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Apple cake sliced with cup of coffee beside and a demerara pack next to
115Total Time
20Prep Time
55Bake Time

Apple Crumble Loaf Cake

3 Reviews

About the bake

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

115Total Time
20Prep Time
55Bake Time


  1. Step 1:

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

  2. 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.

  3. 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.

  4. 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.


  • For the cake

    • 210g Self-raising wholemeal flour
    • 1.5 tsp Mixed spice
    • 120g Butter (unsalted) (cut into small pieces)
    • 120g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Raisins
    • 2 Apple(s) (, sweet, eating)
    • 3.5 tbsp Milk (semi-skimmed)
    • 1 Lemon(s) (, juice of)
  • For the crumble topping

    • 2 tbsp Allinson's Plain White Flour
    • 15g Butter (unsalted) (, cold, cut into cubes)
    • 2 tbsp Unrefined demerara sugar
    • 15g Porridge oats
    •  Toffee sauce (to serve)

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