Blackberry & Apple Crumble Cake with Royal Cinnamon

Blackberry & Apple Crumble Cake with Royal Cinnamon

“This amazing cinnamon is bright, fragrant, sweet and utterly unlike any supermarket offering.”

Royal Cinnamon - 3 Star Great Taste Award Winner

Method 

  1. Line your 2lb loaf tin and preheat the oven to 180°C.

  2. Quarter the apple and finely cut it into slices, squeeze a little lemon over, so they do not brown, and add to the blackberries.

  3. In a food mixer, cut the butter into small squares and beat with the sugars until light and fluffy. Break in the eggs and lightly whisk them in.

  4. Add the flour and baking powder to the mixture in 3 stages, mixing each time.

  5. Pour into the loaf tin and then top with the blackberries and apples.

  6. Then rub the butter into the flour and add the sugar and oats.

  7. Scatter the crumble over the top & bake for one hour or until a skewer comes out clean. Enjoy when cool.

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ingredients

For the cake

1 Eating Apple

A squeeze of Lemon

150g Blackberries

150g Butter

75g Caster Sugar

75g Dark Muscovado Sugar

3 Eggs

85g Plain Flour

1½ tsp Baking Powder

For the crumble

½ tsp Royal Cinnamon

50g Cold Butter

50g Plain Flour

50g BoTree Palmyra Sugar

2 tbsp Oats

BoTree PR team