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4.92 from 12 votes

Blackberry and Apple Cake

A Blackberry and Apple Cake with cinnamon and an almond topping.
Course Snack
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 - 10
Author Camilla


  • 25 g Flaked almonds
  • 170 g Butter softened or margarine
  • 85 g Soft brown sugar
  • 170 g Plain flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 Eggs large
  • 1 Dessert apple peeled, cored & quartered cut into slim slithers
  • 100 g Blackberries frozen
  • Icing sugar for dusting optional


  1. Pre-heat the oven to 200⁰C.
  2. Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
  3. Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
  4. Whisk in the eggs in one at a time (if the mixture splits don’t worry).
  5. Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
  6. Fold in the apple slices and blackberries.
  7. Bake on the middle oven shelf for 30 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.
  8. Turn out of cake tin onto a wire rack and allow to cool.
  9. Dust with icing sugar if wished.
  10. Will keep for 3 days in a cake tin.