Thursday, February 25, 2010

Apple and Blueberry Crumble Cake Recipe

This tender, fine textured cake is topped with a moist apple and blueberry layer and a sweet crumble flavoured with a hint of cinnamon.

If you would prefer not to stew the apple yourself, you could use 300 grams (about 1 1/4 cups) of canned pie apple. We recommend using frozen berries if fresh berries are not at their peak.

The cake is at its best on the day of making as the crumble topping softens over time.

Preparation time: about 40 minutes (excludes cooling and baking times)

Yields about 15 pieces (each about 5cm long by 5cm wide by 3.5cm high)

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Apple and Blueberry Layer
470g (about 3 medium) Granny Smith apples
10ml (2 teaspoons) water
18g (1 tablespoon) sugar
100g (2/3 cup) fresh or frozen blueberries

Crumble Topping
100g (2/3 cup) plain flour
80g cold butter, chopped (we use salted butter)
80g (1/3 cup plus 1 teaspoon) caster sugar
1/2 teaspoon ground cinnamon

125g (1/2 cup) sour cream (about 35 percent fat)
2 large eggs (we use eggs with a minimum weight of 59g)
1/2 teaspoon (2.5ml) vanilla extract
100g cold butter (we use salted butter)
180g (3/4 cup plus 2 teaspoons) caster sugar
100g (2/3 cup) self-raising flour
100g (2/3 cup) plain flour

Peel apples. Cut apples into quarters and remove the cores. Slice each quarter lengthways into four or five pieces.

Place apple in a medium saucepan. Add water and the 18g (1 tablespoon) sugar to the saucepan.

Cover saucepan with a lid. Place saucepan over high heat, and when the water boils, reduce heat so that the mixture simmers. Cook apple for about 12-15 minutes, until tender (the point of a knife should pierce the apple easily).

Transfer apple mixture to a heatproof bowl and place in the fridge or freezer while preparing the other ingredients. When assembling the slice, the apple needs to be cold or at room temperature. It will probably take about 40 minutes for the apple to cool in the fridge or 20 minutes in the freezer.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Move oven rack to the middle shelf position (not necessary for a fan-forced oven). ©

Grease an 18cm by 27.5cm (top inside measurement) slice pan that is at least 3cm deep. Line with baking paper, extending the paper about 2cm above the sides of the pan. The excess paper can be used as handles to lift the slice out of the pan.

To make the crumble topping, place crumble ingredients in a food processor and process on medium speed until the ingredients are combined and the mixture starts to form clumps (about 20-40 seconds).

Tip crumble mixture into a bowl, cover and refrigerate while preparing the cake batter. (You need the food processor to make the cake batter).

In a small bowl, stir together sour cream, eggs and vanilla.

Place butter, caster sugar and flours in the food processor and process on medium speed until no large pieces of butter remain (about 30 seconds). The mixture should look similar to almond meal.

Add sour cream mixture to the food processor and process on medium speed until combined into a thick batter (about 10 seconds). Scrape down the side and base of the processor and process again for about 10 seconds.

Spoon the batter into the prepared pan. Using a spatula or the back of a spoon, spread batter evenly over the base of the pan.

Place the cooled, cooked apple over the batter.

Sprinkle the blueberries over the apple.

Sprinkle crumble topping over the fruit.

Bake cake for about 48-55 minutes, or until a thin-bladed knife inserted into the centre of the cake comes out without any batter attached. The cake should spring back when lightly pressed in the centre and the crumble should be lightly browned.

Serve cake warm or at room temperature, on its own or with cream and/or ice cream.

Store cooled cake in an airtight container. In hot weather, or if keeping for more than a day, we store the cake in the refrigerator, but allow it to come to room temperature before serving. Not suitable to freeze.


Blogger Sarah J S said...

this looks great! perfect thing for my husband to take to work for morning tea.
thank you ladies! xx

26/2/10 3:57 am  
Anonymous Anonymous said...

wow thanks ladies! another great recipe to try.
I don't always have sour cream in my fridge, can i substitute with milk instead?

