Best Apple Blackberry Cake Recipes

BLACKBERRY & APPLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
• Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

APPLE-BLACKBERRY CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the 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.

GLUTEN FREE BLACKBERRY & APPLE CRUMBLE CAKE

Steps:

• Pre-heat the oven to 180c and grease a 20cm round cake tin and line the base with non-stick baking paper.
• For the cake, beat the butter and sugar together in a bowl until blended. Gradually beat in the eggs. Sift in the flour and baking powder and stir in with the yoghurt until thoroughly combined.
• Spoon the batter into the tin and place the apples and blackberries evenly on top.
• For the crumble, place the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the sugar and a drop of water so the mixture sticks together in small crumbs. Stir in the oats and almonds and sprinkle evenly over the fruit on the cake.
• Bake the whole thing in the oven for approximately 45 minutes until the crumble is golden and the cake is cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely before cutting into 6-8 slices and devouring! Happy baking.

APPLE & BLACKBERRY CRUMBLE CAKE

Steps:

• Step 1: Heat the oven to 180ºC. Grease and line a 23cm spring-clip cake tin. With your fingertips, rub together 50G BUTTER with the 50G FLOUR until the mix resembles breadcrumbs. Mix in the LIGHT BROWN SUGAR and set aside in the fridge.
• Step 2: Cream together 225G BUTTER, softened, with the CASTOR SUGAR in a mixer (or with a hand-held mixer) until pale and fluffy. Gradually add the EGGS, then fold in the SELF-RAISING FLOUR, ALMONDS and BAKING POWDER. Transfer to the prepared tin.
• Step 3: Arrange the APPLE SLICES on top, then scatter the BLACKBERRIES over; top with crumble mixture. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. Leave on a wire rack for 5 mins, then turn out and serve warm with custard.
• NOTE: Defrost and drain frozen berries well before adding to the cake.

BLACKBERRY & APPLE FROZEN YOGURT CAKE

Steps:

• Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.
• Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl - a rubber spatula is best for pressing every last bit of fruit from the seeds.
• Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.
• Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
• When you're ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don't freeze after this point.) Cool.
• Take the cake from the freezer 30 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.

APPLE AND BLACKBERRY CAKE WITH BUSHMILLS CUSTARD SAUCE

Steps:

• FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
• FOR THE CAKE: Preheat oven to 350°F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
• Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
• Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
• DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
• Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.