made this for the first time today and it’s extremely yummy, a delightful union of cake and crumble. What more could anyone want? Maybe a bit of custard… mmmm
60g unsalted butter
80g plain flour
A small handful of oats
2 heaped tbsp demerara sugar (I used one Demerara and one light brown muscovado)
1 tsp cinnamon (or to taste)
170g (6oz) self-raising flour
170g (6oz) unsalted butter, softened
170g (6oz) caster sugar
3 large eggs, beaten
170g (6oz) (prepared weight) flavoursome apples such as Braeburns or Cox’s, peeled, cored and diced
70g blackberries (I threw in a few more as it didn’t seem like enough).
You will also need a 900g (2lb) loaf tin, the inside buttered and the base and ends lined with a strip of buttered baking parchment (make sure you leave some paper overlapping the edges of the tin so you can use them to lift the cake out of the tin after it’s cooked. I might line the long sides instead next time as mine stuck to the tin on the long sides and fell apart as I tried to get it out, still delicious though!).
Preheat the oven to 180oC/160oC fan oven/350oF/gas mark 4.
Combine the topping ingredients: rub the butter into the flour, cinnamon, oats and sugar. Once the mixture reaches a crumble-type consistency, put it to one side while you make the cake batter.
Tip the flour, butter, sugar and eggs into a bowl and, either using a free-standing mixer or an electric hand whisk, beat until really light and creamy (i did it all by hand with a spoon and a normal whisk). Gently fold in the diced apples and blackberries using a large metal spoon.
Spoon the cake mixture into the prepared tin, spread level and sprinkle over the crumble topping in an even layer.
Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes away cleanly.
Cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely.
(Or screw all the tin malarkey, bake it in an oven dish and eat it with spoons while it’s still hot…preferably with custard.)