Cabin Cake

All those free blackberries have been ripening in the hot August sunshine and are ready to be plucked.  It's a tricky business. The bestest, biggest, fattest ones are seemingly always just out of reach.  You're going to need a crooked stick for hoiking them out and to not mind getting stung, pricked and inky stained fingers (or just wear gloves if you're sensible/wimpish). But it'll be worth the effort...I have been dreaming of blackberry jams and jellies and pear and blackberry pies - but one of my favourite things to make is Cabin Cake:

It's simple to make and so delicious......

　



CABIN CAKE
2 large or 3 small apples (scrumped if possible)

225g butter at room temperature

280g caster sugar

350g self raising flour

4 eggs

plus a handful of blackberries & some demerara sugar for sprinkling.

　

　

Line a roasting tin (roughly 22 x 25cm) with baking paper, fire up the oven to 160°/gas mark 3.

Bung the butter, sugar, flour and eggs into a bowl and mix until well combined.

Peel and slice the apples, rinse and dry the blackberries.

Place half the cake mix in the tin, spread over half the apple slices and fruit. Top with remaining cake mix, then rest of the apple & fruit. Sprinkle with demerara sugar.

Bake for 30-45 mins or until a sharp knife in the centre comes out clean.
　
This obviously makes a giant cake so bear to share, or you can halve the quantities if you so wish.
This recipe was created by my friend Jo Marshall at http://www.tribalholiday.com/