I can't take any credit for this post. Well…I am the one writing it. However, the desire and inspiration to make this cake came from my sweetie. He is like me: not such a fan of chocolatey desserts and leans more towards not-so-sweet treats and fruit based desserts. When we first met and were "just friends", he asked me to make him a birthday cake that he found on Smitten Kitchen – his other blog crush. I did. 4 times in fact (which should say to you "I was nervous and wanted it to be perfect"). The first time, I couldn't decide which shaped pan to make it in. The second one got a little too brown. The third one was a taste testing batch to make sure it was delicious. The fourth time was the charm. He loved it and he didn't share it – with anyone. He swears to this day that he ate the whole thing himself.
He rarely sends up a flare about dessert recipes, so when he sent me the link to the recipe on the lovely blog Lottie and Doof, I took it to be a not-so-subtle hint. I editorialized my version with a smidge of vanilla and some lemon zest tossed into the batter. This fruit combination is delicious but I'm sure you can substitute whatever you have in season that looks good. This one was made to take to a dinner with friends so – at least I know this time, someone else will get a bite.
Apple-Blackberry Cake – recipe originally found in Martha Stewart Living, September 2009
Preheat oven to 375° F. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the 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 of butter. Bake until top is dark gold, apples are tender and a cake tester inserted into center comes out clean, about 55 minutes. Let cool.