Blackberry & apple cake

Blackberry & apple cake

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(29 ratings)

Prep: 15 mins Cook: 50 mins


Cuts into 8-10 slices
A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Nutrition and extra info

  • Freezable

Nutrition: per slice (8)

  • kcal372
  • fat24g
  • saturates11g
  • carbs34g
  • sugars26g
  • fibre2g
  • protein6g
  • salt0.5g
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  • 125g butter, softened, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125g caster sugar
  • 3 large eggs, beaten
  • 50g ground almond
  • 100g self-raising flour
  • 2 Discovery, Russet or Worcester apples, peeled and cored, each cut into 12 segments



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g blackberry



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

For the topping

  • 1 large pinch cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tbsp demerara sugar
  • 25g butter, cut into small flakes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g peeled and toasted hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • icing sugar, for dusting


  1. Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.

  2. Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

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Comments, questions and tips

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24th Dec, 2019
I was a bit unsure of this recipe to begin with. Beating the butter and sugar to start with is not how I remember baking cakes from when I was small. But it smells delicious just out of the oven, and tastes lovely. I'll make again.
Frantic Flapjack
9th Oct, 2018
A lovely autumnal cake. I got it slightly wrong and sprinkled the hazelnuts on with the topping but it turned out great. Served warm with double cream.
19th Nov, 2017
15 mins preparation? It took me nearly that long to prepare the apples. It took me a full 45 mins and I haven't chopped the hazelnuts yet. Also, I used my food processor to do all the cake mixture bar folding in the fruit. I used blackberries straight from the freezer but I think I should probably have thawed them first. I'll let you know later ...... It fell apart! But it will still be edible of course.
24th Aug, 2016
A great recipe that I altered to make GLUTEN FREE with great results!! I substituted GF self raising flour (I use the Dove Brand)for the standard flour; plus I added half a teaspoon of Xanthan Gum and half a teaspoon of GF baking powder, plus a splash of milk as GF flour tends to absorb liquid. I also added 1/8 teaspoon vanilla extract. Like some other people I didn't have hazelnuts but used flaked almonds, Family said it was one of the best cakes ever!!
19th Aug, 2016
Made this cake a couple of times to use up a glut of blackberries, it is delicious warm with vanilla ice cream, any leftover is fine the next day served cold
Cookie monster-1
11th Aug, 2015
Highly recommend this recipe. Quite easy to follow and an absolutely beautiful result! I only used 2 apples and no berries though. Instead, I added 1 table spoon fresh lemon juice. I also added a bit of cinnamon and vanilla in the cake mixture. I used flakes of almond for decoration before baking it in the oven. Very pleased, will definitely make it again to use off apples in our fridge.
12th Mar, 2015
Total winner! Don't be put off with the small amount of mixture to fruit ratio it works. Struggle to get type of apples in ingredients, russet are delicious and I chose the biggest worth getting if u can but second time I used Granny Smith and they were fine too. Delicious so many compliments plus a work bake off win!
23rd Sep, 2013
I made this cake for my Nan's 88th Birthday, she is a tough customer, and she and the rest of the family loved it. I didn't use the hazelnuts on the top. This recipe is highly recommended.
7th Sep, 2013
Lovely seasonal cake. Have made it twice within a week! Didn't have ground almonds so used more flour,substituted sliced almonds for hazelnuts, and golden caster sugar for demarara. Still worked well. Recommended.
5th Sep, 2013
Took a little. bit longer in the oven - very moist and looked great


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