EASY APPLE TEA LOAF CAKE
Easy moist apple cake with cinnamon and ginger
Provided by cuppycake3
Time 1h
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
- Whisk in the 2 eggs
- Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
- Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
- After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired
APPLE LOAF CAKE
I found this in my Woman's Day magazine and thought I would share it...It is a wonderful fall treat.
Provided by jb41848
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick spray.
- Stir ingredients for streusel in a bowl until crumbly and set aside.
- Stir flour, sugar, baking powder, and salt in a large bowl until well blended.
- Beat eggs in a medium bowl with a fork, add in butter and milk to combine.
- Add to flour mixture and fold in with a spatula just until dry ingredients are moistened.
- Spoon half the batter into the loaf pan spread to cover bottom.
- Sprinkle with half the apples and half of the streusel.
- Spoon on remaining batter spreading to cover.
- Sprinkle with the 1/2 of the remaining streusel and apples and then top with the rest of the streusel.
- Bake 1 hour to 1 hour and 20 minutes or until a toothpick inserted comes out clean.
- Cool in pan 10 minutes.
- Run knife to loosen edges and place cake streusel side up on a cooling rack.
BUTTERY APPLE LOAF CAKE
This recipe appeared in Woman's Day. It is a buttery beautiful pound cake with delicious streusel in between and on top. Try it..it's worth every calorie.
Provided by greysangel
Categories Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.
- Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
- Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.
- Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.
APPLE CIDER DOUGHNUT LOAF CAKE
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Brunch Fall Cake Apple Juice Sour Cream Cinnamon Nutmeg Butter Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Thanksgiving
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
- Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
- Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
- Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
- Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
CARAMEL APPLE LOAF CAKE
Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h50m
Yield Cuts into 8-10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
- Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
- Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
- To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.
Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
CARAMEL APPLE LOAF CAKE
A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.
Provided by Yoly
Categories Apple Cake
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
- Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
- Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g
DUTCH APPLE LOAF CAKE
There's plenty of recipes for this cake listed, but I think this one sounds a little different. Found it online at Taste of Home. It looks fairly simple and baked in a loaf pan. It would be a great take along for potlucks or just an easy snack for the family. Now that our apple trees are full and ripe, it's a great time to try this out. As an update, finally got around to trying this and loved it. Simple, with a nice presentation and very good. I did add a cup of chopped pecans as we love nuts and everyone enjoyed it. Don't make the mistake I did though - be aware that the divided sugar puts 3 Tablespoons in the apples and then the 1 cup goes in the batter.
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
- In large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- Combine flour and salt; gradually add to the creamed mixture and beat until smooth.
- Pour into a greased 9x5-inch loaf pan.
- Push apple slices vertically into batter, placing them close together.
- Bake at 325°F for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in pan before removing to a wire rack.
- Serve warm.
PECAN AND APPLE LOAF CAKE
The perfect afternoon 'pick-me-up' with a cup of tea on a rainy January afternoon... Filled with chopped pecans and moist Granny Smith Apples on the inside. This loaf is then covered by a beautiful golden crusted bake, brown sugar drizzle and toasted pecan nuts. Enjoy warm with a drizzle of honey and greek yoghurt or just straight out of the baking tin.... This recipe was taken from 'Taste of Home'. However slightly changed by the addition of cinnamon, vanilla bean paste and the warm serving suggestion. You could also try sprinkling a small handful of Demerara Sugar over the loaf just before it goes into the oven to give it a crunchy, sweet topping. https://www.tasteofhome.com/recipes/praline-topped-apple-bread/
Provided by thebakingbee
Time 1h30m
Yield Makes 1 large loaf cake
Number Of Ingredients 13
Steps:
- Preheat your oven to Gas Mark 4. Grease loaf tin with butter and place in your loaf liner.
- In a bowl, sift in your plain flour, baking soda and baking powder. Add salt, and If desired one tsp of ground cinnamon. In a separate bowl, combine the caster sugar, sour cream, eggs and vanilla-bean paste and beat until well blended.
- Once combined, pour your wet ingredients into your dry ingredients and mix until just moistened. Fold in your sliced apples and sliced pecans so that they are fairly evenly distributed. The mixture will be quite thick so don't worry.
- Once happy with your mix, pour into the pre-prepared and lined loaf tin making sure to spread evenly. Bake for 50-55 minutes, until golden, risen and so that a toothpick inserted coms out clean. If you notice the top of your loaf is browning too quickly and the inside is still not fully baked. Simply loosely place tin-foil over the top of your loaf so that it does not brown any further or burn.
