Apple and Blackberry Crumble Cake with Caramel

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Apple and Blackberry Crumble Cake with Caramel

Apple and Blackberry Crumble Cake with Caramel, the ultimate Autumn bake that is incredible indulgent and easy to make. A soft and moist vanilla sponge topped with spiced apples and blackberries, a golden crumble and a generous drizzle of caramel; this is a sweet dream come true! Serve it with extra caramel, butterscotch sauce, ice cream or custard, for a scrumptious dessert that everybody loves.

Prep Time25

Cook Time1

Cooling Down Time1

Total Time2 25

Course: Dessert

Cuisine: International

Servings: people

Calories: 452kcal

Author: Daniela Apostol

Ingredients

For the sponge

175 g salted butter (¾ cup + 1 tablespoon)
150 g granulated sugar (¾ cup)
3 large eggs
200 g self-raising flour ( 1 ⅔ cup)
2 tablespoon milk
1 tsp vanilla extract

For the fruit layer

1 large cooking apple (350 g / 2 cups)
150 g wild blackberries (1 cup)
40 g light brown sugar (3 tbsp)
1 ½ tablespoon cornflour (cornstarch)
1 teaspoon mixed spice (or ground cinnamon / pumpkin spice)

For the crumble topping

100 g plain flour (¾ cup + 1 tablespoon)
50 g butter ( 3 ½ tbsp)
50 g light brown sugar (¼ cup)
25 g porridge oats (¼ cup)
1 teaspoon mixed spice
120 g caramel (½ cup)

Instructions

To make the sponge, add the soft butter and sugar to a large mixing bowl, and use a hand mixer to cream them together until you have a pale yellow colour and creamy texture.
Add the eggs one by one, beaten well after each egg added.
Add the vanilla extract, milk and sifted flour, and use a silicone spatula to mix all the ingredients together.
Grease and flour a 23 cm / 9 inch round cake tin, and spoon the batter in one even layer.
Peel and chop the apples into small cubes, and add them to a dish together with the light brown sugar, mixed spice and cornflour.
Mix to coat the apples well, then top the sponge with an even layer of apples.
Scatter the blackberries over.
To make the crumble topping, mix together the flour, oats, mixed spice and sugar.
Add the melted butter and mix again to get a crumbly texture.
Scatter the mixture all over the fruit and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 60 minutes or until a skewer inserted in the middle comes out clean.
Remove the cake from the oven and allow to cool down completely.
Drizzle the cake with caramel and enjoy!

Notes

Dice the apples small so the pieces can soften nicely while the cake is baking, bigger pieces might remain too firm. Because the fruit is not cooked beforehand to release the juices, it is important to use cornflour, or the cake might become soggy.
Do not add the caramel to a hot cake, as it might become messy. It's ok if it's just a little bit warm though. Cooling the cake also ensures a clean slicing and allows the fruit layer to thicken.
Make sure you use a large enough cake tin, if the tin is small and it's filled to the brim with batter, the cake will have to be baked for long enough to bake well in the middle, otherwise it will stay raw, while the edges are overbaked.

Nutrition