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Recipe: Windfall Apple Cake

blackberry09We only have a small Red Russet tree in our garden…  Sweet and crisp (and disease resilient) we managed to get about 4kg of fruit from a 3 year old tree.  So we munched some, stored some and decided to make a twist on my Sussex apple cake .. mixed with a handful of Brambles from the riverside.  It is super gooey and moist and delicious hot or cold.


  • 500g Apples
  • A handful of Blackberries
  • 175g Unsalted Butter
  • 175g light brown soft sugar
  • 2tbsp demerara sugar (to sprinkle on top)
  • 250g self raising flour
  • 2 eggs
  • 1tsp baking powder
  • 1 tsp mixed spice
  • 1tsp cinnamon
  • 1tsp vanilla extract


  1. Preheat oven to 160 c
  2. Grease and line the bottom of a 20cm loose bottom tin
  3. Peel, Core and slice your apples.  Cut the slices in half.
  4. Meanwhile cream/beat  your butter and sugar in your mixer for at least 5 mins until super light brown (for an extra light cake)
  5. Beat in the vanilla, then eggs 1 at a time – (NOTE you can add 1 tbsp of the flour out of your flour quantity with each egg to stop the mix ‘curdling’)
  6. Add the apples – stir through.
  7. Sift the  rest of the flour, baking powder and spices together, add to your mix and fold in thoroughly
  8. Pour into your cake pan
  9. Sprinkle your blackberries on top, then add the sugar
  10. Bake for 55 mins until golden and a skewer comes out clean
  11. Serve warm or cold with cream, ice cream, custard or a lovely cup of tea

Enjoy x

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