Blackberry & apple loaf

Blackberry & apple loaf

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(87 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

    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

    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)
    Apples

    Apple

    ap-pel

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

  • 2 large eggs, beaten
    Eggs

    Egg

    egg

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

  • 1 orange, finely grated zest
    Orange

    Orange

    or-ange

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

  • 1 tsp baking powder
    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
    Blackberries

    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, questions and tips

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Dimples123
16th Aug, 2017
5.05
I made this last week with freshly picked blackberries. It was delicious. Very moist and the crumble effect on top made it that extra bit special. I would say allow plenty of time for preparation. Lots involved. I would also agree that this needs longer cooking time than you realise. Its also the half hour cooling in the tin time you need to be aware of. I ran out of time so took it to work with me to then take out and cool there.! Very very tasty though. Impressive appearance once cut open too.
worrallke
7th Aug, 2017
5.05
Made this for a parents and kids get together. Mainly 5 yr olds and adults but also 2 and 3 yr olds. It went down a treat with all ages. Will definitely be making it again!
lderbyshire
17th Oct, 2016
5.05
I made this with my 5 year old for a family afternoon tea party. Everyone from my picky dad to my 2 year old nephew loved it! Really lovely cake and a great way to use up blackberries.
meesterstocks
25th Sep, 2016
5.05
Did it exactly as the recipe and it was fantastic. Really tasty. Make it! :)
tanyah
2nd Sep, 2016
5.05
A perfect recipe. Simple.
nmaslin
18th Aug, 2016
5.05
Just made this for my Godmother after picking a rather large quantity of blackberries. Didn't have a orange so put a little vanilla essence in. Tastes dam good to me. Next time i might add more blackberries but thats just me as i do like them
lizleicester
2nd Oct, 2015
5.05
This cake is delicious - everyone agreed! It took a lot longer to cook but that was because I used frozen blackberries. Loved the streusel topping although I used granulated sugar because I'd run out of demerara.
niftypixie
18th Aug, 2015
5.05
Lovely cake. Made with a mix of blackberries and raspberries and a braburn apple. Didn't have enough muscavado sugar so used a mix of that with light brown sugar. Also used a 20cm/8 inch round tin as my loaf tins are too small. Cooked at 160c fan for 55 minutes. Covered it with foil at around 45 minutes.
bacon-n-egg
23rd Sep, 2014
5.05
Delicious used picked blackberries and our own apples. I tweaked it a bit as I used the creaming method and omitted the top layer. Also used vanilla instead of orange and cinnamon. You cannot taste the apple though it seems to give the moisture but lacks apple taste. Mine cooked in 1 hour. Note: I followed the tin size as advised as it is alot wider than the pic. Using my silverwood adjustable tin - this is not a standard loaf tin size and this would affect the cooking if you use a narrower tin - you could use a deep round 15cm.
vjnortham
12th Sep, 2014
5.05
Loved this recipe! Followed it using wild blackberries and a Braeburn Apple. Divided the mixture between two smaller loaf tins. Cooked them for an hour and left them in the tin as prescribed. Perfect! Sticky- just like I like my cakes! Much darker in colour than picture- scrummy!

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Marioner
30th Aug, 2014
I think it should be renamed Blackberry Crumble cake! A lovely cake but I found the crumble topping made it very crumby and messy. I would like to make a version without the topping but not sure about adjusting the quantities of flour, butter and sugar.
lizzielynch67
30th Aug, 2014
I followed the recipe, measured everything correctly and it was a very dry mix. When the cooking time was up 1.5 hrs I took it out. All the topping was dry and it looks awful. What did I do wrong? I haven't sliced it yet as it its still warm. Doesn't look nice at all. Maybe the eggs were too small?
bacon-n-egg
23rd Sep, 2014
5.05
Mine wasnt dry - it does state 2 large eggs - I used 3 small to medium eggs. The moisture from the apple should of made it wet too. I omitted the topping and used the typical creamed method of mixing sugar with butter then eggs. Worked very well
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