Do you freeze summer berries when in season to use them later? I usually do. I love to have some on hand to use them in cakes and desserts all year round.
I wasn't sure how the Berry Apple Cake would work with the frozen fruit, as the original recipe only mentioned fresh berries, but I decided to give it a try. It turned out the cake needed much longer baking time, but other than that it worked out perfectly well. It came out light and fluffy. The apples were almost impalpable, but they gave the cake really nice moisture making it even more delicious. It's a really nice, straightforward cake, perfect with a glass of milk or afternoon tea. Tastes best the first day when you bake it.
The original recipe comes from Ready, Steady, Bake cookbook, here's my slightly modified version.
Have a nice weekend everyone,
Berry and Apple Cake
Makes 12 pieces
150 g soft unsalted butter
220 g caster sugar
2 eggs, lightly beaten
250 g self-rising flour, sifted
160 ml buttermilk
2 teaspoon vanilla extract
2 large apples
300 g berries of your choice
Preheat the oven to 350°F (180°C). Lightly grease an 8x12 inch (20x30 cm) baking pan. Line with baking paper.
Peel and core the apples, then cut into very thin slices.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs gradually, beating well after each addition. Stir in the buttermilk, vanilla extract and flour.
Spread half of the batter over the base of the baking pan. Arrange the apples on the top, then cover with the remaining batter. Smooth the surface.
Scatter with the berries. Bake 40 minutes (longer if using frozen fruit) or until cooked and golden.
When the cake cools down, cut into squares to serve.