Apple and Berry Crumble Cake

I love crumble, and when I saw the original recipe for Brown Butter Banana Berry Loaf ( see here ) I had to try it.

I wanted this recipe to be relatively quick and simple to pull together, and I also recognise that we don’t always have “ripe” bananas handy to use for baking … so I changed the base of the recipe to apples after I had used bananas in my first two attempts, and believe the apples give a nicer finish.

You can use any fresh berry you like (blueberry, raspberry, strawberry – but if using strawberries use small ones).  I also think fresh rhubarb, washed and cut into small pieces similar to the size of the berries, would work really well too.

BEFORE YOU START

• Line a 22cm (base measurement) round spring form tin with baking paper on the base only (see comment following), but grease the sides well with either butter or coconut oil.
• You don’t want to upturn this cake onto a cake rack to cool, or you will lose a lot of the crumble, so it is important you line the base of your tin with a single piece of baking paper that extends outside the base of the rim (not trimmed to fit inside the base). By doing this you will be able to unclip the sides of the tin, and use the paper to lift the cake onto a cake rack to cool.
• Preheat oven to 180 degrees, fan forced and place rack into middle of oven.

Gina @ The Passionate Pantry

Apple and Berry Crumble Cake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 serves

Ingredients Method Notes

Ingredients

  

INGREDIENTS FOR THE CRUMBLE

• 80 g white spelt plain flour or white plain flour
• 20 g cornflour
• 60 g rolled oats
• 80 g light muscovado sugar or brown sugar
• 1 tsp ground cinnamon
• ½ tsp sea salt flakes or ¼ tsp fine sea salt
• 100 g coconut oil
  
  

INGREDIENTS FOR CAKE

• 320 g white spelt plain flour or plain white flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp sea salt flakes or ½ tsp fine sea salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
  
  
• 110 g light muscovado sugar or brown sugar
• 120 g light olive oil
• 1 tsp vanilla extract
• 100 g plain yoghurt
• 2 x 59g large eggs
• 350 g red apples skin on, washed, cored, and cut into quarters (weight to use in recipe)
• 200 g fresh berries of choice 120g for the cake, 80g for the top
  

Method

 

METHOD FOR CRUMBLE

1. Place all ingredients into TM bowl and turbo 3 times
2. Put aside and using your spatula, break up any large pieces of crumble so that they are evenly coated with the coconut oil
3. Do not clean bowl
   
   

METHOD FOR CAKE

1. Place flour, baking soda, baking powder, salt and spices into TM bowl and mix 4 seconds / speed 4 … put aside … no not clean bowl
2. Place sugar, oil, vanilla, yoghurt, eggs and apples in TM bowl and mix 4 seconds / speed 6
3. Return flour mix to the TM bowl and mix 4 seconds / speed 6
4. Scrape around sides and remix for another 2 seconds / speed 4
5. Add 120g berries to the cake batter and with a flexible spatula gently stir them through the mix so as not to break them up
6. Place half the cake mix into cake tin and level top
7. Top with half the crumble mixture spreading it to the edges of the tin
8. Top with remaining cake mix and smooth over the top
9. Sprinkle over remaining 80g of berries
10. Place balance of crumble on top of the berries and cake mixture and very lightly press down with your fingers
11. Place into oven and bake for 1 hour or until skewer inserted in centre comes out clean (it takes 1 hour and 10 minutes in my oven)
12. Remove from oven and allow to rest for 15 minutes
13. Unclip the sides of the cake tin, and using the paper lift the cake and place onto a cake rack to cool
14. Keeps well for a few days, but crumble will slowly soften over this time … much crispier on the day of baking

Notes

Adapted from recipe here:

BEFORE YOU START

Line a 22cm (base measurement) round spring form tin with baking paper on the base only (see comment following), but grease the sides well with either butter or coconut oil. You don’t want to upturn this cake onto a cake rack to cool, or you will lose a lot of the crumble on top, so it is important you line the base of your tin with a single piece of baking paper that extends outside the base of the rim (not trimmed to fit inside the base). By doing this you will be able to unclip the sides of the tin, and use the paper to lift the cake onto a cake rack to cool. Preheat oven to 180 degrees, fan forced and place rack into middle of oven.

I wanted this recipe to be relatively quick and simple to pull together, and I also recognise that we don’t always have “ripe” bananas handy to use for baking … so I changed the base of the recipe to apples after I had used bananas in my first two attempts, and believe the apples give a nicer finish.

You can use any fresh berry you like (blueberry, raspberry, strawberry – but if using strawberries use small ones). I also think fresh rhubarb, washed and cut into small pieces similar to the size of the berries, would work really well too.