The summer of 2022 has been the longest ever here in the UK. Yet, summer isn’t over for me. I adore the sunshine every morning but I’m so ready for autumn. I’m ready for the Hygge season, my comfort season tbh. Although I might be early, here is an easy autumnal apple loaf cake for you to indulge in. I bet you won’t be able to stop at one slice. *GUILTY*
About The Ingredients Used:
APPLES:
I used pink gala apples for this recipe which are a little sweet besides being crisp. After baking the apples still had a slight bite to them. You can make this cake with Granny Smith apples too. Check out this Rustic Apple Pie I baked a few falls back.
SUGAR:
I used granulated sugar for the main batter and the cinnamon sugar. To prep the apples, I used light brown soft sugar as it gives a nice caramel-like taste. *Fuzzy autumn feels*
FLOUR:
I used plain flour for this recipe. You can use self-raising flour. Just add 5g more than what is mentioned in the recipe. Omit the baking powder.
BUTTER:
A little salted butter would work well too for this recipe instead of the unsalted baking butter that I used. Try making the cake with brown butter for an extra rich flavour.
SPICE:
The cosy feeling that cinnamon gives is always so comforting. I spiced this cake with cinnamon powder. Then, I generously sprinkled some homemade cinnamon sugar on the apple loaf cake. I did this as soon as it was out of the oven.
LIME:
A good drizzle of one whole lime juice was used to prep the sliced apples. This helped cut the sweetness of the cake and give it an extra fruity and fresh feel.
OTHER INGREDIENTS USED:
Just the basics. Two whole large eggs, a pinch of salt to taste as I used unsalted butter and baking powder.
Make Your Own Cinnamon Sugar At Home:
I used a ratio of 1:4 with 1 part of cinnamon powder and 4 parts of sugar. For this recipe, I used 10g of granulated sugar and 2.5g of cinnamon powder. Once the cake is baked, top it with a generous sprinkle of cinnamon sugar.
PREP THE APPLES:
In a bowl, mix 60g of light brown soft sugar with the juice of 1 freshly squeezed lime. Stir until you get a nice dark caramel-like consistency. I used 3 medium-sized pink gala apples for this recipe. Simply wash them well, cut them in half and thinly slice them. Mix the sliced apples with the caramel and let it rest for around 10mins. You’ll find that the apples release their juices. Save that for the cake once out of the oven.
AuthorVania CottaCategory60+ MINUTES, AMERICAN, AUTUMN/FALL, BAKING, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY HOLIDAY/SEASON, BY INGREDIENTS, BY SKILL/TIME, CAKES, DESSERTS, FOOD SERIES, FRUITY, INDULGENT, INTERMEDIATE, LEARN TO COOK WITH VANIA, RECIPE INDEX, RECIPES, SWEETCuisineAMERICANCooking MethodBAKINGDifficultyIntermediateThis easy autumnal apple loaf cake is just the perfect pick-me-up quick bake and every bite feels like a warm hug.
Preheat the oven to 180°C/ 350°F/Gas Mark 4 for around 15mins.
Line the loaf tin with parchment paper and set it aside.
Measure the light brown soft sugar in a bowl. Squeeze in fresh juice of one small-sized lime. Mix well until you get a nice caramel-like texture.
Wash the apples, cut them into halves and thinly slice the apples.
Mix the apple with the caramel-like mixture and let it rest for about 10mins.
After about 10 mins, the apples will be ready to use and the juice which comes off them has to be set aside to be used later for the cake.
Mix together the cinnamon powder and the sugar.
Cream the butter until light and fluffy.
Add the sugar and whisk together until light and fluffy.
Next, add the eggs one at a time with proper whisking in between so the eggs are well incorporated.
Next whisk in the cinnamon powder.
Finally fold in the sieved flour, baking powder and salt with a spatula until all the batter is well incorporated and light. Add little flour at a time, fold in well and then add more.
Place half the batter in the loaf tin, and top it with half of the marinated apple slices-well arranged.
Next, add the remaining batter and smoothen the top. Top the cake off with the remaining apples roughly arranged.
Bake for 40mins until a toothpick comes out almost dry.
Once the cake is out of the oven, still in the loaf tin and when still hot, pour the juice of the apples on top of it.
Finally, sprinkle on a generous amount of cinnamon sugar. Enjoy the cake slightly warm.
- This cake can be enjoyed warm with a nice big scoop of vanilla ice cream on top.
- Pair the cake with a cup of hot simple tea.
- Store the cake well-covered and refrigerated for a week.
- The cinnamon sugar can be used to spice homemade lattés, rice pudding, etc.
- You can replace the unsalted butter with salted butter or brown butter for an extra rich flavour.
- You can use caster sugar instead of granulated sugar for this recipe. The granulated sugar we get here in the UK is almost similar to caster sugar.
- If you want to add self-raising flour to this recipe just add 5g more flour and omit the baking powder.
Ingredients
DID YOU TRY THIS RECIPE?
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Much love, lots of cake and all the autumnal goodness,
Vania xx
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