Apple and Berry Tea Cake

Instructions

• 1

  Grease and line the bottom and side of a 9-inch round cake pan with parchment paper.

• 2

  To make the apple and berry topping, slice the apples into ½-inch-thick wedges and place in a bowl. Sprinkle over half the granulated sugar and stir gently to coat. Arrange the apples and sugar over the base of the prepared pan slightly overlapping.

• 3

  Put the blueberries in a bowl, add the remaining sugar and stir to coat. Spoon the berries and sugar over the apples.

• 4

  Insert the wire rack into the middle shelf position. Preheat the oven. Set the oven BAKE/350°F/CONVECTION/55 minutes.

• 5

  To make the cake, put the butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until pale and creamy, scraping down the side every minute. Add the eggs one at a time, beating well after each addition.

• 6

  Turn the mixer to low speed, add one-third of the flour, and then one-third of the milk and mix until just combined. Continue alternating the flour and milk until it is all incorporated.

• 7

  Spoon the cake batter over the apple and berry mixture. Level the top with a spatula.

• 8

  Once preheated, put the cake in the oven and bake for 55 minutes until a skewer inserted into the center of the cake comes out clean.

• 9

  Let the cake cool in the pan for 10 minutes, before turning onto a serving plate.

• 10

  Top with blueberries and raspberries. Dust with powdered sugar and serve warm with cream.