We really enjoyed this cake. It wasn’t too sweet, the apples and blackberries are a great combo, and the crispy sugar crust was one of our favorite parts. The other perk, aside from it being delicious, is that it is really easy to make. You don’t have to worry about your butter being at the right temperature or creaming it correctly with sugar. It’s awesome!
The blackberries were really nice in the cake, but cranberries would probably be delicious too.
My apples were a little on the large side, so I didn’t quite fit all the slices in, which was fine; they were a nice snack for me and Aida afterwards.
This was great for dessert and we also had a small slice for breakfast too, which was really nice since it isn’t a super sweet cake.
Apple-Blackberry CakeAdapted, slightly, from Martha Stewart Living Granulated sugar, for coating pan 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 3/4 cup packed light-brown sugar 1/2 cup whole milk 2 large eggs 4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges 1 cup (1/2 pint) blackberries Simple Topping: 2 tablespoons packed light-brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter, cut into pieces Softly whipped cream, for serving (optional)
Pre-heat oven to 375 degrees.
Butter a 9-inch springform pan, and dust with granulated sugar. I used a 9.5″ springform pan and it worked well, but I wouldn’t recommend using one any larger, as the cake will be thin.
Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, milk, and eggs in another bowl. Whisk into flour mixture. Spread batter evenly into prepared pan.
Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
* My cake browned just a tad bit more than I would have liked. I may try baking it at 350 degrees next time, since my pan is on the darker side.