Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Martha Stewart Living, September 2009
- Yield Makes one 9-inch cake
Serves 8 to 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)
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.