Go Back
apple and blackberry cake on a purple plate.
cookingwithmykids

Apple and blackberry cake

Apple and blackberry cake is a delicious light and fluffy loaf cake filled with apple and bursts of blackberry. It's a really easy recipe, making it perfect for kids and beginner bakers alike.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Afternoon tea
Cuisine: British
Calories: 234
Ingredients Equipment Method

Ingredients
  

  • 175 g (¾ cup) butter or baking spread
  • 175 g (¾ cup) golden caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 225 g (1 ⅔ cups) self raising flour *
  • 1-2 apples
  • 100 g blackberries

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 2 lb loaf tin
  • Wire rack

Method
 

Preheat your oven to 170C / 160C Fan / 340F and grease and line a 2 lb loaf tin with baking or parchment paper.
    Cream the butter and sugar together
    1. Measure out the butter, (or baking spread if you're using it), and the sugar and add them to the bowl of a free-standing mixer or a large mixing bowl. The butter needs to be soft so that it can mix in so if yours isn't cut it into a few pieces and pop it in the microwave for a few seconds. Do it just long enough for it to soften, you don't want it to melt.
      Using the k-paddle of your mixer, a hand held mixer or even wooden spoons, beat the butter and sugar together for a few minutes until they become light and fluffy.
    Add the eggs and vanilla
    1. Crack the eggs into a small bowl.
      Add the eggs to your mixing bowl, one at a time, mixing a little in between each addition.
    2. Add the vanilla extract. You might need to hold the teaspoon level while they pour in the vanilla or vice versa.
      Mix the eggs and vanilla in. Your mixture will be quite sloppy at this point.
    Add the flour
    1. Measure out the flour and add it to your mixing bowl. Gently mix it in until it is well combined and the batter is nice and smooth.
    Add the apples and blackberries
    1. Grate the apples with the large side of your grater. There's no need to peel or core them first.
      Measure out the blackberries into a small bowl, then add a tablespoon of flour. Mix it in so the blackberries are coated in the flour.
    2. Add the blackberries and apple to your mixing bowl. Gently stir them in with a spatula or spoon until they are well dispersed through the batter.
    Bake the apple and blackberry cake
    1. Pour or spoon the batter into your prepared loaf tin and spread it into each corner with a spatula, the back of a spoon or a small palette knife.
    2. Bake the loaf cake for 60-70 minutes. It's ready when it has turned a lovely golden brown colour. You can double check the centre is cooked by inserting a skewer or sharp knife into the middle. If it's baked it should come out clean.
      If the top of the loaf is browning too much before it is ready, loosely cover it in foil for the final 10 minutes or so while it finishes baking.
    3. Remove the apple and blackberry loaf from the oven, leave it to cool in the tin for 10-15 minutes, then turn it out and pop it on a wire rack to cool completely.