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Apple-Blackberry Cake

Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.

  • servings: 12




  • Granulated sugar, for pan
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces
  • 3/4 cup plus 2 tablespoons packed light-brown sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges
  • 1 cup (1/2 pint) blackberries
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for serving (optional)


  1. Step 1

    Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.

  2. Step 2

    Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

Martha Stewart Living, September 2009



Reviews (6)

  • Isabelle van den Noortgaete 4 Apr, 2013

    Great! So I'm not the only one who lives in Mexico and loves Martha Stewart's recipes! Going to make the bramble-apple cake. I know that almost all the muffin recipes from Martha are amazing, so I guess it must be good too.

  • Ileana Lang 15 Mar, 2013

    Amazing!!! I jst made it in Mexico, and I am loving it....

  • Angela Morreale 11 Feb, 2013

    This cake is amazing. Beautiful presentation & delicious.

  • PCawthon 19 Nov, 2011

    Delicious and simple to make. Reminded me of the strawberry cake but McIntosh apples make the cake awesome! I wasn't crazy with the blackberries and will consider another fruit. Next time I will place larger slices very close to the edge and smaller ones near the center to aoid a raw look in center--but with great flavor. The sprinkling of sugar on top and sides and bottom of pan added a special touch and treat.

  • basad 24 Nov, 2009

    Yummy, very good recipe, I make it often.

  • EWjunk 4 Nov, 2009

    This was okay - but nothing so special that I would make it again.