Caramelised blackberry and apple cake

by Alison,  2014

It might still feel like summer outside but this cake to me looks, smells and tastes of autumn. It is warm, rich and chewy packed with seasonal fruit and a hint of cinnamon. It makes me think of golden light and shortening days. Of walks in woods, and the need for boots, hats and wooly jumpers.

It makes me want to seek out the patches of sunlight in the house, to curl up with a blanket and a good book and most of all to warm up with a pot of tea after one of those dreamed about autumn swells.

The recipe is adapted from Rachel Allen's caramelised upside down pear cake which can be found in her book aptly named Cake.

75g butter
125g soft dark brown sugar
190g blackberries (mine were frozen as you can see from the picture)
190g cooking apples, peeled and cored (about 2 apples)
150g plain flour
2 tsp ground cinnamon
1tsp baking soda
1/2 tsp salt
175g castor sugar
100ml coconut oil

Pre-heat the oven to 180˚C.
Place a 26cm (approximately) ovenproof frying pan on the hob and melt the butter in the pan.
Once the butter is melted, remove from the what and sprinkle the brown sugar evenly over the butter.
Peel and core the apples. Grate half of the apple (80g) while cutting the other half of the apple into slices. 
Lay the slices of apple in a circle on top of the butter and sugar mixture.

Sift flour, cinnamon, baking soda and salt into a bowl.
Mix in the caster sugar.
Melt the coconut oil in a pan.
Mix the coconut oil, eggs, blackberries and grated pear together and pour into the dry ingredients.
Fold the ingredients together.
Pour the batter into the frying pan.

Bake for 40 minutes or until a skewer inserted in the cake comes out clean.
Leave to cool on a wire rack for 5 minutes, then place a plate on top and turn the frying pan upside down, and the cake should now be the right way up on the plate (e.g apple slices on the top).

Serve warm or at room temperature. Cream or mascarpone are lovely additions.

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