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Blackberry and Apple Loaf
Crispy on the outside with a tender, fruit-studded crumb, this rustic loaf cake balances tart blackberries and naturally sweet grated apples. You'll use a simple rubbed-in method to build the batter, enriching it with light muscovado sugar and a hint of orange zest. A heavy sprinkle of cinnamon and demerara sugar bakes into a crackly, golden crust on top. It's a straightforward bake that pairs beautifully with a hot cup of tea or coffee on a lazy afternoon.
Equipment
- Oven
- Loaf Pan
Ingredients
- 250g/9oz self-raising flour
- 175g/6oz butter
- 175g/6oz light muscovado sugar
- ½ tsp cinnamon
- 2 rounded tbsp demerara sugar
- 1 small eating apple, unpeeled, coarsely grated down to the core
- 2 large eggs, beaten
- 1 tsp baking powder
- 225g/8oz blackberries
Instructions
- 1Preheat the oven to 180°C (160°C fan or Gas Mark 4). Grease a 1kg loaf tin and line the base with baking paper. Use your fingertips to rub the self-raising flour, butter, and light muscovado sugar together until the mixture resembles fine breadcrumbs. This creates a tender, cake-like texture.
- 2Scoop out 5 tablespoons of the crumb mixture to use as a topping. Stir the cinnamon and demerara sugar into this reserved portion, then set it aside for later.
- 3Combine the coarsely grated apple, beaten eggs, and orange zest in a small bowl. Whisk the baking powder into the main bowl of rubbed-in crumbs, then pour in the wet egg mixture. Stir everything together quickly and lightly. Don't overwork the batter, or the loaf will become tough.
- 4Carefully fold three-quarters of the blackberries into the batter. Transfer the mixture into the prepared loaf tin and smooth the surface into an even layer. Scatter the remaining blackberries evenly over the top.
- 5Sprinkle the reserved cinnamon sugar crumb mixture over the fruit. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean. Cover the tin loosely with aluminum foil after the first 50 minutes of baking to prevent the top from burning.
- 6Allow the baked loaf to rest in the tin for 30 minutes. Turn it out carefully and transfer it to a wire rack to cool completely before slicing.
Nutrition
4g
Protein
16g
Fat
23g
Sugar
0.77mg
Sodium
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days.
- Tip: Don't peel the apple before grating. The skin adds extra moisture and structure to the batter.
- Make ahead: You can bake this a day in advance. The fruit flavors actually deepen overnight.