Apple and Berry Tea Cake

Apple and Berry Tea Cake

1 hr 25 mins total time

20 mins active time


Serves 6-8



For the cake:

  • 4½ oz unsalted butter

    chopped, at room temperature

  • 1 cup (7 oz) superfine sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups (10½ oz) self-rising flour


  • ¾ cup (6 fl oz) whole milk

For the apple and berry topping:

  • 2 large Granny Smith apples

    peeled and cored

  • ¼ cup (1¾ oz) granulated sugar


  • 1 cup (5 oz) frozen or fresh blueberries

To serve:

  • 4½ oz fresh blueberries
  • 4½ oz fresh raspberries
  • Powdered sugar
  • Heavy cream


  • 1Grease and line the bottom and side of a 9-inch round cake pan with parchment paper.
  • 2To make the apple and berry topping, slice the apples into ½-inch-thick wedges and place in a bowl. Sprinkle over half the granulated sugar and stir gently to coat. Arrange the apples and sugar over the base of the prepared pan slightly overlapping.
  • 3Put the blueberries in a bowl, add the remaining sugar and stir to coat. Spoon the berries and sugar over the apples.
  • 4Insert the wire rack into the middle shelf position. Preheat the oven. Set the oven BAKE/350°F/CONVECTION/55 minutes.
  • 5To make the cake, put the butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until pale and creamy, scraping down the side every minute. Add the eggs one at a time, beating well after each addition.
  • 6Turn the mixer to low speed, add one-third of the flour, and then one-third of the milk and mix until just combined. Continue alternating the flour and milk until it is all incorporated.
  • 7Spoon the cake batter over the apple and berry mixture. Level the top with a spatula.
  • 8Once preheated, put the cake in the oven and bake for 55 minutes until a skewer inserted into the center of the cake comes out clean.
  • 9Let the cake cool in the pan for 10 minutes, before turning onto a serving plate.
  • 10Top with blueberries and raspberries. Dust with powdered sugar and serve warm with cream.

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