Blackberry & apple loaf

Blackberry & apple loaf

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(72 ratings)

By

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Cooking time

Ready in 2 hours, including baking

Skill level

Easy

Servings

Cuts into 10 chunky slices

This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!

Nutrition and extra info

Nutrition info

Nutrition

kcalories
327
protein
4g
carbs
44g
fat
16g
saturates
10g
fibre
2g
sugar
23g
salt
0.77g

Ingredients

  • 250g self-raising flour
  • 175g butter
  • 175g light muscovado sugar
  • ½ tsp cinnamon
  • 2 rounded tbsp demerara sugar
  • 1 small eating apple, such as Cox’s, quartered (not cored or peeled)
  • 2 large eggs, beaten
  • 1 orange, finely grated zest
  • 1 tsp baking powder
  • 225g blackberries

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Method

  1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
  2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.
  3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
  4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

Recipe from Good Food magazine, September 2002

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Comments

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eleanormayo's picture
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Lovely cake, I particularly like the crunchy cinnamon crust on the top. I didn't have any orange so used the zest of a lemon and also used 2 apples instead of 1.

noosner's picture
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Oops, forgot to award stars. Five, definitely!

noosner's picture
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This is my favourite recipe for using up blackberries: thank you! I made it several times this Autumn, using mixed spice instead of cinnamon and not bothering about the topping. Also I tend to use whatever sugar comes to hand.

sarahwarner's picture
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Gorgeous !!!!! and delicious !!!!

sophietreacher's picture
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After collecting the last of the autumn blackberries from the hedgerows, I tried both this recipe and the blackberry and coconut squares recipe (also on bbcgoodfood.com). Both were yummy, but I think the other recipe definitely had the edge! Couldn't really taste the apple in this.

sharry44's picture

Simply yummy! After an afternoon of blackberry picking this was gorgeous later with a cuppa. 5 Star

babelsbottomlip's picture
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Great cake!
I forgot to use chilled butter, so had to make a separate crumble topping.

isabrown's picture
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This is an absolutely fantastic cake, i love it!!
I thought there was too much topping so i did'nt put so much on top, but I really regret it! I will definately be making it again!!!

keohane's picture

This is an excellent recipe, I had lots of apples and added a couple of extra, I also grated them with the skins on, it works a treat and everyone loves it.

sarahjlouise's picture
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I used cranberries instead of blackberries which made the cake go dark. delicious

chickenlips's picture
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Yum Yum Yum! I substituted with frozen raspberries, granny smith apple, golden granulated sugar and ordinary brown sugar (I had these ingredients on hand) and it turned out beautifully. Easy to make and will definitely do so again. Hubby and son love it - I'll be surprised if it makes it to 48hrs!

amalfi2007's picture
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Scrummy will be making again!

hanszinderfaan's picture
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Couldn't taste much apple so I substituted a small Bramley apple ( I don't like cakes too sweet). I also thought the fat/flour blend was too sticky and had to add more flour, next time I will reduce the butter content. I also added an extra egg. The result ? lovely ! Went down well with the family. Highly recommended. Get out there pickin' blackberries before they are all gone.

lurvlyloz's picture
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Made this last night without the blackberries. was very nice. sunk in the middle but thats clearly because i was inpatient. will def make again and will add the blackberries.

treacletoes's picture
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Really nice- we went apple and blackberry picking so this was perfect. Used dark muscovado as had no light but was still lovely - and lemon zest also.
Lovely warm with ice cream.

anniej2003's picture

A Very nice cake. The children loved it, especially the topping. Make sure you let it cool before trying to slice it as it will fall apart.

kmpewales's picture
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Used demerera sugar and maybe this made it heavier than looks in the picture - tastes fab - will do again

moolala's picture

I've made this cake three times in two weeks because the kids, hubby and my father love it!! Would have to agree though with the comments about putting less blackberries in, my first cake fell apart! Yummy though!! It's definitely going to become a regular!!

babsthecook's picture
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Wonderful, definitely try this recipe!

Tried this cake as we had loads of blackberries from berry picking to use up! But what a surprise to find such a great outcome, the cake is a real winner, moist and lovely with a hot cuppa. Your friends and family will truly love it too!!!!! 5 stars...

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