I think loaf cakes/quick breads might be my favourite type of cakes. For one, there’s no need for icing/frosting, and to be honest, I’m not bothered by icing a lot of the time. For another, they’re denser than a regular cake, which just means less air and more cake for meee. And finally, it seems like there’s more variety in loaf cakes than round, square or rectangular cakes. It’s completely untrue of course, but I think it’s because fruit-based cakes are more often in loaf form and I love me some fruit in my cake.
This is the fifth loaf cake recipe I’ve posted on the blog. Considering I only have ten cake recipes in total, five is a fair few. I know that I’m supposed to have some variety, but I’ve also got to keep it real and put things up that I actually like and want to eat. You don’t want me publishing a salad recipe when I don’t like salad, do you? I can’t get into something if I don’t like it. Hence the five loaf cake recipes!
Today’s loaf cake comes to you because we had a surplus of blackberries from when we went foraging in the wild brambles of London and I wanted to put them in a cake. This cake is dense, but moist, lightly spiced with cinnamon, has a hint of apple flavour, stuffed with luscious blackberries and the show-stopper? Streusel on top! Boom!
Apple & Blackberry Loaf Cake with Streusel Topping
Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes
1½ cups plain flour
1 cup brown sugar
½ tsp cinnamon
1 tbsp baking powder
1 small red apple, cored and grated (leave skin on)
2 eggs, lightly beaten
1½ cups blackberries, divided
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 21cm x 11cm loaf pan with baking paper. In a large bowl, add plain flour, brown sugar and butter and use fingers to rub into pea-sized pieces. Scoop 5 tablespoons of mixture into a separate small bowl and mix in cinnamon. Set aside. This will be the streusel topping. Returning to the large bowl, add baking powder and combine well.
- In a separate medium bowl, combine grated apple and lightly beaten eggs. Add to large bowl of flour mixture and stir until just combined, then gently fold in 1 cup of blackberries.
- Pour mixture into prepared loaf pan and evenly sprinkle remaining blackberries on top, followed by streusel topping. Bake for 1 hour 20 minutes, until a skewer inserted into the middle comes out clean. If cake is browning too much, cover with aluminium foil for the last 20-30 minutes. Allow cake to cool in pan for 20 minutes, then move to a wire rack to cool completely.
- To keep the outside crisp and inside moist, store cake wrapped in baking paper, then aluminium foil inside an airtight container.
Recipe adapted from BBC Good Food.