Apple-blackberry cake

Name: Apple-blackberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 225 g soft butter; 200 g Muscovado sugar; 4 Eggs (size M); 200 g Flour; 50 g crushed almonds; 2 TEASPOONS Baking Powder; 225 g Blackberries; 4 (approx. 500 g) Apples; 2 TABLESPOONS Sugar; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

225 g soft butter
200 g Muscovado sugar
4 Eggs (size M)
200 g Flour
50 g crushed almonds
2 TEASPOONS Baking Powder
225 g Blackberries
4 (approx. 500 g) Apples
2 TABLESPOONS Sugar
1/2 TEASPOON Cinnamon
7-10 Tbsp Fat and flour

Directions

1
Whip 200 g butter and Muscovado sugar with the whisk of the hand mixer until creamy. Add the eggs one by one and stir in. Mix flour, almonds and baking powder. Stir the flour mixture into the egg-fat mixture by the spoonful.
2
Pour the dough into a greased and floured springform pan (24 cm Ø) and smooth it down.
3
Melt the rest of the butter. Sort the blackberries. Peel and quarter apples, remove core and cut into thin slices. Spread apple slices on the dough. Add blackberries. Press the fruits a little bit into the dough.
4
Mix sugar and cinnamon, sprinkle fruits with it, sprinkle with butter.
5
Bake in the preheated oven (electric cooker: 180 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from the oven and let it cool down for a few minutes, remove from the mould and let it cool down.