This Mary Berry Apple and Blackberry Cake recipe is a moist and easy recipe, which is made with fresh apples and blackberries. It’s the ultimate autumn cake, ready in about an hour and 25 minutes.
Mary Berry Apple and Blackberry Cake Ingredients
For the Crumble Topping:
- 100g (¾ cup) plain (all-purpose) flour
- 50g (¼ cup) light soft brown sugar
- 25g (¼ cup) rolled oats
- 1 tsp ground cinnamon
- 50g (3 ½ tbsp) cold butter, cubed
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 large cooking apples (such as Bramley)
- 150g (1 cup) fresh blackberries
How To Make Mary Berry Apple and Blackberry Cake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a deep 20cm (8in) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Make the Crumble Topping: In a medium bowl, combine the flour, brown sugar, oats, and cinnamon. Add the cold, cubed butter and use your fingertips to rub it in until the mixture resembles coarse breadcrumbs. Place the bowl in the refrigerator to chill while you make the cake.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer or a wooden spoon, beat everything together until it is well blended, smooth, and creamy.
- Assemble the Cake: Peel, core, and chop the apples into small chunks. Gently fold the apple chunks into the cake batter. Spoon the batter into the prepared tin and level the surface. Scatter the blackberries evenly over the top of the batter.
- Add Topping and Bake: Sprinkle the chilled crumble mixture evenly over the top of the fruit and batter. Bake in the preheated oven for 45-55 minutes, until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10-15 minutes before removing it to a wire rack to cool completely.
Recipe Tips
- What are the best apples for this cake? Classic Bramley cooking apples will cook down to a lovely soft texture. If you prefer the apple pieces to hold their shape and have a bit more bite, use a firm eating apple like a Braeburn or Gala.
- Can I use frozen blackberries? Yes. Do not thaw them before using. Add them to the top of the batter directly from frozen. This helps prevent them from bleeding their color throughout the entire cake.
- How do I prevent the fruit from sinking? This recipe cleverly solves that by folding the sturdy apples into the batter and scattering the more delicate blackberries on top, right under the crumble. This helps keep them from all sinking to the bottom.
- How do you get a crunchy crumble topping? The secret is to use very cold butter, straight from the fridge, and to chill the finished crumble mixture while you prepare the rest of the cake. This helps it bake up crisp and crumbly, rather than melting into the batter.
What To Serve With Apple and Blackberry Cake
This cake is a complete treat on its own, perfect for an afternoon with a cup of tea. For an extra comforting dessert, serve a warm slice with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream
- A simple scoop of good quality vanilla ice cream
How To Store Apple and Blackberry Cake
- Room Temperature: Store the cooled cake in an airtight container. It will keep well and stay moist for 3 to 4 days. The crumble topping will soften slightly over time.
- Freeze: Wrap the cooled cake well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple and Blackberry Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 510 kcal
- Carbohydrates: 70g
- Protein: 7g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the fruit releases too much moisture or if the cake is underbaked. Ensure you are testing the very center of the cake with a skewer—it should come out clean. If the top is browning too fast, you can loosely tent it with foil for the last 10-15 minutes of baking.
Yes. You can spread the batter and toppings in a greased and lined 9×13-inch baking tin. The cake will be thinner, so the baking time will be shorter. Start checking for doneness around the 30-35 minute mark.
For the most tender result, peeling is recommended. However, if you are using a thin-skinned eating apple and prefer a more rustic texture, you can certainly leave the peel on. Just be sure to wash the apples well.
Try More Recipes:
- Mary Berry Upside-Down Apple Cake Recipe
- Mary Berry Dutch Apple Cake Recipe
- Mary Berry Old Fashioned Apple Cake Recipe
Mary Berry Apple and Blackberry Cake Recipe
Description
A classic, moist all-in-one sponge cake packed with tender apples and juicy blackberries, all finished with a delicious, crunchy oat crumble topping.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a deep 8-inch round cake tin.
- Make the crumble by rubbing cold butter into the flour, sugar, oats, and cinnamon; refrigerate.
- Make the cake batter using the “all-in-one” method: beat the butter, sugar, flour, baking powder, and eggs together until smooth.
- Fold the chopped apples into the batter and spread it in the prepared tin.
- Scatter the blackberries over the top of the batter.
- Sprinkle the chilled crumble mixture evenly over the fruit.
- Bake for 45-55 minutes, until a skewer inserted into the center comes out clean.
Notes
- The most important tip for a tender cake is not to overmix the batter once the ingredients are just combined.
- Using cold butter and chilling the crumble topping is the secret to a perfect, crunchy topping that doesn’t melt into the cake.
- This cake uses the simple “all-in-one” method, making it incredibly easy for bakers of all skill levels.
- To prevent a soggy cake, ensure it is fully cooked by testing the very center with a skewer before removing it from the oven.
