- 225g butter softened plus extra for the tin
- 125g caster sugar
- 125g light muscovado sugar
- 4 large eggs
- 1 tsp vanilla extract
- 4 tbsp milk
- 350g self-raising flour
- 2 tsp baking powder
- 3 cooking apples about 900g total weight
- juice of half a lemon
- 2 tsp ground cinnamon
- demerara sugar for sprinkling
- 1 punnet blackberries
- 75g cold butter cubed
- 100g self-raising or plain flour
- 6 level tbsp rolled oats
- 75g coarsely chopped hazelnuts or almonds
- 4 level tbsp light muscovado sugar
- 1 tsp ground cinnamon
- 1-2 tbsp water
- icing sugar for dusting
- Preheat the oven to 180C/160C fan/gas 4. Grease a 30cm x 23cm traybake tin, at least 4cm deep (12in x 9in x 1½ in) and line with baking parchment.
- Using an electric whisk, beat the butter with the caster sugar and muscovado sugar until light and fluffy. Add the eggs, one at a time, beating after each addition.
- Beat in the vanilla extract and milk, then sift in the flour and baking powder and mix well. Spread half the cake batter into the tin.
- Peel, core and thinly slice the cooking apples. Toss them in a bowl with the lemon juice to prevent them colouring. Layer half the apples, slightly overlapping, on top of the cake batter in the tin. Sprinkle over a teaspoon of the cinnamon and a little demerara sugar. Scatter over the blackberries.
- Pour the rest of the cake batter on top of the apples and blackberries, and spread out as evenly as you can without dislodging the fruit too much. Layer the rest of the apples over the top and sprinkle with the remaining cinnamon and some more demerara sugar. Bake in the preheated oven for 20 minutes.
- Meanwhile, make the crumble mixture. Rub the butter into the flour and oats until the mixture resembles fine breadcrumbs.
- Add the nuts, sugar and cinnamon, and mix briefly. Trickle over the 1-2 tbsp water and stir into the mixture to make it form small ‘pebbles’.
- After 20 minutes, remove the cake briefly from the oven and spread the crumble mixture over the top (don’t worry about it sinking – traybakes are less prone to that), pressing it with the back of a spoon to keep it on the cake. Return to the oven and bake for 25-30 minutes until the crumble is golden and crunchy, the cake springs back to the touch, and a skewer inserted in the middle of the cake comes out clean. Dust with icing sugar and cut into squares to serve.
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