Blackberry and Apple Cake 🍏🍰
Bursting with juicy blackberries and tender apples, this moist and crumbly cake is the perfect slice of countryside comfort!
Ingredients:
🥣 Self-raising flour: 250g
🧈 Unsalted butter: 200g, softened
🍬 Caster sugar: 200g
🥚 Eggs: 3 large
🍏 Bramley apple: 1 large, peeled, cored, and diced
🫐 Fresh or frozen blackberries: 150g
🧂 Ground cinnamon: 1 tsp
🍼 Whole milk: 2 tbsp
🍬 Demerara sugar: 1 tbsp (for sprinkling)
Method:
🍳 Preheat the oven to 180°C (160°C fan) and line a 20cm deep round cake tin with baking paper.
🧈 Cream the butter and caster sugar together until pale and fluffy.
🥚 Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
🥣 Fold in the remaining flour and cinnamon gently with a metal spoon.
🍏 Stir in the diced apple and half the blackberries, along with the milk to loosen the batter slightly.
🥄 Spoon the mixture into the prepared tin and scatter the remaining blackberries on top, pressing them in lightly.
🍬 Sprinkle with Demerara sugar for a lovely crunchy top.
🔥 Bake for 50–60 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean.
🧊 Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Serving Information:
⏱ Prep Time: 20 minutes
🔥 Baking Time: 55 minutes
🕰 Total Time: 1 hour 15 minutes
🍴 Servings: 10–12 slices
⚡ Calories: ~320 per slice
Tips:
🍏 Use a sharp cooking apple like Bramley for the best contrast against the sweet berries!
🫐 If using frozen blackberries, no need to defrost — just toss them in a little flour before adding to prevent sinking.
🍦 Gorgeous served slightly warm with clotted cream, custard, or a scoop of vanilla ice cream!