Bramley & blackberry tray cake

Bramley & blackberry tray cake

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(19 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 8

A kind of right-way-up upside down cake - a perfect teatime treat. You can make it in a roasting tin, too

Nutrition and extra info

Nutrition info

Nutrition

kcalories
587
protein
7g
carbs
64g
fat
35g
saturates
21g
fibre
3g
sugar
42g
salt
1.01g

Ingredients

  • 175g butter, plus extra for greasing
  • 300g plain flour, plus extra for dusting
  • 4 Bramley apples, (approx 800g/1lb 12oz)
  • squeeze lemon juice
  • 284ml carton whipping cream
  • 225g golden caster sugar, plus 1 tbsp for sprinkling
  • 3 eggs
  • 300g blackberries

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.
  2. Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.
  3. Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.

Recipe from Good Food magazine, October 2006

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Comments

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Suffolk Primrose's picture
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wish I'd read comments before making! only need half apples, and put blackberries in batter first otherwise they just burn. serves at least 10. double cream fine.

solnadzlato's picture

Made this cake a couple of time, it's always wonderful. I use less sugar, around 180g. The only time the cake didn't come out as good as usual was when I tried to make a "healthier" version by substituting the whipping cream with single cream and milk.
If the apples get too brown and the cake still needs to stay in the oven, I cover it with aluminium foil for the rest of the time.

karencaswell69's picture

Really disappointed with this. After 50 mins not cooked and after 1 hour top layer apple completely burnt but underneath not cooked

louiseannegibbon's picture

I adapted this to use diced mango and blackberries, added zest of 2 limes and squeeze lime juice to sponge also. Might consider using coconut cream /milk in place of some of the cream if I used mango again. Was really delicious.

last edited: 12:50, 27th Jun, 2013
duncey's picture
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I found the mixture too wet, and it didn't cook through properly. Burnt on the outside, uncooked on the inside. Disappointing!

wendyblue's picture
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i did as everyone suggested and put the blackberries in first. I also replaced the whipping cream with 1% fat milk and it worked a treat.

helsjt's picture
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Really easy to make, and quick! Delicious, took it into work and it was polished off in an instant. Will be making again. Enjoyed it warm from the oven with cream and ice cream also.

inekestolp's picture

Work's like a charm, every time I've made it... and I've made it more than 10 times now!!

rrolsma's picture

I am really looking forward to cook this recipe, but I have a question. What sort of apples can I use in stead of Bramleys? I live in Holland, and I can't find them here...

kirstyfood's picture
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i accidently made this with double cream instead of whipping cream but doesnt seem to matter. i cut apples into wedges and seemed the perfect amount. very yummy using apples from the garden and blackberries from my walk - think i deserved my piece of cake at the end of it!

redwood118's picture

I made this with blackberries i'd picked in the local woods which made it a really cheap bake. The cake was divine, really moist and kept for ages in an airtight container. It went down really well with my work colleagues.

rebecca23's picture
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This was delicious! I used double cream instead of whipping cream but it worked out fine. I managed to fit three apples in. I agree that it serves 8 very very generously. Works as a pudding and a cake.

monenna's picture
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I used half the amount of apples stated and I used frozen raspberries, it's really nice. Unfortunately my brother came in after a long bike ride and scoffed half of them before they had properly cooled! I took it as a compliment though :-)

monkeynun's picture
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Lovely recipe and very easy to throw together. I also mixed the berries into the batter and added less apple, but I think I stuck to the recipe otherwise. The cream gives this cake a gorgeous smooth texture and creamy flavour. Perfect for using up a glut of fruit.

claudia_luna's picture
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Definetely far too many apples! I only used half and still could do with less. I also followed the advice of other posters and added the blackberries before the apples. The texture was good, moist and juicy blackberries. Nice cake, lovely fruity flavours!

embroiderpiccies's picture

Completely Divine - everyone loved it!!

pangrazi456's picture

Not sure about this one. think I might have over cooked as the bottom was a little crunchy.

I used double cream instead of whipping so maybe that where I went wrong??

I also agree blackberries need to go in first and you only need 2 large apples- I used eating apples which were fine.

fionaex's picture

This is a lovely recipe that I have done several times - equally nice warm as a pudding or cold a day or so later with a cup of tea. I agree about putting the blackberries in earlier and the amont of apple, but my biggest issue was the cooking time - it took ages! Well liked by all who taste it!

glynisb's picture

Didn't have any blackberries so I used apples and sultanas instead and added a little cinnamon, absolutely lovely

jacksf's picture
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Agree with other posters, too many apples in ingredients list. 400g,or 2 apples, would be enough.
The portions are a bit large because it is quite a heavy pudding, would say could serve 10 easily. Tasty though.

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