Blackberry and Apple Cake | Saveur
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts: sponge cake and summer pudding.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> cup softened unsalted butter, plus more for greasing pan
- 1 <sup>1</sup>⁄<sub>2</sub> lb. fresh blackberries (about 6 cups)
- 1 tbsp. dark brown sugar
- 3 granny smith apples, cored, peeled, and quartered
- <sup>1</sup>⁄<sub>3</sub> cup apple brandy, such as calvados
- 2 <sup>1</sup>⁄<sub>2</sub> cups cake flour
- 2 <sup>1</sup>⁄<sub>4</sub> tsp. baking powder
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>2</sub> tsp. fine salt
- <sup>3</sup>⁄<sub>4</sub> cup milk
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- Zest of 1 lemon
- 1 cup plus 2 tbsp. superfine sugar
- 4 eggs
- Crème fraîche, for garnish (optional)
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