Bramley & blackberry tray cake

Bramley & blackberry tray cake

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

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:

  • kcal587
  • fat35g
  • saturates21g
  • carbs64g
  • sugars42g
  • fibre3g
  • protein7g
  • salt1.01g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g plain flour, plus extra for dusting
  • 4 Bramley apples, (approx 800g/1lb 12oz)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • squeeze lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 284ml carton whipping cream
  • 225g golden caster sugar, plus 1 tbsp for sprinkling
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
zoebawden
7th Sep, 2016
Made this with blackberries from the park and apples from my friends garden so it was a great cheap make. I was worried about it not baking through but I think it's just the volume of fruit that makes it a bit on the soggy side of moist rather than uncooked. It started to catch in the edges and I didn't have any foil so ended up cutting off the crust! Still left me with 16 good sized portions. Far too many apples in the recipe and as others said, put the blackberries in before the apples. Otherwise a nice recipe and I'll certainly make it again.
jobi wan kenobi
22nd Oct, 2015
Really wish I'd read the comments as I feel I just wasted all the ingredients for this bake. The berries dried out and tasted horrible and the cake didn't bake through. Probably won't be making this again.
Suffolk Primrose
15th Sep, 2014
2.55
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
2nd Dec, 2013
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
22nd Sep, 2013
Really disappointed with this. After 50 mins not cooked and after 1 hour top layer apple completely burnt but underneath not cooked
louiseannegibbon
27th Jun, 2013
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.
duncey
22nd Nov, 2012
1.05
I found the mixture too wet, and it didn't cook through properly. Burnt on the outside, uncooked on the inside. Disappointing!
wendyblue
16th Nov, 2011
5.05
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
8th Nov, 2011
5.05
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
inekestolp
3rd Nov, 2011
Work's like a charm, every time I've made it... and I've made it more than 10 times now!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.