture
- 100 g plain flour
- 50 g unsalted butter
- 50 g caster sugar
Cake
- 300 g unsalted butter
- 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 baking spread)
- 500 g icing sugar
- 1 tsp vanilla extract
Extras
- blackberries
- sprinkles
Instructions
- Preheat your oven to 180ºc/160ºc 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 and sugar until light and fluffy. Add in the flour and eggs and beat until 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 until 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 some sprinkles and you're done!
Notes
- This cake will last for 3+ days at room temperature.
- You can freeze this cake for 3+ months.
- I would recommend cooking/bramley apples for best results
- Fresh blackberries are best
- The crumble topping is optional
- I use these baking tins in my recipe
- I use these piping bags
- I use these piping tips