Blackberry and apple crumble cake
One of the best things about being in Northern Ireland in September is that there are blackberries everywhere. (My friends and I also had an opportunity to scrump the Earl of Antrim’s apples yesterday, but we chickened out.) Anyway, this cake is based on Dorie Greenspan’s apple cake, which has a glorious fruit-to-batter ratio, and involves blackberries and pecan streusel for extra autumnal excitement.
To make the streusel, mix 30g flour, 1/2 tsp cinnamon, 50g sugar and 100g chopped pecans. Rub in 30g butter and set aside.
Melt 115g butter and leave to cool. Beat 2 eggs with 130g sugar and 1/2 tsp vanilla. Add 110g plain flour, a pinch of salt, 3/4 tsp baking powder and the melted butter. Dice 3 apples and fold in, along with 150g blackberries. Sprinkle streusel over the top of the cake and bake at 180 for about an hour.