apple and blackberry cake // apfel-brombeer-kuchen

blackberrie and apple cake_bearbeitet-1

this cake is so yummy, that i had it twice a day, but unfortunately not only me. as the apple season just started and the blackberry season will last until early autumn i am sure we will bake this cake at least one more time.

the apple and blackberry cake is fruity and juicy, the crumbles are crunchy and a perfect sweet balance to the somewhat sour blackberries. it is one more example of the easy but excellent recipes only nigel slater can create.

so enjoy baking and eating. i liked it best on the same day, because the crumbles were so fresh. but it is good one or two days after baking as well.

and as we are soul mates not only in the kitchen, the bakery girl and I baked this delicious cake quasi simultaneously. you will find her post on torte und worte.


2 apples
half a lemon
150 g blackberries
150 g butter
150 g brown sugar or raw cane sugar
3 eggs
85 g flour
1 1/2 tsp backing soda
100 g hazelnuts, grounded

50 g cold butter
50 g flour
60 g brown sugar or raw cane sugar
2 tbsp oatmeal
a pinch of cinnamon

preheat the oven to 180°C. butter the cake tin and lay out with some baking paper. cut the apples in quarters, remove the kernels and slice thinly. combine with lemon juice and blackberries.

cut the butter in small pieces and mix them with the sugar in a large mixing bowl. batter the mixture until creamy. whisk the eggs in a small bowl and add to the butter and sugar mixture while continuing to stir.

sieve the flour and baking soda and combine with the grounded hazelnuts. combine this with the butter-sugar-egg mixture little by little. pour into the cake tin. spread the apples and blackberries on the cake and press some of them into the dough.

to prepare the crumble, cut the butter in pieces and combine them with the flour with the help of your fingers. add the sugar, oat meal and cinnamon and combine to crumbles. crumble over the cake and bake for about 1 hour.



2 äpfel
1/2 zitrone
150 g brombeeren
150 g butter
150 g brauner zucker oder rohrohrzucker
3 eier
85 g mehl
1 1/2 tl backpulver
100 g gemahlene haselnüsse

50 g kalte butter
50 g mehl
60 g brauner zucker oder rohrohrzucker
2 el haferflocken
eine prise zimt

den ofen auf 180°C vorheizen. eine kuchenform einbuttern und mit backpapier auslegen. die äpfel viertel, kerne entfernen und in dünne scheinen schneiden. mit zitronensaft und brombeeren mischen.

die butter in stücke schneiden und mit dem zucker in einer großen schüssel mischen und cremig schlagen. die eier in einer kleinen schüssel verquirlen und unter rühren zur ei-zucker-mischung geben.

mehl und backpulver sieben und mit den gemahlenen haselnüssen vermischen. die mischung peu-a-peu zur ei-butter-zucker-mischung geben. den fertigen teig in die kuchenform geben und die äpfel und brombeeren darauf verteilen, einige früchte in den teig hineindrücken.

für die streusel, butter in stücke schneiden un mithilfe der finger mit dem mehl vermengen. dann zucker, haferflocken und zimt dazugeben und zu streuseln bröseln. die streusel auf dem Kuchen verteilen und etwa 1 stunde backen.

viel vergnügen!

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