This apple blueberry cake is the perfect cake to make as an afternoon treat. Made with a light and fluffy sponge and filled with seasonal apples, as well as blueberries and cinnamon. Topped with a delicious crumble, this will be an instant hit!
Serves: 6
Ingredients
FOR THE CAKE
- 110g unsalted butter, melted
- 3 eggs
- 100g brown sugar
- 120g all-purpose flour
- 40g plain yogurt
- 40g sour cream
- 2 tablespoons milk
- 1 teaspoon of brandy
- 1 teaspoon baking powder
- 3 apples, peeled and diced. *We used granny smith, but any other apple will do.
- 1/2 cup blueberries, fresh or frozen
FOR THE CRUMBLE
- 50g unsalted butter
- 50g all-purpose flour
- 50g brown sugar
- 50g ground almonds
Method
- Pre-heat the oven to 340°.
- In a bowl, whisk the eggs and then add in the sugar. Whisk in the melted butter, yogurt, sour cream and brandy.
- Sift in the flour and add the baking powder. Mix until combined before stirring in the milk.
- Mix in the apples, blueberries, and cinnamon. Pour the batter into an 8-inch springform pan lined with parchment paper. *Note: for the blueberries lightly toss them in flour so they don’t sink to the bottom.
- Make the crumble by mixing the butter with the flour, brown sugar, and ground almonds. Use your fingers to break apart the butter until it forms a crumble. Sprinkle on top of the cake.
- Bake for 35 to 40 minutes until cooked through. Use a knife or tooth pick to gently prick the middle, it should be clean when removed. Let cool slightly before serving.
