I will mention again that I love to cook. I like to invent new things and create my own recipes. Add a little of this, a little of that… but baking? I’m a mess. I cannot make up my own recipe. I’m not sure how much baking powder or baking soda to use, nor do I understand the difference. And if I use cake flour? Ugh. Then what? What’s in cake flour that’s not in all-purpose flour?
So, my desserts will either be NON-BAKING ones, that I can play around with, like chocolate drizzled over popcorn or graham cracker peanut butter sandwiches dipped in chocolate. That’s what I can make up. The following recipe is not something I can make up. It’s divine though so I thought I’d share it. It’s a great dish to take to a brunch, or give as a gift to a friend that had a baby. If that’s your thing.
While this was baking Adrian, my five-year-old, ran to the kitchen to see if it was ready to eat. I can hope he discovers a new love for blackberries or I can hope he doesn’t like it and I can eat what is left on his plate.
Blackberry, Apple, Coconut Cake
(measurements are a bit odd because it’s translated from metric – just go with it.)
- 2-3 apples, peeled and sliced – I usually make recipes like this when my apples need to be eaten. So I don’t have a recommendation on what kind of apple to use. Just use what you have. A tart apple like Granny Smith would be great but really, whatever you have will work.
- 1 cup blackberries, rinsed and drained
- 1 & 2/3 cups flour
- 1 Tablespoon baking powder
- 1 & ¾ cups sugar
- 1 cup coconut (I used sweetened)
- 3 eggs
- 1 stick, plus 2 Tablespoons of butter, melted
- 1 & 1/3 cups milk
- 1 teaspoon pure vanilla extract
Grease an 8×8 baking dish and spread the sliced apples and blackberries over the base. In a bowl, mix all the dry ingredients together before adding the butter, lightly beaten eggs, milk and vanilla. Stir till well combined and then pour over the fruit.
Bake in a pre-heated 350F oven for 35-40 minutes. Serve warm with a dollop of ice cream or yogurt. Or in a bowl with milk, which is how I always eat my cakes and bread puddings.
Just to follow up, Adrian poked at it, said it was too hot & then ran away. Later he came back to try it and declared he didn’t like the “stained bread”. I told him he didn’t have to eat the blackberry but the apples and coconut and the rest of it was really yummy. Oh well. I ate it. My wish came true.
Leftovers should be refrigerated. Not that you will have any. And if you want to double it and freeze a pan, you can do that, too. It’s a very freezer-friendly cake.