Mary Berry Apple and Blackberry Cake Recipe

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This classic apple and blackberry cake is a wonderfully comforting bake, perfect for using up seasonal fruit. The sponge is soft and lightly spiced, with tender apples and bursts of sharp blackberry running through every slice. It is an easy, unfussy cake that suits beginner bakers just as well as experienced ones. From start to finish, it takes about 1 hour and 15 minutes including cooling.

Ingredients

For the cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk

For the fruit

2 medium cooking apples, peeled, cored and diced
150g blackberries, fresh or frozen
1 tbsp plain flour
1 tbsp caster sugar

To finish

Icing sugar, for dusting

How to Make Mary Berry Apple and Blackberry Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
Prepare the fruit: Place the diced apples and blackberries into a bowl. Sprinkle over the plain flour and caster sugar, then gently toss to coat. This helps prevent the fruit from sinking during baking.
Mix the cake batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, cinnamon and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, pale and well combined.
Assemble the cake: Spoon half of the cake mixture into the prepared tin and spread evenly. Scatter over the fruit mixture, then gently spoon the remaining cake batter on top, spreading carefully to cover the fruit.
Bake: Bake in the preheated oven for 40 to 45 minutes, until golden brown and a skewer inserted into the sponge comes out clean.
Cool: Leave the cake to cool in the tin for about 15 minutes, then lift out using the parchment and place on a wire rack to cool completely.
Finish: Dust lightly with icing sugar just before serving.

Tips

How do I stop the fruit sinking?

Tossing the apples and blackberries in a little flour helps suspend them in the batter so they bake evenly through the cake.

Can I use frozen blackberries?

Yes, frozen blackberries work well. Use them straight from the freezer and do not defrost first, or they may bleed into the sponge.

How do I know when the cake is baked?

The cake should be well risen and golden. A skewer inserted into the sponge, not the fruit, should come out clean.

Serving Suggestions

Serve warm with custard or pouring cream
Enjoy with a cup of tea as an afternoon treat
Add a spoon of lightly whipped cream for dessert

Storage

Room temperature

Keep the cake in an airtight container at room temperature for up to 2 days.

Refrigerator

If your kitchen is warm, store the cake in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The cake freezes well. Wrap individual slices tightly and freeze for up to 3 months. Defrost at room temperature.

Nutrition

Calories: 380 kcal
Carbohydrates: 48g
Protein: 6g
Fat: 18g
Saturated fat: 11g
Sodium: 180mg

Nutritional values are approximate and provided as a guide only.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.