Lemon Poppy Seed Pound Cake

Sunday, November 11, 2012

Blackberry and Apple Cake Bake

Posted by Lisa
Adapted from : Easy Cranberry and Apple Cake
2010 Barefoot Contessa How Easy is that?

I saw Barefoot Contessa the other day and this recipe was being made and it looked delicious.  I knew my kids wouldn't come near it with cranberries so I switched it up a little and used some blackberries I had from the garden in my freezer.  I just tasted it and it was really good.  Ice cream with it would be great.  I did find it a bit sweet, so below I reduced the amount of sugar.  I am sure if cranberries had been used, the original sugar amount would have been just right.  This is a great comforting dessert for a cold evening inside with the family.  Enjoy!  Thanks Ina!


  • 12 ounces fresh or frozen blackberries (thawed) (she used cranberries)
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1/4 cup light brown sugar, lightly packed (she used 1/2 c )
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

 Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

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