Bramley & blackberry tray cake

Bramley & blackberry tray cake

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(24 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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6th Feb, 2019
We enjoyed the amount of fruit in this cake especially because I reduced the sugar to 180g. Have never tried this method before and will give it another go with some different fruit. This time I used blueberries instead of blackberries.
30th Sep, 2018
I wasn't sure if this was going to work as a dairy free version because I used almond milk instead of cream but it did and I've eaten masses already. My version looks paler than the picture and took a good hour to cook but is a really tasty way to use the Bramley windfalls and blackberries.
7th Sep, 2018
Just made this and it tastes delicious. I also used half the apples (only had pink lady's so went with those which worked nicely!) and I put the blackberries in first too. Has a soggy bottom but any recipe I make with this much fruit in always seems too, still went down nicely and to lots of 'yummy' comments. Nice to make into an afternoon with the kids, picking and baking. Enjoyed it!
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
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.
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.
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
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.
22nd Nov, 2012
I found the mixture too wet, and it didn't cook through properly. Burnt on the outside, uncooked on the inside. Disappointing!


Ninanet's picture
16th Oct, 2019
how cool does the cream need to be before mixing with the egg/sugar liquid
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. If you heat the butter and cream and then set aside away from the heat while you whisk the sugar and eggs this should be sufficient. Whisk as you add the butter and cream mixture so any residual heat is distributed and dispersed rather than letting it settle.
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