Crisp, sweet apples and tart, tangy blackberries are a classic combination. My Blackberry Apple Cake showcases this pairing at its best. An easy glaze gives this cake a festive air, making it perfect for any celebration or just for everyday treats.
An Easy To Make Recipe That Is Sure To Impress
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. Cake decorating is not my strong point, so this is something that makes me very happy indeed!
Top Tips for Making Blackberry and Apple Cake
- You can use fresh or frozen blackberries, but be sure to toss them in the 1 teaspoon flour as recommended to prevent 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 will already be well beaten together, so you can go really gently here.
- I like to use a loose-bottomed cake pan to make this Blackberry Apple Cake. There is no heart in your mouth cake-flipping moment with this kind of a cake pan, so you do not have to worry about all your hard work breaking up or sticking to the bottom of the pan. Grease the pan well before use. Then, when the cake has cooled for about 20 minutes in the pan, you can simply run a dinner knife carefully around the edge and (again, carefully) pop the bottom of the cake pan up and out from the sides.
- Allow the cake to cool completely on a wire rack with the bottom of the cake pan still on it. I often serve it with the bottom of the pan still attached as well. However, if you prefer, it’s easy to run a pallet knife between the cake and the bottom of the pan when it is cool. Gently slide the cake off the pan on to a rack.
How To Serve Blackberry and Apple Cake
I love Blackberry Apple Cake topped with whipped cream, a drizzle of pouring cream or a scoop of ice cream (vanilla or salted caramel ice cream work well). It’s also delicious served plain with a cup of coffee for a breakfast treat.
Blackberry Apple Cake Printable Recipe
Blackberry Apple Cake
- For the cake:
- ½ cup unsalted butter, softened
- ¼ cup packed brown sugar
- ½ cup granulated or caster sugar
- 2 large eggs the eggs should be at room temperature if possible
- 1 teaspoon vanilla
- 2 cups plus 1 teaspoon all purpose (plain) flour all-purpose flour and plain flour are the same thing
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ¾ cup plain or vanilla yogurt
- 1 cup blackberries lightly thawed if frozen, but not at room temperature
- 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 icing sugar is also known as confectioner's sugar
- ½ teaspoon ginger
- 1 to 2 tablespoons water
- 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.