Apple crumble loaf cake
SERVES 8-10
For the crumble
150g plain flour
75g unsalted butter
75g demerara sugar
For the salted caramel
250ml double cream
50g unsalted butter
350g white granulated sugar
100ml cold water
For the brown sugar loaf
150g apples (peeled and chopped weight)
1tbsp ground cinnamon
25g light brown sugar
200g unsalted butter
200g light brown sugar
200g self-raising flour
4 large free-range eggs
1tsp baking powder
1tsp vanilla extract
For the caramel buttercream
200g unsalted butter
400g icing sugar
50g salted caramel sauce (optional)
1tsp vanilla extract (optional)
3-4tbsp whole milk (optional)
1 For the crumble, preheat the oven to 180°C/gas Mark 4 and line a baking tray with baking parchment.
2 In a large bowl, rub together the butter and flour until it resembles breadcrumbs, then mix in the sugar until fully incorporated. Sprinkle the mixture onto the baking tray and bake in the oven for 15-20 minutes or until golden brown. Remove from the oven and set aside.
3 For the caramel sauce, measure out the cream in a jug and set aside. Measure out the butter and cut into small cubes and set aside.
4 In a saucepan, add the sugar and water and place on a low-medium heat. Stir continuously until the sugar has completely dissolved (the mixture will be cloudy). Once dissolved, stop stirring and leave the mixture to come to the boil and leave until it turns a lovely amber colour, then remove from the heat. This can take up to 10 minutes.
5 Whisk the caramel and add the double cream. This will bubble and spit, so be careful. Keep whisking as quickly as you can until the bubbling has stopped. Add the butter and whisk again until it is completely melted. Carefully pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completely cool.
6 For the cake, preheat the oven to 180°C/gas Mark 4 and line a loaf tin with baking parchment.
7 Peel and core the apples and place them into a large bowl. Add the sugar and cinnamon and mix until the apples are completely coated.
8 In another bowl, mix together the butter and sugar until pale and fluffy. Add the remaining ingredients and mix until completely combined, then pour into the loaf tin and bake for 50-55 minutes. Leave to cool for 15-20 minutes before transferring to a wire rack to cool completely.
9. For the buttercream, beat the butter in a bowl for 5-10 minutes until pale in colour. Add the icing sugar and caramel sauce (optional) and mix until completely combined. If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency. Pop the buttercream into a piping bag with a piping tip.
10 Place the loaf cake onto a serving plate. And pipe over the buttercream. Pipe the buttercream on top of the cake. Drizzle over the caramel sauce and sprinkle over some crumble.