I had to lay off the baking for a week as the hand-held beater was not doing my wrist any favours. I found a lovely recipe during the week which I knew I had to try, so I shook the dust off my egg beaters (dust courtesy of hubby sanding the walls) and got baking yesterday.
I found the recipe for Apple and Blueberry Crumble cake from a gorgeous website:
Here is the recipe for ease of reference. Thank you for the lovely ladies who own the website for this recipe:
a) Apple and Blueberry layer
- 2 granny smith apples, peeled, cored and sliced
- 150g blueberries
- 10 ml water
- 18g sugar
- Placed apple slices in water and sugar and simmer for 10 minutes
- Transfer the apple slices to a bowl and leave in the freezer for 20 minutes until completely chilled
- 100g plain flour
- 80g cold butter, chopped
- 80g caster sugar
- 1/2 tsp ground cinnamon
- Mix all the ingredients in a food processor and process until the mix resembles breadcrumbs. I don’t have a processor so I used my electric beaters instead, which was a bit tricky but got there in the end.
- Transfer mix to a bowl and chill in the fridge until you’re about to assemble the cake.
- 125ml sour cream (I used low-fat)
- 2 large eggs
- 1/2 tsp vanilla extract
- 100g cold butter, chopped
- 180g caster sugar
- 100g plain flour
- 100 self-raising flour
- Mix the eggs, sour cream and vanilla in a small bowl
- Beat the sugar and butter, and add in the flours.
- Pour in the egg mix and continue beating until your get a nice, thick cake mix
- Transfer the cake mix into a greased 9inch springform.
- Arrange the apple slices on top of the cake mix in fan shape
- Arrange the blueberries on top of the apples
- Scatter the crumble mix over the blueberries
- Bake in the oven at 180 degrees (gas mark 5) for 1 hour and 5 minutes
The cake is lovely, light and the flavours of the fruit really come through with every mouthful. Tasty with or without cream.