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Blackberry and apple streusel cake recipe
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Indulge in a stunning blackberry, apple, and cinnamon cake - pure delight for any occasion.
Ingredients:
  • 150g fresh or frozen blackberries
  • 40.00 gm caster sugar
  • 1.25 gm ground cinnamon
  • 125g butter, softened
  • 220g caster sugar
  • 2 Free Range Eggs
  • 300g self-raising flour
  • 125ml milk
  • 1 small Granny Smith apple, cored, coarsely grated
  • 1 Granny Smith apple, extra, thinly sliced
  • 35g plain flour
  • 32.00 gm brown sugar
  • 25g butter, extra
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm round cake pan and line the base and sides with baking paper. Save half of the blackberries for later. Mix 2 tsp of caster sugar with cinnamon in a small bowl and set aside. In a saucepan over medium heat, combine the remaining blackberries and caster sugar. Simmer until slightly thickened, stirring for about 5 minutes. Let cool completely.
  • In a bowl, use an electric mixer to cream together butter and extra caster sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Alternate adding self-raising flour and milk in batches until just combined. Finally, stir in the grated apple.
  • Spread one-third of the cake mixture evenly in the prepared pan. Top with half of the blackberry mixture. Repeat layering with the remaining cake mixture and blackberry mixture. Smooth the top, then garnish with reserved blackberries, sliced apple, and a sprinkle of reserved cinnamon sugar.
  • In a bowl, combine plain flour and brown sugar. Add extra butter and rub together to create large crumbs. Sprinkle the mixture over the cake and bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes before transferring onto a wire rack. Serve the cake warm or at room temperature.

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