My hobbies mean I tend to wind up with an abundance of food at certain times of the year and I have to think quickly to ensure I don't waste anything. You can read more about that here
" Harvest Time", if you are interested.
I am diligent about making use of the ingredients I have at hand as it helps me out and others too. When you are on a budget knowing how to cook and bake with several ingredients can help stretch those dollars.
When Blackberries bake in a cake, they have a fair amount of moisture and cook down to a Jam like consistency, which is a lovely little treat when you take a bite. You don't want to push the Blackberries too far down into the batter as the excess moisture will make the bottom of the Cake a little heavier.
Apple Blackberry Cake (or Loaf)
"Wet" Ingredients:
1/2 Cup Butter (unsalted)
2/3 Cups Golden Brown Sugar
3 Large Eggs
1 TSP Vanilla Extract * use real
1 1/2 Cups Grated Apple - Skin on
1/3 Cup Milk - 2 %
1/2 Cup Vegetable or Canola Oil
"Dry" Ingredients:1 1/2 Cups All Purpose Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1 TSP Cinnamon
1/4 TSP Nutmeg
Approximatley 1 Cup of Blackberries
Like most cakes, it's best to mix your wet and dry ingredients in different bowl and combine wet to dry after the ingredients in both bowls are throughly mixed. Cakes are less forgiving then Breads and you need to ensure the ingredients are evenly distributed.NOTE: Make sure your Butter and Eggs are room temperature!
Instructions
Pre-heat your oven to 350 F.
Add your dry ingredients to a bowl and stir until the spices appear evenly blended.
Combine Butter and Sugar in a bowl and cream them with a hand mixer until mixed thoroughly.Add Eggs, Vanilla, Milk and Oil to the Same Bowl and mix on low speed for 1 minute or until blended evenly.
Add grated Apple, mix again, approximately 1 minute.
Add the wet mixture to the dry, using a hand mixer.
Blend on a low setting until all the ingredients appear to be mixed together. A full 2 minutes on a low setting.
Scrape the sides of the bowl back down into the batter after the first blending, to ensure you have all of the proportions correctly distributed within the mix.Blend 5 minutes on a medium setting to give your eggs a bit of air.
Spray or coat your loaf pans lightly with oil.
Take half of the batter, divide between two pans and fill them half way.
Add Blackberries, place them in 1 row down the centre of your batter. Don't push them in too far. They will settle as the cake bakes.
Cover the Blackberries with remaining batter.
When your oven is up to temperature, place your cakes on the centre rack.
2 Loaves, 8" x 4" pans, 35 - 40 Minutes
1 Loaf 9" x 5" pan, 55 - 60 Minutes
Test your Cake with a tooth pick, pierce the centre of the cake quickly with an end and remove. If the tooth pick comes away clean, your cakes are ready. Remove from oven and allow to cool fully on a wire rack.
Once cooled, remove from trays and rest them on a paper towel for 20 minutes to allow some of the excess oil to drain away.
There are a few more cake recipes I will be posting at the beginning of February, but my next few posts are back to Savoury recipes. There are still a wide variety of Chicken Dishes, Pasta Recipes and a few more Holiday Style Side Dishes I am writing out. Until then, I hope this recipe gives you a sweet treat you can indulge in.
Please Enjoy!
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