This is a simple but deliciously moreish Apple Loaf Cake, made with stewed apples. Warmly spiced with cinnamon and buttery with big apple backnotes. It just doesn't seem right that such a simple cake could taste so good, but here she is, all damp, slightly sticky and gorgeously appley.
I already have a very much loved apple cake favourite with my Apple Crumble Cake, so I was not expecting to fall as hard as I did for this plainer loaf cake.
I was after using up some of my stewed apples in a quick and simple everyday cake, I wanted moist, warmly spiced with a deep, sweet apple flavour.
I really love the whole slab/slice vibe of a loaf cake, especially when they're damp and sticky slabs. It feels a bit, Famous Five picnic spread I guess, pass me the ginger beer and give Timmy a whistle.
*Scroll down to the bottom of this post to find the full printable recipe card, here below is step to step photos & instructions*
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Equipment Required
- large mixing bowl and electric whisk or free standing mixer. You could also mix this by hand with a wooden spoon and elbow grease.
- digital scales
- 2lb cake tin and paper liner. Grease and flour your tin if you don't have liners. See how to grease and line a loaf tin.
- spatula
Ingredients
100 grams (3.5 oz) Melted butter -salted preferably. If unsalted is what you have then add a pinch of salt to the batter. Baking spread won't work here I'm afraid.
200 grams (7oz) plain flour - Plain but if using self raising then only use ½ tsp of bicarbonate of soda
1 tsp baking powder
half a tsp bicarbonate of soda
200 grams (7oz) sugar - caster or unrefined caster. If granulated sugar is all you have then just make sure you beat the mixture well as granulated will take longer to dissolve than the finer caster sugar.
2 large eggs - large
1 tsp ground cinnamon
150 grams Stewed Apples - I use Bramley Apples but other cooking apples will work. If it's only eating apples that you have then stew them down but do not add as much sugar as obviously they are sweeter to start with, like me. You can also use apple sauce from a jar no problemo.
*Splash or two of milk if the cake batter does not drop from a spoon easily*
Recipe Steps
- Beat the eggs and sugar together in a large mixing bowl with an electric whisk or free standing mixer. Beat until slightly thick and pale. If you are beating the mixture by hand then do the same, it just may take you longer.
- Add in the stewed apples and mix again for 30 seconds or so. Tip in the rest of the ingredients apart from the melted butter.
- Mix again for about a minute. A couple of minutes if you are mixing by hand.
- Add the melted butter and slowly at first, to avoid the butter splashing, mix the butter completely into the cake batter.
- Tip into your lined 2 lb cake tin.
- Bake for 50-60 minutes until springy to the touch and a skewer comes out clean. I use a cocktail stick for this. I usually find it bursts from the middle and then rises into a domed top.
- Remove from tin and allow to cool completely before cutting.
How Long Does Apple Cake Keep?
- I store it wrapped in its paper liner that it was baked in and silver foil. It keeps brilliantly for a week then. It is as good then as the day it is baked. Boom.
- To freeze then wrap it twice in cling film (plastic wrap) and put it in a plastic freezer bag. If the cake is too big to fit in a freezer bag then wrap in another double layer of silver foil. This will prevent freezer burn. It will keep well like this for up to 3 months. (don't forget to label and date it otherwise it may get lost to the dark side). Defrost at room temperature still wrapped.
Baking Tips
- Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in. It's crazy how much.
- Be accurate with your measurements. Sounds obvious but it matters annoyingly.
- Make sure the bicarbonate and baking powder are in date (it’s easy to miss their expiration date)
- Get all ingredients ready before you begin.
- Line your loaf tin with a paper case for all round ease. I love the whole no faff of cake liners.
- Don't open your oven door before 40 minutes are up if you are checking your cake is baked early and even then be as quick and careful as you can. If the oven temperature drops then your cake probably will!
- Take time to make sure it is baked all the way through.
If you like this Apple Loaf Cake recipe then check out these other lovely Loafers and Cakes.
Apple Loaf Cake
Ingredients
- 200 grams caster sugar
- 200 grams plain flour 150
- 150 grams stewed apples premade shop bought apple sauce too
- 100 grams melted salted butter
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2 large eggs
Instructions
- Preheat your oven to 170 C/325 F/Gas Mark 3
- Beat the 2 eggs and 200 grams of caster sugar together in a large mixing bowl with an electric whisk or free standing mixer for a couple of minutes until pale and slightly thick. If you are mixing by hand then mix/beat until slightly thick and pale too. It may take you longer than a couple of minutes.
- Add in the 150 grams of stewed apples and mix again for 30 seconds or so. Tip in 200 grams of plain flour, 1 tsp of ground cinnamon,1 tsp baking powder, ½ tsp of bicarbonate of soda and mix together thoroughly.
- Now pour in the melted butter and slowly mix together at first to avoid splashing the butter and then mix again faster to ensure the butter is well incorporated.
- Empty the batter into the cake liner and tin.
- Bake for 50-60 minutes until springy to the touch and a skewer comes out clean. I use a cocktail stick for this. I usually find it bursts from the middle and then rises into a domed top.
- Remove from tin and allow to cool completely before cutting.
Video
Notes
- Use an independent oven thermometer as oven temperatures can vary greatly to those that you program in. It's crazy how much.
