The Golden Apple and Blackberry Cake Recipe for Autumn Bliss

Sweet memories often bloom around a comforting apple and blackberry cake that whispers nostalgic stories of autumn afternoons.

Crisp fruit mingles with warm spices, creating a delightful harmony of flavors.

Fragrant aromas will drift through your kitchen, promising something special.

Perfectly balanced ingredients promise a dessert that feels both familiar and exciting.

Wild blackberries add unexpected bursts of tangy brightness against soft, tender cake.

Seasonal ingredients become magical when combined with simple baking techniques.

Bake this cake and watch faces light up with pure joy.

How To Make Mary Berry Apple And Blackberry Cake At Home

Step 1: Prepare Oven And Baking Tin

Set your oven to 160°C (140°C fan) or Gas Mark 3. Carefully grease a 22cm round loose-bottom cake tin and line it with parchment paper, ensuring complete coverage of the bottom and sides.

Step 2: Create Creamy Base

Using an electric mixer, blend butter and sugar until light and fluffy. Gradually incorporate two-thirds of the eggs, mixing thoroughly after each addition to create a smooth mixture.

Step 3: Combine Dry Ingredients

Gently fold in ground almonds, remaining egg, and flour. Use a spatula with slow, careful movements to maintain the mixture’s airiness and prevent overmixing.

Step 4: Add Fruity Goodness

• Blackberries
• Two-thirds of prepared apples

Spread the mixture evenly into the prepared tin, ensuring a smooth surface.

Step 5: Decorate Cake Top

• Demerara sugar
• Butter flakes
• Ground cinnamon

Sprinkle this mixture evenly over the cake.

Step 6: Bake To Perfection

Place the cake in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a skewer – it should come out clean with no wet batter.

Step 7: Cool And Finish

Allow cake to cool slightly in the tin. Carefully remove and transfer to a serving plate. Dust with icing sugar and sprinkle toasted hazelnuts on top for extra crunch and flavor.

Step 8: Serve And Enjoy

Slice the cake and serve warm or at room temperature. Perfect with a cup of tea or coffee.

Tips That Help With Mary Berry Apple And Blackberry Cake

• Pick Ripe Fruits: Choose fresh, plump blackberries and sweet, crisp apples for maximum flavor and natural sweetness.
• Gentle Folding Technique: Mix ingredients softly to maintain cake's light, airy texture and prevent dense, heavy results.
• Perfect Baking Temperature: Use exact oven temperature to ensure even golden browning and consistent cake texture.
• Prevent Fruit Sinking: Lightly coat berries and apple pieces in flour before adding to batter to help them suspend evenly throughout cake.
• Serve with Style: Dust cake with icing sugar and sprinkle toasted hazelnuts just before serving for an elegant, professional presentation.

Easy Ways To Change Mary Berry Apple And Blackberry Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly cake.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk for a dairy-free option.
• Nutless Alternative: Remove hazelnuts and almonds, replacing with seeds like sunflower or pumpkin seeds for nut allergy sufferers.
• Low-Sugar Modification: Use stevia or monk fruit sweetener instead of regular sugar, and reduce overall sugar content for diabetic-friendly recipe.

Great Sides For Mary Berry Apple And Blackberry Cake

• Brew Herbal Tea Pairing: Steep chamomile or lavender tea to complement the cake's warm, fruity notes and enhance its delicate almond undertones.
• Serve Creamy Companion: Dollop vanilla bean mascarpone or clotted cream alongside the cake to balance its rich texture and add a silky contrast.
• Match Dessert Wine: Pour a sweet Sauternes or late harvest Riesling that echoes the cake's fruity sweetness and highlights its caramelized apple and blackberry flavors.
• Elevate with Nutty Side: Sprinkle toasted hazelnut praline or candied almond crumble on the plate to amplify the cake's existing nut profile and add delightful crunch.

How To Store Mary Berry Apple And Blackberry Cake Right

• Seal cake in an airtight container and store in the refrigerator for up to 4 days. Keep away from strong-smelling foods to preserve its delicate flavor.
• Wrap individual slices or whole cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Place cake under a cake dome or cover with loose plastic wrap at room temperature for 1-2 days. Keep in cool, dry spot away from direct sunlight.
• Warm individual slices in microwave for 15-20 seconds. Alternatively, heat in preheated oven at 150°C for 5-7 minutes to restore moisture and refresh cake's texture.

FAQ List For Mary Berry Apple And Blackberry Cake

• Can I use frozen fruits instead of fresh ones?

Yes, you can use frozen blackberries and apples. Thaw and pat them dry before adding to the cake batter to prevent excess moisture.

• Is this cake suitable for people with nut allergies?

