RUSTIC AUTUMN FRUITS MIDI-CRUMBLE CAKE: for small households, 1-bowl wonder, higher-fibre,

Rustic Autumn dessert: gorgeous easy-peasy sponge topped with fruit & crumble...

Rapidly Demolished Autumn Fruits Crumble Cake
'Really, really lovely with tea as the afternoon darkens.' Taster

This is a recipe for Sunday lunch: rich fine-crumbed sponge topped with chopped fresh fruit and a crumbly spice-scented topping.  

It's rustic because it has higher levels of wholemeal flour -- though the sponge still manages to be light and fluffy.   And the mix of brown and white sugars add a slightly smoky, caramel-ly colour which reminds one of leaf fall.  

The flavour and texture is absolutely delightful. 

Better still - the one-bowl-sponge could be managed by an older child.  But whoever puts it together, the method is a time-saver.

The cake is a little bigger than the usual midi-cake but is intended for small households.  For larger - or more greedy households - double the recipe to make a larger cake, or turn it into cupcakes.

Cost: £1.25 (2020)

Serves: 3-4

Ingredients:

Batter

    2 large eggs

    85gm/3oz white self raising flour +

    28gm/1oz brown self-raising flour

        OR  113gm/4 oz white self-raising flour

   113gm/4 oz butter (or margarine), soft 

   113gm/4 oz sugar, half dark brown

   grated zest of half a lemon

  1/2 tsp baking powder

  half a medium crisp apple*, peeled and in bite-sized chunks

  generous handful blackberries, halved (opt)

Crumble:

  30gm/1oz cold butter, in cubes

  45gm/1.5oz self-raising brown (pref) or white flour

  25gm/scant 1oz sugar

  1/2 tsp ground cinnamon

  1/2tsp cardamum pods, cracked open, seeds bashed (opt)

Serve:

   Lightly dusted with icing sugar OR with

   Custard: either home-made, Birds or supermarket

OR both

    

Method:

1. Preheat oven to 180C/350F
2. Line the bottom of  a 5"x7" loaf tin with greaseproof paper so that it extendfs up the ends for easy removal(most supermarkets offer foil pans this size) Lightly oil the side of the pans
3. Place cake ingredients in a deep'ish bowl; beat until blended; it will be thick, add 1 tablespoon milk.  Spread out as evenly as possible in the tin, building up the sides a little
4. Scatter over apple pieces then blackberries
5. Make crumble: mix dry ingredients then rub in butter until the mix has pea sized and medium lumps of butter.  Scatter over the surface of the cake
6. Bake 35-40 mins or until a toothpick in the centre of the cake comes out clean
7. Serve with custard, cream or lightly dusted with icing sugar 

*67 used Granny Smith

Comments: 

'Lovely cake - remarkably light, springy sponge with hunks of fresh fruit and a light crumbly topping.   Perfect with tea on a dark November afternoon.' Retired writer

Tip:

The cake is versatile.  67 chose apple and blackberries, and added cinnamon and cardamum to the crumble but any other fruit (even canned, in juice not syrup) and/or spices will do. 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.