It's a great way to use up any fruit you have and to encourage your family to eat some!
250g self-raising flour
175g light muscovado sugar
1 1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox's (not cored or peeled)
1 small sweet pear (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g berries of your choice eg, blackberries, raspberries etc..
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below).
In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it 1/2 tsp of the cinnamon and demerara sugar. Set aside.
Coarsely grate the apple and pear down to the core and mix in with the eggs and the zest. Stir the baking powder and the remaining cinnamon into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
Gently fold in three quarters of the berries with a metal spoon, trying not to break them up.
Spoon into the tin and level. Scatter the rest of the berries on top.
Sprinkle over the topping
and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 3 days.