Gorgeous apple crumble cake with raisins, spice and a hazelnut topping! Perfect to serve with custard on autumn evenings or lovely served alone.
140g butter, cut into pieces
2 tsp mixed spice
140g light muscovado sugar
3 large beaten eggs
2 apples, peeled, cored and chopped
5 tbsp milk
250g self-raising flour
25g butter for topping
1 rounded tbsp plain flour for topping
25g light muscovado sugar for topping
1 rounded tbsp roughly chopped hazelnuts
Heat oven to 160C/140C fan/Gas 3. Butter and line the base of a 2 litre 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.
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 minutes, until firm to the touch and a fine skewer into the centre comes out clean. Cool in the tin for 15 minutes, then turn out and cool on a wire rack.