Apple Blackberry Crumble Cake

Taken from essentials magazine. this is a delicious, light & fluffy cake. there is no need to first cook the fruit.

Step 1: heat the oven to 180c.

Grease and line a 23cm spring-clip cake tin.

With your finger.

Mix in the light brown sugar and set aside in the fridge.

Step 2: cream together 225g butter , softened , with the castor sugar in a mixer until pale and fluffy.

Gradually add the eggs , then fold in the self-raising flour , almonds and baking powder.

Transfer to the prepared tin.

Step 3: arrange the apple slices on top , then scatter the blackberries over.

Top with crumble mixture.

Bake for 50 mins , or until a skewer inserted into the middle comes out clean.

Leave on a wire rack for 5 mins , then turn out and serve warm with custard.

butter, flour, light brown sugar, caster sugar, self-raising flour, baking powder, free-range eggs, ground almonds, cooking apples, blackberries