Here we are again. Harvest season is upon us with all its glorious bounty. The farm stands are brimming with sweet tomatoes just off the vine, piles of corn on the cob and bins of crisp apples. I love going to the farmer’s markets to look at all the colorful fresh fruit and vegetables on display. The season is so fleeting, I just want to buy everything and go home and make soups and sauces and bake cakes and pies for days. This Apple Berry Cake came about after one such trip to my favorite apple farm.
The apples looked fantastic that day and of course I purchased way too many. This recipe is an adaption of one I found years ago and have been baking ever since. The original recipe called for apples and raspberries, which is what I did here, but you really can use any kind of berry. The spices added are kept light in order to really taste the fruit and the buttery cake.
I have never been one to make fussy cakes. I guess I just don’t have the patience to deal with all the layers and decorative frostings. So it stands to reason why I love to make this cake which is so very simple, yet so full of flavor. Make an easy batter, add a little fruit, bake and then dust with some confectionery sugar. When I bake it off in the morning, I find myself snacking on it throughout the day. That of course can be a very good thing or a very bad thing. I think the trick is to have lots of family or friends around to help you eat it. Then everyone is happy.
Apple Berry CakePrint Recipe
Apple Berry Cake
To make the filling.
- 1 tablespoon butter
- 2 apples
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 cup fresh raspberries* - rinsed and pat dried
To make the cake batter.
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla
- 2 tablespoons fresh lemon juice
- 1½ cups all-purpose flour or 195 grams
- 1½ teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/4 cup confectionery sugar
Preheat the oven to 350 F.
Butter and flour a 9 inch springform pan.*
Peel, core and cut up the apples into 1/2 inch cubes and place in a medium size bowl. Toss the apples with the sugar and cinnamon.
In a saute pan melt the 1 tablespoon of butter and cook the apples until they are just tender, about 6 to 8 minutes. Off the heat, gently fold in the raspberries. Set aside.
In a medium bowl sift together the flour, baking powder, ginger and the salt. Set aside.
Using a stand or hand held electric mixer and a large bowl, beat the butter until it is light and fluffy. Beat in the eggs one at a time until incorporated and then beat in the vanilla and lemon juice until smooth.
On low speed add in the dry flour mixture a little at a time until just mixed. I usually break it up into 3 or 4 additions.
Spoon about about 2/3rds of the batter into the prepared pan, spreading evenly. Sprinkle the apple and raspberry mixture over the batter, making sure the raspberries are evenly distributed. Then with the remaining batter, drop tablespoon size spoonfuls over the fruit. Do not level off these drops of batter as they will spread during baking. See photo. The method gives the cake a rustic look.
Bake for approximately 35 to 40 minutes or until a cake tester comes out clean and the top looks a light golden brown. Cool in the pan for ten minutes on a rack and then loosen the sides of the springform pan and gently turn out on to a cooling rack. When ready to serve, sprinkle with confectionery sugar.
Recipe adapted from Bon Appeti Magazine - May 2001
- Blackberries or blueberries could also be used for this recipe.
- I used granny smith apples but you can use what you have on hand.
- A regular 9 inch cake pan would also work for this recipe. Make sure you flour and butter the pan. A round piece of parchment paper at the bottom of the pan would further reduce the risk of sticking.
- The original recipe did not call for cinnamon. I added it for the extra flavor.
Additional Cakes with Fruit