Apple Loaf Cake

For a sweet treat, suitable for any time of day, you can’t go past my Apple Loaf Cake. Made with the ever-popular classic combination of apple and cinnamon, we add some sour cream to the mixture to ensure a moist, tender texture. It is so quickly and easily made; you simply combine the dry ingredients in one bowl and the wet in another, then mix and bake. It could not be easier!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 20

Cook Time 1 5

Cooling Time 4

Total Time 5 25

Servings people

Calories 445kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Apple Loaf:

250 g (1 & ⅔ cups) plain/all-purpose flour See Note 1
200 g (1 cup) light brown sugar
2 teaspoon baking powder
½ teaspoon sea salt
2 teaspoon ground cinnamon
300 g (10.5 oz) Granny Smith apples – cut into 1.5 cm/ ½ inch pieces - approx. 2 medium apples) See Note 2
120 g (½ cup) unsalted butter – melted and allowed to cool
1 teaspoon vanilla extract
2 large eggs – at room temperature
180 g (¾ cup) full-fat sour cream - at room temperature

For the Glaze:

90 g (⅔ cup) icing/powdered sugar – sifted if necessary
4-5 teaspoon water - until desired consistency is achieved

Instructions

Preheat your oven to 180 degrees C (355 degrees F).
Grease and line a 9 x 5 inch loaf tin (23 x 13 cm) – leave a little overhang of baking paper for easy removal.
My tin has a depth of 2.5 inches (6.35 cm).
In a large bowl, combine the flour, sugar, baking powder, sea salt and ground cinnamon and stir to combine.
In a smaller bowl, combine the cooled melted butter, vanilla, eggs and sour cream and whisk until the mixture is smooth.
Add the chopped apples to the dry ingredients, and toss until combined.
Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick.
Add the cake batter to your prepared tin, and smooth out using an off-set spatula.
Tap the tin a few times gently on the kitchen bench to get any air bubbles out.
Bake in your preheated oven for 55-65 minutes, or until a skewer comes out cleanly.
Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out.
Allow the Apple Loaf to cool completely before adding the glaze.
Make the glaze by combining the powdered/icing sugar with the water until the desired consistency is achieved.
Once the glaze has set, slice the cake into 8 pieces.

Notes

Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Apples: this is the prepared weight of the apples once they have been cut up. Use an apple that is ideal for cooking - one that is firm and not overripe and will hold its shape.
Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.

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