Go Back
Print
apfel brombeerkuchen mir rührteig auf einem Stück Backpapier

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.