Blackberry Apple Crumble Cake

With the weather changing along with the season, it won't be long until the market stalls in the city centre disappear almost as sudden as they arrived in spring. So last Friday I took advantage of the opportunity of still being able to get some fresh berries at the market. The selection definitely had shrunk, but I got a couple of baskets of blackberries - especially because only hours before I had found a recipe for Blackberry Apple Crumble Cake on the website of BBC's Good Food Magazine.

I made it on Sunday, as we were expecting the in-laws to drop by for dinner. Well, guess what? The doorbell rang the second I took the cake out of the oven. Great timing! I served the cake lukewarm with vanilla ice cream. In one word......DELICIOUS!!!

Blackberry Apple Crumble Cake
(Ø 20 cm; serves 8)

Ingredients:
- for the cake:
175 gr butter
150 gr golden caster sugar, pluss 1 tbsp
3 eggs, beaten
200 gr all-purpose flour
2 tsp baking powder
150 gr crème fraîche
150 gr blackberries
4 apples, peeled, cored and cut into 8 wedges each

- for the crumble:
50 gr butter
50 gr brown sugar
1 tsp ground cinnamon
75 gr all-purpose flour
50 gr hazelnuts, roughly chopped

- to serve:
3-4 tbsp clear honey or maple syrup
vanilla ice cream or crème fraîche

1.) Preheat the oven to 180 degrees Celsius.
2.) Butter and line a Ø 20 cm springform tin with baking parchment.
3.) Make the crumble topping by melting the flour. Then mix in the brown sugar, cinnamon, flour and chopped hazelnuts. Stir well and set aside.
4.) Heat 25 gr of butter in a large frying pan. Add 1 tbsp of caster sugar and the apple wedges. Cook for about 10 minutes until the apples are tender and golden. Set aside and cool.
5.) Beat together in a large bowl the remaining butter and caster sugar until light and fluffy.
6.) Gradually mix in the eggs.
7.) Using a large metal spoon, fold in the flour and baking powder.
8.) Add the crème fraiche and mix until smooth.
9.) Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble mixture.
10.) Top with the remaining cake mixture and level again, then scatter over another third of the crumble mixture.
11.) Arrange the apple wedges and blackberries on top, and top with the remaining crumble.
12.) Bake on the lower rack of the oven for about 1,5 hours. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly.
13.) Cool the cake in the tin for 10 minutes and then transfer to a serving plate.
14.) Drizzle warm honey over the cake.
15.) Serve warm with vanilla ice cream or crème fraîche.

Enjoy!!!