This easy and delicious Mary Berry Apple and Blackberry Cake is perfect for a quick dessert or afternoon treat. The combination of sweet apples, tart blackberries, and a crunchy cinnamon-hazelnut topping creates a delightful balance of flavors. Plus, it’s flexible—use whatever apples you have on hand to make this simple cake!
Ingredients Needed
- 125g (4.4 oz) butter, softened, plus extra for the tin
- 125g (4.4 oz) caster sugar (or superfine sugar)
- 3 large eggs, beaten
- 50g (1.8 oz) ground almonds
- 100g (3.5 oz) self-raising flour (or ¾ cup all-purpose flour + 1 tsp baking powder)
- 2 apples (Discovery, Russet, or Worcester), peeled, cored, and cut into 12 segments
- 100g (3.5 oz) blackberries
- 1 large pinch cinnamon
- 2 tbsp demerara sugar (or turbinado sugar)
- 25g (0.9 oz) butter, cut into small flakes
- 25g (0.9 oz) peeled and toasted hazelnuts, roughly chopped
- Icing sugar (or powdered sugar), for dusting
How To Make Apple And Blackberry Cake
- Preheat the oven: Heat the oven to 160°C (140°C fan) / 325°F / Gas Mark 3. Butter a 22cm (9-inch) round loose-bottomed cake tin and line the base with baking parchment.
- Cream the butter and sugar: Beat the butter and caster sugar together in a large bowl until light and fluffy.
- Add the eggs: Gradually pour in the eggs, beating a little at a time, until two-thirds have been added. Add a little flour if the mixture curdles.
- Fold in the dry ingredients: Fold in the remaining egg, ground almonds, and the rest of the flour, mixing everything gently.
- Add the fruit: Stir two-thirds of the apple slices and all the blackberries into the cake mixture, then transfer the mixture to the prepared tin and smooth the surface.
- Top with remaining apples and topping: Scatter the remaining apple slices over the top of the cake. For the topping, sprinkle cinnamon, demerara sugar, and small butter flakes over the apples.
- Bake the cake: Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Add the hazelnuts and finish: Remove the cake from the oven and scatter over the toasted hazelnuts. Let the cake cool completely, then dust lightly with icing sugar.
- Serve: Slice the cake and enjoy!
Recipe Tips
- Use room-temperature ingredients: Make sure the butter and eggs are at room temperature before starting, so they blend smoothly into the batter.
- Avoid overmixing the batter: Gently fold the flour and almonds to keep the cake light and fluffy.
- Toss the fruit in flour: Lightly coat the apples and blackberries in flour to prevent them from sinking to the bottom of the cake.
- Check for doneness early: Start checking the cake at 50 minutes with a skewer to avoid overbaking.
- Cool completely before dusting: Let the cake cool fully before dusting with icing sugar to prevent it from melting into the cake.
How To Store Leftovers?
- Refrigerate: Let the Apple and Blackberry Cake cool completely to room temperature. Afterward, wrap it in cling film or store it in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: Once the cake has cooled to room temperature, wrap it tightly in cling film and then in foil. Freeze for up to 2 months. To serve, thaw the cake in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (approx. 1/8th of the cake)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 150mg
- Potassium: 170mg
- Total Carbohydrate: 47g
- Dietary Fiber: 4g
- Sugars: 28g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Apple Upside Down Cake
- Mary Berry Baked Apples
- Mary Berry Dauphinoise Potatoes
- Mary Berry Banana Scones
Mary Berry Apple And Blackberry Cake
Description
This easy and delicious Mary Berry Apple and Blackberry Cake is perfect for a quick dessert or afternoon treat. The combination of sweet apples, tart blackberries, and a crunchy cinnamon-hazelnut topping creates a delightful balance of flavors. Plus, it’s flexible—use whatever apples you have on hand to make this simple cake!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 160°C (140°C fan) / 325°F / Gas Mark 3. Butter a 22cm (9-inch) round loose-bottomed cake tin and line the base with baking parchment.
- Cream the butter and sugar: Beat the butter and caster sugar together in a large bowl until light and fluffy.
- Add the eggs: Gradually pour in the eggs, beating a little at a time, until two-thirds have been added. Add a little flour if the mixture curdles.
- Fold in the dry ingredients: Fold in the remaining egg, ground almonds, and the rest of the flour, mixing everything gently.
- Add the fruit: Stir two-thirds of the apple slices and all the blackberries into the cake mixture, then transfer the mixture to the prepared tin and smooth the surface.
- Top with remaining apples and topping: Scatter the remaining apple slices over the top of the cake. For the topping, sprinkle cinnamon, demerara sugar, and small butter flakes over the apples.
- Bake the cake: Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Add the hazelnuts and finish: Remove the cake from the oven and scatter over the toasted hazelnuts. Let the cake cool completely, then dust lightly with icing sugar.
- Serve: Slice the cake and enjoy!
Notes
- Use room-temperature ingredients: Make sure the butter and eggs are at room temperature before starting, so they blend smoothly into the batter.
- Avoid overmixing the batter: Gently fold the flour and almonds to keep the cake light and fluffy.
- Toss the fruit in flour: Lightly coat the apples and blackberries in flour to prevent them from sinking to the bottom of the cake.
- Check for doneness early: Start checking the cake at 50 minutes with a skewer to avoid overbaking.
- Cool completely before dusting: Let the cake cool fully before dusting with icing sugar to prevent it from melting into the cake.
Mary Berry Apple And Blackberry Cake