Spiced Apple Crumble Cake
140g light muscovado sugar
250g self-raising flour
2 teaspoonfuls mixed spice
3 large eggs, beaten
2 apples, peeled, cored and chopped into 1 cm cubes
4-5 tablespoonfuls milk
1 rounded tablespoonful plain flour
25g demerara sugar
1 rounded tablespoonful roughly chopped hazelnuts
Pre-heat the oven to Gas Mark 3, 160C (140C fan), and line a 2 litre loaf tin with greaseproof paper, or a loaf tin liner.
Put the self-raising flour, and spice into a bowl, and rub in the butter until the mixture resembles fine breadcrumbs, then stir through the sugar. Then add the apples, eggs, raisins and milk and mix well until everything is combined. Spoon into the prepared loaf tin and smooth the top with the back of the spoon.
To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir through the nuts. Sprinkle the crumble evenly over the top of the cake.
Bake in the centre of the oven for about 50 – 55 minutes, until firm to touch and a fine skewer inserted into the centre of the cake comes out clean.
Allow the cake to cool in the tin for about 15 minutes, then carefully remove from the tin and cool on a wire rack.