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Autumn Crumble Loaf Cake

This little loaf cake is so versatile. It works really well with most autumnal soft fruits and also it will work with stewed cooled apple & blackberry or even a layer of raspberries (but I'd freeze uncooked raspberries before adding to the batter so the fruits hold their shape better) Also i think stoned, halved, roasted and cooled apricots will work.

Plum crumble cake
80g plain flour
60g unsalted butter, chilled and diced

2 heaped tablespoons demerara sugar


250g self-raising flour

170g unsalted butter, softened

50g greek yogurt

200g caster sugar

4  eggs, beaten 

170g (prepared weight) cooked, strained soft fruits (plums or rhubarb work really well)

You will also need a 900g (2lb) loaf tin

Preheat the oven to 170c

Combine the topping ingredients and rub the butter into the flour and sugar either in food processor using the pulse button, or by rubbing in using your hands.

Now butter your loaf tin, add one third of the crumble mix to the bottom of the tin, swirl it around so it sticks to the buttered sides and bottom of the tin.


Tip the flour, butter, sugar, yogurt and eggs into a bowl and either using a freestanding mixer or an electric hand-whisk beat until really light and creamy. Spoon half of the cake mixture into the prepared tin, spread level, now add the cooked, cooled and strained soft fruits, top with the remaining batter and sprinkle over the crumble topping in an even layer.

Bake on the middle shelf of the preheated oven for about 70-90 mins (depending on how juicy your fruits are) or until a skewer inserted into the middle of the cake comes away cleanly.

Cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely. I like to firm up in the fridge before cutting into slices, as this gives a nice clean cut. The cake freezes really well, either as a whole of in individual slices.