A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping – a spin on a classic
- Preparation and cooking time
- Prep:20 mins
- Cook:50 mins – 55 mins
- More effort
- Cuts into 10 slices
- Freezable
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
For the topping
- 1 rounded tbsp plain flour
- 25g butter
- 25g light muscovado sugar
- 1 rounded tbsp roughly chopped hazelnuts
Method
- STEP 1
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.
- STEP 2
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.
