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Apple Crumble Loaf Cake

This Apple Crumble Loaf Cake has a caramel apple loaf cake, topped with delicious homemade crumble and a drizzle of caramel sauce.  
Prep Time1 hour
Cook Time1 hour 15 minutes
Cooling and Decorating2 hours 30 minutes
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: Cake
Keyword: Apple, Apple Crumble, Gingerbread Loaf Cake
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Crumble

  • 150 g Plain Flour
  • 75 g Unsalted Butter
  • 75 g Demerara Sugar

For the Salted Caramel

  • See my homemade caramel sauce recipe.

For the Brown Sugar Loaf

  • 150 g Apples (peeled and chopped weight)
  • 1 tbsp Ground Cinnamon
  • 25 g Light Brown Sugar
  • 200 g Unsalted Butter or Stork
  • 200 g Light Brown Sugar
  • 200 g Self-Raising Flour
  • 4 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract

For the Caramel Buttercream

  • 200 g Unsalted Butter
  • 400 g Icing Sugar
  • 50 g Salted Caramel Sauce (optional)
  • 1 tsp Vanilla Extract (optional)
  • 3-4 tbsp Whole Milk (optional)

Instructions

To Make the Crumble

  • Preheat the oven to 180C (160C Fan) and line a baking tray with baking parchment. Leave to one side.
  • In a large bowl rub together the butter and flour until it resembles breadcrumbs.
  • 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 in colour.
  • Remove from the oven and leave to one side.

To Make the Salted Caramel Sauce

  • Follow the instructions on my homemade caramel sauce recipe. The link is in the notes section below.

To Make the Loaf Cake

  • Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
  • Peel and core the apples and place them into a large bowl. Add in the sugar and cinnamon and mix until the apples are completely coated. Leave to one side.
  • In a bowl mix together the butter and sugar until pale and fluffy.
  • Add in the remaining​ ingredients and mix until completely combined.
  • Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
  • Leave to cool for 15-20 minutes before transferring onto a wire rack to cool.

To Make the Buttercream

  • Beat the butter in your bowl for 5-10 minutes until pale in colour.
  • Add in 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 your piping tip and leave it to one side.

Putting it All Together

  • Place the loaf cake onto your serving plate.
  • Pipe the buttercream on top of the cake.
  • Drizzle over the caramel sauce and sprinkle over some crumble.

Notes