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Slow Cooker Blackberry and Apple Cake
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5 from 3 votes

Slow Cooker Blackberry and Apple Cake

An upside down cake with blackberry and apple to make to celebrate autumn fruit
Course Baking
Cuisine Slow Cooker
Keyword autumnal cake recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Calories 271kcal

Ingredients

For the fruit layer:

  • 1 large Bramley (cooking) apple (approx 275 g) cored and peeled and sliced
  • 25 g caster sugar
  • 30 g butter at room temperature
  • 25 g caster sugar
  • 175 g blackberries

For the sponge layer:

Instructions

  • Prepare the cooking apple and mix with 25 g of caster sugar in a bowl. Leave for five minutes or so to absorb the sugar (it will draw some juice out too).
  • Mix together the soft butter and second 25 g of caster sugar to form a soft paste. Spread this over the bottom of the slow cooker pot. This will allow the fruit to caramelise in the pot so make sure you spread it evenly and cover the whole base of the pot.
  • Place the prepared apple and blackberries in the base of the slow cooker pot.
  • Put all of the cake ingredients in a large bowl and mix either with a wooden spoon or handheld mixer until well combined. 
  • Spoon the cake mixture on top of the apple and blackberries and smooth it over so it goes right to the edges.
  • Replace the slow cooker lid, with a tea towel added under the lid to stop condensation from dripping onto the top of the cake.
  • Bake on high for 1.5 to 2 hours or until a skewer or knife comes out of the centre clean.
    Look out for burning round the edges, if it does, take the pot out and turn it around or turn the slow cooker to low.
  • Once cooked through, remove the pot from the slow cooker, allow to cool slightly, then run a knife around the cake, turn the pot over, and carefully catch the cake on your hand. 
    Be careful when doing this so the cake doesn't break apart, especially if it is still warm. If needed, let it cool for a bit longer.
  • Transfer to a plate, slice and serve!

Notes

I made this recipe in an oval 3.5 litre slow cooker.
Times will vary depending on your slow cooker and its size.
Look out for burning and take steps if you do see it is burning. Check the cake regularly.

Nutrition

Calories: 271kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 133mg | Potassium: 150mg | Fiber: 2g | Sugar: 22g | Vitamin A: 525IU | Vitamin C: 5.6mg | Calcium: 46mg | Iron: 0.5mg