Blackberry and Apple Loaf
Few flavours resonate with a season more so than blackberries and apples in Autumn. Not satisfied with just saving them for a Sunday crumble we've made the ultimate loaf cake. Suitable anytime of the day, all days of the week. The cold is coming, padding is needed.
250g self-raising flour
175g light muscovado sugar
1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple such as Cox's (or one of your own windfalls). Do not core or peel.
2 large eggs, beaten
Zest of 1 orange
1 tsp baking powder
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (if yours is shallower the cake may cook quicker, so check after an hour). 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 into it the cinnamon and demerara sugar. Set aside.
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 over-mix.
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, it should come out clear.
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.
To see the original recipe, click here