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A square slice of fruit crumble cake with almond-flecked topping on a white plate, the rest of the cake on a wooden board behind

Apple, Pear & Blackberry Crumble Cake

A soft cinnamon fruit cake under a chunky granola and pecan crumble, the sort of thing that disappears off the bench by teatime.
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Cook Time 55 minutes
Total Time 55 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Fruit
  • 1 apple since one was bad
  • 2 small pears
  • 1 banana
  • Handful of blackberries cut in half
Cake Batter
  • 2 cups self-raising flour
  • ½ cup caster sugar
  • 1 ½ tsp cinnamon
  • 2 eggs
  • 1/3 cup Greek yoghurt
  • 1/3 cup milk
  • ½ cup melted butter
  • 2 tsp vanilla
Crumble Topping
  • ¾ cup SR flour
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 60 g butter softened
  • ½ cup Granola
  • Handful of pecans chopped

Method
 

    • Heat oven to 180°C (160°C fan).
    • Grease and line a round or square cake tin with butter and some baking paper.
    • Dice apple and pears into small pieces – chop in food-processor to save time.
    • Mash banana, mix in cinnamon.
  3. Whisk:
    • eggs
    • caster sugar
    • melted butter
    • milk
    • vanilla
    Then fold in:
    • SR flour
    • Banana
    • Apple and pears
    • Blackberries
  4. Rub together with fingertips until crumbly:
    • flour
    • brown sugar
    • cinnamon
    • butter
    Then add chopped pecans and granola and squish together carefully till you make a chunky crumble. Be careful not to break up the granola clusters.
    • Pour the batter into a round or square cake tin.
    • Cover generously with crumble topping.
  6. Bake for about 50–60 minutes until golden and a skewer comes out clean.
    If the top browns too quickly, loosely cover with foil for the last 15 minutes.

Notes

Optional Luxe Finish:
  • Drizzle with honey