Blackberry Apple Cake

Blackberry Apple Cake is a lightly spiced cake is studded with fresh blackberries and topped with red-skinned apples baked to tender perfection.

Blackberry Apple Cake

Crisp, sweet apples and tart, tangy blackberries are a classic combination, especially here in England, and my Blackberry Apple Cake showcases this pairing at its best. The moist, lightly spiced cake is studded with fresh blackberries and topped with red-skinned apples baked to tender perfection. An easy glaze gives this cake a festive air, making it perfect for any celebration or just for everyday treats.

One of the things I love about this Blackberry Apple Cake is just how easy it is to make it look gorgeous. Like my Apple Butterscotch Cake, the decorations are really effective but incredibly simple to do. A few scattered apple slices, a drizzle of glaze, a scattering of sugar and spice, and you’ve got something pretty enough for the fanciest cake table.

My top tip – be sure to toss the blackberries lightly in the 1 teaspoon flour as recommended. This will keep them from sinking to the bottom of the cake. Fold them in really gently with a wooden spoon to avoid too many purple streaks through the batter. At this point, the cake is well beaten together, so you can go really gently here.

Blackberry Apple Cake

I like to use a loose bottomed cake pan to make many of my cakes and this Blackberry Apple Cake is no exception. There’s no heart in your mouth cake-flipping moment where you worry about all your hard work breaking or sticking to the pan. Simply butter the pan before use. Then when the cake has cooled for about twenty minutes in the pan you can just run a dinner knife around the edges and carefully pop the bottom up and out from the sides. Finish cooling the cake on a wire rack with the bottom of the pan still intact – and feel free to serve it with the bottom still attached as well. If you prefer though, it’s easy to run a pallet knife between the cake and the bottom of the pan when it is cool and gently slide the cake off on to a rack.

Blackberry Apple Cake
I love Blackberry Apple Cake sliced with coffee for breakfast, topped with whipped cream for a ladies’ luncheon, with a cuppa and a drizzle of cream for afternoon tea, or served with a big scoop of good vanilla or salted caramel ice cream for dessert. Easy, versatile, pretty and delicious too. What more could you ask for?

Blackberry Apple Cake Ingredients

For the cake:
½ cup unsalted butter, softened
¼ cup packed brown sugar
½ cup granulated or caster sugar
2 large eggs, at room temperature
1 teaspoon vanilla
2 cups plus 1 teaspoon all purpose (plain) flour
2½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
¾ cup plain or vanilla yogurt
1 cup blackberries

For the topping:
1 large red-skinned apple
2 tablespoons demerera sugar (or use granulated or caster sugar if demerera is not available)
½ teaspoon ginger

For the glaze:
½ cup icing sugar (confectioner’s sugar)
½ teaspoon ginger
1 to 2 tablespoons water

Blackberry Apple Cake Instructions

Preheat the oven to 350°F (175°C, 165°C for fan ovens).
Butter an 8 inch round loose-bottom cake pan.
Cream the butter and sugars together in an electric mixer until they are light and fluffy.
Beat the eggs into the creamed mixture.
Sift together the 2 cups flour, baking powder, salt, 1 teaspoon ginger and ½ teaspoon cinnamon.
Add these dry ingredients to the creamed mixture, alternately with the yogurt.
Toss the blackberries in the 1 teaspoon of flour.
Remove the bowl from the mixer and fold the flour tossed berries into the batter very gently using a wooden spoon.
Pour the cake mixture into the prepared pan, coaxing the batter right to the edges of the pan and smoothing the top with a knife.
Core, quarter and thinly slice the apple. (Do not peel.)
Arrange the apple slices on top of the cake in a circular formation.
Combine the demerera sugar and ginger together and sprinkle over top of the apples.
Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
Cool the cake in the pan for 20 minutes before carefully removing the sides of the pan and cooling completely on a wire rack. I don’t recommend removing the bottom of the cake pan at this stage. (When the cake is absolutely cool, you can or run a knife between the cake and the base and gently slide it off  or you can just leave the bottom of the pan on the cake and put the whole thing on a plate to serve.)
When the cake is completely cool, mix together the icing sugar and ginger, and add enough of the water to make a smooth, pourable glaze.
Drizzle over the cake and allow to set before slicing.

