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    You are in: Home / Recipes / Apple & Blackberry Crumble Cake Recipe
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    Apple & Blackberry Crumble Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Cheron's Note:

    Taken from Essentials magazine. This is a delicious, light & fluffy cake. There is no need to first cook the fruit.

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    Serves: 8



    Units: US | Metric


    1. 1
      Step 1: Heat the oven to 180ºC. Grease and line a 23cm spring-clip cake tin. With your fingertips, rub together 50G BUTTER with the 50G FLOUR until the mix resembles breadcrumbs. Mix in the LIGHT BROWN SUGAR and set aside in the fridge.
    2. 2
      Step 2: Cream together 225G BUTTER, softened, with the CASTOR SUGAR in a mixer (or with a hand-held mixer) until pale and fluffy. Gradually add the EGGS, then fold in the SELF-RAISING FLOUR, ALMONDS and BAKING POWDER. Transfer to the prepared tin.
    3. 3
      Step 3: Arrange the APPLE SLICES on top, then scatter the BLACKBERRIES over; top with crumble mixture. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. Leave on a wire rack for 5 mins, then turn out and serve warm with custard.
    4. 4
      NOTE: Defrost and drain frozen berries well before adding to the cake.

    Ratings & Reviews:

    • on September 30, 2009


      Nice dessert I used golden delicious apples and I think next time I'll use a more firmer apple. Nice combination with the blackberries. Made for PAC Fall 09

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apple & Blackberry Crumble Cake

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 578.5
    Calories from Fat 300
    Total Fat 33.3 g
    Saturated Fat 18.5 g
    Cholesterol 155.3 mg
    Sodium 601.3 mg
    Total Carbohydrate 65.1 g
    Dietary Fiber 4.0 g
    Sugars 40.0 g
    Protein 7.7 g

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