Apples, blackberries, hazelnuts, nutmeg and cinnamon make for the the autumn-est of cakes

• 100g unsalted butter, at room temp
• 50g caster sugar
• 50g soft light brown sugar
• 2 eggs, beaten
• 200ml milk
• 250g plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 100g chopped, toasted hazelnuts
• 2 eating apples, peeled and cored and diced
• 150g blackberries
• 2 tsp granulated demerara sugar

1. Preheat the oven to 160C fan (180C) and lightly grease a 20cm loose bottom or springform cake tin
2. In a large mixing bowl, cream together butter and sugar until pale and fluffy
3. Slowly add the eggs, continuing to whisk constantly. Then whisk in the milk
4. In a separate bowl, mix together the flour, baking powder, hazelnuts, cinnamon and a pinch of salt
5. Add the diced apple and whole blackberries and stir gently to coat with flour
6. Gently fold the flour mixture into the butter mixture until well-combined
7. Spoon into the cake tin and sprinke over the demerara evenly across the top
8. Bake for 40-45 mins until the sides just begin to come away from the tin
9. Run a palette knife around the edges so you can turn the cake out of the tin
10. Fully cool on a wire rack, and serve at room temp with mascapone (with a little cinnamon and honey mixed through it if you’re feeling fancy)