Apple and Berry Tea Cake
1 hr 25 mins total time
20 mins active time
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
- 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.