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Apple blackberry loaf cake on chopping board, one slice flat, another leaning against the cake, apples in background
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Apple and Blackberry Cake

Apple and Blackberry cake is a brilliant way to use up the last of summer's blackberries. A soft and fruity bake that's sweet, moist, and packed with flavour. Perfect with an afternoon cuppa, or even custard.
Course Sweets
Cuisine British
Keyword buttercream
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 Slices
Calories 271kcal
Author Donna

Ingredients

For the Apple and Blackberry Sponge:

  • 175 g Butter or Margarine
  • 175 g Demerara Sugar
  • 3 Medium Eggs
  • 2 Medium Apples
  • 230 g Self-Raising Flour + 1 tablespoon to toss the berries in
  • 120 g Blackberries

For the Blackberry Drizzle:

  • 30 g Blackberries
  • Splash Lemon Juice
  • 2 tablespoons Icing Sugar

Instructions

For the cake:

  • Toss 2/3s of the Blackberries gently in 1 tablespoon of flour.
  • Preheat the oven to 180 degrees (fan-assisted) and grease or line a 2lb loaf tin.
  • Whisk together the butter and sugar until well combined.
  • Add the eggs one at a time and mix in.
  • Grate the apples into the mixture, stopping when you get to the core.
  • Whisk together well.
  • Sift in the flour.
  • Add the flour-dusted berries and gently mix through until evenly distributed.
  • Tip into the cake tin.
  • Scatter the last 1/3 of the berries onto the top.
  • Bake in the centre of the oven for 1 hour, testing with a skewer to make sure it's cooked.
  • Cool completely in the tin.

For the Drizzle:

  • Gently heat the berries in a small pan with a splash of lemon juice for 5 minutes, using a fork or spoon to break them down.
  • Remove from the heat and cool in a small bowl.
  • Add the icing sugar and mix vigorously until smooth (don't worry about small lumps).
  • Add a little water if you need to, to achieve a thick, drizzly consistency.Use with a piping bag or spoon to drizzle onto the cooled cake.

Notes

  • Demerara is courser than caster sugar, so you'll still be able to see it mixed in with the butter, this is fine, just try to get rid of lumps of butter.
  • You don't have to peel the apples, but you can if you prefer.
  • Be careful not to over-mix the berries. It's better to undermix than overmix.
  • Your skewer (or cocktail stick, or sharp knife) should come out clean, if it doesn't, bake for five more minutes and try again. This is a reasonably long bake, so if the top of your cake is golden brown, but the middle isn't yet cooked, lightly cover with foil to avoid burning the top.
  • If possible cool in the tin. If not, leave in the tin for at least 10 minutes before tipping out onto a wire rack.
  • This drizzle is thick, lumpy, and a bit jam-like.