Enjoy the joy of making this beautiful apple cake. With the flavors of blackberry, apple and cinnamon, it will be fun in the crowd any time of the day.

INGREDIENTS

  • 150g fresh or frozen blackberries
  • 2 tbs caster sugar
  • 1/2 tsp ground cinnamon
  • 125g butter, softened
  • 1 cup (220g) caster sugar, extra
  • 2 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1/2 cup (125ml) milk
  • 1 small Granny Smith apple, cored, coarsely grated
  • 1 Granny Smith apple, extra, thinly sliced
  • 1/4 cup (35g) plain flour
  • 2 tbs brown sugar
  • 25g butter, extra


     

METHOD

  • Step 1
    Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper. Reserve half the blackberries. Combine 2 tsp of the caster sugar with the cinnamon in a small bowl. Reserve. Place remaining blackberries and caster sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 5 mins or until the mixture thickens slightly. Set aside to cool completely.


  • Step 2
    Use an electric mixer to beat the butter and extra caster sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the self-raising flour and milk, in alternating batches, until just combined. Stir in the grated apple.


  • Step 3
    Spoon one-third of the cake mixture into the prepared pan. Spoon over half the blackberry mixture. Continue layering with remaining cake mixture and blackberry mixture. Smooth the surface. Top with reserved blackberries and sliced apple. Sprinkle with the reserved cinnamon sugar.


  • Step 4
    Place plain flour and brown sugar in a bowl. Rub in the extra butter to form large crumbs. Sprinkle over cake. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins. Turn onto a wire rack. Serve warm or at room temperature.


NUTRITION

  • 1573 kj

    ENERGY


  • 14g

    FAT TOTAL 


     

  • 9g

    SATURATED FAT


  • 3g

    FIBRE


  • 6g

    PROTEIN


  • 325mg

    SODIUM


  • 33g

    CARBS (SUGAR)


  • 57g

    CARBS (TOTAL)


NOTES

Allow for cooling time.

Serve with: double cream or dollop cream.


Blackberry and apple cake 1

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