Apple, Berry and Almond Loaf Cake

This fruity loaf has a lovely crunchy top and is perfect as a tasty tea time treat or just enjoy a slice with a cuppa at any time.

Makes: One loaf cake (about 10 – 12 slices)

Level: Easy

Time: Around 2 hours in total

Equipment: A 1kg/2lb loaf tin + a shaped paper liner if you want the convenience


  • 250g/9oz self-raising flour*
  • 175g/6oz butter or Stork or a combination
  • 175g/6oz soft light brown sugar
  • 50g/1.75oz ground almonds
  • 1 tsp cinnamon
  • 10g/1oz demerara sugar + a bit more on hand if needed later
  • 2 small eating apples, unpeeled and coarsely grated
  • 2 large eggs, lightly beaten
  • 1 tsp baking powder
  • 100g/3.5oz – 150g/5.5oz berries (I like to combine blueberries and raspberries, but strawberries, blackberries and blackcurrants are OK. The photos here show a version with only blueberries. It was very good. )

* I wanted a gluten free cake for a gluten intolerant friend, so I used Sainsbury’s Free From flour and ½ tsp xanthan gum powder.


1. Preheat the oven to 180C / Fan 160C / 350F / Gas 4. Butter or grease the loaf tin and line with baking parchment, or simply drop in a pre-shaped paper liner.

2. In a large bowl, rub the flour, butter/Stork, sugar, ground almonds and ½ tsp cinnamon together to form crumbs. (If using Stork you may find the mixture is too wet for a crumb like texture. Don’t worry, when the eggs are added later it will all mix together fine.)

3. For the topping, take out about 50g/1.75oz of the breadcrumb mixture and combine it with the demerara sugar and remaining cinnamon. Set aside.

4. In a medium bowl lightly beat the eggs with a fork then stir in the grated apple.

5. Mix the baking powder into the crumb mixture then combine with the egg/apple mixture. Don’t overmix.

6. Fold in most of the berries then spoon the whole mixture into the tin. Drop the remaining berries on top then cover with the topping mixture. If there are any gaps sprinkle over the extra demerara sugar.

7. Tap the tin a couple of times on your work surface to settle the mixture then bake for 65 – 75 minutes, but check at around 55 in case it needs to be covered with foil if it looks like burning.

8. Once baked, leave in the tin for half an hour then turn out onto a wire rack to cool fully. The topping may be very brittle and crumbly, so needs to be cut carefully.

I hope you enjoy this lovely cake. If you want more loaf cake recipes click this link. Meanwhile, here are some other lovely cakes that I’m confident you’ll enjoy too and I’d love you to try them:

Apricot and Cherry Loaf Cake

Blueberry and Orange Soured Cream Cake

Chocolate and Orange Marbled Ring Cake

Happy Baking