preheat the oven to 160c, grease and line three shallow cake tins, or use 2 smaller ones
Fit a stand mixer with a balloon whisk or use a hand held electric whisk and beat the butter for a minute so it is soft then add the sugar and cream until it is pale and fluffy.
Add the eggs one at a time, mixing for 2 minutes and scraping the bowl with a spatula before adding the next egg. Once all eggs are added turn up speed and mix for a few seconds.
Turn off mixer, mix the flour, salt and cinnamon together and sift in and gently fold in using the spatula, then add a tbsp of flour to the chopped apples, blackberries and elderberries to coat and fold in to the cake batter.
Add milk, or yogurt to loosen the mixture and fold in, then divide evenly between the prepared tins and place in the oven and bake for 25, 30 minutes until a knife inserted comes out clean.
let the cakes cool in the tins for 20 mins, then peel off baking paper and leave to cool fully on a cooling rack.