Apple and blueberry crumble cake

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:

http://www.exclusivelyfood.com.au/

Here is the recipe for ease of reference. Thank you for the lovely ladies who own the website for this recipe:

Ingredients

a) Apple and Blueberry layer

  • 2 granny smith apples, peeled, cored and sliced
  • 150g blueberries
  • 10 ml water
  • 18g sugar

Method:

  1. Placed apple slices in water and sugar and simmer for 10 minutes
  2. Transfer the apple slices to a bowl and leave in the freezer for 20 minutes until completely chilled

b) Crumble

  • 100g plain flour
  • 80g cold butter, chopped
  • 80g caster sugar
  • 1/2 tsp ground cinnamon

Method:

  1. 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.
  2. Transfer mix to a bowl and chill in the fridge until you’re about to assemble the cake.

c) 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

Method

  1. Mix the eggs, sour cream and vanilla in a small bowl
  2. Beat the sugar and butter, and add in the flours.
  3. Pour in the egg mix and continue beating until your get a nice, thick cake mix
  4. Transfer the cake mix into a greased 9inch springform.
  5. Arrange the apple slices on top of the cake mix in fan shape
  6. Arrange the blueberries on top of the apples
  7. Scatter the crumble mix over the blueberries
  8. 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.

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3 thoughts on “Apple and blueberry crumble cake

  1. Hi i found this recipe on the exclusivelyfood website aswell, then found your website! I was just wondering all the cake recipes in the past have told me to use unsalted butter and this one says used salted, which do you use? i’m a bit worried that it will be too salty if i use salted, also i have a food proccessor but have never used it for cakes before, so might use my electric hand whisk and fold the flour in, is this what you do and is it relatively easy?
    Sorry for the long message, just dont wanna mess it up haha!
    Thank you! from amy!

    • Hi I often use regular butter instead of unsaltedf butter, and omit salt if required by the recipe. Cake turns out ok. Use the hand held mixer, it works just as well. I’ve used mine for a while now and it does the job. Good luck!

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