Easy Apple Blackberry Cake

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This easy Apple Blackberry Cake is a moist and fluffy fruit cake made with a simple buttery batter, fresh apples, blackberries, and a crisp almond topping. Perfect for late summer and fall, this easy cake recipe comes together quickly with simple ingredients and is delicious served warm with a little whipped cream or vanilla ice cream.

This Apple Blackberry Cake is one of those easy cakes I could bake on repeat from late summer well into fall. It has a soft, buttery cake base, plenty of juicy apples, sweet-tart blackberries, and a lightly crisp almond topping.

The apples keep the cake wonderfully moist while the blackberries add little bursts of tart, jammy fruit throughout. A touch of lemon zest and nutmeg makes the whole cake taste warm and fragrant without overpowering the fruit.

Best of all, this is a simple one-bowl-style cake batter that comes together quickly and looks much more impressive than the effort involved.

Easy Apple Blackberry Cake

I love simple fruit cakes like this because they are so unfussy. You make a quick batter, spread it into the pan, arrange the fruit on top, and bake. No layering, no frosting, no complicated techniques.

It is especially perfect when apple season starts but you still have plenty of late-summer berries around. The combination of apples and blackberries is so good here. The apples become tender and juicy while the blackberries soften into little pockets of deep purple fruit.

What Kind of Apples Are Best for Apple Blackberry Cake?

I recommend using a slightly tart or sweet-tart apple for this cake.A firmer apple is ideal because it keeps some of its shape while baking.

Good options include:

• Braeburn
• Granny Smith
• Honeycrisp
• Pink Lady
• Jonagold
• Boskoop, if available

Can I Use Frozen Blackberries?

Yes. Fresh blackberries are wonderful when they are in season, but frozen blackberries work too. If using frozen berries, do not thaw them first. Add them straight from the freezer so they do not release too much liquid into the batter before baking. The cake may need a few extra minutes in the oven when using frozen fruit.

The Secret to a Soft and Fluffy Coffee Cake

The most important tip for this cake is simple:

Do not overmix the batter. Once the flour and wet ingredients come together, mix only until there are no obvious streaks of flour left. Overmixing can develop too much gluten and make the cake denser instead of soft and fluffy.So mix briefly, add the fruit, and get the cake into the oven.

Heavy Cream

The original version of this cake can be made with German Egg Liqueur but you can use heavy cream. Milk can also work in a pinch, although heavy cream gives the cake a richer texture.

The Crunchy Almond Topping

Before baking, I sprinkle the cake with sliced almonds, small pieces of butter, and a little sugar.As the cake bakes, the almonds toast, the sugar lightly caramelizes, and the butter creates a delicious golden topping. It’s a German thing and I love it – check my German Apple Sheet Cake if that is your vibe.

Tips

• Use flavorful, slightly tart apples for the best balance of sweetness.
• Do not push the fruit too deeply into the batter. Just press it in lightly. The cake will rise around the apples and berries as it bakes.
• Keep an eye on the cake toward the end of the baking time. Depending on your pan size and oven, it may take anywhere from about 45 to 55 minutes.
• In a 9-inch / 24-cm springform pan, mine usually takes about 50 minutes.
• If the almonds start browning too quickly, loosely cover the top with foil for the final part of baking.

For more German fall baking, try my German Apple Pie (Gedeckter Apfelkuchen) or my German Plum Cake Recipe

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Apple Blackberry Cake Recipe

This easy Apple Blackberry Cake is made with a soft buttery batter, juicy apples, fresh blackberries, lemon zest, and a crisp almond topping. A simple fruit cake that is perfect for late summer and fall.

Course Dessert

Cuisine German

Keyword apple cake with blackberries, blackberry cake, blackberry coffee cake

Calories 250 kcal

Ingredients

• For the Cake
• 2 cups / 250 g all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• finely grated zest of 1 lemon
• 1/2 cup / 100 g granulated sugar
• 7 tablespoons / 100 g unsalted butter melted
• 2 large eggs
• 2/3 cup / 150 ml heavy cream
• 2 medium tart apples
• 1 cup / 150 g fresh blackberries
• For the Topping
• 3 tablespoons / 20 g sliced almonds
• 3 1/2 tablespoons / 50 g unsalted butter
• 2 tablespoons / 25 g granulated sugar

Instructions

1. Preheat the oven to 350°F / 180°C.
2. Grease a 9-inch / 22–24 cm springform pan and line the bottom with parchment paper if desired.
3. In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
4. Add the lemon zest to the sugar and rub it together with your fingertips for about 30 seconds. This helps release the oils from the lemon zest and gives the cake a brighter citrus flavor.
5. Add the melted butter, lemon sugar, eggs, and heavy cream to the dry ingredients.
6. Mix just until you have a smooth batter. Do not overmix.
7. Transfer the batter to the prepared springform pan and smooth out the top.
8. Peel and core the apples. Cut them into quarters and then slice each quarter into thin wedges.
9. Arrange the apple slices over the top of the cake and press them very lightly into the batter.
10. Scatter the blackberries between the apple slices and gently press them into the batter as well.
11. Sprinkle the sliced almonds over the cake.
12. Cut the remaining butter into small pieces and scatter them over the top. Sprinkle evenly with the remaining 2 tablespoons of sugar.
13. Bake for 45–55 minutes, or until the cake is golden brown and a toothpick inserted into the cake portion comes out clean.
14. In a 9-inch / 24-cm springform pan, my cake usually takes about 50 minutes.
15. Allow the cake to cool in the pan for about 15 minutes before carefully removing the sides of the springform pan.
16. Serve warm or at room temperature, with powdered sugar if desired.