Apple and Blackberry Cake
This apple and blackberry cake serves as an ideal seasonal shift from summer to fall. It features a delicate vanilla cake base adorned with tangy apples and luscious blackberries, resulting in a refreshing flavor profile with subtle hints of lemon zest and cardamom.
Servings: 10
Calories: 257kcal
Equipment
- 8" cake pan
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- 1 cup tart apple peeled, cored, and diced into small pieces (about 1 large apple)*
- 1 cup blackberries
- 1 tablespoon granulated sugar
- 1¼ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon cardamom or cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 lemon zested
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350℉ and grease the bottom and sides of an 8" cake pan. Line the bottom with a round of parchment paper.
- Add the prepared apples, blackberries and sugar to a bowl and toss to combine. Set aside while you prepare the cake.1 cup tart apple, 1 cup blackberries, 1 tablespoon granulated sugar
- In a bowl, whisk together the flour, baking powder, cardamom, and salt.1¼ cups all-purpose flour, 1 ¾ teaspoons baking powder, 1 teaspoon cardamom or cinnamon, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar, and lemon zest until creamy, about 2 minutes.6 tablespoons unsalted butter, 1 cup granulated sugar, 1 lemon
- Add the eggs and beat on medium speed for one minute until fluffy2 large eggs
- Add the sour cream and vanilla and mix to combine. Scrape down the sides.½ cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients and mix on low speed until almost fully combined. Use a rubber spatula or wooden spoon to mix in any remaining flour by hand.
- Add the cake batter to the prepared pan and spread evenly.
- Gently add the fruit over the top of the cake in an even layer.
- Bake for 45-55 minutes until lightly golden brown and a toothpick inserted into the center comes out with no wet batter.
- Note: Some areas around the fruit may look under done, even though the cake will be done. They will finish setting during the cooling process.
- Cool for 10 minutes, then remove from the pan and finish cooling on a wire rack.
- Serve with a drizzle of honey and fresh whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Video
Notes
*For a more decorative look, thinly slice the apples and fan them out in sections over the top, then add blackberries all around the apples.
To make whipped cream, use 1 cup heavy whipping cream (cold), 3 tablespoons powdered sugar, and 1 teaspoon vanilla, whisking on high speed until medium or stiff peaks form.
Store lightly covered at room temperature for two days. This cake is best served the day it's made.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 210mg | Potassium: 101mg | Fiber: 2g | Sugar: 24g | Vitamin A: 377IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg
