Apple Crumble and Custard Loaf Cake
Oh my, this was one amazing bake - a classic British pudding in cake form! I was lying in bed wide awake early last Saturday, hubby was snoring (which is quite usual after a couple of pints on a Friday night) and my 18 month old was wedged in between us after a long night of chickenpox itchies! There was no way I was going back to sleep so I started thinking about the bucket of Bramleys I'd collected from our apple tree the day before and what I could do with them. Immediately thoughts turned to the usual crumble and pie recipes and as much as I love them (crumbles especially), I was getting a little bit bored of churning the same puddings out every weekend.
Problem was I wasn't ready to forgo my usual weekend treat combo of tart bramley apples and sweet creamy custard - there is just something so comforting about those flavours. Roll on a few more minutes and a bit of sniffing around the web and I came up with the idea of an apple crumble and custard cake....and there it was born.
The loaf cake is made using the rubbing in method, the same method that you would use to make your usual crumble topping and it keeps the cake lovely and moist. The creamy custard buttercream (and what a revelation that was) was whipped up in no time in my trusty Kitchen Aid and the almondy crumble topping was another quick rubbing in jobby and a blast in the oven. For a cake that tasted so good, it really was very simple.
The apple cake keeps pretty well for 4 or 5 days in an airtight tin...but I guarantee it wont last that long! Ready for the recipe yet? Read on......
APPLE CRUMBLE AND CUSTARD LOAF CAKE
A delicious apple loaf cake with a custard icing and crumble topping. It's a great recipe for using up those Bramley Apples
- 140g Butter
- 250g Self Raising Flour
- 1 TSP Mixed Spice
- 140g Light Muscavado Sugar
- 3 Eggs, beaten
- 2 Bramley Apples, peeled and cut into small cubes
- 5 TBSP Milk
- For the Crumble Topping
- 30g Plain Flour
- 10g Ground Almonds
- 25g Caster Sugar
- 25g Butter, cubed
- For the Custard Icing
- 100g Salted Butter
- 200g Icing Sugar
- 20g Custard Powder
- 30ml Milk
Step 1: Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper and 1 small baking tray.Step 2: For the cake rub in the butter and flour until you have breadcrumbs then stir through the mixed spice and muscavado sugar.Step 3: Beat in the eggs then stir through the apples and milk. Spoon into the loaf tin and bake for 55 minutes or until a skewer comes out clean.Step 4: Whilst the cake is in the oven make the crumble topping by rubbing the plain flour, ground almonds, sugar and butter together until you get a rubble like mixture. Spread out onto a the baking tray and put in the oven for the last half hour of the cake baking.Step 5: Once the cake and crumble topping are cooling make the icing. Put the butter and icing sugar in a mixer (or do it by hand) and beat until smooth. In a bowl dissolve the custard powder in the milk then beat this in on a high speed for 5 minutes. Place the icing in a piping bag and pipe onto the cake when cooled (or you could just spread it on with a knife).Step 6: Sprinkle over the crumble topping and enjoy!
Yield: 8 slices