By Jane Curran
If you’re looking for a dessert recipe that uses the best of the season’s products, you can’t go wrong with this delicious fruit cake. Autumn is a great time to enjoy apples and blackberries as they reach their peak season, so what better way to enjoy them then in a cake?
Whether you’re having friends over for tea, entertaining at a dinner party or just want something delicious to have on hand for an afternoon snack, you can’t go wrong with this fail-safe recipe.
It’s ready in just over an hour and serves ten people, so you know you’ll be covered if any unexpected guests turn up.
HOW TO MAKE APPLE AND BLACKBERRY CAKE
- 250g plain four
- 2tsp baking powder
- 1tsp ground cinnamon
- 85g butter, melted
- 100g light muscovado sugar
- 150ml milk
- 2 large free-range eggs
- 4 eating apples
- 250g blackberries
For the topping:
- 50g butter
- 2tbsp light muscovado sugar
- icing sugar, to dust
You will need
- a 22cm springform cake tin, buttered and dusted with caster sugar
- Sift the four, baking powder and cinnamon into a large bowl. Add the butter, sugar, milk and eggs and slowly whisk with an electric whisk or mixer until well combined. Pour into the tin. Heat the oven to 190C, gas 5.
- Peel and core the apples and cut each one into about 8 wedges. Arrange on top of the cake then add the blackberries, pushing them into the batter a little. Dot over the butter for the topping, sprinkle over the sugar.
- Bake the cake for 45-55 minutes or until a skewer comes out clean. Allow to cool in the tin. Dust with icing sugar then serve.
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