Mary Berry’s Apple and Blackberry Cake is a deliciously moist and fruity cake that combines the sweetness of apples with the tartness of blackberries. This rustic, homemade cake is perfect for afternoon tea or as a dessert served with a dollop of cream or custard. With simple ingredients and easy-to-follow steps, this cake is sure to become a family favorite.
Mary Berry Apple and Blackberry Cake
This Apple and Blackberry Cake by Mary Berry is a comforting, homey bake featuring soft apples and juicy blackberries folded into a light, buttery cake batter. The combination of these fruits gives the cake a delightful mix of sweet and tart flavors, while the moist texture makes it perfect for any occasion.
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Why You Should Try This Recipe
- Delicious Flavor Combination: The sweetness of the apples and the tartness of the blackberries complement each other perfectly.
- Moist and Tender: The cake is soft, moist, and has a lovely crumb thanks to the fruit and butter.
- Simple Ingredients: Made with everyday ingredients that are easy to find.
- Versatile: Perfect for a casual family dessert, afternoon tea, or even as a lunchbox treat.
- Seasonal Baking: A great way to use up seasonal apples and blackberries.
Ingredients Needed to Make Mary Berry Apple and Blackberry Cake
- 225g self-raising flour
- 175g caster sugar
- 175g unsalted butter (softened)
- 3 large eggs
- 1 tsp baking powder
- 2 medium cooking apples (peeled, cored, and thinly sliced)
- 150g blackberries (fresh or frozen)
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for loosening the batter)
- Icing sugar (for dusting, optional)
Equipment Needed
- Mixing bowl
- Electric mixer or hand whisk
- 20cm (8-inch) round cake tin
- Baking parchment
- Knife and chopping board
- Spatula
Instructions to Make Mary Berry Apple and Blackberry Cake
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a 20cm round cake tin and line the base with baking parchment.
- Prepare the Batter: In a large mixing bowl, combine the softened butter, caster sugar, flour, eggs, baking powder, and vanilla extract. Use an electric mixer or hand whisk to beat the ingredients together until you have a smooth batter. If the batter is too thick, add 1-2 tablespoons of milk to loosen it.
- Add the Apples and Blackberries: Fold in the thinly sliced apples and blackberries gently, being careful not to crush the berries too much.
- Transfer to the Tin: Spoon the batter into the prepared cake tin and smooth the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
- Cool and Serve: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with icing sugar before serving, if desired.
What Goes Well With Mary Berry Apple and Blackberry Cake
- Whipped Cream: A dollop of lightly whipped cream adds richness and creaminess.
- Custard: Serve with warm custard for a comforting dessert.
- Vanilla Ice Cream: The cold, creamy vanilla flavor pairs beautifully with the warm, fruity cake.
- Greek Yogurt: A tangy contrast to the sweetness of the cake, perfect for a breakfast option.
- Fresh Berries: Garnish with additional fresh blackberries for an extra fruity touch.
- Honey: Drizzle honey over the cake slices for added sweetness.
Expert Tips for Making the Best Mary Berry Apple and Blackberry Cake
- Use Firm Apples: Choose a firm variety of apple like Granny Smith or Braeburn to avoid the apples becoming too mushy during baking.
- Gently Fold in the Blackberries: Be gentle when folding in the blackberries to avoid them breaking and turning the batter purple.
- Test with a Skewer: Always test the cake with a skewer before removing it from the oven to ensure it’s fully baked in the center.
- Keep an Eye on the Top: If the top of the cake starts to brown too quickly, cover it with foil halfway through baking.
- Serve Warm or Cold: This cake can be served warm for dessert or cold as a snack.
Easy Variations of Mary Berry Apple and Blackberry Cake
- Apple and Cinnamon Cake: Add a teaspoon of ground cinnamon to the batter for a warm, spiced version of this cake.
- Pear and Blackberry Cake: Swap the apples for pears for a different fruit combination.
- Almond Topping: Sprinkle flaked almonds on top of the batter before baking for added crunch.
- Mixed Berry Cake: Replace the blackberries with a mix of raspberries and blueberries for a mixed berry version.
- Gluten-Free Version: Use a gluten-free self-raising flour blend to make this cake suitable for gluten-free diets.
Best Practices to Store Mary Berry Apple and Blackberry Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you prefer, you can store the cake in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
- Freeze: To freeze, wrap the cooled cake in cling film and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Best Practices to Reheat Mary Berry Apple and Blackberry Cake
- Oven Reheating: Reheat individual slices in a preheated oven at 160°C (320°F) for about 10 minutes to warm through.
- Microwave Reheating: You can microwave slices on medium power for 30-40 seconds for a quick warm-up.
How Can I Make Mary Berry Apple and Blackberry Cake Healthier?
- Reduce the Sugar: Cut back on the amount of sugar by about 20-30g if you prefer a less sweet cake.
- Use Whole Wheat Flour: Replace some of the self-raising flour with whole wheat flour for added fiber.
- Swap Butter for Oil: Use a neutral oil like sunflower oil instead of butter for a lighter version.
- Add More Fruit: Increase the amount of apples and blackberries to make the cake more fruit-focused.
Nutrition Value (per serving):
- Calories: 320
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 3g
- Sugar: 22g
FAQs
Can I use frozen blackberries for this apple and blackberry cake?
Yes, you can use frozen blackberries for this recipe. There’s no need to thaw them beforehand, but be sure to fold them into the batter gently to avoid releasing too much juice, which could affect the texture of the cake.
How do I stop the fruit from sinking in the cake?
To prevent the fruit from sinking to the bottom, toss the apple slices and blackberries in a little flour before adding them to the batter. This helps to evenly distribute the fruit throughout the cake.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting self-raising flour with a gluten-free self-raising flour blend. Ensure the baking powder you use is also gluten-free for a completely gluten-free version.
How should I store Mary Berry Apple and Blackberry Cake?
Store this cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. You can also freeze the cake for up to 2 months, wrapped tightly in cling film and foil.
Final Words
This Mary Berry Apple and Blackberry Cake is a delicious, easy-to-make dessert that showcases the best of seasonal fruits
Its moist texture, combined with the sweetness of apples and the tartness of blackberries, makes it a perfect treat for any occasion!
More By British Baking Recipes
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Mary Berry Apple and Blackberry Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
Description
This Apple and Blackberry Cake by Mary Berry is a comforting, homey bake featuring soft apples and juicy blackberries folded into a light, buttery cake batter. The combination of these fruits gives the cake a delightful mix of sweet and tart flavors, while the moist texture makes it perfect for any occasion.
Ingredients
- 225g self-raising flour
- 175g caster sugar
- 175g unsalted butter (softened)
- 3 large eggs
- 1 tsp baking powder
- 2 medium cooking apples (peeled, cored, and thinly sliced)
- 150g blackberries (fresh or frozen)
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for loosening the batter)
- Icing sugar (for dusting, optional)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a 20cm round cake tin and line the base with baking parchment.
- Prepare the Batter: In a large mixing bowl, combine the softened butter, caster sugar, flour, eggs, baking powder, and vanilla extract. Use an electric mixer or hand whisk to beat the ingredients together until you have a smooth batter. If the batter is too thick, add 1-2 tablespoons of milk to loosen it.
- Add the Apples and Blackberries: Fold in the thinly sliced apples and blackberries gently, being careful not to crush the berries too much.
- Transfer to the Tin: Spoon the batter into the prepared cake tin and smooth the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
- Cool and Serve: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with icing sugar before serving, if desired.
