Ingredients
3 medium-sized apples
½ cup butter
125g, room temperature
½ cup brown sugar
80g
½ cup caster sugar
115g
1 tsp vanilla essence
4 eggs
1 cup wholemeal self-raising flour
150g
1 cup spelt flour
150g
1 tsp baking powder
1 tsp cinnamon
for the loaf batter
½ cup sour cream
125g
80g butter
for crumble topping, cold and cubed
½ cup brown sugar
for crumble topping, 80g
¼ cup plain flour
for crumble topping
1 tsp cinnamon
for crumble topping
1 tbsp lemon juice
to stop apples turning brown (mentioned in method)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 12-hole mini loaf tin or muffin tin
- 1 electric mixer
- 1 mixing bowl
Instructions
- Heat oven to 180°C (160°C fan-forced) and grease a 12-hole mini loaf tin or 1-cup capacity muffin tin.
- Peel, core and roughly chop the apples and squeeze over the lemon juice to stop them turning brown.
- Place the butter, sugars and vanilla in the bowl of an electric mixer and cream until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
- Fold in the flours, baking powder, cinnamon, apples and sour cream and divide between the loaf or muffin tins, filling them about three-quarters full.
- For the crumble topping, mix all ingredients together in a bowl and work them together with your fingertips until you have a rough crumble.
- Divide the crumble mixture across the top of each loaf or muffin and bake for 20 minutes or until golden on top and cooked through.
Notes
Variation
You could add half a cup of chopped toasted walnuts or hazelnuts with the apples.
Variation
Make one large cake instead; a lined 24cm springform tin would be perfect here.
Variation
You could also swap the apple with berries or peeled and chopped pears.
