Blackberry and Apple Loaf Cake
60g unsalted butter, chilled and diced
80g plain flour
2 heaped tbsp demerara sugar
170g self-raising flour
170g unsalted butter, softened
170g caster sugar
3 large eggs, beaten
170g (prepared weight) apples such as Braeburns or Cox's, peeled, cored and diced
You will also need a 900g (2lb) loaf tin, the inside buttered and the base and ends lined with a strip of buttered baking parchment.
Preheat the oven to 180oC/160oC fan oven/350oF/gas mark 4.
Combine the topping ingredients: rub the butter into the flour and sugar either in a food processor using the pulse button or with your hands. Once the mixture reaches a crumble-type consistency, put it to one side while you make the cake batter.
Tip the flour, butter, sugar and eggs into a bowl and, either using a free-standing mixer or an electric hand whisk, beat until really light and creamy. Gently fold in the diced apples and blackberries using a large metal spoon.
Spoon the cake mixture into the prepared tin, spread level and sprinkle over the crumble topping in an even layer.
Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes away cleanly.
Cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely.