As temperatures slowly start to drop towards the end of summer, it’s finally time for apple cake and the like again. After all, on hot days, nobody wants to fire up the oven and turn the kitchen into a sauna, right? Late summer is the perfect time to combine apples with blackberries and bake a delicious Quick & Easy Blackberry Apple Cake like this one here. Going for that combination gets a bit tricky later in the year, since those little berries aren’t available all year long – at least from local farmers.
A while back, our supermarket around the corner had blackberries on sale. I seized the opportunity and brought home a good amount for baking, making jam, and stuff like that. A few recipes using them have already made it onto the blog. I can definitely recommend our Sugar-free Blackberry Jam. It’s super easy to make yet super tasty – and made without adding jam sugar. Perfect for a diabetic like me…
Well. This cake falls into the category of simple bakes. The kind you just pop in the oven and take out again without a lot of effort. A simple batter with hazelnuts, some chopped apples, and a few blackberries – that’s all it takes. Well… plus a few butter flakes to get that great soft texture everyone is looking for in a cake.
I really love simple, uncomplicated cakes. They don’t require great effort, yet the result is every bit as good as an elaborate layer cake. Served with a generous dollop of whipped cream, a cake like this is simply fantastic. Maybe add a cup of coffee or tea to help it go down smoothly. Though, with this cake, you really don’t have to worry about that. There is not a dry spot in this cake. Perhaps if it sits uncovered in the kitchen for three days. Fresh out of the oven? Absolutely not!
Even though this cake doesn’t look particularly fancy and might even seem a bit too »rustic« to some, we love this Apple Blackberry Cake. It tastes truly delicious and isn’t overly sweet. Similar cakes in this category often tend to be packed with sugar. I generally try to use as little sugar as possible in my bakes. Because more sugar doesn’t automatically mean better. In fact, I’d argue it typically achieves the opposite. »Super sweet« simply isn’t tasty, regardless of what the sugar industry might want to tell you…
If you’re feeling adventurous, you can leave out the blackberries and swap them for other berries. Raspberries are probably the first alternative that comes to mind. However, I can also picture this cake with gooseberries or blueberries in late summer and autumn. Both pair beautifully with apples and would certainly make a delicious cake for your next coffee get-together.
Here are some more recipes for you to try…
Easy Strawberry Ricotta Cake
Easy Suken Apricot Cake
Peach Cobbler Cake
Blueberry Almond Coffee Cake
German Damson Plum Streusel Cake
Easy-Peasy Apple Cake
If you’re looking for more apple cake recipes, you’ve come to the right place. We have an entire category dedicated to all sorts of apple treats. It’s definitely worth taking a look around there. That said, I can highly recommend our Quick & Easy Apple Crumb Cake right here and now. It’s delicious and easy to make – just the way we like it, right?!
If you’re looking for something with blackberries, I can 100% recommend our Blackberry Pudding Crumb Cake. An absolute treat! A delicious creamy pudding filling, plenty of blackberries, and a crispy streusel topping to finish it off. It really brings together everything that tastes delicious!
INGREDIENTS / ZUTATEN
For the cake:
4.4 oz. (125g) butter, at room temperature
4.4 oz. (125g) sugar (fine)*
3 large eggs
3.5 oz. (100g) all-purpose flour*
1.8 oz (50g) ground hazelnuts*
1 tsp. baking powder
1 pinch of salt
2 medium-sized apples, cut into slices
about 4.4 oz. (125g) of blackberries, halved if needed
For the topping:
0.9 oz. (25g) butter, in small flakes
2 tbsp. brown sugar*
1 pinch of ground cinnamon*
about 2 tbsp. sliced (or coarsely chopped) hazelnuts*
some confectioners’ sugar for dusting (optional)
Für den Kuchen:
125g weiche Butter
125g Zucker (fein)*
3 Eier (L)
100g Mehl (Type 405)*
50g Haselnüsse*, gemahlen
1 TL Backpulver
1 Prise Salz
2 mittelgroße Äpfel, in Spalten
etwa 125g Brombeeren, ggf. halbiert
Für das Topping:
25g Butterflocken
2 EL brauner Zucker*
1 Prise Zimt*
etwa 2 EL Haselnusskerne*, gehobelt (oder grob gehackt)
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 160°C (320°F). Line a 20cm springform tin* with baking parchment and grease it lightly. Peel, quarter, and core the apples, then cut them into slices. Set aside.