No, the recipe contains ground almonds and hazelnuts. Avoid making this cake if you have nut allergies or seek alternative nut-free substitutions.

• How do I know if the cake is fully baked?

Insert a skewer into the center of the cake. If it comes out clean without raw batter, the cake is done. The top should also be golden brown and slightly risen.

• Can I make this cake gluten-free?

Yes, replace regular flour with a gluten-free flour blend. Ensure the blend is suitable for baking to maintain the cake’s texture and structure.

Why Mary Berry Apple And Blackberry Cake Feels So Special

• Craft a Rustic Dessert: Celebrate the charm of homemade baking with this delightful apple and blackberry cake that brings together seasonal fruits in a simple, comforting treat.
• Maximize Flavor Combinations: Enjoy the perfect balance of sweet apples and tangy blackberries, enhanced by warm cinnamon and nutty hazelnuts for a multi-layered taste experience.
• Family-Friendly Baking Adventure: Create memorable moments in the kitchen by involving loved ones in mixing, folding, and decorating this adaptable cake that appeals to all ages.
• Versatile Seasonal Showstopper: Impress guests at gatherings or enjoy a cozy afternoon treat that works beautifully for various occasions from casual family desserts to elegant tea parties.

What You’ll Need For Mary Berry Apple And Blackberry Cake

• Butter: A rich ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps in caramelization during baking.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Ground Almonds: Adds nutty flavor and creates a soft, dense cake texture.
• Flour: Provides structure and helps hold the cake together.

• Blackberries: Fresh berries that add natural sweetness and moisture to the cake.
• Apples: Provide a subtle tartness and juicy texture throughout the cake.

• Demerara Sugar: Adds a crunchy, caramel-like topping with a golden brown finish.
• Butter Flakes: Creates a crisp, rich layer on top of the cake.
• Cinnamon: Brings warm, aromatic spice to complement the fruits.
• Icing Sugar: A light dusting that adds a delicate sweet finish.
• Toasted Hazelnuts: Provides a crunchy texture and nutty flavor to the cake.

Apple And Blackberry Cake Recipe

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4.8 from 14 reviews

• Total Time: 65-70 minutes
• Yield: 8 1x

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Description

Heavenly “apple and blackberry cake” merges seasonal British orchard fruits into a delightful dessert. Sweet-tart berries and tender apples create a rustic charm you’ll savor with each warm, comforting slice.

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Ingredients

Scale 1x2x3x

Cake Base:

• 125 grams (4.4 ounces) butter, softened
• 125 grams (4.4 ounces) caster sugar
• 3 large eggs
• 50 grams (1.8 ounces) ground almonds
• 100 grams (3.5 ounces) self-raising flour

Fruits and Spice:

• 2 apples (Discovery, Russet, or Worcester)
• 100 grams (3.5 ounces) blackberries
• 1 large pinch cinnamon

Topping and Finishing:

• 2 tablespoons demerara sugar
• 25 grams (0.9 ounces) butter
• 25 grams (0.9 ounces) hazelnuts, peeled and toasted
• icing sugar for dusting

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Instructions

1. Prepare the baking vessel by greasing a 22cm round loose-bottom tin and lining with parchment paper. Set oven temperature to 160°C (140°C fan) / Gas mark 3.
2. Using an electric mixer, whip butter and sugar until light and airy. Incorporate two-thirds of the eggs gradually, mixing thoroughly.
3. Gently fold ground almonds, remaining egg, and flour into the batter, ensuring smooth and even consistency.
4. Carefully integrate blackberries and two-thirds of chopped apples into the mixture, maintaining delicate texture.
5. Transfer the batter into the prepared tin, spreading evenly with a spatula.
6. Artfully arrange remaining apple pieces across the cake’s surface.
7. Create a crumbly topping by sprinkling demerara sugar, butter flakes, and cinnamon over the cake’s exterior.
8. Bake in preheated oven for 50-55 minutes until golden brown and fully risen. Test doneness by inserting a skewer, which should emerge clean.
9. Allow cake to cool slightly in the tin before carefully removing and transferring to a serving plate.
10. Finish by dusting with powdered sugar and scattering toasted hazelnuts on top.
11. Slice into elegant portions and serve at room temperature.

Notes

• Gentle folding prevents overmixing, ensuring a light and tender cake texture.
• Use ripe, seasonal blackberries and apples for maximum natural sweetness and flavor depth.
• Toast hazelnuts briefly before sprinkling to enhance their nutty aroma and crunch.
• For gluten-free adaptation, substitute wheat flour with almond or gluten-free blend to maintain moisture and structure.

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 297 kcal
• Sugar: 18 g
• Sodium: 55 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 75 mg