Blackberry and Apple Cake
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts: sponge cake and summer pudding.
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Cooking tools:
- Springform pan
- Stand mixer
- Fine-mesh sieve
- Sifter
- Cooling rack
- Microplane
- Parchment paper
- Aluminum foil
- Toothpick
- Oven
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3⁄4 cup softened unsalted butter, plus more for greasing pan
- 1 1⁄2 lb. fresh blackberries (about 6 cups)
- 1 tbsp. dark brown sugar
- 3 granny smith apples, cored, peeled, and quartered
- 1⁄3 cup apple brandy, such as calvados
- 2 1⁄2 cups cake flour
- 2 1⁄4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1⁄2 tsp. fine salt
- 3⁄4 cup milk
- 1 1⁄2 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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