Martha Stewart Apple-Blackberry Cake

Martha Stewart Apple-Blackberry Cake is an easy fruit dessert made with McIntosh apples, fresh blackberries and a buttery brown sugar batter, ready in 1 hour 10 minutes. Save this easy summer dessert for potlucks, Sunday dinners or holiday tables, because it bakes in just one springform pan.

Press the apple wedges and blackberries gently into the batter before you scatter the cinnamon sugar on top. Skip that and the fruit sits loose on the surface, so it bakes unevenly and slides off when you slice.

Martha bakes the fruit right on top of a thin, buttery batter instead of folding it in, so the apples soften and the berries burst into the crumb. Dusting the buttered pan with granulated sugar also gives the sides a crisp, caramelized edge.

Martha Stewart Apple-Blackberry Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

230

kcal

A tender, buttery cake base holds wedges of soft apple and juicy blackberries, with a cinnamon sugar top that bakes up dark gold. The sugared pan gives the edges a light crunch while the middle stays moist.

Ingredients

• Granulated sugar, for pan
  

• 1 1/2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces
  

• 3/4 cup plus 2 tablespoons packed light-brown sugar
  

• 1/2 cup whole milk
  

• 2 large eggs
  

• 4 McIntosh apples (about 1 ½ pounds), peeled, cored, and cut into 8 wedges
  

• 1 cup (½ pint) blackberries
  

• 1/4 teaspoon ground cinnamon
  

• Whipped cream, for serving (optional)
  

Directions

• Prep the pan: Preheat the oven to 375°F, then butter a 9-inch springform pan and dust it with granulated sugar. That sugar coating gives the sides a crisp, golden edge.
• Mix the dry ingredients: Whisk together 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Set it aside while you make the wet mixture.
• Make the batter: Whisk 6 tablespoons melted butter, 3/4 cup brown sugar, 1/2 cup milk and 2 eggs in another bowl. Then whisk it into the flour mixture until it comes together.
• Spread the batter: Spread the batter evenly into the prepared pan. It will look thin, but it rises around the fruit as it bakes.
• Add the fruit: Arrange the apple wedges over the batter and sprinkle the blackberries on top. Gently press the fruit into the batter so it stays put.
• Add the topping: Combine the remaining 2 tablespoons brown sugar with 1/4 teaspoon cinnamon and sprinkle it over the fruit. Dot the top with the remaining 2 tablespoons butter, cut into pieces.
• Bake the cake: Bake for about 55 minutes, until the top is dark gold and the apples are tender. A cake tester inserted into the center should come out clean.
• Cool and serve: Let the cake cool before releasing the springform ring. Then slice it and serve with whipped cream if you like.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple instead of McIntosh?

Yes, but McIntosh apples soften quickly and turn almost saucy, which suits this cake. Firmer apples like Granny Smith or Honeycrisp work too, though they may need a few extra minutes in the oven to turn tender.

Can I use frozen blackberries?

Frozen blackberries work, and you don't need to thaw them. Press them in straight from the freezer, because thawed berries bleed purple juice into the batter. Add a few minutes to the baking time if the center looks wet.

How do I store leftover apple-blackberry cake?

Cover the cake and keep it at room temperature for a day, or refrigerate it for up to 3 days. Warm slices for a few seconds in the microwave or 10 minutes in a 300°F oven to bring back the buttery crumb.

Can I make this cake ahead of time?

Bake it the day before and keep it covered at room temperature, then add the whipped cream just before serving. You can also whisk the dry ingredients in advance, but wait to combine the batter until you're ready to bake.

What's the most common mistake with this cake?

Pulling it out too early is the biggest one, because the fruit makes the center look done before it is. Wait for a dark gold top and a clean cake tester, since a pale cake will be gummy in the middle.