Apple And Granola Crumble Cake
This delightful apple and blackberry cake is a celebration of autumn flavors. The tender apples and juicy berries are nestled within a moist, buttery cake, topped with a crunchy granola topping that adds a lovely contrast of textures. Perfect for any occasion, this cake is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 175g unsalted butter
- 150g, plus 1 tbsp golden caster sugar
- 3 eating apples, peeled, cored and cut into 8 wedges, you can try pears too
- 3 large eggs, beaten
- 220g plain flour
- 2 tsp baking powder
- 150g creme fraiche (or mascarpone cheese)
- 150g blackberries or raspberries
- For the granola topping
- 25g unsalted butter
- 175g Jordans Crunchy Oat Granola with Raisins, Almonds and Honey
Instructions
- Heat the oven to 170c / 150c fan /Gas Mark 4. Butter and line a 20cm round tin with greaseproof paper, grease again to prevent the cake sticking.
- To make the topping, melt the butter, then mix in the granola, stir until well mixed and set aside. In a large shallow pan heat 25g butter, add 1tbsp caster sugar and the apple wedges. Cook for about 10 minutes until the apples are soft and golden, set aside to cool.
- Beat together the remaining butter and caster sugar until pale, soft and fluffy. Gradually mix in the eggs. Sieve together the flour and baking powder, add to the egg mixture and then carefully, using a large metal spoon fold in, take care not to 'knock' too much of the air out of the mixture. Add the creme fraiche (or mascarpone cheese) and mix until smooth.
- Spoon around two thirds of the cake mixture into the tin, level and then scatter over one third of the granola mixture and a quarter of the berries. Top with the remaining cake mixture and level again. Then scatter on another third of the granola and arrange the apple wedges and remaining blackberries on top. Finally top with the remaining granola mixture.
- Bake for about 1.5 hours. If the cake looks like it is browning too quickly then cover it loosely with a piece of greaseproof paper, which will prevent the top burning.
- Cool the cake in the tin for 10 minutes and then transfer to a serving plate or just cut it up and eat it right away.
Yield
Serves 8
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