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25 ratings

Recipe by Angela Nilsen

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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.

327 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.77 g

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• paulmcelhoney

  26 August 2009

  paulmcelhoney rated this recipe

  

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• paulmcelhoney

  26 August 2009

  paulmcelhoney commented on this recipe

  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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• MARY

  27 August 2009

  MARY commented on this recipe

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

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• MARY

  27 August 2009

  MARY rated this recipe

  

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• ddance

  05 September 2009

  ddance commented on this recipe

  Could you freeze this?

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• fiona

  09 September 2009

  fiona commented on this recipe

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

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• eamward

  13 September 2009

  eamward rated and commented on this recipe

  

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

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• Kitchen Mouse

  15 September 2009

  Kitchen Mouse rated and commented on this recipe

  

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

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• Lindsey

  17 September 2009

  Lindsey rated and commented on this recipe

  

  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.

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• mandy

  17 September 2009

  mandy rated and commented on this recipe

  

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

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• mandy

  17 September 2009

  mandy commented on this recipe

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

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• vix recipes

  21 September 2009

  vix recipes rated and commented on this recipe

  

  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!!)

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• scran

  23 September 2009

  scran rated and commented on this recipe

  

  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

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• Ruthy

  24 September 2009

  Ruthy rated and commented on this recipe

  

  Really moist and scrummy cake. Can see it becoming an autumn favourite!

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• Lindsey

  28 September 2009

  Lindsey commented on this recipe

  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!!

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• Chef Tanya

  06 October 2009

  Chef Tanya rated and commented on this recipe

  

  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.

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• CarinaEdward

  11 October 2009

  CarinaEdward rated and commented on this recipe

  

  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.

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• Ann

  15 October 2009

  Ann rated and commented on this recipe

  

  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.

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• Lottie

  21 October 2009

  Lottie rated and commented on this recipe

  

  I Think it is lovely and faboulous! I would recommet! IT IS VERY EASY !!!

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• Huxley

  22 October 2009

  Huxley rated and commented on this recipe

  

  Everyone loved it! The crusty topping was my favourite :D

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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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Difficulty and servings

Cuts into 10 chunky slices

Preparation and cooking times

Ready in 2 hours, including baking

Vegetarian

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

327 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.77 g

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