Apple crumble loaf cake

400 kcal or less afternoon tea apple pie apple sponge bake sale cake loaf cake sale cake stall cake tin fete fruit cake garden glut homemade jubilee loaf cake make ahead over an hour street party summertime weekend

N/A

Cuts into 10 slices

Source

Ingredients

140g butter , cut into small pieces, plus extra for the tin

250g self-raising flour

2 tsp mixed spice

140g light muscovado sugar

100g raisin

3 large eggs , beaten

2 apples , peeled, cored and chopped

5 tbsp milk

1 rounded tbsp plain flour

25g butter

25g light muscovado sugar

1 rounded tbsp roughly chopped hazelnuts

Method

Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.

To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.