Apple Loaf Cake

This Apple Loaf Cake is moist, warming, delicious and perfect for using up seasonal apples. Topped with Demerara sugar to add crunch.

Apple Loaf Cake

This cake is perfect for using up surplus apples and at this time of year, anyone with an apple tree knows.

Even though I no longer have access to one, we used to have one on our allotment and I remember just how many apples we would end up with.

No amount of sharing could get them all used up!

When I first made this cake, I totally forgot to put butter in the recipe and ended up with a drier cake which was more bread like. It still got eaten though. 

This is a really delicious cake with the warmth from the spices, crunch from the demerara sugar topping. I like to drizzle some caramel over the top too some days because..why not?

Ingredients used in this recipe

Apples

Use any type of apples you want but nothing too sweet. I have used a variety in the past. If you use Bramley apples, 1 apple will be enough.

Butter and Eggs

For richness and to combine.

Sugar

I use light brown and demerara for a crunchy top. Light brown sugar gives a lovely moistness to the cake as well as adding a light flavour.

Self Raising Flour

For a nicely risen loaf. You can use Plain Flour instead but in that case you will need to add 1 tsp of baking powder for every 100g of flour.

Ground Spices

Because Autumn calls for a spiced cake. You can omit spices altogether if you prefer not to have them here.

Chopping apples for cake

In order to avoid waste, I use an apple corer but this isn’t necessary.

You can just gently remove the seeds and take out the core without taking lots of it off. 

I also peel the apples. The best peeler for me has been the OXO Y peeler.

I also use many of the other OXO branded kitchen items and can personally vouch for their brilliance.

I then chop them into small cubes (or a shape that resembles that lol).

How to make Apple Loaf Cake

The cake batter itself is very simple to make:

Preheat oven to Gas Mark 3/160 C. Line tin.

Coat the apples in flour after chopping them.

Whisk the butter and sugar then add the egg and yoghurt mixing afterwords.

 

Add the dry ingredients and fold in.

Add stem ginger (if using) and mix together very gently.

Fold in the apples. Add to the prepared tin and top with demerara sugar.

Maryam (my daughter) used a gold sparkly one.. Bake for 50 – 60 minutes.

Storing and Freezing

This cake can be stored in an airtight container on the kitchen counter for up to 2 days as long as your kitchen is nice and cool.

Freezer

This cake is also freezer friendly.

Simply wrap it tightly in some foil and pop in an airtight container or freezer bag and keep for up to 3 months.

Variations

Nuts

Add some chopped pecans or walnuts.

Crumble

Make a crumble topping by rubbing 100g Plain flour with 75 cold butter and 75g light brown sugar. Crumble over the top before baking.

Caramel

Drizzle over some Caramel.

Tips and FAQ’s

Sugar

Use white or light brown sugar. 

Apples

Use Granny Smith, Bramley Apples or any tart red apples, but nothing too sweet. If you use Bramley apples, 1 apple will be enough. Don’t grate the apples as this releases a lot of moisture and the quantities would need to be adjusted accordingly. 

Batter

This batter is similar to muffin batter and should be handled gently. So don’t be tempted to over mix.

More Apple Recipes:

Apple and Blackberry Crumble

Apple Puff Pastry Tart

Easy and Cosy Spelt Apple Crumble

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