Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Apple-Blackberry Cake 4.0 (50) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 12 Yield: 1 9-inch cake Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale. Ingredients Granulated sugar, for pan 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces ¾ cup plus 2 tablespoons packed light-brown sugar ½ cup whole milk 2 large eggs 4 McIntosh apples (about 1 ½ pounds), peeled, cored, and cut into 8 wedges 1 cup (½ pint) blackberries ¼ teaspoon ground cinnamon Whipped cream, for serving (optional) Directions 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. Print