Blackberry & Apple Cakes
For the crumble
30g unsalted butter
40g self raising flour
40g caster sugar
20g toasted chopped hazelnuts
For the batter
115g unsalted butter
115g caster sugar
½tsp vanilla extract
115g self raising flour
1tsp baking powder
150g blackberries - fresh or frozen
1 medium Bramley apple (approx 150g), peeled and chopped
zest of one large orange
Preheat the oven to 180°C and line a muffin tin with 10 large muffin cases.
Start by making the crumble topping. Put all of the crumble ingredients into a small bowl and rub the butter in with your fingertips until it forms a chunky crumble. Set aside.
Now for the batter. Cream together the butter, sugar & vanilla until pale and fluffy. Mix in the eggs. Sift in the flour and baking powder and beat it all together until well mixed. Add a few drops of milk until the batter reaches a dropping consistency. Fold in the blackberries, apples and orange zest.
Scoop equal amounts into each muffin case, then top with a generous tablespoonful of the crumble topping. Bake for 25-30 minutes in a preheated oven, or until nicely browned on top and a skewer comes out clean.
Leave to cool in the tin for 5 minutes or so before removing. Best eaten still warm.