Blackberry & apple loaf

Blackberry & apple loaf

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(76 ratings)

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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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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

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.

hlindley's picture
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Tasted amazing, and wasn't hard to do either - will definately be doing this one again!!

traceywickland's picture

Really easy! Really tasty! Excellent way to use up blackberries. A lovely step up from the common crumble!

Bungly's picture
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Absolutely gorgeous! Very easy to make and delicious. It disappeared in no time.

Bungly's picture
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Gorgeous! Loved the orange zest and put the full amount of berries in which made it really moist and tasty. Took it to a shared lunch and it disappeared in no time! Will definitley make it again.

tan_tan's picture
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Definately put fewer berries than recipe says-i put 100g and it was perfect
make sure you let it cool completely before turning out and cutting because it WILL fall apart
makes a lovely dessert with a touch of custard
use a tart apple like a grannies if you want to taste the apple flavour, a soft eating apple doesn't seem to add anything to the taste of the cake
the orange zest is a lovely flavour so don't skip it, the crumble topping was the best part of the cake
all in all, a very nice recipe-but more like a bread-muffiny treat than a cakey one!
xxx

Frantic Flapjack's picture
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There were more blackberries than cake. I don't think I weighed carefully enough. Tasty though!

mandygarrett's picture

Soooooooo delicious!

jannekestainsby's picture

Big hit!!

tartinka's picture

uhmmmm....

gemmadavis's picture

I really love this cake :) It is moist and really quite delicious.

anaclode's picture
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It's easy and so tasty! Everyone loves it! I've replaced the orange for lemon zest and think it goes better with the blackberies. It's a great way to use the blackberries from my garden!

notmum's picture
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Moist and delicious.

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