Blackberry and Apple Crumble Cake

blackberry and apple crumble cake : www.scarletscorchdroppers.com

Blackberry and Apple Crumble Cake – An irresistible cake made with almonds, packed with blackberries and apples and topped with a delicious crumble

When we were planning for our wedding last year, food was a key consideration. We knew we wanted family style dining. We knew we wanted wood fired pizza in the evening, and we knew we wanted lots of cheese served with our local butchers pork pies and plenty of homemade chutney. What we couldn’t decide on was pudding. Being such a cake lover, it was impossible to pick just one thing to serve for dessert.

Instead we got all our friends and family involved and hosted a Great Wedding Bake Off. The perfect solution for cake greed! We invited everyone to bring along a cake or a dessert. They absolutely blew us away with all the incredible cakes they brought along. The cake table looked better than we could ever have hoped, and each and every cake, slice and bake tasted incredible!

blackberry and apple crumble cake // wedding bake off // www.scarletscorchdroppers.comblackberry and apple crumble cake // wedding bake off // www.scarletscorchdroppers.comblackberry and apple crumble cake :: wedding bake off 2 :: www.scarletscorchdroppers.com

After dinner guests voted for their favourite cakes, and we awarded prizes to the winners. The guests’ choice winner was bridesmaid Becca with her chocolate button topped chocolate banana bread, and the best looking cake was won by my cousin Leah with her incredible champagne, rose and strawberry cake. Andy and I decided we also wanted to award a prize for our favourite cake. We sampled as many cakes as we possibly could manage, and decided our favourite was this, Emily’s Blackberry and Apple Crumble Cake.

blackberry and apple crumble cake : www.scarletscorchdroppers.comblackberry and apple crumble cake : www.scarletscorchdroppers.com

I’ve been wanting to have a go at Emily’s recipe for a long time, and finally managed it earlier this autumn, when the apples and blackberries were perfectly in season. This cake was made from blackberries foraged in the hedgerows, and apples grown in the garden, which I think makes the cake taste even better!

blackberry and apple crumble cake : www.scarletscorchdroppers.comblackberry and apple crumble cake : www.scarletscorchdroppers.com

I’ve only made a few changes to the recipe, most noticeably adding some flaked almonds to the crumble topping. It’s an incredibly more-ish cake. It works equally well as an accompaniment to an afternoon cup of tea or coffee, or as a dessert served warm with a little splash of cream or a generous scoop of ice cream. I haven’t tried it served warm with custard yet, but I can imagine it would make a perfect winter warmer for these chilly days.

blackberry and apple crumble cake : www.scarletscorchdroppers.comblackberry and apple crumble cake : www.scarletscorchdroppers.com

5 tips for throwing the best Great Wedding Bake Off!

I thought I’d finish off with a few tips for anyone who might want to host their own wedding bake off.

  • Try and get all your guests to let you know in advance what they’re going to make so you can have you labels ready (and aren’t trying to label cakes up on your wedding morning like me….). It’s also a good idea to add on any allergy information if needed, for example make sure you note on the label if a cake contains nuts, or anything you know your guests are allergic to.
  • Don’t forget the little extras – cream, fresh berries, chocolate sauce etc all help turn cakes into exciting desserts.
  • Make sure you’ve got lots of serving implements. The more knifes and cake slices the better!
  • Work out in advance how you’re going to get guests to vote, and how you’re going to award the prizes. We had four categories – Best in show, best looking cake, Bride and Groom’s choice, and the special mention award. Our lovely wedding coordinator added up the votes for us and we announced the winners just before the evening food was served.
  • Finally, and most importantly, save lots of room to eat cake!

Jennie xxx

 

notes//

  • Emily writes a wonderful food blog full of delicious cakes, seasonal eats, and tasty suppers. It is well worth a look for cooking and baking inspiration. Find Emily’s recipe and write up of the cake on her blog, The Secret Spatula.
  • Our wedding photos were taken by the wonderful Rebecca of Rebecca Wedding Photography. We can’t recommend her highly enough!

 

Blackberry and Apple Crumble Cake
 
Prep time
Cook time
Total time
 
Blackberry and Apple Crumble Cake - An irresistible cake made with almonds, packed with seasonal blackberries and apples and topped with a delicious crumble
Recipe type: cake
Serves: 8-10
Ingredients
  • ---- for the crumble
  • 125g plain flour
  • 100g unsalted butter, chilled and cubed
  • 100g demerara sugar
  • 2 tablespoons rolled oats
  • 2 tablespoons flaked almonds
  • Generous pinch of cinnamon
  • ----- for the cake
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 large eggs
  • 75g plain flour
  • ½ teaspoon of cinnamon
  • 110g ground almonds
  • 1 dessert apple
  • 150g blackberries
Method
  1. Preheat your oven to 180C/ 160C Fan/ 350F. Grease and line an 8inch spring form tin.
  2. Start by making your crumble. Rub together the plain flour and butter using your finger tips until you have a crumb like texture. Stir through the demerara sugar, rolled oats, flaked almonds and sugar. Set aside.
  3. Next, make the cake batter. Cream together the butter and sugar until light and pale. Beat in the eggs, flour and cinnamon until you have a smooth batter. Stir through the ground almonds. Pour the cake batter into your prepared tin.
  4. Peel and core your apple. Slice it into quarters, and then cut each quarter into thin slices. Spread the apples slices across the top of your cake batter and gently press them into the top of the mixture. Pour your blackberries on top of the apples and spread out into an even layer. Finally, top with your crumble mixture.
  5. Bake in the centre of your preheated oven for about an hour. The top should be golden, and an inserted skewer should come out clean.
  6. Cool completely in the tin, before carefully turning out to serve.

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