Blackberry & apple loaf

Blackberry & apple loaf

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(88 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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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!
tchadfield
1st Sep, 2014
3.8
This was nice but not amazing - I shall try it again tomorrow as they seem to think nicer on day 2. Cooked great tho. Wasn't sure as it didn't seem very cakey when mixing!
Izzy'S
25th Aug, 2014
0.05
This cake didn't work for me, a sloppy middle, even after 2 hours cooking. Really disappointed.
Bramwell1986
22nd Aug, 2014
My other half has recently gone gluten free for health reasons so I made this cake using gluten free self-raising flour, having adapted some of my usual recipies I've found sometimes gluten free versions can be a bit dry but I figured as there was a high moisture content with the apple in this cake hopefully this one would be ok, (I also added a small squeeze of the orange juice just to make sure) I was not disappointed it turned out perfectly moist! I especially love the topping and will definatly be using this recipe again so that's another blackberry picking session for me and the kids on the cards
Sewandso
21st Aug, 2014
What a great cake!!!! I have a dodgy fan assisted oven, where the heat is a little uneven. It took approx 1 1/2 hours to cook, but well worth the wait!!! We had a glut of blackberries to use up. I shall be making this again pretty soon. Family 'marks out of 10' ......12!!!!!
staceymelia
3rd Aug, 2014
5.05
Absolutely lovely! I used golden caster sugar for the topping because I had no demerara, worked fine.
Dianne39
2nd Oct, 2013
I've made this now a couple of times - caught out by forgetting to put the foil on this time though, it's an essential if you don't want burned topping! I left out the lemon juice and the baking powder as I didn't have them the first time and it turned out just fine. Added raspberries as well as blackberries this time too, which was also lovely.
barryshitpeas
25th Sep, 2013
The best cake ever! I would happily become a fat fat water rat for this cake. It has to be tried.
1jan1964
22nd Sep, 2013
This cake is so good, it taste divine, I've made it about 5 times each a success . The cake for my oven takes a 1 1/2 to cook on 160 oC ( fan oven)and as the instructions say I cover it will foil after 50 minutes. The cake is very soft to cut if you cut it whilst still warm, I find it better the next day after I' ve wrapped it in foil & left in the fridge over night it slices better, lovely with hot custard if you want it as a pud! Give it a try so moist & yummy
pcornall
16th Sep, 2013
This didn't work for me - the middle was a mess of sloppyness. Maybe I did something wrong, but I think I followed all the instructions. I would leave out the apples and orange zest next time as it seemed to increase the water content and I couldn't taste either anyway. Also the topping wasn't really enough and difficult to spread across the top. It all smelled amazing while in the oven though!

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