Apple crumble loaf

Apple crumble loaf

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(15 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins - 55 mins

Skill level

Moderately easy

Servings

Cuts into 10 slices

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
350
protein
5g
carbs
45g
fat
17g
saturates
9g
fibre
2g
sugar
26g
salt
0.6g

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 raisins
  • 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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Method

  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.
  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

Comments, questions and tips

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Comments

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lydiamaria50's picture

Really lovely cake! I have made it twice, but this time put in 3 chopped apples and 3 eggs with
out using the milk. Also, I used cinnamon instead of the mixed spice as this goes well with the apples. I like the topping and if you have hungry men to feed then doesn't last very long!
Have used mainly cooking apples, but a mix of cookers and eaters worked out well.

katrinahewlett's picture

Nice moist cake, kids enjoyed with custard, for me, I found it really disappointing for flavour. It wasn't too sweet which was perfect but the quantity of fruit didn't offer enough flavour. If I were to make it again I'd probably chuck in a banana and double the quantities of all spice. As other reviews have mentioned, I also found it needed an additional 20mins bake time.

juicewithvino's picture

Cooking time needed to be increased by 20 minutes and the amount of butter needed for the topping was too much. Try reducing by half. :-)

treacletrim's picture

Hi, the recipe doesn't specify what type of apples to use....is it baking or eating apples? Thanks!

gooseberrycrumble's picture

Either I whizzed flour and Marg for too long, or it really should have been butter not marg but didn't look like breadcrumbs. Nor could I sprinkle crumble topping since I put that in processor and it clumped. Made 4x topping since split cake into 2 1 lb loaf tins, but 3x topping would've been fine. No adjustments to cooking time req'd 4 me. Tastes fine, though.

bjconroy's picture

I made this for a family picnic, I divided the mixture into two 1 litre loaf tins - it was light and very tasty indeed, my only observation is that I would add more crumble topping the next time

shirleyedge's picture

Any chance you can add a note where we can switch from metric to cups, oz. tsp.? Here in Canada we seldom use metric for baking. Also, self-raising flour is not easily available here.

jocollins1967's picture
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Made this today and it was delicious. I added dried cranberries with the raisins and swapped the hazelnuts for dessicated coconut. A lovely moist cake with a crunchy top.

davidsonl87's picture
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Made this on Sunday, without the hazlenuts as we didn't have any. Delicious! Will certainly make again.

cookiecat's picture
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Made this to take to work for my birthday. My local supermarket had run out of hazelnuts (!) so used pecan nuts instead for the topping. Everyone loved it - had loads of compliments. It is a little bit different, but very easy to make and I am sure I will be making it a lot in the future.

simonewoolley's picture
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Made this last Autumn with windfall apples and froze it. Got it out and served it today.

The office loved it and for good reason- it was absolutely delicious. Lasted about 5 minutes, and a real gem recipe. Freezes v well, and it spongey and light- crumble not too heavy and it's also not too sweet, but the apples and raisins really add flavour and make it very moreish.

Highly recommend.

allyw97's picture
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Awesome, tasted lovely. I kept Apple skins on and it made no difference. Turned out better than expected.5 stars!

cafreeman's picture

Do you need to use cooking apples for this recipe?

neontree's picture
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This is my new favourite recipe :) I've made four of these in the lasta couple weeks for various friends we've visited and it's been a hit every time. As many people have said already it's a great dessert - served warm, with cream - or perfect eaten cold with a cup of tea. The only thing I've done differently is to swtich the hazelnuts for flake almonds.

misskae's picture

I made this yesterday, needed an additional 20 mins in the oven and the crumble mix for the topping was too wet but the end result was gorgeous

laurapugh7's picture
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What a gorgeous pudding! I also found it needed longer in the oven tho. It is delicious hot or cold, will definitely be making this again soon.

ldepluzer's picture

Defiantly needed 20 mins extra but is well worth making

copperheidi's picture
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Lovely cake. I left out the nuts and used oats instead, plus an extra tablespoon of flour for the topping as it was quite wet and sticky. I too found it needed longer in the oven - about 10 mins, plus at the higher temp even though I have a fan oven.

vjackman1976's picture
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I wasn't sure about the idea of this cake, so I tried it out on my work colleagues and it was gone in a flash!
It's quite unusual. It can be served as quite a thick, moist cake to have with a cup of tea, or, and I am going to try this for next time, it could be served as more of a pudding with custard.
It was delicious. I really enjoyed it. Quite an autumnal feel to it. I didn't bother with the topping.

Frantic Flapjack's picture
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I got a bit confused with the size of the loaf tin. It says use a 2-litre loaf tin, but my 2lb loaf tin only holds 1-litre. However, the mixture fitted into my 2lb loaf tin perfectly. This was a lovely moist, spicy cake but it did take about 20 minutes longer than the stated cooking time.

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