Apple and blackberry crumble cake

Author: HFG staff

Photographer: - None -

Save to favs/meal planning

See favs

Try this apple and blackberry crumble cake recipe for your next dinner party.

Serves: 16

Time to make: 55 mins , + 15min cooling

Hands-on time: 15 mins

Ingredients

More weights & measures

For the topping:
2 apples, peeled, cored and thinly sliced
1 cup blackberries

For the crumble:
1/2 cup self-raising flour
1 teaspoon caster sugar
1 tablespoon low-fat spread

For the sponge:
2 eggs
1/3 cup caster sugar
1/2 cup sunflower oil
1 teaspoon vanilla extract
1 cup self-raising flour
1 teaspoon baking powder

Instructions

Stay Awake

1 Heat the oven to 180°C/fan 160°C/gas 4 and line a 20cm square baking tin with baking paper. Arrange the apples and blackberries in the base of the tin.

2 In a small bowl, combine all the crumble ingredients and rub between your fingertips until the mixture resembles breadcrumbs. Sprinkle over the fruit and set aside.

3 In a large bowl, beat the sponge ingredients together for 3–4 min until combined and light. Spread the mixture on top of the crumble, then bake in the oven for 35–40 min until golden brown.

4 Remove from the oven, leave to cool in the tin for 15 min, then invert on to a wire rack and leave to cool completely. Leave fruit-side up and slice into 16 to serve. The cake will keep in an airtight container for up to 3 days.

Nutrition Info (per serve)

Calories 157cal

Kilojoules 657kJ

Protein 2.1g

Total fat 9g

–Saturated fat 1.2g

Carbohydrates 18g

–Sugars 8.7g

Dietary fibre 1.1g

Sodium 79mg

Calcium 43mg

Iron 0.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT