A country fruit crumble cake with raisins and spice and a crunchy nutty topping – a spin on a basic

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:50 minutes – 55 minutes
• Extra effort
• Cuts into 10 slices

• Freezable

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Components

• 140g butter, lower into small items, plus further for the tin
• 250g self-raising flour
• 2 tsp blended spice
• 140g mild muscovado sugar
• 100g raisin
• 3 massive eggs, crushed
• 2 apples, peeled, cored and chopped
• 5 tbsp milk

For the topping

• 1 rounded tbsp plain flour
• 25g butter
• 25g mild muscovado sugar
• 1 rounded tbsp roughly chopped hazelnuts

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Methodology

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Butter and line the bottom of a 2-litre loaf tin with baking parchment. Tip the flour and spice right into a meals processor and add the butter. Whizz to make effective crumbs, then combine within the sugar. Tip right into a mixing bowl and stir within the raisins, eggs, apples and milk. Combine nicely till the whole lot is evenly mixed, then spoon into the ready tin and easy the highest.

• STEP 2

  To make the topping, rub the flour, butter and sugar by your fingers to make a tough crumble, then stir within the nuts. Sprinkle evenly over the cake combination and bake for 50-55 minutes, till agency to the contact and a effective skewer inserted into the centre comes out clear. Cool within the tin for 15 minutes, then end up and funky on a wire rack.