A soft moist cinnamon spiced cake filled with juicy blackberries and apples and topped with a crunchy sweet top, basically the perfect dessert for when you want apple crumble, but are also in need for cake.

Blackberry Apple Crumble Cake

Autumn is now in full swing, clocks have gone backwards, days are really short and we are all in need for some comfort food. This is what this cake is all about, I am combining two of my favourite things in one: crumble and cake. Topped with some hot custard, this may be the ultimate autumn cake!

So what’s in this cake?

This cake is super easy to make, all you’ll need is:

• Vegetable oil
• Butter
• Granulated sugar
• Greek yoghurt
• Vanilla extract
• Eggs
• Salt
• Plain flour
• Cinnamon powder
• Baking powder
• Apples
• Blackberries

Blackberry Apple Crumble Cake

Ingredients:

For the cake:

• 58 ml of vegetable oil
• 58 gr of butter at room temperature
• 100 gr of granulated sugar
• 120 ml of greek yoghurt
• 1 tbsp of vanilla extract
• 3 eggs at room temperature
• A pinch of salt
• 200 gr of self raising flour
• 1 tsp of cinnamon powder
• 1 and 1/2 tsp of baking powder
• 1 large apple – I used pink lady
• 180 gr of blackberries – you can use frozen or fresh

For the crumble top:

• 45 gr of cold butter
• 2 tbsp of brown sugar
• 2 tbsp of granulated sugar
• 40 gr of flour
• 1/4 tsp of cinnamon powder (optional)

Method:

1. Preheat the oven at 180 degrees celsius.
2. Start by making the crumble, mix all the ingredients in a bowl using your hands or a fork. Then place in the fridge until needed.
3. In a large bowl, mix together the vegetable oil, butter and granulated sugar for 2-3 minutes until they acquire a shiny pearly white colour. Then, add the greek yoghurt and vanilla extract.
4. Add in the eggs one at a time beating them into the mix every time you add one.
5. Add in the dry ingredients, the flour, cinnamon powder, baking powder and the pinch of salt and mix just until incorporated, make sure you don’t over mix! Then, fold in the blackberries. I mixed my blackberries with a teaspoon of flour so they don’t sink to the bottom.
6. Butter an 18-20 cm springform baking dish and pour your batter into it. Cut the apple into thin wedges and top the cake. Then top it again with the crumble mix.
7. Bake in the oven for approximately 50 minutes until a skewer comes out clean when inserted. The crumble top will have a golden colour.
8. This cake is best enjoyed with hot custard!