This is the perfect bake to make ahead of time for those highly coveted coffee breaks. If you are baking this as a gift why not follow the lead of The Cupcake Bloke himself and wrap your bake in some pretty paper, tie it up with string – perfection!

Ingredients

• 140g Butter, cut into small pieces
• 250g Self Raising Flour
• 2 tsp Mixed Spice
• 140g Soft Dark Brown Sugar
• 100g Dried Apricots, cut into small pieces
• 3 large eggs, beaten
• 2 Apples, peeled, cored and chopped
• 5 tbsp milk

For the topping:

• 25g Plain Flour
• 25g Butter
• 25g Porridge Oats
• 25g Soft Dark Brown Sugar

Method

1. Heat oven to 160C. 
2. Butter and line the base of a 2-litre loaf tin with baking parchment. 
3. Tip the flour, sugar and spice into a food processor and add the butter, whizz to make fine crumbs. 
4. Tip into a mixing bowl and stir in the apricots, eggs, apples and milk. 
5. Mix well until everything is evenly combined, spoon into the prepared tin and smooth the top.
6. To make the topping, rub the flour, butter, oats and sugar through your fingers to make a rough crumble.
7. Sprinkle evenly over the cake mixture
8. Bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean.
9. Cool in the tin for 15 mins, then turn out and cool on a wire rack