This rich buttery loaf cake is the perfect vehicle for showing off whatever soft summer fruit is at its ripest. It has nuggets of juicy fruit threaded through it as well as a pile nestling on top. I’ve used strawberries here but any mix of raspberries, blackberries, peaches, apricots nectarines, even blackcurrants, would be super.
The recipe comes from Good Food. You start with a thick, all in one, cake mixture. 175g each of caster sugar and softened butter, 2 eggs, 250g of SR flour and 2 tsps of vanilla essence. Whisk this together for 5 minutes, it will turn noticeably paler and fluffier.
Heat your oven to 180C,and grease and line a loaf tin. Chop up 100g of your fruit of choice, leaving any small fruit like raspberries or blackberries whole. Put a third (about three good dollops) of the cake mix into the tin and sprinkle over half the fruit, add another third of the cake mix to the tin and sprinkle over the rest of the fruit.
Finish off with the rest of the cake mixture and smooth the top. Cook for an hour until a knife inserted into the cake comes out clean.
While the cake is still warm and in its tin, mix together 140g of granulated sugar, another 75g of chopped fruit and a good squeeze of lemon juice, mashing the fruit a bit as you do. Stab your cake all over and spoon over the sugar mixture. Once cooled, this makes a very juicy cake with a thick and crunchy topping, best eaten in a few days or kept in the fridge if it’s meant to last a bit longer.