Blackberry & Apple Cakes

Blackberry & Apple Crumble Cakes
These yummy little squishy cakes are a great way of using up summer hedgerow fruits and also a really easy way to get fruit into kids. Made with Bramley apples and blackberries, orange zest, a delightful vanilla batter, and toasted hazelnut crumble on top. Best eaten still warm from the oven, but trust me, if you're anything like me they wont last long enough to cool down anyway.


For the crumble
30g unsalted butter
40g self raising flour
40g caster sugar
¼tsp cinnamon
20g toasted chopped hazelnuts

For the batter
115g unsalted butter
115g caster sugar
½tsp vanilla extract
2 eggs
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
1tbsp milk

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.

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