Apple crumble loaf cake

Name: Apple crumble loaf cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Cuts into 10 slices
Cuisine: English
Ingredients: 140g butter cut into small pieces, plus extra for the tin; 250g self-raising flour; 2 tsp mixed spice; 140g light muscovado sugar; 100g raisin; 3 large eggs beaten; 2 apples peeled, cored and chopped; 5 tbsp milk; 1 rounded tbsp plain flour; 25g butter; 25g light muscovado sugar; 1 rounded tbsp roughly chopped hazelnuts

Mary Cadogan

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Cuts into 10 slices

More effort

Prep: 20 mins

Cook: 50 mins - 55 mins

A star rating of 4.9 out of 5.63 ratingsRate

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A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic

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Ingredients

Nutrition

Units:

MetricUS

140g butter

cut into small pieces, plus extra for the tin
250g self-raising flour
2 tsp mixed spice
140g light muscovado sugar
100g raisin
3 large eggs

beaten
2 apples

peeled, cored and chopped
5 tbsp milk

For the topping

1 rounded tbsp plain flour
25g butter
25g light muscovado sugar
1 rounded tbsp roughly chopped hazelnuts

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Nutrition: per slice

kcal350
fat17g
saturates9g
carbs45g
sugars26g
fibre2g
protein5g
salt0.6g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
step 2

To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.

Recipe from Good Food magazine, June 2012

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A star rating of 4.9 out of 5.63 ratings

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