Irresistible Apple and Blackberry Cake: Your Perfect Seasonal Transition Dessert
Step into the enchanting flavors of autumn with this exquisite Apple and Blackberry Cake. This easy-to-make dessert serves as the quintessential bridge between the bright vibrancy of summer and the cozy warmth of fall. Imagine a moist, tender vanilla cake base, lovingly adorned with slices of tart, crisp apples and an abundance of sweet, juicy blackberries. The resulting flavor profile is light, refreshing, yet deeply satisfying – a true celebration of seasonal produce.
This lightly spiced blackberry apple cake boasts subtle hints of fragrant lemon zest and warm cardamom, making it wonderfully balanced and not overly sweet. Each slice is a delightful symphony of textures and tastes, made even more heavenly when served alongside a cloud of freshly whipped cream. Whether you’re a seasoned baker or new to the kitchen, this simple yet elegant cake promises to be a comforting treat that everyone will adore.
This delightful apple blackberry cake is more than just an early fall dessert; it’s a versatile treat perfect for a sweet breakfast, a festive brunch, or an afternoon snack. While designed for a round cake pan, its adaptability means it can effortlessly be baked in a square pan to suit any occasion, much like our beloved Lemon Pistachio Cake and rich Chocolate Walnut Cake. If you’re looking to explore more fruit-infused baking, this recipe shares a similar tender cake base with our popular Apple Streusel Coffee Cake, Apple Crumble Muffins, and the unique Upside-Down Almond Fig Cake.
Found yourself with an abundance of luscious blackberries after making this cake? Don’t let them go to waste! You absolutely *must* try our incredibly easy and refreshing No-Churn Blackberry Chip Ice Cream for another fantastic way to enjoy this seasonal berry.
Why You’ll Adore This Apple Blackberry Cake
The Ultimate Early Fall Treat: This apple and blackberry cake perfectly captures the essence of the changing seasons. The vibrant combination of crisp, tart apples and sweet, plump blackberries creates a flavor profile that gently transitions from the sunny days of summer to the crisp air of autumn. Instead of diving straight into heavy, traditional fall spices, this cake offers a bright and refreshing taste, lightly accented with the delicate warmth of cardamom.
Perfectly Tender Vanilla Cake Base: At the heart of this delightful dessert is a light, airy, and exceptionally tender vanilla cake. This cake provides the ideal foundation, cradling the beautifully cooked fruit in its soft embrace. A touch of fresh lemon zest not only brightens the cake’s flavor but also contributes to its wonderfully moist, yet open and delicate, texture. It’s a cake that’s sturdy enough to hold the fruit but melts in your mouth with every bite.
Effortless Snack Cake Appeal: One of the best features of this recipe is its simplicity. The cake batter comes together quickly and easily, making it an ideal choice for spontaneous baking or busy weeknights. Once the batter is ready, the fruit is simply tossed over the top before baking. For an even more elegant presentation, you can thinly slice the apples and artfully fan them out across the cake’s surface, nestling the blackberries around them to create a polished, bakery-worthy look without extra effort.
Essential Ingredients for Your Apple Blackberry Cake
- Apples: The choice of apple is crucial for this recipe. We recommend using tart baking apples that hold their shape beautifully when cooked, preventing a soggy cake. Excellent options include Granny Smith, Braeburn, Fuji, or Pink Lady apples. Their natural acidity complements the sweetness of the blackberries and enhances the overall flavor balance.
- Blackberries: For the best results, fresh blackberries are highly recommended for this recipe. Their plump, juicy texture and sweet-tart flavor are unparalleled. Any size of blackberry will work perfectly, whether they are small and delicate or large and luscious.
- Lemon: The zest of one fresh lemon is a non-negotiable ingredient. It provides a bright, zesty lift that cuts through the richness of the cake, making the entire flavor profile more vibrant and refreshing. The lemon enhances both the apple and blackberry notes beautifully.
- Sour Cream: This humble ingredient is a powerhouse for adding exceptional moisture and a lovely tang to the cake. Sour cream contributes to a tender crumb and a subtle depth of flavor. If you don’t have sour cream on hand, full-fat Greek yogurt or buttermilk can be used as excellent alternatives.
- Cardamom: Cardamom is the star spice in this recipe, offering a unique, warm, and slightly citrusy aroma that pairs exquisitely with both lemon and blackberries. Its delicate spice elevates the cake without overpowering the fruit. If cardamom isn’t to your taste or readily available, an equal amount of cinnamon can be substituted for a more classic, comforting flavor.
For a complete list of ingredients with precise quantities, please refer to the recipe card below.
Creative Substitutions & Delicious Variations
One of the joys of baking is the ability to customize a recipe to your liking or to utilize ingredients you already have. This apple and blackberry cake recipe is incredibly forgiving and lends itself well to several delicious adjustments:
- Berry Swap: While blackberries are fantastic, feel free to experiment with other berries. Blueberries or raspberries make excellent substitutes, offering their own unique sweet and tangy notes to the cake.
