bird MENU

Apple & blackberry crumble cake

Utterly delicious

The perfect heartwarming pud for those chilly autumn evenings…

ingredients 18 ingredients
Prep 12 mins Cooking 30 mins
user icon Serves 6 people
speech bubble 3 comments


  • For the cake
  • 280g plain flour
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 ¼ tsp bicarbonate of soda
  • 120ml olive oil
  • 160g golden caster sugar
  • ½ a vanilla pod
  • 2 eggs, lightly beaten
  • 2 bramley apples, sliced skin on
  • 150g blackberries
  • Grated zest of a lemon
  • 2 egg whites
  • For the crumble:
  • 100g plain flour
  • 50g butter, melted
  • 50g dark brown sugar


  1. Grease a 20cm springform cake tin, line the bottom and sides with baking parchment. Preheat oven to 170C.
  2. Sift together flour, cinnamon, salt, baking powder and bicarbonate of soda, and set aside.
  3. Split the vanilla pod and scrape out the seeds. Mix vanilla seeds, olive oil and sugar with electric whisk/food processor. Gradually add eggs to create the smooth, thick mix. Add the lemon zest, then lightly fold in dry ingredients.
  4. In a separate bowl, whisk egg whites to soft peaks. Fold these gently into the main batter in 2 additions, and try to lose as little air as possible.
  5. To make the crumble, use your fingers to rub the butter into flour and sugar until the mix resembles large bread crumbs. Set aside.
  6. Pour half of the batter into the cake tin. Sprinkle over 1/3 of the crumble mix along with half the sliced apples and half the blackberries. Pour in the remaining cake mix and top with the remaining crumble. Neatly arrange the last of the apple slices and blackberries. Bake for 1.5 hours, or until the skewer comes out clean. Leave in the tin to cool completely.
  7. Crown with a dollop of Cornish clotted cream or custard and enjoy!
lighthouse scene

Comments (3)

Robin Worboy says: 25 Mar 2017 at 8:18 pm

Today I bought Rodda’s custard (at Sainsbury’s) for the first time – it was utterly delicious!

Sean Sara says: 18 Jul 2015 at 2:11 pm

I have now made this cake several times and altered the recipe to include raspberries and blackberries. I ended up adding the 4 tablespoons of water to the batter prior to folding in the egg whites. The batter then flows more easily into the cake tin.

Sean Sara says: 31 May 2015 at 4:46 pm

Made this last week and it was good. However never added the 4 tbsp of water. When are they added? I am about to make the cake again

Leave a comment

Your email will not be published

share this recipe