Apple Crumble Loaf Cake

In Bramley apple season I am lucky enough to have relatives that keep me nicely stocked up with apples from their garden. So it gives me an excuse to experiment with apple dessert recipes. Apple pie, Apple crumble, Dorset Apple cake, Apple Cobbler...

But, I think my favourite is Apple Crumble. I never got bored of it. I'm often inventive with the topping, adding oats or nuts. Sometimes using brown sugar, or wholemeal flour to change the texture and colour of the topping.  Plus you can add blackberries or raspberries. Or raisins and cinnamon.
The variations are endless but they all taste good!

This week I sadly was down to 2 Bramley Apples. Not quite enough for a crumble. But certainly enough for a crumble cake!

A crumble cake is absolutely delicious served warm from the oven. Moist light sponge, apples soft tart with a crunchy topping. Great with a cup of tea.

Ingredients:

3 medium free range eggs
6oz caster sugar
6oz self raising flour
6oz Stork margarine
2 large bramley apples - peeled and sliced.

crumble topping:
4oz plain flour
2oz butter (unsalted)
2oz caster sugar

Preheat your oven to 160 degrees C (fan)
Line (or use a liner) your loaf tin

Prepare your crumble topping first;
Weigh out the ingredients and put into a large mixing bowl.
Cut the butter into squares.
Using your finger tips (wash hands first!) rub the dry ingredients into the butter until the mixture looks like bread crumbs. Set aside.

Grab a roomy mixing bowl. Sieve the flour into the bowl and then add the other ingredients
(Apart from the apples) Give a good mix with a wooden spoon or electric hand whisk.

Add the mixture to your lined cake tin.

Peel and slice the apples. Lay on top of the sponge mixture.
Sprinkle your crumble topping over the apples nice and evenly.

Put the cake in the oven and bake for 45 mins. Cooking times may vary, but the cake needs to be nicely risen with a golden biscuit topping. 

Enjoy!