Tuesday, April 30, 2013

Apple and Walnut Crumble Loaf

I love baking. Love it. When friends come to stay I make an effort to ensure they wake up to the delicious aromas of home cooking, like this moist teacake.

Apple and Walnut Crumble Loaf

Crumble Topping

3/4 cup walnuts
1 Tbs raw sugar
1 Tbs brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg

Moist Loaf

1 large Granny Smith apple (approximately 180g)
120g unsalted butter, softened
1/3 cup raw caster sugar
2 large free range eggs
3/4 cup gluten free self raising flour
1/2 cup buckwheat flour
1/4 cup gluten free cornflour
1/2 tsp ground cinnamon
1 tsp gluten free baking powder
3/4 cup organic full cream milk
1 1/2 Tbs Calvados apple brandy

Grease a standard (23 x 13 x 7 cm) loaf tin, line with baking paper. Preheat oven to 180 degrees Celsius (350 Fahrenheit).

For the crumble: Roughly chop the walnuts, stir in the sugars and spices and set aside. If you have a food processor or Magic Bullet, pulse the crumble taking care not to make it too fine.

For the moist cake: Peel, core and grate the apple into a small bowl. In an electric mixer (helloooo beautiful red Kitchen Aid!), cream the softened butter with the raw caster sugar (I use a Magic Bullet blender to turn raw sugar into caster sugar). Once thick and creamy, add one egg and beat, scrape down the sides of the bowl, add the second egg and beat until incorporated.
In a separate bowl, sift the flours, cinnamon and baking powder together. Add the dry ingredients to the creamed butter with 1/4 cup of the milk, beat until just incorporated taking care not to over beat the mixture. Fold in the grated apple and brandy (brandy is optional). If the batter is stiff, add milk a 1/4 cup at a time.

Pour half of the batter into the loaf tin, sprinkle evenly with half of the crumble then pour over the rest of the batter. Sprinkle loaf with the remaining crumble and bake for 30 to 40 minutes or until a skewer inserted into the middle comes out clean.

Allow to cool in the loaf tin for several minutes before carefully turning out onto a wire rack to cool.

This delicious loaf will rouse your guests from their slumber; expect to see them float sleepily to the breakfast table, led by their inquisitive noses. Serve thick, warm slices of this moist cake with or without a smear of creamy butter.

Gluten free, delicious, and worth savouring every mouthful over a hot cup of tea as you plan your day.

Love Bella xx


  1. This is exactly what I've been looking for to bake for Mothers Day - we're having a full on morning of cooking & baking before enjoying brunch together with my mama & sisters. This is the perfect treat to satisfy my healthy/gluten free/wholefood appetite yet please the sweet tooth of my family.

    I'm loving the fresh new header - did you design it? It fits this space beautifully! Also, 3 posts in one day! You're seeing April out strong, lady!

    Sar xx

    1. Thank you Sar, it's a lovely warm loaf to share. I used to eat banana bread from cafes when I was younger but since I was diagnosed with a gluten intolerance I have missed that little treat. I find a lot of cafes today have limited gluten free options. We mostly eat at home and have tea or coffee when we go to cafes. It's nice to introduce a gluten free loaf (although it does taste like a tea cake!).
      The new header was something I was playing around with in Photoshop this morning. I think it injects fresh colour in a simple design. Thanks for the encouragement!
      As for the posts, I felt the urge to share more pictures :)
      Bella xx

  2. Looks sooooo delicious!
    Have a nice day! :)

    1. Thanks Drui, it was lovely to share warm from the oven. :)
      Bella xx


Thank you for taking the time to leave your messages. I love reading your words and sharing snippets from our seaside life with you.

Love Bella xx


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