Blackberry & apple loaf

Blackberry & apple loaf

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(69 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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neleh87's picture
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Really tasty and moist but mine collapsed when it came out of the tin, I think this may be my oven though not the recipe!

kimapril's picture

Delicious, well liked by my 2yr old who loves picking and eating wild blackberries. Suggest mixing in the blackberrries frozen so they stay nice and whole.

huxley-radish's picture
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Everyone loved it! The crusty topping was my favourite :D

tattybear24's picture
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I Think it is lovely and faboulous! I would recommet! IT IS VERY EASY !!!

morgan46's picture
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My husband's favourite cake, easy to make - I add about 200g of blackberries and if I don't have an orange the cake still tastes good.

carina34's picture
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Absolutely delicious !! Really easy to make but would say that nobody could taste the apple in it so would recommend a real sharp apple for this one.

buell8abe's picture
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A wonderful fruit loaf Angela. I have made several with many different combinations of soft fruits as available, it always turns out perfectly and is so delicious. The topping is especially tasty and makes this teatime treat really yummy. I haven't yet managed to keep it for 2 days as everyone loves it so much! Blueberries with raspberries is the current family favourite. I will make two at once in future. Superb.

gwd34afitou's picture
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Tried this cake again but couldn't get any more blackberries so used sultanas instead and my son and husband both loved it. Made it Saturday morning was all gone by Sunday evening!!

rhfrancis's picture
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Really moist and scrummy cake. Can see it becoming an autumn favourite!

cranstoun1's picture
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Just made this with my two small children, easy to follow cake tastes yummy too. Although I would next time try using less berrys as it seemed to turn the cake a berry colour.....or maybe we all mixed too much? Cant wait to make again with blueberrys or raspberrys

vickyyumyum's picture
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Made this recipe after collecting MANY blackberries and wanting to do more than Apple and blackberry crumble. Had two friends over...the verdict...WONDERFUL!! (I don't think it will be lasting for long!!)

littleones59's picture
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This was really easy and very yummy! I served it with half fat creme fraiche. Delicious!!

littleones59's picture
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This was really easy and very yummy! I served it with half fat creme fraiche. Delicious!!

gwd34afitou's picture
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Made this a cake a couple of days ago, my husband loved it, especially the crunchy topping. I had to turn my oven down to 150 degrees and it still went a little too dark on top. Blackberries were picked from the hedgerow and were delicious and sweet, will definately make again.

kitchenmouse's picture
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Always a winner! Very moist,I have on occasions substituted the blackberries for raspberries & it works equally well.

eamward's picture
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I've made this a couple of times and it is always great.

fionablandford's picture

this went down very well at work - i used slightly less blackberries but that was coz that was what I had - worker veryw ell.

ddance's picture

Could you freeze this?

fruitytooty's picture
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Very tasty cake. Would also make a lovely desert, served warm with custard....

paulmcelhoney's picture
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Fantastic Recipe. I loved it all the more because - being a really addicted forager - I had a glut of blackberries and was looking for a different than the 'norm' recipe. Very tasty, and sooo easy to make. 5 Star

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