Where do I even start with this cake? It’s pure magic. It’s perfect for any occasion. And, if possible, it’s even better the second day.
I developed this recipe on a whim, in the middle of the night (no surprise) and probably annoyed the crap out of my husband by constantly asking, “Does this sound good? Do you think this goes together?” I wanted so badly to have some originality to the flavor combo, but also have it taste cohesive.
I saw a cake on Pinterest that was honestly the inspiration for the whole process. It was no only pretty, but it melded together incredible flavors. It inspired me to do the same, but with my own imaginative blend. I tend to like making things multidimensional because I like the challenge of it.
Since COVID, I have seen people turn into serial bakers. But, I had managed to avoid it, for the most part… until I made this cake. I bake when I’m stressed, and the longer this pandemic lasts, the harder it is to resist making anything that pops into my head. It’s so satisfying to see creations come to life.
My whole family, kids included, ranted about how great this was! I have to admit, even though my kids aren’t picky eaters, I wasn’t sure this would be their taste. In hindsight, I think this is probably a very generally liked mixture of ingredients.
We ate on this for days and I swear it got better with time! It has a nice, warm gingery taste but, with a bit of depth from the blackberry. The peach and apricot give the cake a nice punchiness without being tart. And, the cream cheese icing- reminiscent of carrot cake- is to die for. No one thing overpowers the other. They all just work together to create something delicious!
While I initially made this in late spring, when all the fruity ingredients could be found fresh locally, you could use canned fruit for this as well. Or, even frozen. However, keep in mind the water content in thawed frozen fruit will be higher so you may end up with a runnier filling; you may have to add a thickening agent, such as xanthan gum or gelatin.
I hope, if you make this, you enjoy it as much as we do! And if you care to share, tag me on social media @lone_birch so I can see your version!
10 tbsp butter
3 large eggs
2/3 cup granulated sugar
1/3 cup + 1.5 tbsp brown sugar, firmly packed
1/4 tsp vanilla
1 1/4 cup all purpose flour
2 tsp backing powder
1.5 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tbsp ground ginger
1/4 tsp ground cloves
1/4 cup finely grated, fresh ginger
1 1/4 cup pureed (strained) blackberries
2 tbsp lemon juice
1/3 cup pureed peaches
1/3 cup pureed apricot
10 tbsp butter (softened)
12 tbsp room temperature cream cheese
1 cup powdered sugar
1/4 tsp vanilla
8 ripe apricots
1/2 cup honey
- Heat oven to 350° F (170° C).
- Butter two 6-inch (15 cm) cake pans.
- 4. Beat eggs and sugars until fluffy and lighter in color and texture, about 3 minutes. Add melted butter and vanilla and beat until combined.
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter until just smooth.
- Peel and grate the ginger. Put the blackberries in a blender or food processor and process until smooth. Strained through a fine mesh strainer.
- Add grated ginger and all of the blackberry puree to the batter and stir until combined. Batter will look bluish/gray. Divide batter between the two cake pans.
- Bake for about 40-43 minutes, or until a cake tester comes out clean.
- Leave to cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
- Put both the apricots and peaches together in a blender or food processor and process until smooth.
- Set aside in the refrigerator until time for cake assembly.
CREAM CHEESE ICING:
1. Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
2. Put the bowl in the fridge until time for cake assembly.
1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of the peach/apricot puree over. Repeat this until you’ve used up all layers.
3. Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.
- Preheat the broiler.
- Arrange the apricot halves, sut side up, on a rimmed baking sheet.
- Spoon 1/2 tbsp honey onto each apricot half. Brush with melted butter, if desired.
- Broil the apricots for 3-4 minutes, until bubbling and caramelized.
- Place around the cake as decoration and/or serve on the side of each slice. Vanilla ice cream optional.