Apple crumble loaf

Apple crumble loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 20 mins Cook: 50 mins - 55 mins

More effort

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

  • Freezable

Nutrition: per slice

  • kcal350
  • fat17g
  • saturates9g
  • carbs45g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g butter, cut into small pieces, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 2 tsp mixed spice
  • 140g light muscovado sugar
  • 100g raisin
  • 3 large eggs, beaten
  • 2 apples, peeled, cored and chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 5 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the topping

  • 1 rounded tbsp plain flour
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g light muscovado sugar
  • 1 rounded tbsp roughly chopped hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rosanna Hardy
27th Apr, 2014
5.05
My friend made this recipe & it tasted great, so I thought I would give it a go as I wanted to make something different for Easter Sunday. It did need an extra 20 mins in the oven but well worth the wait. I only had a 2lb loaf tin but fitted perfectly. We ate ours with cream but would go great with custard or on its own with a cup of tea. Will try chopped pecans next time for a sweeter topping.
Jasmine J
3rd Apr, 2014
5.05
Lovely moist, tasty loaf, made this today, used 2 and a half teaspoons of cinnamon instead of mixed spice, used 3 eating apples and substituted the crumble topping for just some crushed walnuts, used all the mixture in a 1 litre loaf tin, came out perfect!
lydiamaria50
8th Nov, 2013
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.
katrinaridout's picture
katrinaridout
19th Oct, 2013
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
22nd Sep, 2013
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
19th Sep, 2013
Hi, the recipe doesn't specify what type of apples to use....is it baking or eating apples? Thanks!
gooseberrycrumble
13th Sep, 2013
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
4th Sep, 2013
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
17th Jul, 2013
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
9th May, 2013
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.