- Be accurate with your measurements. Sounds obvious but it matters annoyingly.
- Make sure the bicarbonate and baking powder are in date (it’s easy to miss their expiration date)
- Get all ingredients ready before you begin.
- Line your loaf tin with a paper case for all round ease. I love the whole no faff of cake liners.
- Don't open your oven door before 40 minutes are up if you are checking your cake is baked early and even then be as quick and careful as you can. If the oven temperature drops then your cake probably will!
- Take time to make sure it is baked all the way through.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and let me know on my Facebook or Instagram social media pages. I would love to connect with you guys. x
Jhuls @ The Not So Creative Cook says
Jenny, this looks like something that would be perfect for my cup of tea! Looks really good! Thanks for sharing!
Jenny says
It so would Jules! Thanks for linking up x
Laura says
Wow I love this cake. I did adapt it slightly on a whim by swapping 50g flour for ground almonds and then last minute decided to make a quick caramel as I had cream left over, I then kind of drizzled it like you would a lemon drizzle. The cake is so moist, such a quick easy recipe. I love the method I’ve never beat the sugar with eggs before. Worked brilliantly. Thanks for sharing.
Jenny says
Fabulous, I'm so pleased. I love that you experimented with flavour combos. They sound delicious! Thank you so much for letting me know!x
Jacqui – Recipes Made Easy:Only Crumbs Remain says
I make apple loaf cakes with apples from my tree for my guests staying at our holiday cottages. I just chuck in chopped apple but I shall have to try your varition for a change it looks lovely.
Jenny says
Oh do try it, I have had such great feed back from this recipe! Thanks so much x
Helen - Cooking with my kids says
This looks delicious - perfect for this time of year and certainly an appley rival to a good old banana bread.
Jenny says
Thank you it is such a great one. Sticky but simple x
Beth Sachs says
My apple tree is fully laden this year so I'm going to give this a try at the weekend!
Jenny says
Oh how lovely. Do let me know how you get on. It is such a great recipe if I say so myself x
Joanna says
This cake looks delicious. I am a big fan of loaf cakes (no faff!) but have never made an apple one. I really like the idea of using stewed apples.
Jenny says
Thank you. It is a real simple one but so delicious x
Kat (The Baking Explorer) says
A perfect autumn recipe!
Jenny says
Thank you. It so is, especially the cinnamon x
Choclette says
Love the slightly sticky nature of your apple cake. It sounds fabulous. At this time of year, no cake is quite good enough unless it has apples in I find.
Jenny says
So true Choclette! It's such a goodie x
Eb Gargano | Easy Peasy Foodie says
YUM! I love a good damp apple cake 😀
Jenny says
Thanks eb x
Kerrie MacDonald says
I made your apple cake three times in a row, three days in a row that’s how good it was, by far the most moist light modish apple cake I have ever made and will remain a firm favourite with us and so easy to knock up. Thank you you are now a legend in our family xx
Jenny says
OMG! Thank you so much for this! You are too kind but love that you feel my Apple Cake so much. Bake it just right and it's slightly sticky and soooo good. Thank you loads for letting me know. I'm thrilled!x
Kerrie MacDonald says
Meant morish not modish xx
Kerrie MacDonald says
Having enjoyed this so much. I wondered how would I make this vegan for my extended family who are vegans. I know it wouldn’t be the same but what would I add and substitute?
Many thanks Kerrie
Jenny says
Hi Kerrie, thank you for your comment. I have to confess I have never made this cake in a vegan way so I can't accurately help you. Here is a link though to some general vegan substitutes used in baking. Do let me know if you do make it vegan stylee. I would love to know.x
Jo says
This has to be my absolute favourite cake recipe. Everyone in my family loves it. I have tubs of apples ready stewed and weighed up ready for making it. The raw mixture always tastes like it’s going to be really too sweet but by the time it’s cooked it’s absolutely perfect. I even sprinkle some coarse demerara sugar on top before baking for an extra crunch. Thanks!
Jenny says
Brilliant! It's such a delicious cake isn't it? I think it brings out everything you want in an apple cake. One of my faves too. Thank you so much for letting me know x
Janice says
I made Rhys today! Oh my it is so easy and such a delicious cake!
Jenny says
Thanks so much Janice! That is so good to hear and thank you for letting me know. It's such a great cake isn't it xx
sandy says
5 stars I finally found a true apple loaf. thank you.
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Jenny says
Brilliant! It's such a beautiful cake although so simple. Thank you so much for letting me know x
Clara says
Fresh out of the oven - looks and smells amazing! Can’t wait to taste it! Made with apples from our garden - what a great way to use them up! ❤️
Jenny says
Oh wow!! That sounds amazing! I make mine with apples from my tree too. Makes me feel fabulous! Thanks so much x
Anne Theasby says
What size tin do I need. 1lb or 2lb
Jenny says
2lb. Or you could make 2 with 1lb. Thanks
Carole says
Fab - made today with apples from the garden. Simple and moreish! Will defo do again
The Somerset Baker says
This really is a great recipe and has become one of my go - to's thank you for sharing
Jenny says
You're too kind. It's one of my faves too. Thank you for letting me know, it really is appreciated!