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Blackberry and apple upside down cake

22 September 2015

This is excellent with a cup of tea, but also makes a terrific dessert if served warm with custard.

Blackberry and apple upside down cake
Blackberry and apple upside down cake

Cooking time

40 minutes




  • 140g unsalted butter – softened
  • 140g caster sugar
  • 3tbsp caster sugar
  • 3 Bramley apples – peeled, cored and cut into quarters
  • 250g blackberries
  • 3 eggs – lightly beaten
  • 200g self–raising flour
  • 1tsp ground ginger
  • 1tbsp milk


Pre-heat the oven to 160C/325C/Gas mark 4.

Grease and line a 23cm spring-form cake tin and grease again.

Tip in the 3tbsp of caster sugar and swirl inside the tin to coat the side and bottom.

Arrange the apples around the bottom of the tin along with a third of the berries.

Cream the butter and sugar together, then gradually beat in the eggs. Sift the flour with the ginger and gently fold into the mixture.

Carefully stir in the milk followed by the remaining blackberries.

Spoon the batter into the tin over the fruit.

Bake for 40 minutes, until the sponge is springy and golden and a skewer comes out clean.

Serve either warm or cold.

Our thanks to the National Trust for permission to use this recipe.

Try one of our other apple recipes, including more delicious apple cake recipes and ideas for apple-based desserts


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.