I Eat Cake Because…
…It’s Somebody’s Birthday Somewhere!
What a couple of weeks it’s been. Last week was my husband’s birthday and this week saw the birth of my beautiful niece – so much to celebrate! So you know what that means? Yes, it means I can eat cake, cake and more cake!
In an attempt to determine what to make my hubby for his surprise birthday cake, I asked him what his favorite dessert was. “Um, well I like Apple Crumble, and, uh, Victoria Sandwich Cake is nice”.
I bake an awesome apple crumble – even if I do say so myself – but I’d been making (and eating) my Apple Crisp Baked Apples for the blog a couple of weeks previous. A Victoria Sandwich Cake seemed a little more suitable as a celebratory cake, but I wanted to make something more interesting than a standard jam and cream sponge for my deserving hubby.
Needing inspiration, I decided to leave the fate of the birthday cake in the hands of the Google gods. So I typed the words “Apple” “Crumble” and “Cake” into my browser and hey presto up pops this mouthwatering Apple Blackberry Crumble Cake Recipe – thanks Google!
This 2 layer cake has EVERYTHING you could ever want or need in a cake: the fruitiness of the apples, the tartness of the blackberries, the crunch of the crumble topping, and the creamy delight of the whipped creamy filling – that’s without mentioning the 2, yes 2, layers of moist sponge cake – ultimate cake heaven awaits you!
Here is a list of the equipment I use to make my Apple Crisp Baked Apples, most of which are available from my online store:
Apple & Blackberry Crumble Cake
2-3 (250g) Cooking Apples
2 Cups (250g) Fresh Blackberries
2½ Sticks (300g) Unsalted Butter
6 Medium Eggs
1½ Cup (300g) + ¹/8 Cup (25g) Light Brown Sugar
2 Cups (300g) All Purpose Flour
3 Tsp Baking Powder
½ Tsp Salt
250ml Heavy (Double) Cream
1 Cup (100g) All-Purpose (Plain) Flour
½ Cup (50g) Unsalted Butter
½ Cup (50g) Caster Sugar
Preheat your oven to 360°F (180°C) and line two 8″/20cm round cake tins.
Make the crumble mixture by placing the sugar, flour and butter in a medium size bowl. Cut in the butter with a pastry blender, or rub together using your fingers, until the mixture becomes crumbly. Set aside.
Peel, core and chop the apples into 2cm pieces. Put the apples into a bowl and cover with 25g of brown sugar. Stir to cover the apple pieces in the sugar and set aside.
Beat the butter and sugar together until light and fluffy. Add in the flour and eggs and beat until smooth.
Set aside a small handful of the blackberries. Then gently fold in the chopped apples and the remaining blackberries. Split the mixture between the two cake tins.
Sprinkle each with a layer of the crumble mixture (approximately ½ cm depth per cake), place in the pre-heated oven and bake for 50-55 minutes or until baked through (when a toothpick comes out clean).
Leave the cakes to cool in the tins for 5 minutes and then transfer to a wire rack to cool completely.
Once the cakes have cooled, whip the heavy cream until fluffy peaks form.
Mash the remaining blackberries in a bowl with a fork. Spread the mashed blackberries over the cake, then spread or pipe over a layer of whipped cream.
Top with the second sponge cake.
Best enjoyed immediately.
Recipe Inspired by Jane’s Patisserie
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