Apple and Berry Crumble Cake
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Serves: 12 serves
 

Cut and ready to eat



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.

Ingredients
INGREDIENTS FOR THE CRUMBLE
  • 80g white spelt plain flour, or white plain flour
  • 20g cornflour
  • 60g rolled oats
  • 80g light muscovado sugar (or brown sugar)
  • 1 tsp ground cinnamon
  • ½ tsp sea salt flakes, or ¼ tsp fine sea salt
  • 100g coconut oil
INGREDIENTS FOR CAKE
  • 320g white spelt plain 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
  • 110g light muscovado sugar (or brown sugar)
  • 120g light olive oil
  • 1 tsp vanilla extract
  • 100g plain yoghurt (not thick Greek style)
  • 2 x 59g large eggs
  • 350g red apples, skin on, washed, cored, and cut into quarters (weight to use in recipe)
  • 200g fresh berries of choice (120g for the cake, 80g for the top)
Instructions
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 and with a flexible spatula gently stir them through the mix so as not to break them up
  6. Place mix into cake tin and smooth top
  7. Top with remaining 80g of berries
  8. Place crumble on top of mixture and press down lightly with your fingers
  9. Place into oven and bake for 1 hour or until skewer inserted in centre comes out clean (it took 1 hour and 10 minutes in my oven)
  10. Remove from oven and allow to rest for 15 minutes
  11. Unclip the sides of the cake tin, and using the paper lift the cake and place onto a cake rack to cool
  12. 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:
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/apple-and-berry-crumble-cake/