Bramley & blackberry tray cake

Bramley & blackberry tray cake

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(20 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


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


  • kcal587
  • fat35g
  • saturates21g
  • carbs64g
  • sugars42g
  • fibre3g
  • protein7g
  • salt1.01g
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  • 175g butter, plus extra for greasing



    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



    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



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

  • 300g blackberry



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


  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.

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Comments, questions and tips

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2nd Nov, 2011
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...
3rd Sep, 2011
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!
18th Apr, 2011
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.
5th Jan, 2011
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.
23rd Oct, 2010
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 :-)
20th Sep, 2010
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.
13th Sep, 2010
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!
30th Aug, 2010
Completely Divine - everyone loved it!!
24th Aug, 2010
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.
22nd Aug, 2010
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!


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