Easy Blackberry and Apple Cake
Makes 8 slices
125g/4oz/½ cup butter, diced, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour, sifted
175g/6oz/¾ cup granulated sugar
2 large (US extra-large) eggs, beaten
2 large sweet dessert apples, peeled, cored and sliced
150g/5oz fresh blackberries
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and line the base with parchment paper.
2 Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 150g/5oz/⅔ cup sugar and the beaten eggs. Mix together well.
3 Spread half the mixture over the base of the tin, then layer the apples and blackberries over the top. Sprinkle with the remaining sugar, then cover with the remaining mixture.
4 Bake in the oven for 45–55 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.