Tuesday, October 20, 2015

Apple and Blackberry Cake

Autum has decidedly arrived here in Stockholm.  I love these cold crisp days, particularly when the sun is out as it has been this past week.  This last weekend, Oscar and I went over to Farfar's house and picked the last of his blackberries and filled a basket with glorious red apples.

The Swedes use the word mysig to describe the feeling of coming into a warm house, after a fresh day outdoors, curling up on the sofa in front of a warm fire. Clearly a cake enhances the mysig feeling!

This is a homely cake with a rich buttery crumb, covered in spiced apples interspersed with a tart spurt from the blackberries. The edges are a bit browned and crispy, while the inside is tender. The batter is a cinch to whip up.  The only fiddly bit is peeling and cutting the apples and arranging them neatly over the batter.  You can certainly make this cake with only apples, which I do often.  It would also taste lovely with pears and raspberries.

About 8 to 9 slices

8 tablespoons butter (225 grams), at room temperature
1 cup sugar
2 eggs
1 cup flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
2 to 3 apples, preferably of a sour cooking variety
1 teaspoon cinnamon
1 teaspoon cardamom
1/3 cup golden granulated sugar
1 cup blackberries

Preheat the oven to 375 degrees F (190C).  Generously butter an 8 inch square baking dish. In a large bowl, cream the butter and sugar together until fluffy.  Add the eggs and beat until well incorporated.  Add the flour, baking powder, salt
and vanilla.  Beat until all ingredients are mixed in.  The batter will very thick. Spread the batter into the baking dish, making sure that the corners are filled.

Peel the apples, slice into
quarters and take out the cores.  Slice each apple quarter into three or four slices, depending on how large your apple is.  Put the apple pieces into a bowl and add the cinnamon, cardamom and golden sugar.  Mix so that each
slice of apple is coated.

Press the apple slices into the cake batter in an overlapping patter in 3 to 4 rows.  Sprinkle the blackberries over the top.   If the blackberries are very sour, you can sprinkle a tablespoon more golden sugar on top of them. Bake for about 45 minutes, until the cake is golden brown, darker at the edges and a knife pressed into the batter comes out clean.  Serve warm or at room temperature. Gild the lily with a dollop of whipped cream or a drizzle of custard sauce.

P.S. Sorry about the terrible format!  The editor on blogspot seems to get worse and worse.


S Winoto said...

Just made it tonight. It was yummy!

LL Fredell said...

Glad that you thought it was good! It is one of my favorite cakes!