Apple crumble loaf

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• CAT fLOOK

  20 May 2012

  CAT fLOOK rated and commented on this recipe

  

  Absolutely delish!! Lovely and moist and topping added that bit extra.

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• Juliet

  20 May 2012

  Juliet commented on this recipe

  A cross between a cake and a pudding - I served it slightly warm with creme fraiche and it was fabulous. IT looked very special too!Disappeared in one sitting!

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• Juliet

  20 May 2012

  Juliet rated and commented on this recipe

  

  Oops forgot to rate - a definite 5 star.

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• Sue

  12 June 2012

  Sue rated and commented on this recipe

  

  I live at high altitude and normally baking cakes is a hit and miss affair but not this cake, it baked perfectly. The whole family loved it.

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• Rose

  18 June 2012

  Rose commented on this recipe

  You can make this low-fat by replacing 50g of the butter with apple puree and the rest of the butter with 'Flora lighter', I found this worked really well! I also changed the topping for 2tbsp oats, some chopped nutz and a drizzle of honey. Delicious!

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• Frantic Flapjack

  16 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  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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• daisyduck

  25 July 2012

  daisyduck rated and commented on this recipe

  

  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.

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• HeidiK

  09 August 2012

  HeidiK rated and commented on this recipe

  

  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.

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• LisaDillon

  12 September 2012

  LisaDillon commented on this recipe

  Defiantly needed 20 mins extra but is well worth making

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• Loza7

  02 October 2012

  Loza7 rated and commented on this recipe

  

  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.

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• Misskae

  04 November 2012

  Misskae commented on this recipe

  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

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• Sarah C

  16 November 2012

  Sarah C rated and commented on this recipe

  

  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.

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• Charlie

  27 November 2012

  Charlie commented on this recipe

  Do you need to use cooking apples for this recipe?

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• allyw97

  23 December 2012

  allyw97 rated and commented on this recipe

  

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

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• Simon

  06 February 2013

  Simon rated and commented on this recipe

  

  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.

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• cookiecat

  03 April 2013

  cookiecat rated and commented on this recipe

  

  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.

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• daivdsonl

  17 April 2013

  daivdsonl rated and commented on this recipe

  

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

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• joandpats

  09 May 2013

  joandpats rated and commented on this recipe

  

  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.

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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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Difficulty and servings

CUTS INTO 10 slices

Preparation and cooking times

Prep 20 mins

Cook 50 - 55 mins

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

PER SLICE

350 kcalories, protein 5g, carbohydrate 45g, fat 17 g, saturated fat 9g, fibre 2g, sugar 26g, salt 0.6 g

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