Thursday, September 17, 2009

Martha's Apple Blackberry Cake
Martha, like much in modern life these days-I'm thinking politics and recent presidents-is a polarising figure. In other words, you're either a fan or a hater, there is no middle ground. So I'm declaring my support for Martha. In my opinion, her magazine is more interesting and beautiful than Gourmet these days. I guess that means I have to start hating Gourmet-at least this month. This cake is from "Living" 's September issue. It is a very simple and appealing thing to throw together.
Granulated sugar for the pan
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces unsalted butter melted for the cake,plus enought to grease the pan, plus 2 tablespoons more to dot the top of the cake just before it goes into the oven
3/4 cup brown sugar, plus 2 tablespoons to dot the top of the cake just before it goes into the oven
1/2 cup whole milk
2 large eggs
4 apples, peeled and sliced-Martha recommends McIntosh-I used Gala
1 pint black berries
1/4 teaspoon cinnamon
Optional whipped cream for serving
Preheat the oven to 375 degrees. Butter a 9" springform pan and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, whisk together the melted butter, 3/4 cup brown sugar, milk, and eggs. Whisk the liquid mixture into the dry mixture.
Spread the batter evenly into the prepared pan. Arrange the apple slices over the batter. Sprinkle with the blackberries, and gently press the fruit into the batter. Distribute the remaining 2 tablespoons of brown sugar, cinnamon and remaining two tablespoons of butter over the top of the fruit. Bake until the top is golden brown, the apples are tender, and a cake tester comes clean from the center. Let cool before unmolding.

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