Baked summer fruit in a buttermilk loaf recipe

Publish Date
Friday, 6 January 2017, 9:00AM
Photo: Getty Images

Photo: Getty Images

Kathy Paterson of has delivered this delicious summer recipe. Buttermilk adds flavour and produces a lighter texture. This loaf makes a lovely dessert served with custard or is great for picnics.




  1. Heat the oven to 180C. Grease and line a medium-sized loaf tin (about 21cm x 12cm x 6cm deep), with baking paper.
  2. Sift the flour and sugar into a large bowl and add the orange zest.
  3. Mix together the buttermilk, egg and vanilla extract. Fold into the dry ingredients with the melted butter then spoon into the prepared tin. Smooth the top. The mixture should be of a dropping consistency.
  4. Place the apricots on top with the raspberries, pressing some down into the mixture.
  5. Mix together the topping ingredients and sprinkle over the fruit. Place in the oven and bake for 40-45 minutes until a skewer inserted in the centre comes out clean.
  6. Leave in the tin for 5 minutes before removing to a wire rack. Store in an airtight container, but the cake is best eaten on the day it is made.


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