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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