Apple Crumble Loaf Cake
3 Reviews
About the bake
The wholemeal flour in this apple crumble cake gives a wonderful nutty flavour, delicious served drizzled with toffee sauce and a cup of tea!
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
- 210gSelf-raising wholemeal flour
- 1.5 tspMixed spice
- 120gButter (unsalted) (cut into small pieces)
- 120gBillington's Unrefined Light Muscovado Sugar
- 3Egg(s) (free range)
- 1 tspNielsen-Massey Vanilla Extract
- 100gRaisins
- 2Apple(s) (, sweet, eating)
- 3.5 tbspMilk (semi-skimmed)
- 1Lemon(s) (, juice of)
For the crumble topping
- 2 tbspAllinson's Plain White Flour
- 15gButter (unsalted) (, cold, cut into cubes)
- 2 tbspUnrefined demerara sugar
- 15gPorridge oats
- Toffee sauce (to serve)