Moist Apple Loaf Cake Recipe
This moist, one-bowl bake apple loaf cake uses tart Bramley apples and topped off with a sweet caramel drizzle for a delicious tea time treat.
Servings 8
Calories 403kcal
Equipment
- Kitchen Scales
- Chopping Board
- Vegetable Peeler
- Knife
- Mixing Bowl
- Wooden Spoon
- 2lb Loaf Tin
- Baking Paper
Ingredients
For the apple cake
- 175 g Salted Butter softened
- 200 g Caramel Sauce from a tin
- 50 g Light Brown Sugar
- 3 Eggs large
- 175 g Plain Flour
- 1 teaspoon Baking Powder
- 2 Bramley Apples peeled and chopped into small pieces
For the caramel drizzle
- 2 tablespoon Caramel Sauce
- 1 teaspoon Water
- 3 tablespoon Chopped Walnuts
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with non stick parchment paper.
- Place the butter, sugar, eggs, flour, baking powder, and caramel sauce into a large mixing bowl and beat with a wooden spoon until all of the ingredients are combined. You can use an electric mixer if you prefer.175 g Salted Butter, 200 g Caramel Sauce, 50 g Light Brown Sugar, 3 Eggs, 175 g Plain Flour, 1 teaspoon Baking Powder
- Fold in the chopped apple and pour the cake mixture into the prepared tin.2 Bramley Apples
- Bake for 30 minutes then remove the cake from the oven and cover with foil. Return to the oven and bake for a further 20-25 minutes until a skewer comes out clean.
- Allow the cake to cool, then remove it from its tin onto a cooling rack and drizzle the top with 2 tablespoons of caramel sauce (thinned to a drizzling consistency with a drop of water). Sprinkle over the walnuts and serve.2 tablespoon Caramel Sauce, 1 teaspoon Water, 3 tablespoon Chopped Walnuts
Notes
Expert Tips:
- Ensure your butter and eggs are at room temperature before you start baking. This helps them blend together better, making your cake texture more consistent.
- Mix the cake ingredients together BEFORE peeling, chopping, and adding the apple to prevent the apple from turning brown.
- Make sure the baking powder is in date to ensure a good rise.
- Use a loaf cake liner to save time.
- To ensure the cake is baked through, insert a skewer or toothpick into the middle. If it comes out clean, the cake is ready. If not, bake for a few more minutes.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack. This makes it easier to remove the cake without it falling apart.
- Incorporating a teaspoon of cinnamon or mixed spice into the batter lends a wonderfully warming flavour to the cake.
- Alternatively, a splash of vanilla extract can give the apple loaf a fragrant, comforting depth of flavour.
- For those who appreciate a bit of texture in their cake, adding roughly chopped walnuts into the batter and as a topping introduces a delightful crunch. The nutty flavour complements the sweet, fruity apple wonderfully.
- You can tailor the sweetness of your cake by opting for sweet eating apples such as Pink Lady or Gala. These varieties offer a sweeter, milder flavour, making your loaf cake a real sweet treat.
- If you'd like to experiment with texture and flavour, consider adding dried fruit like raisins or chopped apricots.
- For a unique twist, top your apple loaf cake with a crumble topping instead of caramel drizzle.
- And for those who appreciate a hint of tartness, incorporating orange or lemon zest can lend a citrussy zing to your apple loaf.
Nutrition Facts
Moist Apple Loaf Cake Recipe
Amount per Serving
Calories
403
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
108
mg
36
%
Sodium
271
mg
12
%
Potassium
125
mg
4
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
661
IU
13
%
Vitamin C
2
mg
2
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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