Apple And Blueberry Cake

This is my bake for the weekend before we go away for our short family holiday on early Sunday morning. It's school break, Hurray!!

I like to bake with fruit. Especially apples, blueberries, bananas, mangoes and peaches. This is clearly reflected from my baking posts - most (if not all) are fruit related. After all, fruit add moist and provide natural sweetness to the cakes and allow me to reduce the butter and sugar used in my baking. This Apple & Blueberry Cake is no exception. The sweetness of apple and blueberries, the crunchy-ness of apples add characteristics to this cake. 

This is for Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.

Apple & Blueberry Cake Recipe

(adapted from PiggysCooking's Nectarine & Blueberry Cake, I doubled the portion for a 23 cm loaf pan)

Ingredients:

• 140g unsalted butter, at room temperature
• 50g Fruit Sugar (or about 100g castor sugar)
• 2 eggs
• 1 teaspoon vanilla extract
• 144g self-raising flour
• 1/4 teaspoon baking powder
• 3 tablespoons low fat yogurt
• 1 apple, peeled, cored and cut into slices
• about 40 blueberries

Baking Steps:

1.  Preheat oven to 170 deg C. Grease and line baking paper in a loaf pan
2. Beat butter and sugar with an electric mixer until pale and fluffy. Beat the eggs into the batter, follow by vanilla extract. Mix until just combine
3. Mix in yogurt, sieved flour and baking powder. Mix until the flour just disappear from the batter
4. Add in blueberries and mix slightly to combine
5. Transfer the batter into the loaf pan. Arrange apples slices on top, press slightly into the batter
6. Bake in the pre-heated oven for 50 minutes, or until a skewer inserted in the center of the cake turns out clean. Remove from oven, let the cakes cool in the pan for around 10 minutes before lifting it up and cool on wire rack.

Enjoy the moist cake!