Blackberry & apple loaf

Blackberry & apple loaf

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(81 ratings)

Ready in 2 hours, including baking

Easy

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:

  • kcal327
  • fat16g
  • saturates10g
  • carbs44g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.77g
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Ingredients

  • 250g self-raising flour
  • 175g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar
  • ½ tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 rounded tbsp demerara sugar
  • 1 small eating apple, such as Cox’s, quartered (not cored or peeled)

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 large egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 orange, finely grated zest

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 225g blackberry

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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.

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Comments (106)

littleones59's picture
5

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

littleones59's picture
5

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

gwd34afitou's picture
5

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
5

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

eamward's picture
5

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
5

Very tasty cake. Would also make a lovely desert, served warm with custard....

paulmcelhoney's picture
5

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
5

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
5

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
5

Absolutely gorgeous! Very easy to make and delicious. It disappeared in no time.

Bungly's picture
5

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
4

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
3

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!!

gemmadavis's picture

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

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