Blackberry and Apple Upside down cake

Just the best squidgy cake

Just the best squidgy cake

This is a superb cake for early autumn. It sort of helps ease the passing of summer and reminds one why the seasons change.  Blackberry and apple is a classic combination and wrapped up in a super moist sponge they take on an extra dimension. Really good with ice cream or custard, but if you want to go the extra mile then make a sauce for blackberries and sugar (if they are still a bit sharp) and to hell with the calories….

The recipe:

  • Serves: 8
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes


  • 140g unsalted butter – softened
  • 140g caster sugar
  • 3tbsp caster sugar
  • 3 apples – peeled, cored and cut into quarters
  • 250g blackberries
  • 3 eggs – lightly beaten
  • 200g self-raising flour
  • 1tsp ground ginger
  • 1tbsp milk


  1. Pre-heat the oven to 160°C/325°F/G4.
  2. Grease and line a 23cm spring-form cake tin and grease again.  Tip in the 3tbsp of caster sugar and swirl inside the tin to coat the side and bottom.
  3. Arrange the apples around the bottom of the tin along with a third of the berries.
  4. Cream the butter and sugar together, then gradually beat in the eggs.  Sift the flour with the ginger and gently fold into the mixture.
  5. Carefully stir in the milk followed by the remaining blackberries.
  6. Spoon the batter into the tin over the fruit.
  7. Bake for 40 minutes, until the sponge is springy and golden and a skewer comes out clean.
  8. Serve either warm or cold.
This recipe was given to us by a friend who could not remember where she had found it. If publishing infringes any copyright we will immediately retract or acknowledge as required.

By Ashridge Support

Ashridge Nurseries has been in the business of delivering plants since 1949.

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