Rosie Makes: Blackberry, Apple and Cobnut Crumble Cake

Blackberry, apple and cobnut crumble cake

Bramble season is almost drawing to a close, and I’ve done woefully little blackberry picking this year thanks to the move! So please, go for me! Luckily I’ve plenty in the freezer, so will be making this blackberry, apple and cobnut crumble cake again as soon as the kitchen’s finished: filled with Autumn spice, seasonal fruit and comforting textures. Cobnuts taste similar to hazelnuts – I got them at Edinburgh Farmers’ Market, but if you can’t get your hands on them you could substitute with hazelnuts instead. To make the cake, you will need:

200g unsalted butter, melted and cooled plus more for the tin
180g self-raising flour
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
2 dessert apples
Juice and zest of 1/2 unwaxed lemon
250g golden caster sugar
3 eggs, lightly beaten
1 tso vanilla extract
100ml whole milk
250g blackberries
For the crumble:
100g unsalted butter, chilled and cut into pieces
150g plain flour, sifted
80g light muscovado sugar
1/2 tsp ground cinnamon
Handful (about 50g) roughly chopped cobnuts or hazelnuts.

Blackberry, apple and cobnut crumble cake

Preheat the oven to 180C/ Fan 160C/ 350F/ Gas 4. Grease a 23cm round tin and line the base. Make the crumble topping first: in a large bowl, rub the flour, sugar and cinnamon together with the butter into fine crumbs and refrigerate.

Blackberry, apple and cobnut crumble cake

For the cake, sift the flour, baking powder, salt and spices into a large bowl. Peel, core and dice the apple and separately toss in the lemon juice and zest. In another large bowl, beat the sugar, melted butter and eggs until thick and creamy – it will take a few minutes. With a large spoon, fold in the flour mixture, alternating with the milk. Be careful not to over-mix.

Blackberry, apple and cobnut crumble cake

Spoon the batter into the prepared tin, then scatter the blackberries and apple over the surface, gently pushing them in. Sprinkle over the crumble, top with the nuts and bake for 50 – 60 minutes in a pre-heated oven, until a skewer comes out clean.

Blackberry, apple and cobnut crumble cake

Blackberry, apple and cobnut crumble cake

Cool the cake in the tin for about ten minutes, then remove and serve warm with cream, custard or ice cream.

Blackberry, apple and cobnut crumble cake

Blackberry, apple and cobnut crumble cake

Blackberry, apple and cobnut crumble cake

What are you baking this weekend?

Blackberry, apple and cobnut crumble cake

Blackberry, apple and cobnut crumble cake

Blackberry, apple and cobnut crumble cake

Recipe via Fiona Cairns. Click here for my rhubarb crumble cake, or if you fancy the real deal here’s my plum crumble with walnut and rosemary.

 

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