Kipper and I went blackberrying in our local country park with some friends. I’ve been meaning to go for weeks, although the blackberries are still not all ripe by any means – at least not round our neck of the woods. I suspect they will keep on coming for a while yet, depending on the weather.
The girls had a lot of fun hunting for brambles, although inevitably most of the really big, ripe, juicy-looking ones were either a) too high for us to reach, or b) protected by dense patches of nettles. However, after about an hour’s foraging they each had a ziplock-bag-full (and a tummy-full) and we decided to call it a day.
The girls were madly competitive about who’d picked the most, mind you.
“I’ve got millions!”
“I’ve got billions!”
“I’ve got thpillions!”
“I’ve got squirillions!”
Fortunately, we were able to head off a full-scale argument about their respective blackberry-picking prowess by the promise of an ice-cream each when we reached the cafe. Phew.
Then all that remained was to figure out what to do with the blackberries! DH is not a fan of crumble, and there wasn’t really enough for a pie, so I plumped for a cake.
This recipe creates a dense, moist cake with a fruity crumbly topping, which is delicious sliced and served with a cuppa, but is also fantastic served warm as a dessert (ideally with custard, cream or ice-cream. Or all three.) It’s also robust enough to survive well in a packed lunch or picnic – a couple of days later we took some with us on a fossil-hunting expedition. This cake was the perfect snack after a long walk and the discovery of a whole beach made of gryphaea fossils 🙂
The crumble topping is not essential – you can add all the fruit to the cake and skip the crumble altogether if you like – but I think it adds another nutty autumnal element to this delicious teatime treat. Enjoy this cake while you can, before the blackberry season ends. (You can make this with cultivated blackberries from the shops, but it won’t be quite the same.)
Makes one 20cm (8 inch) cake.
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- 225g blackberries
- 1 medium bramley apple
- 100g margarine or butter
- 100g light brown sugar
- 2 eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 2-4 tbsp milk, juice or water (as required)
- 25g plain flour
- 25g porridge oats
- 25g margarine or butter
- 25g brown sugar
- 25g flaked almonds
- Preheat the oven to 180C. Line a 20cm loose-bottomed round cake tin with baking parchment.
- Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut into 1cm dice. Mix the fruit together and set aside.
- Cream the margarine/butter and brown sugar together until fluffy.
- Beat in the eggs, then fold in the flour, baking powder and spice.
- Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
- Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
- To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and almonds. Scatter the mixture evenly over the cake.
- Bake at 180C for around an hour, until a toothpick inserted in the cake comes out clean.
- Allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
- Serve warm or cold.
I’m entering this scrummy cake into the following foodie challenges:
Simply Eggcellent at Belleau Kitchen, on the theme of CAKES. Yum.
Shop Local at Elizabeth’s Kitchen Diary – what could be more local than picking them ourselves just up the road!?
Credit Crunch Munch hosted by Fuss Free Flavours and co-organised by Fab Food 4 All, since this delicious cake uses FREE foraged fruit 🙂
CookBlogShare, hosted this week by Snap Happy Bakes.
The apple season link-up hosted by United Cakedom.