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

Easy

Apple cake sliced with cup of coffee beside and a demerara pack next to 

Hand crumbling butter and flour into clear bowl

Ingredients being stirred in a clear bowl

Hand sprinkling sugar on top of cake mixture in tin

Apple cake on wooden board next to two white bowls

Self-raising wholemeal flour

Mixed spice

Butter (unsalted) (cut into small pieces)

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Egg(s) (free range)

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Raisins

Apple(s) (, sweet, eating)

Milk (semi-skimmed)

Lemon(s) (, juice of)

For the cake

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Butter (unsalted) (, cold, cut into cubes)

Looking to add crunch to your bake? You are going to want to try Billington’s Unrefined Demerara Sugar. Unlike regular brown sugar, which is in effect, refined white sugar lightly coated in molasses, Demerara has a natural caramel-esque flavour that has been locked in.
Due to the large grains, this sugar brings ALL the crunch to delicious bakes such as fruit crumbles and biscuits, also adding dreamy, warm caramel notes to any cup of coffee. That’s your next coffee morning sorted.

Unrefined demerara sugar

Porridge oats

Toffee sauce (to serve)

For the crumble topping

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

Apple Crumble Loaf Cake Recipe | How to Make Apple Crumble Cake

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

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.

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.

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.

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I used brown self raising flour rather than wholemeal and it worked a treat.

Hi, I don’t have any whole meal flour - would it work with plain flour?  ( I do have some bread flour if that’s better)

Hello,

It would work with self raising white flour. Or plain flour with added baking powder.
 Hope this helps,
 Happy Baking!

I don't own a loaf tin any more so baked this in my sandwich tin instead.  This is a wonderful cake, light and moreish if to use granulated sugar or rich and nutty with dark muscavado.  It is now very much a staple at home and highly recommended.

Also the longer it lasts the more moist it gets.

Apple Crumble Loaf Cake

About the bake

Method

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Step 4

Ingredients

For the cake

For the crumble topping

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