- Frozen Blackberries: Don’t have fresh blackberries? No problem! You can absolutely use frozen blackberries instead. There’s no need to thaw them beforehand; simply toss them with the sugar as directed and add them directly to the cake batter. Just be aware that frozen berries might release a bit more moisture, which is usually absorbed by the cake without issue.
- Sour Cream Alternatives: For a similar moist and tender crumb, full-fat Greek yogurt or buttermilk can be used in place of sour cream. Ensure they are at room temperature, just like the sour cream, for optimal mixing and cake texture.
- Spice It Up: If the unique flavor of cardamom isn’t your preference, or if you simply don’t have it, a teaspoon of ground cinnamon works beautifully to impart a comforting, familiar warmth to the cake.
- Add a Topping: Elevate your cake with an extra layer of texture and flavor! Before baking, consider adding a crumble or streusel topping over the fruit. This adds a delightful crunch and extra sweetness that pairs wonderfully with the soft cake and juicy fruit.
- Different Pan Sizes: This recipe is versatile enough for various baking pans. A 9-inch square baking pan can be used in place of the round pan for a more casual “snack cake” presentation. If using a 9-inch round pan instead of an 8-inch, keep an eye on the baking time as it will likely be reduced slightly due to the thinner cake layer.
Crafting Your Apple Blackberry Cake: Step-by-Step
Pro Tip for Presentation: For a truly elegant and polished cake, consider thinly slicing your apples instead of dicing them. When it’s time to add the fruit, artfully fan out the apple slices in an attractive pattern across the batter, then scatter the blackberries in the spaces around them. This creates a stunning visual appeal that’s sure to impress!
Baking Perfection: Expert Tips for Your Cake
Achieving a perfect apple and blackberry cake is easier than you think with these expert insights. Follow these tips to ensure your cake turns out moist, tender, and absolutely delicious every time:
- Accurate Flour Measurement: Precision is key in baking, especially with flour. For the most accurate results, use a digital kitchen scale to measure your flour by weight. If you don’t have a scale, employ the “fluff, spoon, and level method”: fluff the flour in its container, then gently spoon it into your measuring cup without packing it, and finally, level off the top with a straight edge. This prevents adding too much flour, which can lead to a dry, dense cake.
- Avoid Overmixing the Dry Ingredients: Once you add the flour and other dry ingredients to the wet batter, mix only until they are *just* incorporated. Overmixing develops the gluten in the flour, resulting in a tough, chewy cake rather than the tender crumb you desire. A few streaks of flour are acceptable before the final hand-folding step.
- Size Matters for Blackberries: If your blackberries are exceptionally large, consider cutting them in half. This ensures that the fruit is more evenly distributed throughout the cake and prevents large pockets of moisture that can sometimes make the cake seem underdone in those areas.
- Trust the Doneness Test: It’s common for the areas directly around the fruit to appear slightly wet or less golden than the rest of the cake even when it’s fully baked. Don’t be tempted to overbake the entire cake! Rely on the toothpick test: insert a toothpick into the center of the cake (away from any large pieces of fruit). If it comes out clean or with a few moist crumbs attached, your cake is done. The slight moisture around the fruit will continue to set as the cake cools.
- Artful Apple Arrangement for Visual Appeal: As mentioned in our pro tip, for a beautifully decorative cake, thinly slice your apples rather than dicing them. Then, fan these delicate apple slices artfully across the top of the batter. Nestle the plump blackberries strategically around and in between the fanned apples. This simple technique transforms a delicious snack cake into a stunning centerpiece.
Common Questions About This Cake
A soggy apple cake can be caused by a few factors. First, ensure you’re using baking apples that are known to hold their structure well when cooked (like Granny Smith, Fuji, or Braeburn), rather than varieties that become mushy. Second, precise measurement of apples is important; too many apples can introduce excess moisture. Third, always ensure the cake is fully baked by performing the toothpick test in the center. Finally, removing the cake from the pan to cool on a wire rack after the initial 10-minute cooling period allows for proper air circulation, preventing moisture from getting trapped and making the bottom soggy.
To ensure your cake comes out of the pan cleanly, proper preparation is key. Begin by lightly spraying or greasing both the bottom and sides of your cake pan. Then, place a 2-inch wide strip of parchment paper across the middle of the pan, allowing it to extend up and overhang slightly on two opposite sides – these will act as convenient “handles.” Finish by cutting a round piece of parchment paper to fit perfectly into the very bottom of the pan. After baking, let the cake cool in the pan for about 10 minutes. Then, use the parchment handles to gently lift the cake and transfer it to a wire rack to cool completely.
Yes, absolutely! Frozen blackberries work perfectly well in this apple and blackberry cake recipe, and there’s no need to thaw them beforehand. Simply add them directly to the bowl with the apples and sugar as instructed. If any of your frozen blackberries are particularly large, it’s a good idea to cut them in half before tossing them with the sugar to ensure they distribute more evenly throughout the cake and bake properly.
