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    Blackberry and Apple Cake

    To celebrate #GBBO cake week, Catherine of @thepeartreecottagelife made the most delicious blackberry and apple cake.

    The Great British Bake Off is back, we’re so excited that we’re kicking off with our very own AO Bake Off that we can all bake along to at home!

    To celebrate cake week, Catherine of @peartreecottagelife creates the most delicious blackberry and apple cake using a KitchenAid processor.

    Show us your bakes on Instagram by tagging @AO and #AOatHome.

    Ready. Set. Bake!

    Here's what you'll need...

    • 250g self-raising flour
    • 1/2 tsp bicarbonate of soda
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • Pinch of sea salt
    • 125g unsalted butter, cut into small cubes
    • 125g soft light brown sugar
    • 350g cored & peeled apples (I used a mix of Bramley & Granny Smiths)
    • Handful of blackberries
    • 1 egg, beaten
    • 50mml milk


    • 1 -2 small red-skinned eating apples, cored and thinly sliced
    • 1 tbsp caster sugar


    • A 23cm loose-bottomed springform round tin, greased & base lined with baking parchment

    Step 1

    Preheat a fab oven to 160°C

    Sift the first x5 ingredients into a large bowl & mix

    Step 2

    Add the cubed butter & rub into the flour mix, using your finger tips, until you get a mixture that looks like medium sized breadcrumbs

    Stir through the brown sugar

    Step 3

    Using a food processor, add the peeled, halved and cored apples and pulse briefly, to get diced apple pieces of approximately 1cm in size. You can cut by hand too though!

    Step 4

    Toss the apples into the rubbed-in mixture, until evenly distributed, then add the blackberries and stir through

    Step 5

    Add the beaten egg and milk & using a wooden spoon and mix to a sticky, lumpy dough

    Carefully spoon into the prepared tin and level with the back of a spoon

    Step 6

    Arrange the apple slices on top and sprinkle with the caster sugar, to make the topping crunchy

    Step 7

    Bake for 45-50 minutes, until the top is golden brown & firm to the touch

    Step 8

    Allow to cool in the tin for half an hour, before turning onto a wire rack

    Step 9

    Serve on its own or with fresh cream, ice-cream or custard, for a decadent dessert!