Blackberry and apple upside-down cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
Cooking apples and blackberries © William Shaw

Cooking apples and blackberries


  • 140g unsalted butter - softened
  • 140g caster sugar
  • 3tbsp caster sugar
  • 3 apples - peeled, cored and cut into quarters
  • 250g blackberries
  • 3 eggs - lightly beaten
  • 200g self-raising flour
  • 1tsp ground ginger
  • 1tbsp milk


  1. Pre-heat the oven to 160°C/325°F/G4.
  2. Grease and line a 23cm spring-form cake tin and grease again.  Tip in the 3tbsp of caster sugar and swirl inside the tin to coat the side and bottom.
  3. Arrange the apples around the bottom of the tin along with a third of the berries.
  4. Cream the butter and sugar together, then gradually beat in the eggs.  Sift the flour with the ginger and gently fold into the mixture.
  5. Carefully stir in the milk followed by the remaining blackberries.
  6. Spoon the batter into the tin over the fruit.
  7. Bake for 40 minutes, until the sponge is springy and golden and a skewer comes out clean.
  8. Serve either warm or cold.