Blackberry & apple loaf

Blackberry & apple loaf

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(76 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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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...

tracymclennan's picture
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Fantastic with homemade custard as a pudding or on its own with a big mug of tea. Will definitely make again as very simple.

sausageandpickle's picture
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Scrummy - really moist and tasty. I used fresh blackberries and frozen apple slices. Some reservations about the topping - I didn't get the "fine breadcrumb" texture I was aiming for - it was lumpy and I had to use a knife to chop it up a bit. The crunch topping also made it quite tricky to cut - prone to the topping coming off. Might try it without that next time, but will definitely be making it again. Yum!

mrsgundy's picture
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Wow this cake really is gorgeous, it suitably impressed my family!

donnasmith100's picture
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Loved this cake, made with blackberries from the garden and it tasted yummy, went down well with everyone at work too. Easy enough to make. Loved the crumble topping.

jaynez's picture

loved this cake, ate it with ice cream while still warm yum!

adriana2416's picture
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I doubled the recipe to use loganberries picked from my garden. Baked it in a square pan rather than two loaf pans and it still came out moist and delicious. Had to bake it for much longer so will use two loaf pans next time but still pleased with result.

lucuma's picture

Delicious! the first time it sunk in the middle, second time sunk as well but not too much, third time was the winner! :-)
It disappears instantly as you can't do with just one slice....so I would recommend to make more than one loaf!

samanthajohnson's picture
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I liked this... I had to cook it for longer than the recipe said. But next time I won't do the crumble topping... I just didnt like the contrast with the nice moist cake

michelle-macdougall's picture
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Gorgeous!!!!I love it, it was so easy to make and turned out perfectly. I put tin foil over it after about 50 minutes and my oven is quite hot so it was done within the hour, the house was smelling so good while it was in the oven. I love the crumbly topping, will definately will be making this again!!

smokeybromage's picture

This is lovely! Made it using blueberries instead of the blackberries and it has worked very well.

mandy_m10's picture
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Excellent loaf.
I used only apple and pears and no blackberries because I had pureed all the blackberries when they were in season here isn Brussels.
It worked beautifully.
lilac lady

tfl_hk's picture
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Can someone please explain to me why my loaf sank in the middle? It tasted lovely but it just sank. I only used 200g of fruit instead of 225g. I also followed the receipe. Could it be the fan oven. I don't know what I can do to improve it. I would like to try this again.

kimkap's picture

I don't really have a sweet tooth but my husband does and loves the cakes I've made him thus far - his comment on this one was it was not only the best cake I'd made him but the best cake he'd ever had. One that will definitely be made again and agin and again....

misswillow's picture
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was thinking of making jams but only manage to get a hand full of blackberries and came across this recipe and have to say it absolutly gorgeous ! havent baked since school so im pleased it was easy and turn out great :-) .

cmatthews123's picture
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Delicious. This was enjoyed by everyone. One of my children doesn't like orange so I left it out and it was still lovely.

soulfoodlover64's picture
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Lovely,moist and not too sweet I used a Bramley apple as this was what I had,really enjoyed it.

soulfoodlover64's picture
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Lovely cake and not too sweet, I used a bramley apple as This was what I had a nice moist cake.

jenny_price86's picture
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I'd like to make this, but my mum isn't a big fan of cinnamon, would still be okay without it or will it make a big difference to the flavour?

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