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
Ingredients
- 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
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.
did you make this recipe?
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Gluten Free Blackberry and Apple Scones
Comments & Reviews
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
Thank you, Faye! You definitely don’t have to be Mary Berry to make this recipe – it’s really easy 🙂 I hope you enjoy it!
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
Thank you, Tina! The recipe would be lovely with homegrown blackberries. Please let me know how it went with the fencing mums today 🙂
That looks simply amazing! Blackberries are going to be everywhere here soon – just perfect!
Thank you, Azlin!
This is gorgeous! I love the icing on top, makes it seem like it could also be for a breakfast or brunch 😉
Thank you, Sarah! It is perfect for breakfast or brunch, a real treat 🙂
Love blackberries …they are presently in full bloom in my backyard. I’ve never tried combining them with apples. Wonderful dessert. Thanks for sharing 🙂
Thank you, Maria. You should definitely try the recipe with your homegrown blackberries. It would be amazing!
the looks amazing! and delicious. i need a slice of that
Thank you, Nicol 🙂
I think I would love that combo! Beautiful!
Thank you, Rebecca!
Blackberry and apple.. Sounds like a match made in heaven! And it looks delicious!
Thank you, Sarah 🙂 It really is a delicious combination!
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!
How lovely to have your own blackberry bushes, Amy! The cake will taste even nicer with such fresh fruit!
What a fabulous looking cake ! I love apple cake but never tried one with the blueberry combination, going on my future todo cake list 🙂
I hope you and yours enjoy it as much as we do, Molly 🙂
Sweet apples and tangy blackberries sound like a winning combination! Plus the ginger icing on top takes it to a whole ‘natha level!! YUM!
Thank you, Holly 🙂
This is the perfect cake for family get togethers. It’s absolutely gorgeous!
Thank you so much, Kim 🙂
YUM!! This looks and sounds delicious!
Thank you, Kathryn!
You have had a wonderful berry cake! Can be the perfect end to dinner, for example 🙂 And thanks for the tip about BlackBerry 🙂
Thank you, Klauss 🙂
That looks so pretty with the icing! I am a big fan of blackberry and apple pie – this looks even more delicious
Thank you so much, Fiona 🙂
Delicious cake April love it.
Thank you so much, Swathi 🙂
This is gorgeous and sounds absolutely delicious! Can’t wait to try!
Thank you, Michelle!
We absolutely love blackberries and apples in this house so this cake would be perfect for the whole family!
Hope you all enjoy it, Megan 🙂 Let me know what you think!
Looks and sounds delicious. I love the combo of blackberry and apple. YUM!
Thank you, Dan 🙂
What a beautiful cake! Apples and blackberries sound so yummy! Love the glaze drizzle on top!
They really do make a great combination, Christine. And thank you 🙂
Such an amazing recipe for apples, can’t wait to bake this!
I hope you enjoy it as much as we do, Rupal 🙂
Hi April, such a fab cake! Hope you bring it over to Food on Friday: August to share with everyone.
Thank you so much, Carole. I’m on my way over now! Have a great weekend 🙂
Thanks, April. Would love to see more of your great food over at Food on Friday. Cheers
You are welcome, Carole, and thank you so much 🙂
Wonderful, April. Totally mouthwatering. If I came across this as one of the cakes at a National Trust tearoom, I would swoop down on it for sure. Whether I’ll actually bake it myself, I’m not sure, but I really enjoyed your tips.
Thank you so much, Pauline. If you do fancy a spot of baking, this is a lovely, low effort recipe. I find it really therapeutic, especially arranging the apple slices 🙂 Have a lovely weekend!
This cake must be very tasty. It is looking so delicious and mouth watering.
Thank you, Stephanie. It really is delicious!
We have had a fabulous Blackberry harvest this year and this will be a perfect cake for us to try. I love the combination of the blackberries and the apple, I am looking forward to having a nice slice of this cake, with or without the ice cream. Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
How lovely to have your own fresh blackberries, Miz Helen! I know they will be perfect in this recipe! Thank you 🙂 Have a lovely week ahead!
Looks like coming from a fancy bakery, and I love how easy this fruity cake is to make! Sounds so good, April!
Oh Hadia, thank you so much! What a lovely compliment!
This sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you so much, Jess! I have shared 🙂
Oh that looks so very delicious! I love apples…
Thank you, Lisa! Me too 🙂
Oh this really looks so tasty, April. Thank you for sharing with us at #overthemoon link party.
Thank you so much, Sue, and thank you for hosting!
This is my kind of dessert! Definitely pinning!
Thank you so much, Donna, and thank you for pinning too.
Blackberries are my favorite fruit, so this is super appealing to me. Pinning.
I’m so glad you like it, Leanna! Thank you for pinning 🙂
Awesome combination of ingredients, April! Can’t wait to taste it! Should I use fresh or ground ginger?
Thank you so much, Agness. I always use ground ginger in this cake, although I do sometimes bake other things like my Triple Ginger Cake with fresh ginger. Let me know what you think when you make it 🙂
This looks totally delish! YUMMMMMMMMMM
I hope we see you at the current Reader Tip Tuesday Party: http://www.jodiefitz.com/2017/08/22/reader-tip-tuesday-party-crafts-recipes/
It’s open all week & growing.
