Apple and Blackberry Crumble Cake with Oat Streusel
A moist sponge cake with tart apples and fresh blackberries, topped with a crisp crumble of oats and cinnamon. A classic autumn coffee-table cake that is easy to prepare in advance.
By yumbelo · 8 servings · 70 minutes
Ingredients
- 250 g All-purpose flour
- 125 g Butter
- 100 g Sugar
- 2 pc Eggs
- 1 pack Baking powder
- 120 ml Milk
- 1 pinch Salt
- 3 pc Apples
- 200 g Blackberries
- 100 g All-purpose flour for the crumble
- 80 g Rolled oats
- 80 g Sugar for the crumble
- 90 g Butter for the crumble
- 1 tsp Cinnamon
Method
- Preheat the oven to 180 °C top and bottom heat and grease a 26 cm springform pan and line it with baking paper.
- Cream the butter for the batter with the sugar and a pinch of salt, then beat in the eggs one at a time.
- Mix the flour and baking powder, then stir them into the butter-egg mixture alternately with the milk until a smooth batter forms.
- Spread the batter evenly in the pan and smooth the surface.
- Peel and core the apples, cut them into thin wedges, then arrange them evenly over the batter and scatter the blackberries on top.
- For the crumble, mix the flour, rolled oats, sugar and cinnamon, add the cold butter in pieces and rub everything together with your fingertips into crumbs.
- Spread the crumble evenly over the cake and press it down lightly.
- Bake the cake on the middle rack for about 50 to 55 minutes, until the crumble is golden brown and a wooden skewer comes out clean.
- Let the cake cool in the pan for about 15 minutes, then release it from the ring and let it cool completely.