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Apple Crumble Cake WEB

Apple Crumble Loaf Cake

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1.99 stars based on 119 ratings

The wholemeal flour in this apple crumble cake gives a wonderful nutty flavour, delicious served drizzled with toffee sauce and a cup of tea!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the Cake

  • 210g 7½ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 1½tsp 1 .5tsp Mixed spice
  • 120g 4¼ oz Butter (unsalted) cut into small pieces
  • 120g 4¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 3 3 Egg(s) (free range)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 100g 3½ oz Raisins
  • 2 2 Apple(s) , sweet, eating
  • 3½tbsp 3 .5tbsp Milk (semi-skimmed)
  • 1 1 Lemon(s) , juice of

For the Crumble Topping

  • 2tbsp 2tbsp Plain white flour (we use Allinson) Plain white flour
  • 15g ½ oz Butter (unsalted) , cold, cut into cubes
  • 2tbsp 2tbsp Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
  • 15g ½ oz Porridge oats
  • Toffee sauce to serve (we use Treat)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180C/160C fan (gas mark 4). Line a 2lb loaf tin with baking parchment.

  2. Classic mode Step 2

    For the crumble topping, combine the flour, sugar, and butter and lightly rub through your fingers until it resembles fine breadcrumbs. Stir in the oats and set aside.

    Ingredients for this step

    • 2tbsp 2tbsp Plain white flour (we use Allinson) Plain white flour
    • 2tbsp 2tbsp Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
    • 15g ½ oz Butter (unsalted) , cold, cut into cubes
    • 15g ½ oz Porridge oats
  3. Classic mode Step 3

    Combine the flour, mixed spice, and butter in a food processor and blitz until it resembles fine breadcrumbs. Stir in the raisins, sugar, eggs, vanilla extract and milk. Peel and core one apple before chopping into small pieces. Add to the mixture, mix until combined and add to the lined loaf tin. Core the remaining apple and cut into thin slices. Dip each slice into the lemon juice, shake off any excess juice and lay on top of the cake mixture. Sprinkle the crumble topping over the cake mixture, just allowing the top of the cake to be visible.

    Ingredients for this step

    • 210g 7½ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
    • 1½tsp 1 .5tsp Mixed spice
    • 120g 4¼ oz Butter (unsalted) , cold, cut into cubes
    • 120g 4¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 100g 3½ oz Raisins
    • 3 3 Egg(s) (free range)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 3½tbsp 3 .5tbsp Milk (semi-skimmed)
    • 3 3 Apple(s) , sweet, eating
    • Lemon
  4. Classic mode Step 4

    Bake in the oven for 50/55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack before removing from the tin. Serve drizzled with toffee sauce and enjoy.