Friday, 4 May 2012

Apple crumble loaf cake

Combining two lovely things, apple crumble and cake, it has to be a winning combination.
This particular recipe jumped out from the pages of this months good food magazine, from all the delicious looking recipes this one was positively screaming to be made first.

I did have to make a couple of slight tweaks. Firstly it had raisins in, now I like raisins, I like them by themselves, smothered in chocolate or yoghurt, with nuts and in biscuits but I am not a fan of them in cakes. Besides which, when is there ever raisins in apple crumble? So I took them out. I have included them in the recipe list should you wish to put them in yourselves.

Secondly I had just purchased mini loaf tins, have you noticed how everything small is cute, even if its larger counterpart is not so? Anyway I wanted to use them so halved the recipe to make 2 cute mini loafs.

The cake itself is a very easy to eat cake, there is no creamy icings or rich chocolate, it is a delicious but slightly less indulgent treat. The cake is very light but has a very soft texture, not dry at all, thanks to the apples I presume, and the crunchy topping with the hazelnuts is absolutely fantastic.

Apple crumble loaf cake

For the loaf:

140g butter
250g self raising flour
2 tsps mixed spice
140g light brown sugar
3 large eggs
2 apples peeled and chopped
5 tbsps milk
100g raisins (optional)

For the crumble:

25g butter
25g plain flour
25g brown sugar
25g chopped hazelnuts

Grease and line a 2 litre loaf tin with baking parchment and preheat your oven to 160/fan 140. I always line the bottom of my cake tins no matter how "non stick" they are. If my tins are very non stick so I feel no need to line the sides, this has always worked so far for me.

I have to admit I have no idea if a 2 litre loaf tin is similar to a 1lb tin or a 2lb tin. I presume it is a 2lb tin but Google has failed me in this simple conversion. I halved the recipe and got two mini loafs.

Pop the butter, self raising flour and mixed spice into a food processor and pulse till it looks like breadcrumbs. Or you could put it in a bowl and beat it until it looks like breadcrumbs. 

If done in a food processor, transfer the mix to a bowl. Stir through the sugar and the raisins, if using. Mix the eggs, milk and apple in a jug and add to the bowl, stir to combine everything. Pour into the prepared loaf tin(s) and level the top.

Bake in a preheated oven for 50-55 minutes, until firm on top and a skewer comes out clean. I cooked my mini loafs for 40 minutes. 

Although I do love the simplicity of this cake it has given me inspiration for a indulgent apple crumble and custard cupcake... watch this space


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