Apple Crumble Loaf

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

• Cooking Time Prep 20 mins
  Cook 50 mins - 55 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• 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

Directions

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.

Categories: Cakes & Baking, Dishes, Fruit, Occasions