Blackberry Apple Cake

If I may lightly paraphrase William Carlos Williams, In [late]summer the song sings itself, surely that song sings of laden apple trees and thorny blackberry bushes jealously guarding their bounty. When I want a change from apple blackberry pie, I tuck my Golden Deliciouses and juicy berries into this sweet and tender blackberry cake that makes at least one appearance in my kitchen each season.

This is a gloriously unfussy recipe that pairs butter and coconut oil to create a crumb that stays plush and moist for days. The cake is studded with jammy pockets of blackberries and the soft pop of chopped apples. I love serving it dusted with a bit of powdered sugar to fancy it up a tad, but more often than not I present it plain and simple and cut into thick wedges.

Choose whole grain whole wheat pastry flour or certified gluten-free oat flour depending on what you prefer. I add a little almond flour for extra protein and structure, but you can substitute another flour if you don't eat nuts. A quintessential summer bake, and perfect for busy days.

Apples + Blackberries = Deliciousness

Apples and blackberries just seem meant for each other- try my apple blackberry crisp and apple blackberry crumble recipes for variations on my favorite theme. Sweet-tart apples, sweet-tart blackberries, both coming ripe at the same time - what could be better? You'll absolutely adore this cake that features them both. Why?

• You can make it gluten-free or not as needed. A simple whole grain flour swap turns this cake easily gluten-free, and no one will be able to tell the difference. I love a recipe that can be eaten by all!
• So seasonal. I truly cannot help turning all summer's bounty into all manner of fruit-forward bakes, and this cake definitely celebrates August/September.
• Dress it up or down. Serve this as a simple morning treat with tea or coffee, or sift over some powdered sugar and serve slices with a scoop of ice cream for dessert.

Ingredients Needed

Check out what you need for this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter is best! Use non-dairy butter or coconut oil for a dairy-free option.
• Coconut oil - Or substitute a neutral oil of choice. I like adding oil to butter cakes because it helps them stay fresher longer.
• Eggs - Use large or medium eggs.
• Granulated sugar
• Vanilla - Pure vanilla extract or vanilla bean paste adds depth of flavor.
• Flour - For a gluten-free cake, use oat flour (or brown rice flour), otherwise, use whole wheat pastry flour or spelt flour.
• Almond flour - If you don't eat nuts, swap an equal amount of flour. Use finely ground almond flour.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Blackberries - I prefer fresh blackberries, but frozen will work, too.
• Apples - Use whatever apples you like, preferably fresh-picked from your tree if you have one!

Variation Ideas/Etc.

• Add nuts - I love scattering sliced almonds over the top of this cake before baking - à la my strawberry almond cake - for a pretty crunch. Or, fold in ½ cup of chopped walnuts to the batter.
• Try other fruit - Keep the apples, but swap the blackberries for other berries like raspberries, blueberries, or sliced strawberries.
• Swirl in some spice - If you like, add ½ teaspoon of ground cinnamon or ginger, or a combination, for a little warmth and flavor.

Tips & Recipe Notes

• Can I use frozen blackberries? Sure you can, but if you can get your hands on fresh-picked blackberries, please use those! The overwhelming flavor in this cake is blackberry, with the apples playing a bit of a background role, so for the best-tasting berries, use fresh.
• Mix in the fruit gently. Use a very gentle hand when you fold in the fruit; the berries especially can get overmixed into the batter. I don't mind a purple cake, but I do like them to keep their shape if possible.
• Use another flour. If you prefer, use a 1:1 gluten-free flour for the combination of oat and almond flours (use 2 cups/280 grams of a flour mix, like my homemade gluten free flour blend). Or, use all-purpose flour if you don't have any whole wheat flour on hand.
• This cake is a little delicate. Note that the cake is on the delicate side because of all the fruit, so let it cool to room temperature before slicing. Another trick is to keep it in the fridge so the crumb stays nice and firm.
• Make it a day ahead. Like many cakes, this apple blackberry cake's flavor deepens overnight. It's delicious on the day it's baked, but I might argue that it's even more so the next day.

Proper Storage

• Counter - Cover the cake pan or plate with foil and store on the counter for up to 2 days.
• Fridge - The cake will last even longer in the fridge in an airtight container or tightly covered. I like it best at room temperature, so let it sit out on the counter for a bit before eating.
• Freezer - Wrap the cake or pieces of cake in plastic, then foil, and store in the freezer for up to 3 months. Thaw completely in the fridge before serving.