Apple-Blackberry Cake

I made this delicious cake and brought it for everyone to enjoy while we've been working on the parsonage. I found the recipe in Martha Stewart's Living Magazine from this month's issue. It is perfect for breakfast, as a snack or dessert. You can add whipped cream to it if you like--yum!

Apple-Blackberry Cake

Makes one 9-inch cake; serves 8-12

granulated sugar, for pan

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces

3/4 cup plus 2 tablespoons packed light brown sugar

1/2 cup whole milk

2 large eggs

4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges

1 cup (1/2 pint) blackberries

1/4 teaspoon ground cinnamon

whipped cream, for serving (optional)

1. Preheat oven to 375 degrees. 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.

2. 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 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. Serve with whipped cream if desired.