Mary Berry Apple And Blackberry Crumble Cake​ Recipe

This delicious Mary Berry Apple And Blackberry Crumble Cake is the ultimate teatime treat, made with a soft sponge base, a layer of tangy apples and juicy blackberries, and a crunchy crumble topping. This recipe creates a cake that is perfectly moist, fruity, and crisp all in one bite. It’s the perfect all-in-one dessert for a cozy autumn afternoon or a weekend bake, serving 8-10 people.

Jump to Recipe

Mary Berry Apple And Blackberry Crumble Cake Ingredients

For the Crumble Topping:

• 110g plain flour
• 75g demerara sugar
• 75g cold unsalted butter, cubed

For the Cake Base:

• 225g self-raising flour
• 2 tsp baking powder
• 225g caster sugar
• 225g baking spread or softened butter
• 4 large eggs
• 2 tbsp milk

For the Fruit Layer:

• 2 large eating apples (such as Cox’s or Braeburn)
• 150g fresh or frozen blackberries

How To Make Mary Berry Apple And Blackberry Crumble Cake

1. Preheat your oven and prepare the tin. Heat the oven to 180°C (160°C Fan, Gas Mark 4). Grease a 23cm (9-inch) round, deep springform tin and line the base with baking parchment.
2. Make the crumble topping first. In a medium bowl, combine the plain flour and demerara sugar. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Set this aside.
3. Prepare the fruit. Peel, core, and chop the apples into roughly 1-2cm chunks. If using large blackberries, you can slice them in half.
4. Create the cake batter. In a large bowl, add the self-raising flour, baking powder, caster sugar, baking spread (or butter), eggs, and milk. Using an electric mixer, beat everything together for about 2 minutes until you have a smooth, well-combined batter.
5. Assemble the first layer. Spoon the cake batter into the prepared tin and level the surface with a spatula.
6. Add the fruit layer. Scatter the chopped apples and the blackberries evenly over the top of the cake batter.
7. Add the crumble topping. Sprinkle the prepared crumble mixture evenly over the fruit layer, making sure to cover it completely right to the edges.
8. Bake the cake. Bake for 50-60 minutes. The cake is cooked when it is golden-brown, well-risen, and a skewer inserted into the sponge part comes out clean. If the topping is browning too quickly, you can cover it loosely with foil for the last 10-15 minutes of baking.
9. Cool before serving. Allow the cake to cool in the tin for 15 minutes before releasing the springform collar. Let it cool further before slicing and serving.

Recipe Tips

• Make the Crumble First: Preparing the crumble topping before you start the cake batter ensures the butter stays cold, which is key for a crisp, crumbly texture.
• Use Eating Apples: For this cake, eating apples are better than cooking apples (like Bramley) because they hold their shape when baked, providing a nice texture contrast to the soft sponge.
• Don’t Let the Topping Burn: Crumble toppings can brown faster than the cake underneath can cook. Keep an eye on it and if it looks dark enough, simply lay a piece of foil over the top of the tin for the remainder of the baking time.
• Test for Doneness Carefully: To check if the cake is ready, insert a long skewer or knife into the side of the cake, avoiding the fruit layer as much as possible, to test the sponge underneath. It should come out clean.

What To Serve Apple And Blackberry Crumble Cake

This crumble cake is a complete treat and is delicious served on its own, perhaps with a cup of tea or coffee. For a more indulgent dessert, serve a warm slice with a generous dollop of thick clotted cream, a drizzle of double (heavy) cream, or a scoop of classic vanilla ice cream.

How To Store Apple And Blackberry Crumble Cake Leftovers

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days. The topping will soften slightly upon storing.
• Freeze: This cake freezes very well. Once completely cool, wrap the whole cake or individual slices in a double layer of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Mary Berry Apple And Blackberry Crumble Cake Nutrition Facts

Serving size: 1/10th of cake

• Calories: 520 kcal
• Total Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrate: 65g
• Dietary Fiber: 3g
• Sugars: 42g
• Protein: 7g

Frequently Asked Questions

• Can I use different fruits in this cake? Yes, this is a very versatile recipe. You could swap the blackberries for raspberries or use sliced plums or apricots instead of apples. Just be mindful that very wet fruits might make the sponge a little soggy.
• Can I make this in a square tin? Absolutely. A 20cm (8-inch) square tin works perfectly as an alternative to a round springform tin. The baking time should remain roughly the same, but always check with a skewer.
• Why did my fruit sink to the bottom of the cake? This can happen if the cake batter is too loose or the fruit pieces are too heavy. Tossing the fruit in a tablespoon of plain flour before scattering it over the batter can help suspend it in place.
• Can I prepare the crumble topping in advance? Yes, you can make the crumble mixture a day or two ahead of time and store it in a sealed bag or container in the refrigerator. This is a great time-saving step.

Try More Recipes:

• Mary Berry​ Apple And Rhubarb Crumble Recipe
• Mary Berry Blackberry And Apple Crumble​ Recipe
• Mary Berry Apple Crumble​ Recipe