The bushes around our house are absoultely swapped with gorgeous juicy blackberries at this time of year and blackberry picking is one of Little Mini’s favourite activities to do at the moment. When we were invited to a Macmillan coffee morning, it was a great chance to make the most of the seasonal fruit and make this delicious autumnal apple and blackberry loaf.
We went for a little walk and filled our bowl up with as any blackberries as we could find. It was quite difficult to fill the bowl as no sooner had a blackberry been dropped into the bowl, Little Mini was quickly taking it to munch!
Once we had found enough we went back home to give the blackberries a wash and get started on the cake. This cake was perfect! Packed with juicy sweet fruit, and a sweet cinnamon crumble topping for a lovely warming crunch. It was good fun to make too as it uses the rubbing in method, which Little Mini really enjoyed!
250g – Blackberries
250g Self raising Flour
175g light brown sugar
1 small apple (I used Gala)
1 tsp baking powder
3tbs golden granulated sugar
1/2 tsp cinnamon
First of all we pre-heated our oven to 180C (gas mark 4) and prepared our loaf tin (approx 2lb) by greasing the sides and adding baking paper to the bottom of the tin.
We started our cake by rubbing together the butter, flour and light brown sugar in a large bowl until we decided it looked like bread crumbs or sand. Little Mini loved getting her hands in the bowl and squeezing and sprinkling the butter and flour through her fingers. Once we had the crumby texture we took around 5 tablespoons full of the mixture out of the bowl and set it aside to use in our topping.
Next, we grated an apple (leaving the core) into another bowl, added two eggs and whisked it all together with a fork.
We then stirred in the baking powder to our butter/flour mix and added the egg and apple mixture. We stirred it all through to incorporate all the ingredients.
Next, we added three-quarters of our blackberries and gently stirred them through the mixture, trying our best not to squish them!
We then poured all our mixture into the loaf tin and placed the remaining blackberries on the top.
To make the crunchy topping we added the golden granulated sugar and cinnamon to the crumb mix we had set aside and sprinkled it all over the top of the cake mix.
We baked it in the oven for about an hour and a quarter. I kept an eye on it, after an hour I covered the top with foil to stop the top from over browning. I did the skewer test to check the cake was cooked through and when the skewer came out clean, it was done!
The cake smelt absolutely amazing! The apples, blackberries and cinnamon filled the whole house with a gorgeous autumnal aroma – better than any candle or diffuser you can buy! The cake was really moist, full to the brim with fruit and the crunchy cinnamon topping was just scrumptious.
It made a lovely addition to the selection of delicious treats at the Macmillian coffee morning. I am lucky to have so many wonderful friends who love to bake – we were truely spoilt for choice with all the yummy cakes on offer. We had a fab morning, chatting over cuppas and cakes and all the while raising lots of money for Macmillan Cancer Support. At the final count £130 was raised – an amazing amount for a morning’s fun!
Are you joining in with Macmillan’s World’s Biggest Coffee Morning? What would you bake or enjoy with your cuppa?