26/2/10 1:04 pm  
Blogger Kristie said...

This looks soooo yummy. I'm going to have to try this out.

27/2/10 4:27 pm  
Anonymous Anonymous said...

What a lovely recipe! I was wondering if this could be baked in a 19cm round/square pan? Also, am planning on buying some new baking trays and was wondering what are essential pan sizes to have if i intend to bake cakes and slices?

28/2/10 1:44 pm  
Anonymous Julie said...

Wow.. It looks good. Do you think it's ok to use a mixer to mix the cake? I only have a blender and a mixer and no food processor :(


1/3/10 1:56 pm  
Blogger Blog da Nô said...


2/3/10 7:46 pm  
Anonymous Anonymous said...

I've made quite a few of your cake recipes & they always come out wonderful! I was wondering though if you have a sponge cake recipe?
Thank you.

10/3/10 9:06 am  
Anonymous Anonymous said...

Can this recipe be made without a food processor?

16/3/10 9:09 am  
Anonymous Julie said...

I posted a comment earlier to seek advice if I can use a blender/mixer instead of a food processor. So, I decided to give this a try on the weekend. Although, half-way preparing, I realised my tin was larger than the specified tin. So I continued with using muffin trays. The recipe makes about 16 delicious cupcakes.

In regards to the blender/mixer vs food processor, food processor is definitely the easier and wiser choice here. The crumble can be made using a blender - as long as it is a strong or heavier duty blender. The problem is that the butter and flour can get stuck below the blades quite easily - especially when mixing the flour butter mixture for the cake. I ended up taking the half-"crumbled" flour butter mixture out of the blender and mixing by hands, then used the mixer to continue mixing with the sour cream batter. It worked for me and worthed the effort :)

By the way, I took a picture of the cupcakes, which can be found here:

Thanks Amanda and Debbie for sharing yet again another great recipe
.. and to other Exclusively Food followers, hope you enjoy the cake as much as I did!

22/3/10 9:24 pm  
Anonymous Julie said...

It seems the link isn't working properly from my previous comment :( Sorry about that...

Here's the photo again:
Apple Berry Crumble Cupcakes

23/3/10 8:36 am  
Anonymous Eve said...

I currently have this cake in the oven and I can't wait to taste it!
Next time I think I will double the crumble mixture.

Just wondering how long the cake will keep for?

26/4/10 2:48 pm  
Anonymous Mandy said...

This is lovely for afternoon tea. I made this yesterday and its quite alot of cake, but I know it won't last long.
Thanks Amanda and Debbie

3/11/10 9:07 pm  
Anonymous Grace said...

This crumble recipe beats everything else online.

I have been making this for the past year now (by hand - why does everyone think they need a food processor?) and it's always a winner.

Thank you!!! xxx

6/3/11 6:26 am  
Anonymous Holly Lanagan said...

I whipped this cake up this morning without the aid of any kind of electric mixer and the end result is superb. In my opinion, it has a perfect balance of flavours and the contrast between the crunchy crumble and soft cake layers is lovely. Due to dwindling supplies, I was forced to substitute Nutmeg in place of the Cinnamon. The cake layer has such a lovely flavour and texture, I am considering how it can be adapted and used as the basis of other cake recipes. Perfect as always. Thanks Amanda and Debbie.

15/6/11 1:11 pm  
Anonymous Donna said...

This is a delicious cake!!!
My fussy seven year old has even given it the thumbs up.
Thank you for posting and sharing your wonderful recipe!!!!!

20/8/11 9:30 pm  
Anonymous Anonymous said...

Made this for Mothers Day. It was so yummy and a big hit with the family.

14/5/12 5:17 pm  
Blogger Nil said...

I add morello cherries and more blueberries for a more fruity topping. Goes perfectly. Love this recipe.

18/3/14 10:52 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home