MUNCH RATING: 5/5
In the Isle of Wight Steve and I found this little eating place by the crazy golf in the Rylstone Gardens. They had loads of lovely looking cakes and we tried a Cherry Crumble Cake the first time we went there. It was so nice that we went back and tried the Apple Crumble Cake, which was just as nice. I said I would try and recreate something similar when we got home.
I found a recipe in my BBC Good Food 101 Cakes and Bakes book for Blackcurrant Crumble Squares and I’ve adapted it.
CHANGES TO THE RECIPE:
Instead of blackcurrants I used blueberries as we had a lot in the fridge to use up, but I only used half the amount the original recipe stated. I used a 10 inch round silicone tin instead of a 12 x 7 inch oblong tin.
For the crumble topping I reduced the amount of plain flour and added some ground almonds and omitted the lemon zest as I didn’t have any. I also reduced the amount of sugar in both the cake and the crumble topping.
Everyone loved this cake! Even Steve’s Mum loved it even though she’s not a fan of crumble. The cake was lovely and soft and moist and the crunchy crumble topping made a great contrasting texture.
This cake was a lot thicker than the slices we ate in the IOW, but it was still really good.
- Oven temperature: Gas mark 4/350°F/180°C
- Oven shelf: middle
- You will need: 12 x 7 inch oblong tin or 10 inch round tin or 9 inch square tin, lined and greased if not using silicone
for the cake:
- 115g softened butter (I used Stork Margarine in the tub)
- 150g caster sugar
- 1 egg
- 280g self raising flour
- 125ml milk
- 100g blueberries
for the crumble:
- 100g caster sugar
- 70g plain flour
- 15g ground almonds
- 50g butter (I used Anchor)
- Preheat the oven to Gas mark 4/350°F/180°C.
- Beat the butter and sugar in a large bowl with a wooden spoon (or electric hand whisk) until pale and fluffy, then whisk in the egg and beat until incorporated.
- Sift the flour into the bowl and pour in the milk, then carefully fold them into the mixture until fully combined but do not overmix.
- Spoon into the prepared tin and spread evenly, then sprinkle the blueberries on top.
- Mix together the sugar, flour and ground almonds. Rub in the butter until the mixture is crumbly, then sprinkle on top of the blueberries.
- Bake for 45 minutes until the topping is golden and crunchy.
- Leave to cool in the tin.