Easy Apple Cinnamon Loaf Cake
This Easy Apple Cinnamon Loaf Cake is the perfect cake for Autumn/Fall aka Apple Season! It is a moist cake that is warming, delicious and perfect for using up seasonal apples. The cake is topped with Demerara sugar and Apples to add a little crunch. Enjoy a slice with a hot cup of tea or coffee.
Ingredients
- 2 Apples
- 175 g Butter Softened
- 175 g Light Brown Sugar
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 225 g Self Raising Flour
- 2 teaspoon Ground Cinnamon
- 3 tablespoon Demerara Sugar
Instructions
- Preheat oven to Gas Mark 4/180 °C/350 ℉. Line a loaf tin with a liner or greaseproof paper/non stick baking paper.
- Peel, core and chop 1 ½ Apples and set aside. Peel and finely slice the remaining half into half moons and set aside.
- Beat the butter, Vanilla and Sugar together in a large bowl with an electric mixer/hand mixer or mix using a stand mixer with the paddle attachment on medium speed. Mix until light and fluffy.
- Add the Eggs to the cake mixture, one by one mixing until fully incorporated.
- Add the Self Raising Flour and Cinnamon and fold in.
- Fold in the 1 ½ chopped Apples.
- Add the batter to the prepared cake tin/loaf pan and spread evenly with a rubber spatula or the back of a spoon.
- Place the sliced apples on top of the cake. Sprinkle Demerara sugar on top of the Apples.
- Place in the preheated oven and bake for 50 - 60 minutes or until a skewer inserted into the middle comes out clean.
- Allow the cake to cool for 15 minutes in the tin, then remove to a wire rack to cool completely.
Notes
How to chop 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.EXPERT TIP
Make sure that your ingredients are at room temperature before mixing. It makes for a smoother batter that comes together easily.SERVING SUGGESTIONS
Serve this Apple Loaf Cake as it is with a dusting of icing sugar and a hot cup of tea or coffee. You can also serve it in one of the following ways: With a scoop of Vanilla Ice Cream; With some Double Cream (Heavy Cream) or Thick Cream as part of an afternoon tea spread; With some hot Custard.Variations and Recipe Notes
Apple Muffins Bake in a Muffin tin instead. The batter will yield 12 muffins. Bake for 15 - 20 minutes. Add Nuts Add some chopped Pecans or Walnuts into the batter for added texture. More Spice Feel free to add other Spices for warmth such as Cardamom, Ginger, Nutmeg. 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, Peanut Butter or Nutella Drizzle over some Caramel, Peanut Butter or Nutella. Dry Fruit You can add dried Raisins to this Cake. It does work really well! Chocolate Chips Stir in some Chocolate Chips for a different flavour and added sweetness. Sugar Use white or light brown sugar. Batter This batter is similar to muffin batter and should be handled gently. So don't be tempted to over mix.Storage
This cake can be stored in an airtight container on the kitchen counter for up to 4 days as long as your kitchen is nice and cool. You can also keep it in the fridge for up to 5 days. Bring it to room temperature before serving.How to Freeze Apple Loaf Cake
This cake is also freezer friendly. Simply wrap the cooled cake tightly in some cling film/plastic wrap and then a layer of foil and pop in an airtight container or freezer bag and keep for up to 3 months. Defrost at room temperature or overnight in the fridge.Nutrition
Calories: 328kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 87mgSodium: 137mgPotassium: 111mgFiber: 2gSugar: 25gVitamin A: 530IUVitamin C: 2mgCalcium: 36mgIron: 1mg
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