Apple crumble loaf (Makes 2lb loaf)

September 30, 2017

A simple apple pie bake with all the flavours you would expect from a typical apple crumble, just in a shape of a loaf. I love the soft and sweet texture of the sponge with the crunch of the almond topping. Great with a nice cup of tea, with a few scoops of good vanilla ice-cream, or just simply on its own.

 

Ingredients for the loaf:

  • 250g x plain flower (I use Doves),

  • 140g x slightly salted butter (room temperature),

  • 2 tsp ground cinnamon,

  • 2 tsp baking powder,

  • 1 tsp vanilla essence,

  • 100g x Cape raisons,

  • 140g x light muscovado sugar,

  • 2 x large cooking apples (chopped into small pieces),

  • 3 x eggs (beaten),

  • 100ml milk.

Ingredients for the topping:

  • 25g x chopped almonds,

  • 25g x slightly salted butter,

  • 25g x muscovado sugar.

Method:

  1. Pre-heat the oven at 160 / gas mark 3

  2. Place the flour, baking powder, butter, sugar, vanilla and cinnamon in a food processor (or a clean bowl if working by hand) and make a crumble mix,

  3. Transfer the crumble mix into a bowl and mix in the apples, raisons and eggs,

  4. Spoon the mixture into a 2lb loaf tin which has been greased well and set aside whilst you make the topping,

  5. In another bowl, mix the sugar, butter and chopped almonds (it’s a little messy),

  6. Scatter the topping mix onto the cake mixture. I like to have clumps, rather than making it all even,

  7. Place in the middle shelf of the oven and cook for 1 hour,

  8. Check the cake is cooked in the middle with a knife, leave to cool for around 20 minutes in the baking tin and then transfer to a wire rack.

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