Easy Apple Loaf Cake

This is an easy Apple Loaf Cake recipe for a delicious everyday cake that is packed full of wonderful apple flavours. Warmly spiced with cinnamon, buttery and topped with sweet icing it lasts very well and is great for lunchboxes and picnics too.

Course cake

Cuisine English

Prep Time 10

Cook Time 1

Servings

Calories 355kcal

Author Apply To Face Blog

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

Icing

100 grams icing sugar
2 tbsp milk

Metric - U S Customary

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 40-50 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. Carefully check if the cake has cooked at 40 minutes.
Remove from tin and allow to cool on a wire rack.
Make the icing by mixing together with a small whisk or fork until smooth, it should be quite thick as it pours thinner than you think it will and you want it to stay on top of the cake rather than run down the sides. Pour over the cake when cool.

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