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4.93 from 13 votes

Blackberry and Apple Cake

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

Ingredients

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

Instructions

  • Pre-heat the oven to 200⁰C.
  • Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
  • Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
  • Whisk in the eggs in one at a time (if the mixture splits don’t worry).
  • Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
  • Fold in the apple slices and blackberries.
  • 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.
  • Turn out of cake tin onto a wire rack and allow to cool.
  • Dust with icing sugar if wished.
  • Will keep for 3 days in a cake tin.