I have been planning to make a crumble cake for months, years even. Whenever I see them or read about them my mouth waters and I plan to go and buy some suitable fruit. Somehow though, actually making a crumble cake has eluded me. Until now.
We’re lucky enough to have a few blackberries in our new garden. Unfortunately not enough to make a cake, but fortunately there are plenty of local hedgerows just full of blackberries that seem to have only just ripened in the last few days. I therefore did what I have intended to do for the last few years, I picked a large bag of ripe brambles and took them home to decide what to do with them. I considered putting them in some bread, or a pie, a cobbler, or even just a crumble. Luckily, I was reminded of my hankering after crumble cakes by seeing blueberry crumble muffins in one of my recipe books. I considered making muffins, but I didn’t really have any cases big enough and I actually prefer to make cakes. In the end, I slightly adapted a recipe I found online at UKTV Food. It was the right choice. The cake was delicious and I’m not sure how long it will last, but I’m hoping there’ll be enough left tomorrow to share with a couple of friends I’m meeting for a picnic. I can’t very well just take a piece for myself. Well, I’d like to, and save the rest for myself, but I have to remember, I’m a mother now and I need to set a good example.
120g self-raising flour
Drop of almond extract
For the Crumble Topping
How to Make Blackberry Crumble Cake
1. Begin by making the cake. Soften the butter a little in the microwave for 10 seconds. Add the sugar and beat with a whisk until it goes light and fluffy.
2. Add the eggs, one at a time, whisking after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the drop of almond extract too.
3. Line a square tin with baking parchment. Pour/spoon the cake mixture into the tin.
4. Put the blackberries on top of the cake mixture.
5. Using your fingertips, rub together all the ingredients for the topping and then put it on top of the cake.
6. Bake in the oven at 180 for about 40 minutes.
7. Serve warm or cold, alone or with cream or ice cream.