Storing Your Apple and Blackberry Cake
Proper storage ensures your apple and blackberry cake stays fresh and delicious. Once completely cooled, store the cake lightly covered at room temperature for up to two days. A cake dome or a large, inverted bowl works well to protect it from air while allowing some circulation. For optimal flavor and texture, this cake is truly at its best when served on the same day it’s made. The fruit is freshest and the crumb is most tender. We do not recommend freezing this cake, as the fresh fruit and delicate crumb can become watery and lose their ideal texture upon thawing.
More Delicious Cake Recipes You’ll Love
If you enjoyed this apple and blackberry cake, you’re in for a treat! Explore more of our delectable cake recipes that are sure to become new favorites in your kitchen:
- Caramel Tres Leches Cake
- Pear Spice Cake with Brown Butter Frosting
- Upside-Down Almond Fig Cake
- Salted Caramel Chocolate Cake
Did you make this recipe? We’d love to see your creations! Share them with us by tagging @thecozyplum on Instagram & Facebook, and don’t forget to leave a star rating ★ below to let us know how much you loved it!
📖Recipe
Apple and Blackberry Cake
Callan Wenner
Pin Recipe
Equipment
- 8″ cake pan
- Parchment paper
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- 1 cup tart apple peeled, cored, and diced into small pieces (about 1 large apple)*
- 1 cup blackberries
- 1 tablespoon granulated sugar
- 1¼ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon cardamom or cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 lemon zested
- 2 large eggs room temperature
- ½ cup sour cream
room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350℉ (175°C). Prepare an 8-inch cake pan by lightly greasing both the bottom and sides. Line the bottom with a round of parchment paper. This ensures easy removal after baking.
- In a medium bowl, combine the prepared diced apples, fresh blackberries, and granulated sugar. Gently toss them together until the fruit is evenly coated. Set this fruit mixture aside while you proceed with preparing the cake batter.1 cup tart apple,
1 cup blackberries,
1 tablespoon granulated sugar - In a separate bowl, whisk together the all-purpose flour, baking powder, ground cardamom (or cinnamon), and kosher salt until they are thoroughly combined. This ensures the leavening and spices are evenly distributed.1¼ cups all-purpose flour,
1 ¾ teaspoons baking powder,
1 teaspoon cardamom or cinnamon,
½ teaspoon kosher salt - In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), cream together the room temperature unsalted butter, granulated sugar, and fresh lemon zest. Beat on medium speed for about 2 minutes, until the mixture is light, creamy, and visibly fluffy.6 tablespoons unsalted butter,
1 cup granulated sugar,
1 lemon - Add the two large, room-temperature eggs to the creamed mixture, one at a time. Beat thoroughly after each addition until the egg is fully incorporated. Continue to beat on medium speed for a full minute after the last egg is added, ensuring the mixture is light and fluffy.2 large eggs
- Incorporate the room-temperature sour cream and vanilla extract into the wet ingredients. Mix on low speed just until they are fully combined and smooth. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly integrated.½ cup sour cream,
2 teaspoons vanilla extract - Add the whisked dry ingredients to the wet batter. Mix on the lowest speed of your stand mixer until the ingredients are almost fully combined, but you can still see a few streaks of flour. Finish folding in the remaining flour by hand using a rubber spatula or a wooden spoon. Mix just until no dry spots remain to avoid overworking the gluten.
- Carefully transfer the cake batter into the prepared 8-inch cake pan. Use an offset spatula or the back of a spoon to spread the batter evenly to the edges of the pan, creating a smooth and level surface for the fruit.
- Gently arrange the prepared apple and blackberry mixture over the top of the cake batter. Ensure the fruit is evenly dispersed across the entire surface of the cake for a beautiful presentation and balanced flavor in every bite.
- Bake the cake in the preheated oven for 45-55 minutes. The cake is done when it’s lightly golden brown on top and a wooden skewer or toothpick inserted into the center (avoiding large fruit pieces) comes out clean or with a few moist crumbs attached.
- Note: It’s normal for the areas directly around the fruit to appear slightly wet or less fully baked than the rest of the cake. This is due to the moisture released by the fruit. These areas will continue to set and firm up during the cooling process, so avoid overbaking the entire cake.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to firm up slightly before handling. After 10 minutes, use the parchment paper handles (if used) or carefully invert the cake onto a wire rack to cool completely.
- Serve your delightful apple and blackberry cake as is, or enhance it with a drizzle of honey, a dollop of fresh whipped cream, a scoop of creamy vanilla ice cream, or a simple dusting of powdered sugar. Enjoy!
Notes
To prepare fresh whipped cream, combine 1 cup of cold heavy whipping cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract in a chilled mixing bowl. Whisk on high speed until medium or stiff peaks form. This light and airy topping perfectly complements the rich fruit cake.
Store the apple and blackberry cake lightly covered at room temperature for up to two days. While it remains delicious, this cake is truly at its peak and best enjoyed on the day it’s made, when the flavors are freshest and the texture is most tender.
Nutritional Information
Carbohydrates: 39g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.3g
Cholesterol: 62mg
Sodium: 210mg
Potassium: 101mg
Fiber: 2g
Sugar: 24g
Vitamin A: 377IU
Vitamin C: 9mg
Calcium: 71mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.