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Blackberry and Apple Cake
Type: Desserts and Baked Goods
Blackberries and apple make an amazing flavor combination.
Prep Time: 20M
Cooking Time: 45M
Serves: Serves 6
Ingredients:
- 8 tbsp (1 stick) butter, at room temperature
- 2/3 cup plus 2 tbsp granulated sugar
- 2 large eggs
- 11/2 cups self-rising flour, sifted
- 2 Bramley or Granny Smith apples, peeled, cored, and coarsely chopped
- 9oz (250g) blackberries
- confectioners' (powdered) sugar, for dusting
Directions:
- Preheat the oven to 350°F (180°C). In a bowl, combine the butter and 2/3 cup sugar. Beat with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tbsp of the flour after each egg. Mix in the remaining flour and set aside. Put the apples and blackberries in a 1 quart (1.2 liter) baking dish, then stir in the remaining 2 tbsp sugar and 2 tbsp cold water. Spoon the mixture over the top of the fruit, and smooth.
- Bake for 45 minutes or until golden brown and firm to the touch-a skewer inserted into the center should come out clean, or with only moist fruit. Leave to cool completely, then wrap in foil, and freeze.
- To serve, defrost in the refrigerator overnight, then warm through in a preheated 350°F (180°C) oven for about 30 minutes or until hot. Dust with confectioners' sugar.
- Replace 1/4 cup of the flour with unsweetened cocoa powder, and use canned pears as your fruit.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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