Name: Blackberry & apple loaf
Total time: 2 h
Yield: Cuts into 10 chunky slices
Cuisine: British
Ingredients: 250g self-raising flour; 175g butter; 175g light muscovado sugar; ½ tsp cinnamon; 2rounded 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 blackberry

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Blackberry & apple loaf

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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Ingredients

Nutrition

Units:

MetricUS

250g self-raising flour
175g butter
175g light muscovado sugar
½ tsp cinnamon
2rounded 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 blackberry

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Nutrition: per serving

kcal327
fat16g
saturates10g
carbs44g
sugars23g
fibre2g
protein4g
salt0.77g

low

Method

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.
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.
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.
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.

RECIPE TIPS

WATCHING THE TIME

A 9x20x13cm loaf tin is ideal, but if yours is shallower, the cake may cook faster, so test after an hour.

USING SEASONAL FRUIT

You could also use raspberries and tayberries, when they're in season.

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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