Mary Berry Apple and Blackberry Cake Recipe

Mary Berry Apple and Blackberry Cake
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 50 Mins Total Time: 1 Hr 10 Mins

Today, I’m going to share with you a delicious and easy recipe for Mary Berry’s apple and blackberry cake. This is a moist fruit sponge, packed with the best seasonal produce and a touch of almond and cinnamon. It’s perfect for a cozy afternoon tea or a special occasion. Let me show you how to make it step by step.

What is Mary Berry Apple and Blackberry Cake Recipe?

Mary Berry Apple and Blackberry Cake is a delicious dessert that combines a moist fruit sponge with seasonal apples and blackberries. The cake is topped with cinnamon, demerara sugar, butter, and toasted hazelnuts for extra crunch and flavor. This recipe is inspired by the famous British baker and cookbook author Mary Berry, who is known for her simple and elegant cakes.

Why You Love this Recipe

  • It is easy to make with basic ingredients and a simple method.
  • It is a great way to use fresh or frozen blackberries and apples.
  • It is a perfect cake for autumn and winter, as it has a warm and cozy taste and aroma.
  • It is a versatile cake that can be served as a dessert, a snack, or a breakfast treat.
  • It is a crowd-pleaser that everyone will enjoy.

Ingredients Needed to Make Mary Berry Apple and Blackberry Cake

To make this cake, you will need the following ingredients:

  • 125g butter, softened, plus extra for the tin
  • 125g caster sugar
  • 3 large eggs, beaten
  • 50g ground almonds
  • 100g self-raising flour
  • 2 apples, peeled and cored, each cut into 12 segments
  • 100g blackberries
  • 1 large pinch of cinnamon
  • 2 tbsp demerara sugar
  • 25g butter, cut into small flakes
  • 25g peeled and toasted hazelnuts, roughly chopped
  • Icing sugar, for dusting

You will also need a 22cm round loose-bottomed cake tin and some baking parchment.

Instructions to Make Mary Berry Apple and Blackberry Cake

Follow these simple steps to make the cake:

Step 1: Preheat the oven and prepare the tin

Preheat the oven to 160°C/140°C fan/gas 3. Butter the cake tin and line the base with baking parchment.

Step 2: Beat the butter and sugar

In a large bowl, beat the butter and caster sugar together with an electric mixer until light and fluffy.

Step 3: Add the eggs and dry ingredients

Gradually add the beaten eggs, one at a time, until you have used about two-thirds of the mixture. If the mixture curdles, add a little flour to bring it back together. Fold in the remaining egg, the ground almonds, and the flour, and combine everything gently.

Step 4: Add the fruit

Add two-thirds of the apple slices and all the blackberries to the cake batter and stir well.

Step 5: Transfer the batter to the tin and top with the remaining apples

Spoon the batter into the prepared tin and smooth it out evenly. Scatter the remaining apple slices over the surface of the cake.

Step 6: Sprinkle the topping

For the topping, sprinkle the cinnamon, demerara sugar, and butter flakes over the cake. Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.

Step 7: Scatter the hazelnuts and dust with icing sugar

Remove the cake from the oven and let it cool slightly in the tin. Scatter the toasted hazelnuts over the cake and dust lightly with icing sugar.

Step 8: Enjoy!

Your apple and blackberry cake is ready to serve. Cut into slices and enjoy with a cup of tea or coffee. You can also store the cake in an airtight container for up to 3 days or freeze it for up to 3 months.

Mary Berry Apple and Blackberry Cake Recipe

What Do I Serve With Mary Berry Apple and Blackberry Cake?

You can serve this cake with a variety of accompaniments, such as:

  • Whipped cream or vanilla ice cream for a creamy contrast.
  • Custard or crème anglaise for a traditional British touch.
  • Yogurt or sour cream for a tangy and light option.
  • Fresh berries or fruit compote for a burst of color and flavor.

Pro Tips to Make Perfect Mary Berry Apple and Blackberry Cake

To ensure your Mary Berry Apple and Blackberry Cake turns out perfectly, follow these expert tips:

  • Cake Tin Preparation: Use a loose-bottomed cake tin lined with baking parchment for hassle-free removal.
  • Creaming Butter and Sugar: Thoroughly beat the butter and sugar until light and fluffy to ensure a tender crumb.
  • Egg Incorporation: Gradually add the eggs, mixing well to prevent curdling. If curdling occurs, a bit of flour can help stabilize the mixture.
  • Gentle Folding: Carefully fold in the flour, ground almonds, and cinnamon to maintain the batter’s airiness.
  • Apple Preparation: Slice the apples thinly and coat them with lemon juice to avoid discoloration.
  • Fruit Arrangement: Distribute the apple slices and blackberries evenly over the batter, pressing them in gently.
  • Topping for Texture: Add the topping ingredients before baking to create a crunchy, caramelized finish.
  • Checking Doneness: Use a skewer or a knife to check if the cake is done; it should come out clean or with a few moist crumbs.
  • Cooling: Allow the cake to cool completely on a wire rack before slicing for the best texture and ease of serving.

