Blackberry & apple loaf
- Angela Nilsen
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Cuts into 10 chunky slices
Easy
Total time: 2 hrs
Ready in 2 hours, including baking
A star rating of 4.7 out of 5.154 ratingsRate
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This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!
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Test Kitchen tips for making the perfect blackberry & apple loaf cake:
- Add toasted hazelnuts to the loaf cake topping for a little crunch: Scatter about 25g, roughly chopped, over the top after baking. You could also lightly toast them under the grill for extra nutty flavour.
- Warm up the spice: Add ¼ tsp ground ginger and a small pinch of nutmeg alongside the cinnamon. Ginger and nutmeg are a great flavour combination with apple and blackberry.
- Use frozen blackberries: They can stand in for fresh; fold them in gently so they don’t break up too much. The loaf recipe already advises folding the berries in carefully.
- A 9x20x13cm loaf tin is ideal, but if yours is shallower, the cake may cook faster, so test after an hour.
- We suggest varying the fruit in this loaf according to when they are at their best. For example, you could use raspberries and tayberries, when they're in season.
Ingredients
Nutrition
Units:
MetricUS
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250g self-raising flour
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175g butter
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175g light muscovado sugar
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½ tsp cinnamon
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2rounded tbsp demerara sugar
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1 small eating apple
such as Cox’s, quartered (not cored or peeled)
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2 large eggs
beaten
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1 orange
finely grated zest
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1 tsp baking powder
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225g blackberry
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Nutrition: per serving
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kcal327
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fat16g
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saturates10g
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carbs44g
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sugars23g
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fibre2g
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protein4g
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salt0.77g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
Angela Nilsen
Angela Nilsen has spent her career teaching and writing about food for books, magazines and newspapers in the UK and Canada. She was Food Editor of BBC Good Food Magazine for 10 years, winning awards for her 'Ultimate' series, and now works as a freelance writer and editor. See more of Angela's recipes
Recipe from Good Food magazine, September 2002
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A star rating of 4.7 out of 5.154 ratings
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