Apple and Blackberry Cake

This Italian Family
by This Italian Family
1 Cake
1 hr

We can officially say it's autumn, and well, to be honest we are half way there to winter. But fret not, but there is still something here to brighten our days: it is still blackberry season!

We are super lucky in the UK, where I currently live, to have sooooo many blackberry bushes near us. I don’t even have to bring snacks with us on walks, the kids just eat all the blackberries from the bushes. Last week we picked a few up and I decided to remake this blackberry and apple cake!

This recipe required a few trials and errors to get to the perfect moistness and taste but this final version got the seal of approval from the whole family.

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Recipe details
  • 1  Cake
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 3 eggs
  • 5.2oz (150g) sugar
  • 3.5oz (100g) melted butter
  • 2.4oz (70g) milk
  • 8.8oz (250g) self-raising flour
  • 3 big apples
  • 4.4oz (125g) blackberries
  • Zest from 1 lemon
  • 2 tbsp sugar for the topping

Beat the eggs with the sugar until you get a light and fluffy mixture. Add the melted butter (not too hot) and whisk again for a few seconds.
Add the flour little by little continuing to mix with a spoon until you have a smooth batter. Add the lemon zest and the milk little by little, continuing to mix until completely incorporated.
Peel the apples, core and cut them into thin slices. Gently fold them into the batter.
Line a 24cm cake tin with baking paper and pour in the batter, making sure it’s level with the help of the back of your spoon.
Scatter your blackberries all over the surface and sprinkle on top 2 extra tablespoons of sugar.
Bake in a pre-heated fan oven at 180° C for around 45 minutes.
ou can serve it slightly warm with a side of cream or cold with a cup of tea!
This Italian Family
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