(What are in bold and in parenthesis are amounts for a 10-inch cake)
1 1/2 C flour (2 1/4 C)
2 t bp (3 t)
1/2 t salt (3/4 t)
6 T unsalted butter, melted (9 T or 1 stick plus 1 T)
3/4 C brown sugar (1 C)
1/2 C milk (3/4 C)
2 large eggs (3 eggs)
2 med granny smith apples, peeled and sliced into 8 wedges each (2 large)
1 C blackberries (1 1/2 C)
2 T brown sugar & 1/4 t cinnamon, for topping (3 T Brown sugar & 1/4 t cinnamon)
Preheat oven to 375 deg.
Butter a 9″ springform pan or 8″ sq pan, and dust with granulated sugar.(9″ springform is same size as 8″ sq pan) (10-inch springform pan)
Mix flour, bp and salt in large mixing bowl.
In smaller bowl whisk together melted butter, 3/4 C (1 C) brown sugar, milk and eggs. Whisk into flour mixture.
Spread batter evenly into pan. Arrange apples wedges over batter.
Sprinkle with blackberries. Gently press fruit into batter, arranged like spokes of a wheel.
Combine the 2 T (3 T ) brown sugar and cinnamon, and sprinkle over fruit.
Bake until top is dark gold, apples are tender, and a skewer comes out clean, about 45 min (45 min).
Mama Huang's Cookbook 