Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
- Servings: 12
- Yield: Makes one 9-inch cake
Source: Martha Stewart Living, September 2009
- 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)
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.
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.