Apple Crumble Loaf Cake With Toffee Apple Jam
RECIPES & BAKING
Apple Crumble Loaf Cake With Toffee Apple Jam
A soft spiced loaf cake with a swirl of Toffee Apple Jam and a buttery crumble topping. All the cosy flavour of apple crumble, baked into a sliceable afternoon cake.
Quick Answer
This apple crumble loaf cake combines a soft cinnamon and nutmeg sponge with grated apple, a generous ribbon of Toffee Apple Jam and a buttery crumble topping. Bake for 50 to 60 minutes, then serve slightly warm with cream or custard, or leave to cool for an easy afternoon cake.
There’s something wonderfully nostalgic about the flavours of a classic apple crumble. This loaf cake captures that cosy feeling in every slice, pairing a soft spiced sponge with a generous swirl of The Artisan Kitchen Toffee Apple Jam.
Fresh grated apple keeps the sponge soft, while cinnamon and nutmeg bring gentle warmth. The crumble topping adds texture and the jam creates a rich ribbon of apple flavour through the middle.
It’s perfect for slow weekends, a relaxed afternoon tea, or served warm with cream or custard for an easy pudding.
Recipe at a Glance
Apple Crumble Loaf Cake With Toffee Apple Jam
Makes: 1 loaf
Prep time: 20 minutes
Bake time: 50 to 60 minutes
Oven: 170°C fan (190°C conventional)
Tin: 2lb loaf tin
Ingredients
For the Cake
175g unsalted butter, softened
175g soft light brown sugar
2 large eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp ground cinnamon
½ tsp ground nutmeg
1 eating apple, peeled and grated
3 to 4 heaped tbsp The Artisan Kitchen Toffee Apple Jam
For the Crumble Topping
50g plain flour
30g cold unsalted butter, cubed
30g demerara sugar
½ tsp ground cinnamon
Small handful chopped pecans or oats, optional
Method
1. Prepare the Tin
Preheat the oven to 170°C fan (190°C conventional). Line a 2lb loaf tin with baking parchment.
2. Make the Crumble Topping
Rub the cold butter into the plain flour with your fingertips until the mixture resembles rough breadcrumbs. Stir in the demerara sugar, cinnamon and chopped pecans or oats if using. Set aside.
3. Cream the Butter and Sugar
In a large bowl, cream the softened butter and light brown sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla.
4. Add the Apple and Spices
Sift in the self-raising flour, cinnamon and nutmeg. Fold gently to combine, then stir through the grated apple.
5. Add the Toffee Apple Jam
Spoon half of the batter into the prepared tin and smooth the surface. Add generous dollops of Toffee Apple Jam down the centre and swirl lightly with a knife.
6. Add the Crumble
Spoon the remaining batter on top and smooth the surface. Scatter the crumble mixture evenly over the cake.
7. Bake
Bake for 50 to 60 minutes until a skewer inserted into the cake comes out clean. Because of the jam pockets, test a couple of spots. If the top browns too quickly, loosely cover with foil.
8. Cool
Leave the loaf to cool in the tin for 10 to 15 minutes before transferring to a wire rack.
Sarah’s Kitchen Note
Keep the Toffee Apple Jam in generous ribbons rather than completely mixing it into the sponge. You want to find distinct pockets of jam as you cut through the loaf. When checking whether the cake is baked, test it in a couple of places so you don’t mistake a sticky pocket of jam for uncooked batter.
Why Toffee Apple Jam Works in This Loaf Cake
This cake takes its inspiration from the comforting flavours and textures of apple crumble. Fresh grated apple keeps the sponge soft, cinnamon and nutmeg add warmth, and the buttery crumble gives the top a little crunch.
The Toffee Apple Jam runs through the centre in a concentrated ribbon of fruit and caramel-like sweetness, bringing the whole apple crumble idea together in a sliceable loaf cake.
To Serve
This loaf is especially good served slightly warm with cream or custard. It’s also lovely cooled completely and enjoyed with a cup of tea.
The ribbon of Toffee Apple Jam running through the middle gives every slice that comforting apple crumble flavour.
Shop the Recipe
The Artisan Kitchen Toffee Apple Jam
A wonderfully autumnal preserve that works particularly well in baking, bringing apple flavour and toffee-like sweetness to cakes, puddings and warm desserts.
Frequently Asked Questions
Can you put jam in the middle of a loaf cake?
Yes. Spoon half of the cake batter into the tin, add dollops of jam and swirl them lightly before covering with the remaining batter. Keeping the swirl fairly loose gives you distinct pockets of jam in the finished cake.
How do I know when an apple loaf cake is cooked?
Insert a skewer into the cake and look for it to come out clean. With this recipe, test two or three areas because a skewer pushed directly through a pocket of Toffee Apple Jam will naturally come out sticky.
Can I serve apple crumble loaf cake as a pudding?
Yes. Serve a slice slightly warm with cream or custard for an easy pudding, or leave the loaf to cool completely and serve it as an afternoon cake.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