Printable Recipe

5.0 from 6 reviews
Blackberry Apple Cake
 
Author:
Serves: 8 slices
Ingredients
  • For the cake:
  • ½ cup unsalted butter, softened
  • ¼ cup packed brown sugar
  • ½ cup granulated or caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 cups plus 1 teaspoon all purpose (plain) flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ¾ cup plain or vanilla yogurt
  • 1 cup blackberries
  • For the topping:
  • 1 large red-skinned apple
  • 2 tablespoons demerera sugar (or use granulated or caster sugar if demerera is not available)
  • ½ teaspoon ginger
  • For the glaze:
  • ½ cup icing sugar (confectioner's sugar)
  • ½ teaspoon ginger
  • 1 to 2 tablespoons water
Instructions
  1. Preheat the oven to 350°F (175°C, 165°C for fan ovens).
  2. Butter an 8 inch round loose-bottom cake pan.
  3. Cream the butter and sugars together in an electric mixer until they are light and fluffy.
  4. Beat the eggs into the creamed mixture.
  5. Sift together the 2 cups flour, baking powder, salt, 1 teaspoon ginger and ½ teaspoon cinnamon.
  6. Add these dry ingredients to the creamed mixture, alternately with the yogurt.
  7. Toss the blackberries in the 1 teaspoon of flour.
  8. Remove the bowl from the mixer and fold the flour tossed berries into the batter very gently using a wooden spoon.
  9. Pour the cake mixture into the prepared pan, coaxing the batter right to the edges of the pan and smoothing the top with a knife.
  10. Core, quarter and thinly slice the apple. (Do not peel.)
  11. Arrange the apple slices on top of the cake in a circular formation.
  12. Combine the demerera sugar and ginger together and sprinkle over top of the apples.
  13. Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
  14. Cool the cake in the pan for 20 minutes before carefully removing the sides of the pan and cooling completely on a wire rack. I don't recommend removing the bottom of the cake pan at this stage. (When the cake is absolutely cool, you can or run a knife between the cake and the base and gently slide it off or you can just leave the bottom of the pan on the cake and put the whole thing on a plate to serve.)
  15. When the cake is completely cool, mix together the icing sugar and ginger, and add enough of the water to make a smooth, pourable glaze.
  16. Drizzle over the cake and allow to set before slicing.

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Article by April Harris

April has written 1217 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. oooo, this looks delicious! 😍 I’m no Mary Berry but I think i’ll have to have a go at making one of these! Xx

  2. This looks amazing and perfect for all my homegrown blackberries, going to give it a try and test it out on my fencing mums this Friday. Thanks

  3. That looks simply amazing! Blackberries are going to be everywhere here soon – just perfect!

  4. This is gorgeous! I love the icing on top, makes it seem like it could also be for a breakfast or brunch 😉

  5. Love blackberries …they are presently in full bloom in my backyard. I’ve never tried combining them with apples. Wonderful dessert. Thanks for sharing 🙂

  6. the looks amazing! and delicious. i need a slice of that

  7. I think I would love that combo! Beautiful!

  8. Blackberry and apple.. Sounds like a match made in heaven! And it looks delicious!

  9. I have several blackberry bushes in my yard so I am always looking for delicious ways to enjoy them in my recipes. This does look simple to prepare, can’t wait to give it a go!

  10. What a fabulous looking cake ! I love apple cake but never tried one with the blueberry combination, going on my future todo cake list 🙂

  11. Sweet apples and tangy blackberries sound like a winning combination! Plus the ginger icing on top takes it to a whole ‘natha level!! YUM!

  12. This is the perfect cake for family get togethers. It’s absolutely gorgeous!

  13. YUM!! This looks and sounds delicious!

  14. You have had a wonderful berry cake! Can be the perfect end to dinner, for example 🙂 And thanks for the tip about BlackBerry 🙂

  15. That looks so pretty with the icing! I am a big fan of blackberry and apple pie – this looks even more delicious

  16. Delicious cake April love it.

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