Blackberry Rye Loaf Cake

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This simple and easy loaf cake does very well with any kind of berry, fresh or frozen. Don't thaw them if using frozen. You can also turn it into muffins. Just increase the baking temperature to 190C/375F and bake for 18-22 minutes. It can be enjoyed as breakfast or served with extra crème fraîche as a dessert, or sliced up and served with a cup of tea for an afternoon pick-me-up.

 

170 g Plain flour 100 g Wholegrain rye flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 60 g Unsalted butter, at room temperature 100 g Raw sugar 2 Large eggs 2 tsp Vanilla extract 115 g Crème fraîche, at room-temperature 200 g Blackberries, fresh or frozen (don't thaw) 1 tbsp Coarse brown sugar for the topping

1. Preheat the oven to 170C/340F. Grease a 22x11x8cm loaf pan and line with baking paper. In a medium-sized bowl, whisk together the plain flour, rye flour, baking powder, baking soda, and salt. Set aside.
2. With a hand-held mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and mix until incorporated.
3. Add half of the flour mixture and mix on low speed just until roughly combined. Now fold in crème fraîche and remaining half of the flour mixture. Mix until the batter is smooth. The batter will be very thick.
4. Scoop 1/3 of the batter into the prepared loaf pan and top with half of the berries. Cover the berries with the remaining batter and top with the rest of berries. Sprinkle with coarse brown sugar.
5. Bake the loaf cake for 50 to 60 minutes, until a cake tester inserted in the center of one comes out clean. Remove the loaf cake from the oven, and cool for 5 minutes. Turn out onto a wire rack to finish cooling.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com