Apple and Blackberry Cake

I have seen several recipes for simple cake with fruit on the top.  I wanted the cake to contribute as much as the fruit does.  After a few modifications, I came up with something I thought worth passing on.  This makes a nice light dessert that you can almost feel good about eating.  Not too much sugar, but it does have butter…..just don’t eat too many slices and you’ll be OK.

You’ll need:

An eight-inch springform pan buttered and dusted with raw sugar.  Set aside  Preheat your oven to 375F.

Have ready: 3 Pink Lady apples (or other crisp baking apple) peeled, cored and cut into medium-thin wedges

1 cup fresh blackberries

Fresh from the oven

For the cake:

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/8 tsp fresh grated nutmeg

2/3 cup raw sugar

1 Tbs molasses, mild flavor

6 Tbs unsalted butter, melted

1/2 cup milk

2 large eggs

In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg.  In another bowl, combine sugar, molasses, and melted butter,  stir until sugar begins to dissolve.  Add eggs, milk and stir until well mixed.  Fold in dry ingredients until just combined.  Spread in springform pan.  Arrange apple slices on top and press into cake batter.  Sprinkle on blackberries.

In a small bowl combine 2 Tbs of raw or light brown sugar and 1/2 tsp cinnamon.  Sprinkle over fruit.  Dot the topping with 1-2 Tbs of butter cut into small pieces.

Bake cake for 1hr and 10 minutes.  Serve warm with a little cream drizzled on top if you like.

Ready to eat.

2 thoughts on “Apple and Blackberry Cake

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