14/08/2014 13:00 BST | Updated 20/05/2015 06:12 BST

Blackberry And Apple Traybake Recipe

Cake and Eat It: Blackberry and apple traybake

Blackberry and apple traybake by

Blackberry and apple is one of those perfect-fit combinations. This traybake improves the classic crumble by adding a layer of cake.

Prep time: 25 minutes

Cook time:
30 minutes

Serves: 8-10

50g cold butter
50g soft light brown sugar
75g plain flour, sifted
½ tsp ground ginger
50g pecans, roughly chopped

For the cake:
450g Bramley apples
Juice of ½ lemon
175g butter, softened, plus extra for greasing
175g soft light brown sugar
3 medium eggs, beaten
150ml sour cream
275g plain flour, sifted
1/2 tsp baking powder
200g blackberries
Crème fraîche, to serve

1. Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease a 30cm x 8cm roasting tin or brownie pan with butter and set aside. Make the crumble topping by rubbing the butter, sugar and flour together with your fingertips to make fine crumbs.

2. Stir in the chopped pecans. Set aside. Peel and core the Bramley apples and slice into thin wedges or rings. Toss them in the lemon juice to stop them from going brown and set aside.

3. Beat the butter until soft and creamy, then beat in the sugar until the mixture is fluffy and combined. Beat in the eggs, a little at a time, then beat in the sour cream. Sift in the flour and baking powder and stir to combine.

4. Pour the cake batter into the pan, then arrange the apple slices on top and scatter over blackberries. Sprinkle over the crumble topping. Bake for 30 minutes or until the cake is lightly risen and golden. Cool in the tin for around 30 minutes and serve warm or cold with a spoonful of creme fraiche.