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Blackberry and Apple Cake

 
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Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Tue Sep 09, 14 6:24 am    Post subject: Blackberry and Apple Cake  Reply with quote    

Blackberry and Apple Cake

Ingredients


75g/3oz butter
150g/6oz sugar
225/8oz self-raising flour
350g/12oz cooking or eating apples - peeled, cored and cut into small cubes
2 eggs, beaten
2 tbsp milk
125g/5oz blackberries
1tbsp extra sugar for dusting

Method

1. Grease and line a cake tin (22cm x 18cm - 9" x 7")
2. Cream together the butter and sugar and beat until light and fluffy
3. Mix 1tbsp of flour with the apple cubes (this will help them not to sink in the cake)
4. Mix together the beaten eggs and milk and add to the creamed mixture (a little of the flour added at the same time will help prevent the mixture curdling)
4. Add the remaining flour and apples cubes and carefully mix together
5. Spread the mixture into the lined cake tin
6. Dot the blackberries evenly on the surface and gently press into the mixture
7. Sprinkle with the remaining sugar
8. Bake at Gas Mark 4, 180C, 350F for 40 mins until golden brown

This cake is lovely served cold for a teatime treat or hot as a dessert with a good dollop of cream!

For pictures of cake click here!

Last edited by Green Rosie on Wed Sep 10, 14 7:28 am; edited 2 times in total

sueshells



Joined: 20 Jan 2009
Posts: 690
Location: North Bucks
PostPosted: Tue Sep 09, 14 8:11 pm    Post subject: Reply with quote    

Sounds delicious - I can almost smell it baking!

Piggyphile



Joined: 02 Apr 2009
Posts: 891
Location: Galicia
PostPosted: Wed Sep 10, 14 5:15 am    Post subject: Reply with quote    

I am going to try cooking it today. Can I just check the butter sugar ratio?
You say
Quote:
75g/3oz butter
1759/6oz sugar


Can I assume it should be 150g of butter?
Thanks

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Wed Sep 10, 14 7:27 am    Post subject: Reply with quote    

Piggyphile wrote:
I am going to try cooking it today. Can I just check the butter sugar ratio?
You say
Quote:
75g/3oz butter
1759/6oz sugar


Can I assume it should be 150g of butter?
Thanks


It is a higher sugar to fat ratio in the recipe but the amounts given in the book I adapted my recipe from are not quite right when comparing metric to imperial. It says 75g/3 oz butter and 175g/6oz sugar which is too much sugar in metric ... and I always use ounces!! I would there guess reduce the sugar to 150g (and TBH I usually lower the sugar a bit in any cake recipe anyway). I'll adapt the recipe up top!

Piggyphile



Joined: 02 Apr 2009
Posts: 891
Location: Galicia
PostPosted: Wed Sep 10, 14 9:56 am    Post subject: Reply with quote    

Thanks, it is in the oven as we speak although I added a bit of mixed spice (because I like it and had run out of cinnamon) and half and half raspberries and blackberries as the blackberries are weedy so far this year.

I shall get Tim to do the taste test...

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Wed Sep 10, 14 10:25 am    Post subject: Reply with quote    

I thought adding raspberries would work too but mine are Autumn ones and are only just starting, where-as the blackberries are in full swing and fabulous.

Piggyphile



Joined: 02 Apr 2009
Posts: 891
Location: Galicia
PostPosted: Wed Sep 10, 14 11:00 am    Post subject: Reply with quote    

It tastes wonderful. The middle was a bit underdone but that is common with my oven which is a butane bottled gas thing without a thermostat and ALWAYS burns the bottom of cakes leaving the middle raw.
This time I put the cake tin on a bed of sand which has helped. Eaten with a spoon whilst still hot. Tim described it as fabulous.
I will def cook it again.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Wed Sep 10, 14 4:28 pm    Post subject: Reply with quote    

Excellent news - so glad you liked it ... we're having it for pud here! Feel free to add a lovely complimentary comment on the blog I wrote about it (link in top post of this thread)

gythagirl



Joined: 18 Feb 2010
Posts: 1433
Location: Somerset
PostPosted: Fri Sep 19, 14 1:45 pm    Post subject: Reply with quote    

Thank you Rosie! Made this for a quiltie girls' get-together last weekend and it went down very well indeed. We eat a LOT of cake on these weekends and are true connoisseurs!

Increased quantities a little as I didn't have a tin small enough, and added 1/2 tsp cinnamon cos I like cinnamon...

Am making again this afternoon to take to friends for the weekend but will do the all-in-one method for the flour, fat, sugar and eggs cos I'm lazy and doing it properly took too long, and I'll mix some blackberries carefully into the mix as well as pushing them into the top as all my blackberries stayed on the top despite pushing them in (maybe my mix was a little stiff)

Yum

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Sat Sep 20, 14 10:23 pm    Post subject: Reply with quote    

Glad you liked it Gythagirl - I too made one with blackberries in the mixture as I didn't have enough apples. Also very yum!

gythagirl



Joined: 18 Feb 2010
Posts: 1433
Location: Somerset
PostPosted: Sun Sep 21, 14 4:22 pm    Post subject: Reply with quote    

Version 2 worked even better as it was faster! More blackberry-y too though it was a little moister, will bake for it for another 10 mins next time.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Mon Sep 22, 14 6:14 am    Post subject: Reply with quote    

Yes, I found the cake with more blackberries needed a little longer. So glad you like at and found an even quicker way to make it.

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