Baking

Simple apple loaf cake

Perfect for an afternoon treat!
Duplicated from J16636B AWW JULY 2024 ISSUE WINTER BAKING APPLES & PEARS
8
20M
1H 10M
1H 30M

This apple loaf cake has a sprinkle of lemon rind to give it a a little citrus-sour edge, balanced perfectly by the sweet apples.

We suggest using your favourite crisp red apple for this recipe but any apples you prefer will work. That’s the beauty and versatility of this simple apple loaf cake – you can adjust it to suit your tastes!

Looking for more apple cakes?

Ingredients

Method

Step 1

Preheat oven to 170°C (150°C fan-forced). Grease a 10.5cm x 20cm loaf pan. Line the base and sides with baking paper, extending paper 3cm above the long sides.

Step 2

Peel and core 2 of the apples. Cut into 1cm pieces. You’ll need 2 cups of diced apple.

Step 3

Beat the butter, rind and sugar with electric mixer until light and fluffy; beat in eggs one at a time, until combined.  On low speed, add the combined flours and milk.

Step 4

Using a spatula, fold in the diced apple until well combined. Spread mixture into the prepared pan.

Step 5

Slice the remaining unpeeled apple very thinly and arrange half slices in slightly overlapping on top of the loaf. Brush with extra melted butter.

Step 6

Bake for 1 hour 10 minutes or until a skewer comes out clean when tested. Stand the loaf in pan for 20 minutes before turning, top-side up, onto wire rack to cool. This cake is suitable to freeze.

How long will this loaf last?

This is definitely the best to eat on the day of making. Store any leftovers in an airtight container in a cool spot and it will last for 2 days.

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