Apple crumble loaf cake

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

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:50 mins – 55 mins
  • More effort
  • Cuts into 10 slices

  • Freezable

Nutrition: per slice
low insalt0.6g


  • 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


  • 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.

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