Apple And Clotted Cream Loaf Recipe

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serves: 6 to 8
Skill: easy


  • 5 small Bramley apples (around 650g/1lb 7oz)
  • good squeeze lemon juice
  • 300g (10oz) plain flour
  • 1½tsp baking powder
  • ½tsp bicarbonate of soda
  • 200g (7oz) unsalted butter, softened
  • 175g (6oz) golden caster sugar
  • 3 large free-range eggs, lightly beaten
  • 1tsp vanilla extract
  • 150g (5oz) clotted cream
  • 3tbsp apricot jam
  • You will need
  • :
  • 1.4kg (3lb) loaf tin, greased and the base and sides lined with baking parchment


  • Heat the oven to 170C, 150C fan, 325F, gas 3. Thinly slice enough apple to cover the top of the cake – around one and a half. Toss in the lemon juice and set aside. Peel, core and roughly chop the remaining apples, and heat in a heavy-based saucepan with 1tbsp water for 5 minutes or until softened slightly. Set aside to cool.

  • Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt. Set aside. In a separate bowl, beat the butter and sugar until pale and creamy. Gradually beat in the eggs and vanilla extract until well combined.

  • Fold in the sifted flour mixture, then, when almost combined, fold in the cooked apple and clotted cream until mixed well. Pour into the tin and level with a spatula. Arrange the reserved apple slices evenly on top and bake for 1 hour 10 minutes or until cooked through. Once the cake has cooled, heat the jam in a small saucepan, then brush all over the top.

Top Tip for making Apple And Clotted Cream Loaf

COOK'S NOTE This cake will keep for 3 days in an airtight container.

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(146 ratings)
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