The Recipe: Apple, Blackberry and Pear Tray Bake recipe
150g butter (unsalted, and a little extra for greasing)
250ml creme fraiche (half a 500ml tub)
200g golden caster sugar, plus a little for sprinkling on top (or soft brown sugar for a denser and more caramel flavoured cake)
280g plain flour
2 Bramley apples (peeled, cored and cut into small slices)
2 Conference or Comice pears (peeled, cored and cut into small slices)
250g fresh blackberries (or frozen if fresh aren’t available)
- Pre-heat the oven to 180C/360F/Gas Mark 6. Grease a large baking or roasting tray with butter and then dust with a little flour. Toss the prepared apples and pears in a little lemon juice, to stop them discolouring.
- Put the crème fraiche and butter together into a saucepan and bring to a gentle boil; set aside. Whisk the eggs into the sugar until the mixture is thick and turns a pale colour – this usually takes me 3 to 5 minutes with a hand whisk.
- Add the butter and crème fraiche mixture to the egg and sugar mixture and whisk together for 2 minutes, then gently fold in the flour and mix until the batter is smooth.
- Arrange the blackberries over the base of the prepared baking tray and then pour over the cake batter, before scattering the apple and pears over the top; Sprinkle some golden caster sugar over the top, about 1 to 2 tablespoons, and put any apples and pears down into the batter that are sticking up, as they might brown too quickly. Bake for 45 to 55 minutes, or until the cake top is golden brown and the middle of the cake is firm to the touch.
- Leave to cool in the tin before cutting in squares, or if serving as a hot pudding, allow to cool for 5 minutes before cutting and serving warm with cream, crème fraiche, ice cream or custard.
- Makes about 12 to 15 squares. Can be frozen.