My Blackberry Apple Cake is a lightly spiced cake is studded with fresh blackberries and topped with red-skinned apples baked to tender perfection.
Crisp, sweet apples and tart, tangy blackberries are a classic combination. 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.
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.
Top Tips for Making Blackberry and Apple Cake
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.
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 – I often 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.
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 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 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
- 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.