Blackberry and apple upside down cake

National Trust

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

Cooking time

40 minutes

Serves

8



Ingredients

  • 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

Method

  • Pre-heat the oven to 160C/325C/G4.
  • 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.


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