Apple & Blackberry Crumble Cake

Apple & Blackberry Crumble Cake

This is a golden combination of sweet and sour blackberries and apples. The moist almond cake is topped with a crunchy crumble topping.

Ingredients: 18 cm cake pan

130 g
2 small (130 g after skin is peeled)
Cake flour
60 g
Almond powder (poudre d'amande)
80 g
Sliced almonds
1 large handful
80 g
80 g
Baking powder
1 1/2 teaspoons
Almond extract (optional)
a few drops
●Cake flour
70 g
40 g
●Sugar (I use brown sugar)
3 tablespoons
●Cinnamon powder
1/2-1 teaspoon (to taste)


1. Lightly grease the cake pan with butter (not listed in ingredients) and dust with flour (not listed). Or line the pan with parchment paper.
2. Leave the butter and eggs at room temperature. Peel the apple and chop into thick chunks.
3. Add the ● ingredients to a bowl and use a fork to mix it together until crumbly. Refrigerate until ready to use.
4. In a separate bowl, cream the butter and sugar together. Mix with a whisk until it turns a white color.
5. Add the eggs one at a time and mix in well. Add the almond extract.
6. Sift the almond powder, flour, and baking powder into the bowl and use a rubber spatula to combine.
7. When the batter is still a little bit powdery, add 2/3 of the blackberries and 2/3 of the apples. Roughly stir in.
8. Pour the batter into the cake pan and use a rubber spatula to level out the surface. Top the batter with the remaining fruits and gently push them in.
9. Add the almond slices to the crumble mixture from Step 3. Use your hands to gently squeeze the mixture together and then break it apart. Scatter over the top of the cake batter.
10. Bake for 45 minutes at 180°C. It's finished once a skewer can be removed cleanly.
11. Place the cake on a cooling rack to cool thoroughly. Then cut and enjo。

Story Behind this Recipe

I wanted to make a snack that used my favorite combination of blackberries and apples.
I came up with my own recipe for this almond cake and crumble mixture.