Tuesday, 16 October 2012

Blackberry and Apple Loaf Cake

Autumn has definitely arrived, with the days getting shorter and the nights getting colder; it's the perfect time to cook and bake delicious comfort foods. Blackberry and Apple is a classic autumnal combo of flavours and one we always enjoy in our household, whether it be in a crumble, cake or muffins. I have previously made similar versions of this cake but I could not pass up this recipe from one of my current favourite cookbooks, "A Passion for Baking". This loaf cake was everything I imagined it would be and more. I cannot begin to describe how absolutely delicious it was. It has definitely made its mark and resides in my top 5 bakes. A must bake!
 


Blackberry and Apple Loaf Cake

Serves 6

Ingredients
Topping:
60g unsalted butter, chilled and diced
80g plain flour
2 heaped tbsp demerara sugar

Cake:
170g self-raising flour
170g unsalted butter, softened
170g caster sugar
3 large eggs, beaten
170g (prepared weight) apples such as Braeburns or Cox's, peeled, cored and diced
70g blackberries

You will also need a 900g (2lb) loaf tin, the inside buttered and the base and ends lined with a strip of buttered baking parchment.

Preheat the oven to 180oC/160oC fan oven/350oF/gas mark 4.

Combine the topping ingredients: rub the butter into the flour and sugar either in a food processor using the pulse button or with your hands. Once the mixture reaches a crumble-type consistency, put it to one side while you make the cake batter.

Tip the flour, butter, sugar and eggs into a bowl and, either using a free-standing mixer or an electric hand whisk, beat until really light and creamy. Gently fold in the diced apples and blackberries using a large metal spoon.

Spoon the cake mixture into the prepared tin, spread level and sprinkle over the crumble topping in an even layer.

Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes away cleanly.

Cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely.

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9 comments:

  1. Chele16 October 2012 at 19:29

    Oooooooooooooh yum, this was go down a treat with my cuppa right about now.

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  2. Suzie Hull16 October 2012 at 19:54

    Looks truly yummy. I think it's the crumble topping. Gotta try it myself. thanks Maria, xx

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  3. Tina Robson16 October 2012 at 20:24

    Oh, I love apple and blackberry crumble, but this looks great to make.

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  4. Nic's Notebook18 October 2012 at 11:05

    Mmm sounds and looks good! Bookmarking the recipe :) x

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  5. Maria♥18 October 2012 at 12:19

    Thanks everyone, this cake is a must bake!

    Maria
    x

    ReplyDelete
  6. Anne29 October 2012 at 13:16

    I completely missed blackberry season this year but love the blackberry apple combination - have made a round version but like your loaf cake, good to slice up with a cuppa!

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  7. Jo31 October 2012 at 00:19

    Such a pretty loaf, it's hard to resist a good crumble topping! Blackberries look so pretty in cakes too.

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  8. Jacqueline25 November 2012 at 12:49

    Thanks for sharing - I made it and loved it! I didn't add blackberries but some dried fruit and nuts.

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  9. Nicola6 September 2013 at 16:36

    I love Jo's book to and this has been on my "to-bake" list for a while. Looks yummy! xx

    ReplyDelete

"Butter VS. Margarine? I trust cows over scientists"

Thanks for dropping by The Goddess's Kitchen and for your feedback!

Maria
x