Here is my variation of the Apple and Blackberry Kuchen. I chose to bake this wonderful cake in a round cake pan, a springform pan. It gets a fantastic height and becomes very juicy and moist, absolutely perfect. I have baked it several times and sometimes I replace the lemon with freshly ground cardamom. I love the taste of cardamom along with the sweet apples and blackberries. I usually serve homemade custard with the cake.