Autumn Apple and Blackberry Cake

Autumn is a delicious time of year for apples and blackberries so we why not whip up this simple and yet delicious Autumn Apple and Blackberry Cake.

A truly delicious cake which is perfect for this time of the year just as Autumn starts setting in. Although I will have it any time I can. It’s amazing. I’m not over egging it. It is genuinely moreish and you will want more and more. The warm cake reminds you winter is coming and the freshness of the blackberries bring back all the joys of summer.

What I like about this cake is it’s simple but flavoursome. The collection of apple and blackberries is always a winning combination so it’s great to be able to use them in a cake instead of a crumble. The texture of cake and apple studded with blackberries will be a classic for years to come.

Sew White Autumn Apple and Blackberry cake 2

Autumn Apple and Blackberry Cake

 Perfect for an autumn afternoon tea. It looks gorgeous on a table. It doesn’t need decorating as it looks perfect straight out of the oven. Although I do add a little bit of sugar and more blackberries as I love blackberries. It’s always the first cake out which gets cut in to.

Sew White Autumn Apple and Blackberry cake 3

Time to make the cake. You only need one cake tin and you won’t have to spend ages decorating it. Allow it to cool a bit before removing from the tin and then place on a rack to cool. I will definitely recommend having a slice of the cake when it’s still warm though. There is something rather wonderful about a cake straight from the oven.

Autumn Apple and Blackberry Cake

Sisley White
Autumn is a delicious time of year for apples and blackberries so we why not whip up this simple and yet delicious Autumn Apple and Blackberry Cake.
5 from 14 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Bakes, Cakes
Cuisine British
Servings 12 Slices
Calories 200 kcal


  • 140 g caster sugar
  • 140 g unsalted butter room temperature
  • 2 medium eggs
  • 140 g self-raising flour
  • half a teaspoon baking powder
  • quarter of a teaspoon of cinnamon mixed spice and ground ginger
  • 2 eating apples peeled and grated grate when ready to add them otherwise they will go brown
  • 1 punnet/250g of blackberries


  • Grease and line an 8 inch cake tin. Preheat the oven to 180º/160ºC fan.
  • -In a bowl cream together the sugar and the butter until light and fluffy.
  • -Add the eggs and mix in well.
  • -Sieve in the flour, baking powder, cinnamon and ginger in the bowl and mix well.
  • -Grate the apple and dry off with a paper towel and mix in well. If the apple has made the mix very wet add a little more flour a tablespoon at a time.
  • -Fill the cake tin with the mixture and add the blackberries making sure you can still see the tops of them.
  • -Bake for 25-40 minutes until golden brown and until a cake tester comes out clean.
  • -Allow to cool in the tin for about 10 minutes then take out of the tin and transfer to a cooling wrack.
  • I love this cake when it’s still warm with custard.


Calories: 200kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword apple and blackberry cake, Autumn Apple and Blackberry Cake, autumn apple cakes
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16 thoughts on “Autumn Apple and Blackberry Cake”

  1. 5 stars
    I didn’t have blackberries so I used blueberries, but the cake turned out perfect! I had some guests over, we all loved it! I definitely want to make it again, with blackberries. Thanks for the recipe <3


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