Thank you so much, Jodie! I’ve just popped over to the party – thank you for reminding me! Have a wonderful weekend!
Oh goodness for scrumptious sake this looks amazing and making my mouth water.
Thank you for stopping by to share on Oh My Heartsie Girls Friday Features!
I dont know how you keep up with your blog, have parties, travel and make such delicious recipes!!!
I saw you are traveling again on Instagram have a wonderful trip and enjoy!!
Hugs
Karren
Thank you so much, Karren. That is a lovely compliment! We had a good trip to California, thank you. We are off to Cambridge next week to celebrate my birthday with our son and his girlfriend, and then to Montreal for a wedding the following week. I’m so excited! It is challenging fitting in the cooking though – but with the brighter weather it’s easier to take photographs as I cook the things we are actually eating!
Bloggers are becoming food stylists, your cake looks amazing!! Thank you for sharing last week on Oh My Heartsie Girls Friday Features, this week your post is being featured!!
Hope you will stop by and share again. Have a great weekend!
Karren
Thank you so much, Karren! And thank you so much for featuring my cake! I will definitely be over. I’m just finishing a post off now that I can share 🙂 Have a wonderful weekend!
April, this beautiful cake is one I’ll be making soon. Just beautiful and not too sugary!
Thank you so much, Jean!
Oh wow, this looks amazing April. I am just off to bed but could just eat a slice, right now 🙂
Thanks for sharing last week with us at The Weekend Blog Hop #Weekendbloghop
Thank you, Claire!
I’m convinced this would be delicious, but your photography is also stunning. Beautiful!
Thank you so much, Pauline! Your compliment means a lot to me, especially as I’m really working on improving my photography 🙂
Your Blackberry Apple Cake looks delicious, a very special recipe! Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you so much, Miz Helen! I hope your week is going well 🙂
It is a very impressive looking cake. Love all your beautiful photos as well.
Thank you so much, Judee, and thank you for the compliment on the photos! I’m working hard to keep improving them so it means a lot 🙂
Looks amazing I know it is so delicious, saw this at Miz Helens Full plate #437. And I’m having fun blogging again.
Thank you so much, Jo! It’s lovely you are back blogging 🙂 I always enjoy Miz Helen’s party.
Congratulations!
Your post is featured on our Top Ten this week at Full Plate Thursday! Thanks so much for sharing it with us, we have pinned it to our special features board. Hope you have a great day and come back real soon!
Miz Helen
Thank you so much for the feature, Miz Helen! What a lovely way to start off my day. I hope your day is wonderful too!
Yum, this looks delicious my husband has a sweet tooth and apple anything is his favorite! Pinned for later.
Have a great week,
Kippi
Thank you, Kippi! It really is a favourite at our house, so I hope you and your family enjoy it too 🙂
This is definitely a cake I would enjoy, April. You are such a good baker!
Thank you so much, Pat. I just love baking 🙂
April,
This cake looks amazing! What a fabulous treat. I can only imagine how delicious the blackberries are in the cake.
Thank you so much, Judee!
Hello April – this is my first visit to your blog and Oh yum! This looks like a totally delicious cake – I hope I can get mine to look as great as yours! Thanks for sharing at Friendship Friday Blog hop! Have a fantastic weekend.
Welcome, Laurena! I’m so glad you like the look of it. It’s very easy, I’m sure you will love it! I hope your weekend is lovely too. Happy Easter!
Your awesome post is featured on Full Plate Thursday,480 this week! Thanks so much for sharing with us and you have a great week!
Miz Helen
Thank you so much for the feature, Miz Helen! I really appreciate it! I’ve been over to visit, and I hope you have a lovely weekend 🙂
Wow! This cake is certainly delightful!
Thank you, Alexandra!
That looks amazing. I love the versatility of this kind of cake/dessert, and it’s so pretty. Certainly on my list for this Autumn.
Pamela
Thank you, Pamela! It really is worth making. Everyone loves it and it is a great way to celebrate Autumn!
April, Oh my this sounds fantastic. I’m bookmarking this to save for future reference.
Thank you so much for linking up with Sweet Tea & Friends this month my friend.
Thank you so much, Paula!
This looks delicious! I love blackberries. I will be giving this one a try! Pinned!
Thank you so much, Helen, and thank you for pinning too!
The cake looks quite spectacular with the apple slices on top. I can just imagine how marvelous the flavor is.
Thank you so much, Carol! It really does taste delicious and I love how easy it is to make it look pretty 🙂 Have a wonderful day!
Do you have a recommendation for replacing the yogurt with a dairy free variety? Would a straight swap with a soya yogurt alternative work?
Hi Vicki,
I am working on more dairy free recipes as my son’s partner has recently found out she is allergic to cow’s milk, but I have not tried to make this recipe dairy free yet. I have been having a lot of success using coconut milk in baking but I’m sorry to say I have not yet used dairy free yogurts.
I wish I could give you a better answer, but at this point my advice would be to give it a try and see how it goes. I would advise a straight swap in terms of measurements. I should think soya yogurt would work in this case as its texture is not that dissimilar to yogurt made from cow’s milk. It may affect the flavour of the cake slightly but I think the effect would be minimal.
Again, I am sorry not to be able to give a more definitive answer.