Apple and Blackberry Cake
Serves: 12
Delicious, lightly sweetened cake made with fresh apples and fresh blackberries.
  • 12 tablespoons/175g unsalted butter
  • 1¼ cups/285ml heavy cream
  • 2 cups/300g all purpose/plain flour
  • 2 large (800g/28oz) apples, I used organic Cameo
  • lemon juice, a squeeze for the apples
  • 1¼ cups/225g golden brown sugar/brown caster sugar, plus an extra tablespoon.
  • 3 eggs, large organic
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 10 oz/300g blackberries, fresh organic
  1. Preheat oven to 350℉/180℃.
  2. Grease a 9" x 13"(23 cm x 33 cm) cake/roasting pan, with butter and flour or use spray and set aside.
  3. Peel, core and slice the apples into rings and then toss with a squeeze of lemon juice to keep from browning.
  4. Heat the cream and butter together in a pan till just boiling or can heat in the microwave and set aside, add the salt.
  5. Using a mixer, beat the eggs and sugar until pale and thick.
  6. Add the vanilla
  7. Whisk the butter-cream mixture into the egg-sugar mixture.
  8. Fold in the flour and mix until completely smooth.
  9. Pour the batter into the prepared pan and arrange the apple slices over the top.
  10. Scatter over the blackberries and then sprinkle the extra tablespoon of sugar over the top.
  11. Bake 50-60 minutes until golden and the sides are beginning to pull away from the sides.
  12. Leave to cool and then cut into squares.
The original recipe asked to use a smaller pan, an 8" x 12"(20 cm x 30 cm). It works in either pan.
Nutrition Information
Calories: 5127 Fat: 272g Saturated fat: 164g Unsaturated fat: 90g Trans fat: 6g Carbohydrates: 633g Sugar: 344g Sodium: 1608mg Fiber: 49g Protein: 65g Cholesterol: 1342mg
Recipe by Coffee and Crumpets at