2. In a large bowl, mix the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Combine flour, ground hazelnuts, baking powder, and salt – add this mixture to the bowl and fold it in. Add about 2/3 of the sliced apples and all the blackberries, then fold them in. Transfer the batter to the prepared springform tin and smooth out the top. Arrange the remaining apple slices evenly all over the cake batter.
3. Place the butter flakes on top of the batter as well. Mix the brown sugar and cinnamon, then sprinkle the mixture over everything. Bake the cake in the preheated oven for about 50–55 minutes. After about 40 minutes, scatter the sliced hazelnuts over the cake and continue baking. The cake is done when a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. If you like, dust the cake with some confectioner’s sugar before serving (optional).
1. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Eine 20cm Springform* mit Backpapier auslegen und leicht einfetten. Die Äpfel schälen, vierteln, entkernen und dann in Spalten schneiden. Zur Seite stellen.
2. Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl, gemahlene Haselnüsse, Backpulver und Salz vermischen, zur Schüssel dazugeben und unterheben. Etwa 2/3 der Apfelspalten und alle Brombeeren dazugeben und unterheben. Den Teig in die vorbereitete Backform schütten und glatt streichen. Die verbliebenen Apfelspalten gleichmäßig auf dem Teig verteilen.
3. Die Butterflocken ebenfalls auf dem Teig verteilen. Braunen Zucker und Zimt vermischen und dann über alles darüberstreuen. Den Kuchen im vorgeheizten Ofen für etwa 50-55 Minuten backen. Die gehobelten Haselnüsse nach etwa 40 Minuten auf dem Kuchen verteilen und weiterbacken. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Wer mag, kann den Kuchen vor dem Servieren noch mit etwas Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
Print
Quick & Easy Blackberry Apple Cake
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
If you like apple cakes, you might want to try this one here with blackberries and hazelnuts. Such a great combination. Nice and moist and not too sweet!
Ingredients
For the cake:
4.4 oz. (125g) butter, at room temperature
4.4 oz. (125g) sugar (fine)*
3 large eggs
3.5 oz. (100g) all-purpose flour*
1.8 oz (50g) ground hazelnuts*
1 tsp. baking powder
1 pinch of salt
2 medium-sized apples, cut into slices
about 4.4 oz. (125g) of blackberries, halved if needed
For the topping:
0.9 oz. (25g) butter, in small flakes
2 tbsp. brown sugar*
1 pinch of ground cinnamon*
about 2 tbsp. sliced (or coarsely chopped) hazelnuts*
some confectioners’ sugar for dusting (optional)
Instructions
1. Preheat the oven to 160°C (320°F). Line a 20cm springform tin* with baking parchment and grease it lightly. Peel, quarter, and core the apples, then cut them into slices. Set aside.
2. In a large bowl, mix the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Combine flour, ground hazelnuts, baking powder, and salt – add this mixture to the bowl and fold it in. Add about 2/3 of the sliced apples and all the blackberries, then fold them in. Transfer the batter to the prepared springform tin and smooth out the top. Arrange the remaining apple slices evenly all over the cake batter.
3. Place the butter flakes on top of the batter as well. Mix the brown sugar and cinnamon, then sprinkle the mixture over everything. Bake the cake in the preheated oven for about 50–55 minutes. After about 40 minutes, scatter the sliced hazelnuts over the cake and continue baking. The cake is done when a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. If you like, dust the cake with some confectioner’s sugar before serving (optional).
Notes
Get your bake on!
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