Blackberry & Apple Loaf
This Blackberry & Apple Loaf is the perfect balance between sweet and tart. With a crumbly topping and juicy blackberries, it's a delicious treat for any occasion. It's easy to make and will be gone in no time!
Ah Blackberry & Apple Loaf, a match made in heaven! These two ingredients seem to go together so perfectly! Every bite is bursting with sweet, juicy blackberries and tart apples, held together with a crumbly buttery topping. The aroma that will fill your kitchen while this loaf is in the oven is simply irresistible.
I love the contrast of the orange zest used, which adds a hint of citrusy depth that compliments the fruitiness from the apples and blackberries. Not to mention that the demerara sugar gives the crust a beautifully crunchy texture.
This loaf is great as a post-dinner dessert or a mid-morning snack. The best part is that it won't over do the sweet cravings, because it's not too heavy. It is just enough to give you that perfect balance between sweet and fruity.
So why not give this recipe a try and satisfy your sweet cravings without feeling guilty afterwards? You won't be disappointed!
Why You’ll Love This Blackberry & Apple Loaf Recipe
These are all the reasons I'm loving this Blackberry & Apple Loaf recipe:
It's Delicious: The sweet and tart combination of blackberry and apple gives this loaf an amazing flavor that's sure to make your mouth water!
It's Easy to Make: With just a few simple ingredients, this loaf is easy enough for even a beginner baker to make. No need to worry about complicated instructions or hard-to-find ingredients.
It's Nutritious: This blackberry and apple loaf is jam packed with vitamins, minerals, and other essential nutrients your body needs! It's a tasty way to get a healthy snack in.
Blackberry & Apple Loaf
This Blackberry & Apple Loaf is the perfect balance between sweet and tart. With a crumbly topping and juicy blackberries, it's a delicious treat for any occasion. It's easy to make and will be gone in no time!
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
Instructions
- Step 1: Preheat the oven to 350°F (180°C). Grease and line the base of a 1.7 liter tin pan. In a wide container, use your fingertips to combine the flour, butter, and muscovado sugar until small pieces appear. Remove 5 level tablespoons of the resultant crumbly mixture into a bowl, then add the cinnamon and demerara sugar to it. Store the bowl aside.
- Step 2: Grate the apple off the core and combine with the eggs and zest. Incorporate the baking powder into the mixture in the bowl, then swiftly stir in the egg mixture until the spoon releases it. Do not excessively mix.
- Step 3: Gently mix the three quarters of the berries into the batter with a metal spoon, being careful not to break them up. Pour the batter into the tin and make it even. Place the remaining berries on top. Sprinkle the topping over and bake for between 1¼ to 1 hour 20 minutes. Check after 50 minutes and if it's getting too brown, cover loosely with foil. The cake is done when it is firm to the touch, but make sure to test it with a skewer.
- Step 4: Let the tin sit for 30 minutes before inverting it. Place the tin on a wire rack to cool. Discard the paper before slicing. If properly wrapped in foil or in a sealed container, the recipe will last up to 2 days.
