This Blackberry Apple Cake is a delicious sweet treat filled with juicy blackberries and crispy apple bits. Topped with a crunchy oat crumble, it’s perfect for any time of the day!
Baking this cake fills the kitchen with such a lovely smell! I can’t resist sneaking a piece warm from the oven. It’s like a cozy hug in dessert form! 🍏💕
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of the cake. If you want a gluten-free option, you can use a 1:1 gluten-free baking flour instead.
Blackberries: Fresh blackberries provide a lovely tartness. If they’re out of season, feel free to substitute with blueberries or even frozen blackberries, just remember to thaw and drain them first!
Apples: I use Granny Smith apples for their tartness, but you can easily swap them for Honeycrisp or Fuji apples for a sweeter taste.
Sour Cream: Adds moisture and richness. Greek yogurt can be used if you want a lighter option. You may also try buttermilk for a slightly tangy flavor.
Rolled Oats: Oats give a wonderful crunch to the crumble. Quick oats can work in a pinch, but rolled oats provide the best texture.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is crucial for adding air to your cake, which makes it fluffy. Here’s how to do it right:
- Start with softened butter, not melted. This helps incorporate air.
- Use a mixer on medium speed for about 3-4 minutes, until it’s light and fluffy.
- Scrape down the sides of the bowl halfway through to ensure even mixing.
This step makes all the difference in your cake’s texture, so take your time!
What’s the Best Way to Fold in Fruit?
When adding blackberries and apples into the batter, folding is key. Here’s how:
- Use a spatula and a gentle lifting-and-turning motion to combine the fruit with the batter.
- Avoid stirring too vigorously; this can crush the fruit and deflate the batter.
This keeps your blackberries whole for a lovely burst of flavor in each bite!
Blackberry Apple Cake with Crunchy Oaty Crumble
Ingredients You’ll Need:
For The Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 medium apple, peeled, cored, and diced (about 1 cup)
- 1 cup fresh blackberries
For The Crunchy Oaty Crumble Topping:
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and then requires 45-50 minutes to bake. After baking, allow it to cool for about 15 minutes before serving. In total, you’re looking at around 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare an 8-inch square cake pan by greasing it with some butter or cooking spray, and then lightly flour it. Alternatively, you can line the bottom with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that your leavening agents are evenly distributed throughout the batter. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. It should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This helps to incorporate air into the batter. Stir in the vanilla extract for a lovely flavor.
5. Mix in Dry Ingredients and Sour Cream:
Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream. Start with a third of the dry ingredients, add half of the sour cream, then another third of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients. Mix just until combined; do not overmix!
6. Fold in the Fruit:
Gently fold in the diced apple and fresh blackberries using a spatula, taking care not to crush the blackberries. This will keep them intact, giving you those lovely bursts of flavor in each slice.
7. Prepare to Bake:
Pour the batter into the prepared cake pan and spread it into an even layer.
8. Make the Crumble Topping:
In a small bowl, combine the rolled oats, flour, brown sugar, ground cinnamon, and a pinch of salt. Pour in the melted butter and stir until the mixture becomes crumbly.
9. Add the Oaty Crumble:
Evenly sprinkle the oaty crumble topping over the cake batter in the pan.
10. Bake the Cake:
Place the cake in the preheated oven and bake for 45-50 minutes. To check if it’s done, insert a toothpick into the center of the cake; if it comes out clean, it’s ready!
11. Cool the Cake:
After baking, let the cake cool in the pan for about 15 minutes. This allows it to set a bit before moving it. Then, carefully transfer it to a wire rack to cool completely.
12. Serve and Enjoy:
This tasty cake can be enjoyed warm or at room temperature. For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Enjoy your cozy dessert!
Happy baking! 💕
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Cake?
Absolutely! While blackberries and apples are fantastic together, you can substitute other berries like blueberries or raspberries. Just ensure they are fresh or properly thawed if using frozen. You can also try using pears instead of apples for a delicious twist!
What If I Don’t Have Sour Cream?
No worries! You can replace sour cream with Greek yogurt for a similar creamy texture. Alternatively, buttermilk works great too; just use the same amount as the sour cream called for in the recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the crumble’s crunchiness, you can reheat individual slices in the oven for about 10 minutes at 350°F (175°C).
Can I Freeze This Cake?
Yes! You can freeze the cake either before or after baking. Wrap it tightly in plastic wrap and then aluminum foil. It should keep well for up to 3 months. Thaw in the fridge overnight, and reheat if desired before serving.
