Blackberry And Apple Loaf Cake

As blackberries are in full supply i looked for a recipe i could do and came across this in Jo Wheatleys cookbook 'A Passion For Baking'.I picked the blackberries locally the day before i made the loaf cake and the apples were from my mother-in-laws garden.I am not sure what apples they are as she can't remember.All she knows is they are 3 different varieties.

Ingredients

For The Topping

60g unsalted butter,diced.
80g plain flour.
2 heaped tbsp demerera sugar.

For the recipe

170g self-raising flour.
170g unsalted butter.
170g caster sugar.
3 eggs.
170g(Prepared weight) eating apples.
70g blackberries.

Recipe

1.Pre-heat the oven to 180 degrees c/350 degrees f/gas mark 4.
2.Combine the topping ingredients into a bowl.
3.Rub the butter into the flour and sugar until it reaches a crumble mixture.
4.Tip the self-raising flour into another bowl.
5.Add the butter.
6.Add the sugar.
7.Add the eggs.
8.Beat together until the mixture becomes really light  and creamy.
9.Peel,core and dice the apples.
10.Add the apples to the mixture.
11.Add the blackberries to the mixture.
12.Gently fold in the diced apples and blackberries with a large metal spoon.
13.Butter the inside of a 2lb loaf tin and line the base and ends with a strip of baking paper.
14.Spoon the cake mixture into the prepared tin,making sure it is spread level.
15.Sprinkle over the crumble topping in an even layer.
16.Bake on the middle shelf for about 1 hour or until a skewer inserted in the middle of the cake comes out clean.
17.Cool the cake in the tin for 5 minutes before carefully lifting it out and placing on a wire rack.


I cooked my cake for nearly 90 minutes and as you will see from the photos it still didn't turn out quite right.It seemed to collapse at one end and i am not sure why.It may be that a lot of the apples were at that end and made the end wetter than the other.I will try and e-mail Jo and see if she can tell me why.It tasted all right though,which may have something to do with the fact that the 2 main ingredients were got for free.That always makes things taste better.


                                                                                                               The Monday Baker