Apple and Blueberry Crumble Cake
Apple and Blueberry Crumble Cake - You will love this Golden Brown Butter Apple and Blueberry Crumble Cake! Think tender Browned Butter Cake filled with Apples and Blueberries with a touch of Cardamom and Cinnamon as well as a crunchy buttery streusel topping. After all, the best bit about Apple Crumble is the topping right? Serve as it is or with a scoop of vanilla ice cream.
Ingredients
Crumble Topping
- 120 g Butter
- 75 g Light Brown Sugar
- 120 g Plain Flour
- Pinch Salt
Cake Batter
- 300 g Apples
- 150 g Blueberries
- 150 g Butter Salted
- 160 g Light Brown Sugar
- 2 Eggs
- 150 g Plain Flour
- 60 g Ground Almonds
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cardamom
- Pinch Salt
Instructions
Crumble Topping
- Mix Butter, Sugar, Flour and Salt in a medium bowl .Then use your hands to form a coarse crumble. It should look clumpy.
Cake Batter
- Line a 20cm / 8” cake tin with baking / parchment paper.
- Toss the blueberries in Flour and set aside.
- Peel and chop Apples into 1 inch cubes.
- Place the butter in a pan over medium heat and stir till melted. Once melted, the butter will turn golden and will begin to foam and sizzle around the edges. Keep stirring. Some foam will subside. The milk solids at the bottom of the pan will be toasty brown. It will smell very nutty.Remove the pan from the heat and pour the butter into heatproof bowl to stop the cooking process. Leave to cool. Then place in the fridge to cool further.
- In a large mixing bowl, whisk the brown Butter and Sugar together for 3 - 4 minutes.
- Then add the Eggs one by one making sure to mix fully before adding the next one. Or use a stand mixer with a paddle attachment.
- Whisk the Flour, ground Almonds, Baking Powder, Cinnamon, Cardamon and Salt together in a bowl. Add half the flour mixture and use a rubber spatula to fold it through. Add the remaining flour and fold through.
- Stir in the chopped and peeled Apples and the Blueberries.
- Scrape the batter into the cake tin and smooth the surface. Tap the tin on a work surface to remove air bubbles.
- Scatter over the Crumble Topping.
- Bake for 45 minutes - 55 minutes at 180°C/350°F/Gas Mark 4, rotating halfway to ensure the streusel browns evenly.
- Cool for 10 minutes in the tin and remove to a cooling rack. Cool for a further 20 minutes before slicing.
Notes
Apple and Blueberry Crumble Cake Recipe Tips
Spread the fruit evenly in the tin To make sure that you get plenty of fruit in every slice of this cake, use a spatula to evenly spread the fruit through the batter. Toss the Blueberries in Flour I find that the Apples are fine without being tossed in Flour but the Blueberries do sink to the bottom if not tossed in flour. Tap the tin on the counter before you put it in the oven This will help the fruit to settle in the tin and release any air bubbles that are trapped in the batter. Let the cake cool before slicing and serving Let it cool in the tin for 10 minutes. Then, remove it from the tin and transfer it to a wire rack to cool completely. Allow it to cool for a further 20 minutes before cutting and serving.Serving Suggestions
This divine browned butter, apple and blueberry crumble cake, is perfect served with a hot drink such as a cup of coffee or tea. You can also serve it with a scoop of ice cream, a dusting of icing sugar, some double/heavy cream, caramel sauce, maple syrup or custard.Cake Variations
Trust me, you will love this recipe as it is, but if here are a few ways you can change it up: Add some more Spices Use a Chai Spice Blend or Pumpkin Spice Blend. Use other Fruit Such as Pears and Blackberries like in this Cake. You can also use Peaches and Raspberries for a Summer version. Add Nuts Add some chopped Walnuts, Hazelnuts, or Pecans. Add chopped Chocolate I would recommend Milk Chocolate. Add Vanilla Extract A good quality Vanilla Extract works well in this recipe. Add Lemon Zest A little Lemon Zest tastes delicious in this Cake. Make in a different tin Make it in a 8 inch square tin instead or a loaf tin. The baking time in a loaf tin will be longer - at least 1 hour 10 minutes. 5 minutes.Storage
This Cake will keep for 5 days in the fridge. Bring to room temperature before serving! If it’s quite cool where you are it will keep in on the countertop too, in an airtight container.Nutrition
Calories: 566kcalCarbohydrates: 65gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 113mgSodium: 323mgPotassium: 156mgFiber: 3gSugar: 35gVitamin A: 934IUVitamin C: 4mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!