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
Scale
- 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.