Monday, September 7, 2009
Apple Blackberry Cake
Can you believe a new school year is starting already? I don't know where the summer went. It just flew by. My son is excited about starting a new school year (5th grade) but also dreading it. I remember the night before the start of the school year very well. I don't think I was ever excited about starting school. I just dreaded school year after year! High school was a lot better than elementary school though. I went to a Catholic elementary school back in the late 60's and early 70's and there was nothing fun about them. Nuns are not fun teachers by any stretch of the imagination!!! Anyhow with school starting and fall coming, I am looking to have a more regular routine again and I'm hoping to be posting lots more than I did over the summer.
This recipe comes from the September 2009 issue of Martha Stewart Living. It's a good cake and very moist. Not really one of my favorite apple cakes but still very good. I really enjoy baking apples cakes and pies in the fall. Such a great time to bake!
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 two tablespoons packed brown sugar
1/2 cup whole milk
2 large eggs
4 McIntosh apples (I used red delicious), peeled, cored and cut into wedges
1 cup blackberries (1/2 pint)
1/4 teaspoon ground cinnamon
Whipped cream, for serving (optional)
Preheat over to 375 degrees F. Butter a 9-inch springform pan, and dust with confectioners sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, milk and eggs in another bowl. Whisk into flour mixture.
Spread batter evenly into prepared pan. Arrange apples wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.