Apple and Blackberry Cake Mary Berry

Variations of Mary Berry Apple and Blackberry Cake

You can customize this cake by using different fruits, nuts, or spices, such as:

  • Pear and Raspberry Cake: Substitute apples and blackberries with pears and raspberries, and replace ground almonds with ground hazelnuts for a different flavor profile.
  • Plum and Almond Cake: Use plums instead of apples and blackberries, and enhance the batter with almond extract for a deeper almond flavor.
  • Peach and Blueberry Cake: Swap apples and blackberries for peaches and blueberries, using ground pecans to add a unique nuttiness.
  • Apple and Cranberry Cake: Replace blackberries with fresh or dried cranberries, and infuse the batter and topping with orange zest for a citrus twist.
  • Apple and Walnut Cake: Substitute blackberries with chopped walnuts and switch caster sugar with brown sugar for a richer, more robust flavor.

These variations allow for creativity and adaptation based on seasonal ingredients or personal taste preferences.

How do I store Mary Berry Apple and Blackberry Cake Leftovers?

  • To store at room temperature: Wrap the cake in foil or plastic wrap and keep it in a cool and dry place for up to 3 days.
  • To store in the fridge: Transfer the cake to an airtight container and refrigerate it for up to 5 days.
  • To store in the freezer: Cut the cake into slices and wrap each slice individually in foil or plastic wrap. Place the wrapped slices in a freezer bag or a container and freeze them for up to 3 months.

How do I reheat Mary Berry Apple and Blackberry Cake Leftovers?

  • To reheat at room temperature: Unwrap the cake and let it sit on the counter for about an hour or until it reaches room temperature.
  • To reheat in the oven: Preheat the oven to 160°C/140°C fan/gas 3. Unwrap the cake and place it on a baking sheet. Cover it loosely with foil and bake it for 10 to 15 minutes or until it is warm and soft.
  • To reheat in the microwave: Unwrap the cake and place it on a microwave-safe plate. Cover it with a damp paper towel and microwave it for 10 to 20 seconds or until it is warm and moist.

Nutrition value:

The nutrition value per slice (8 slices) based on the BBC Good Food recipe is as follows:

  • Calories: 372 kcal
  • Fat: 24 g
  • Saturates: 11 g
  • Carbs: 34 g
  • Sugars: 26 g
  • Fiber: 2 g
  • Protein: 6 g
  • Salt: 0.5 g

Other Apple Cake Recipes to Try

Final Words

I hope you enjoyed this recipe and found it helpful. If you did, please leave a comment below and let me know how it turned out for you. You can also share your photos on social media and tag me @contentwriter. I’d love to see your creations. Thank you for reading and happy baking!

Notes

Choice of Apples: Select apples that are firm and have a good balance of sweet and tart flavors. Varieties like Granny Smith, Honeycrisp, or Braeburn work well in baking as they hold their shape and don't become too mushy. Managing Moisture in Fruit: If using particularly juicy apples or if your blackberries are very moist, consider patting them dry before adding to the batter. Excess moisture can affect the cake's texture. Flavor Enhancements: While cinnamon is specified in the recipe, you can experiment with other warm spices like allspice or nutmeg to add depth to the cake's flavor profile. Topping Variations: While the recipe suggests demerara sugar, butter flakes, and hazelnuts for the topping, you could also experiment with other nuts like almonds or pecans. Additionally, a streusel topping could offer a delightful texture contrast. Baking Time: Keep an eye on the cake as it bakes, especially if your oven runs hot. The suggested 50-55 minutes is a guideline, but it’s always good to start checking a bit earlier. Serving Suggestions: This cake pairs beautifully with a dollop of whipped cream, a scoop of ice cream, or simply on its own. It’s a versatile cake that works well for an afternoon tea, a dessert, or even as a special breakfast treat. Storing the Cake: This cake can be stored at room temperature for a day or two, but for longer storage (up to 5 days), keep it in the refrigerator. If you freeze it, wrap it well to prevent freezer burn. Allergy Substitutions: For those with nut allergies, you can omit the nuts from the recipe or replace them with seeds like pumpkin or sunflower for a similar crunch. Remember, baking is as much an art as it is a science, so feel free to adjust the recipe to suit your taste preferences and available ingredients.

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