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Apple-Blackberry Cake Recipe

by Katherine Martin

Apple-Blackberry Cake

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Ingredients

Granulated sugar, for coating pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons goat butter, melted
3/4 cup packed light-brown sugar
1/2 cup goat milk
2 large eggs
4 McIntosh apples (about 1 1/2 pounds), peeled,
cored, and cut into 8 wedges
1 cup (1/2 pint) blackberries
Simple Topping:
2 tablespoons packed light-brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons goat butter, cut into pieces
Pre-heat oven to 350 degrees.
Butter a 9-inch springform pan, and dust with
granulated sugar. I used a 9.5â³ springform pan and it worked well, but I
wouldnât recommend using one any larger, as the cake will be thin.
Whisk together flour, baking powder, and salt in a
bowl. Whisk together melted butter, 3/4 cup brown sugar, milk, and eggs
in another bowl. Whisk into flour mixture. Spread batter evenly
into prepared pan.
Arrange apple wedges over batter, and sprinkle with
blackberries. Gently press fruit into batter. Combine remaining 2
tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot
with remaining 2 tablespoons butter. Bake until top is dark gold, apples

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