Method
Step 1:
Preheat the oven to 180C/160C fan (gas mark 4). Line a 2lb loaf tin with baking parchment.
Step 2:
For the crumble topping, combine the flour, sugar, and butter and lightly rub through your fingers until it resembles fine breadcrumbs. Stir in the oats and set aside.
Step 3:
Combine the flour, mixed spice, and butter in a food processor and blitz until it resembles fine breadcrumbs. Stir in the raisins, sugar, eggs, vanilla extract and milk. Peel and core one apple before chopping into small pieces. Add to the mixture, mix until combined and add to the lined loaf tin. Core the remaining apple and cut into thin slices. Dip each slice into the lemon juice, shake off any excess juice and lay on top of the cake mixture. Sprinkle the crumble topping over the cake mixture, just allowing the top of the cake to be visible.
Step 4:
Bake in the oven for 50/55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack before removing from the tin. Serve drizzled with toffee sauce and enjoy.
Ingredients
For the cake
- 210g Self-raising wholemeal flour
- 1.5 tsp Mixed spice
- 120g Butter (unsalted) (cut into small pieces)
- 120g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 100g Raisins
- 2 Apple(s) (, sweet, eating)
- 3.5 tbsp Milk (semi-skimmed)
- 1 Lemon(s) (, juice of)
For the crumble topping
- 2 tbsp Allinson's Plain White Flour
- 15g Butter (unsalted) (, cold, cut into cubes)
- 2 tbsp Unrefined demerara sugar
- 15g Porridge oats
- Toffee sauce (to serve)
- 2 tbsp Allinson's Plain White Flour
Recipe Reviews
I used brown self raising flour rather than wholemeal and it worked a treat.
Hi, I don’t have any whole meal flour - would it work with plain flour? ( I do have some bread flour if that’s better)
Hello,
It would work with self raising white flour. Or plain flour with added baking powder.
Hope this helps,
Happy Baking!
I don't own a loaf tin any more so baked this in my sandwich tin instead. This is a wonderful cake, light and moreish if to use granulated sugar or rich and nutty with dark muscavado. It is now very much a staple at home and highly recommended.
Also the longer it lasts the more moist it gets.
Ingredients
For the cake
- 210g Self-raising wholemeal flour
- 1.5 tsp Mixed spice
- 120g Butter (unsalted) (cut into small pieces)
- 120g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 100g Raisins
- 2 Apple(s) (, sweet, eating)
- 3.5 tbsp Milk (semi-skimmed)
- 1 Lemon(s) (, juice of)
For the crumble topping
- 2 tbsp Allinson's Plain White Flour
- 15g Butter (unsalted) (, cold, cut into cubes)
- 2 tbsp Unrefined demerara sugar
- 15g Porridge oats
- Toffee sauce (to serve)
- 2 tbsp Allinson's Plain White Flour