This apple loaf cake is versatile, tasty and seriously easy to make.
If you’re lucky enough to have a tree in your garden that grows cooking apples (or if you know someone who does), you’re going to want this recipe in your repertoire!
Cooking apples are sourer than eating apples and often get looked down on because of that, but when they’re cooked up into a delicious cake like this, they really come into their own.
This apple loaf cake is an absolute delight eaten on its own, with ice cream or even spread with butter or honey. Delicious!
If you love this, you’ll also love my Blackberry Loaf Cake, Lemon and Sultana Cake, Summer Fruits Cake, Lime and Ginger Cake, Coconut and Mango Loaf Cake, White Chocolate Birthday Loaf Cake, Hidden Crème Egg Loaf Cake and Bara Brith.
The Ingredients
- Dark brown sugar – you can use light brown sugar or caster sugar if you like, but dark brown sugar brings this incredible, rich caramel flavour that works SO well with the apples.
- Butter – use salted or unsalted, but make sure that it is softened before you use it.
- Eggs – three medium or large eggs are needed to bind the ingredients.
- Self-raising flour – don’t switch for plain.
- Cinnamon – ground cinnamon works so nicely with the apple flavour.
- Cooking apples – use two large cooking apples. Don’t be tempted to switch for eating apples – they have a different texture and sweetness level.
How to Make Apple Cake
Top Tips
- Mixing the batter I love to make my cakes by hand, but you can use an electric mixer if you like. Just be careful not to over mix when you add the flour, and you will need to fold the apple in by hand.
- Checking the cake is cooked Use a skewer to check if the cake is cooked. Stick it in the middle – if it comes out clean, it’s cooked. If not, leave it in the oven for 10 more minutes.
- This cake can be frozen. Allow to cool fully, wrap well and store in the freezer for up to three months.
Apple Loaf Cake
Ingredients
- 140 grams dark brown sugar
- 140 grams butter softened
- 3 eggs
- 225 grams self-raising flour
- 1 teaspoon ground cinnamon
- 2 cooking apples
Instructions
- Preheat the oven to 170 degrees Celsius. Prepare a 2 lb loaf tin by lining it with baking parchment or a tin liner.
- Peel and core the apples. Cut them into small pieces.
- In a large bowl, beat together the butter and sugar until well combined.
- Crack one egg into the bowl. Beat until mixed, then repeat with the other two eggs.
- Fold in the flour and cinnamon, making sure that there are no pockets of flour anywhere.
- Add the apple and mix one final time. Spoon the mixture into your loaf tin and put in the oven for 1 hour or until risen, golden and cooked through. Allow to cool slightly in the tin.
Notes
