Blackberry & apple upside-down cake recipe | Good Food

Units:

200g butter
softened, plus extra for the tin
200g light brown soft sugar
plus 2 tbsp
2 Bramley apples
(about 300g), peeled, 1 thinly sliced, 1 chopped into small chunks
225g blackberries
4 medium eggs
2 tsp vanilla extract
225g self-raising flour
1 1/2 tsp ground cinnamon
50ml milk
cream
or custard, to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm round cake tin and line the base with baking parchment, then sprinkle over a couple tablespoons of the sugar (this will help the fruit caramelise as it bakes). Arrange the apple slices over the base of the tin, then scatter over half the blackberries, filling in any gaps.
step 2
Beat the rest of the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
step 3
Fold in the flour, cinnamon and a pinch of salt, then mix in the milk until the batter can softly drop off a spoon. Gently fold through the chopped apple and remaining blackberries. Spoon the batter over the fruit in the tin, gently spreading it out to cover evenly. Bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins.
step 4
Carefully turn the cake out onto a serving plate, lifting away the tin, then peeling away the parchment. Serve warm with cold cream or custard. Best served the day it’s made, but leftovers will keep chilled for up to three days. Refresh slices in the microwave for 15 seconds before serving. Or, wrap and freeze for up to two months, then defrost thoroughly.