Apple-Blackberry Cake

In Good Taste

Who: Friedens Family and Friends
Cost: $16 includes shipping
Details: soft-backed, comb bound
Pages of recipes: 260 including gluten free recipes
Send checks to: Friedens United Church of Christ,
c/o Betty L. Bollmeier, 966 Winter Road, Marissa, IL 62257
or call 618-295-2004

Apple-Blackberry Cake


  • Granulated sugar for pan
  • 1-1/2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 oz. (6 T.) unsalted butter melted
  • 1 oz. (2 T.) unsalted butter cut into small pieces
  • 3/4 C. plus 2 T. packed light brown sugar
  • 1/2 C. whole milk
  • 2 large eggs
  • 4 McIntosh apples peeled, cored and cut into 8 wedges
  • 1 C. (1/2 pt.) blackberries
  • 1/4 tsp. ground cinnamon
  • Whipped cream for serving (optional)


  • Preheat oven to 375 degrees.
  • Butter a 9-inch springform pan and dust with granulated sugar.
  • Whisk together flour, baking powder and salt in a bowl.
  • In another bowl, whisk together melted butter and 3/4 c. brown sugar, milk and eggs. Whisk into the flour mixture.
  • Spread batter evenly into prepared pan.
  • Arrange apple wedges over batter and sprinkle with blackberries. Gently press fruit into batter.
  • Combine remaining 2 T. brown sugar and the cinnamon and sprinkle over fruit. Dot with remaining 2 T. butter.
  • Bake until top is dark gold, apples are tender and a cake test inserted into center comes out clean, about 55 minutes. Let cool.
  • Serve with whipped cream if desired. Serves 8 to 12.