- Once happy with the bake, allow to cool in the loaf tin for 10 minutes then transfer onto a wire rack to cool completely before icing. Meanwhile, you can toast your pecan nuts ready for the topping. Place the pecans and scatter them on a baking tray. Bake for around 5-10 minutes on gas mark 4.
- Once your loaf is completely cool. Place your soft brown sugar and cubed butter into a saucepan. Melt over the hob and bring to the boil. Once your mixture starts boiling, set your timer for exactly one minute, stirring constantly. You will notice it starts to melt and combine and transform into a caramel-like glaze. Pour straight over your loaf and sprinkle with your toasted pecan nuts.
APPLE HALVA LOAF CAKE
After trying Ottolenghi's walnut halva cake, I knew I needed to bake more with halva. It's utterly delicious. I adapted this apple cake recipe to include halva, plus tahini for good measure.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Mix all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt together. Add apple and halva.
- Whisk melted butter, eggs, buttermilk, brown sugar, tahini, and vanilla extract together in another bowl. Fold into the flour mixture.
- Pour batter into the prepared pan. Sprinkle turbinado sugar on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Tent with foil after 30 minutes to prevent over-browning.
- Cool in the pan for 5 to 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 38.6 g, Cholesterol 62.1 mg, Fat 17.2 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 7.3 g, Sodium 388.3 mg, Sugar 15.3 g
APPLE CRUMBLE LOAF CAKE
A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
- To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
APPLE YOGURT CAKE OR LOAF
A light and moist cake , good to use up any large tubs of yogurt left in the fridge.
Provided by charlie03059
Time 1h
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees (fan oven) and line a cake tin (try loaf tin)
- Melt the butter in a saucepan and add the apples until softening and going golden brown then add the cinnamon and nutmeg and keep on the heat until the apples are very soft do not allow to burn. (I also drained off some of the butter from the pan)
- Remove the apples from the heat and put to the side
- Meanwhile whisk together the yogurt and sugar
- Add the flour and baking powder to the yogurt mix and then add the vegetable oil and eggs mix until well combined
- Then add the apples to the mixture and stir until well combined
- Pour mixture into the prepared tin and bake for 35mins until a skewer comes out clean and the top is a dark brown colour / has a crack on the surface
- Leave to cool in the tin for around 10mins and then cool on a wire rack
APPLE CARAMEL CAKE LOAF
Categories Cake Dessert Bake Quick & Easy Low Sodium Low/No Sugar Apple Healthy
Yield 5 dessert
Number Of Ingredients 9
Steps:
- cream the sugar and magarine together add eggs, mix after each addition add extracts, apples, half butter and half of canola oil add the sugar mixture to the flour mixture in 3 parts, adding the buttermilk and canola oil alternating mix and pour into a medium loaf pan oven at 350 for 20-30 mins (test at 20min as sucralose tends to bake sooner than regular sugar in recipes) cut in slices and serve to view photo www.enetshopoholic.com/healthy-recipes/caramel-cake-loaf.html
APPLE CIDER DOUGHNUT LOAF CAKE
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preparation Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside. Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes. Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing. Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
COBNUT & APPLE LOAF CAKE
This loaf cake is simple and seasonal, using fresh autumnal cobnuts and apples, topped with dreamy dulce de leche
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h40m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 1.2 litre loaf tin with baking parchment so that it hangs over the edges of the long sides enough to help you lift the cake out. Rough chop the cobnuts and mix them with the apple.
- Beat the butter with the sugar until it is pale and soft then beat in the eggs one by one. Stir in a little flour if the mixture looks as if it is separating. Fold in the remaining flour and baking powder followed by the apple and nut mixture.
- Bake the cake for 1 hour or until it is risen and golden and a skewer comes out clean (be careful not to mistake a bit of soft apple for uncooked cake).
- While the cake is hot and still in the tin melt the dulche de leche or caramel in a pan and let it bubble for a minute or two, it will darken a little. Stir in the nuts and then spoon the mixture over the top of the cake. Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.
Nutrition Facts : Calories 387 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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Apple loaf cake recipes are the perfect dessert for fall. They are a delicious way to enjoy the flavors of apples and cinnamon in a moist, tender cake. These recipes are easy to make and can be customized to your liking. Whether you prefer a classic apple loaf cake or something a little more unique, there is a recipe out there that will fit your tastes.
Types of Apple Loaf Cake Recipes
Classic Apple Loaf Cake
The classic apple loaf cake is the most popular recipe. It is a simple cake that is made with apples, flour, sugar, and eggs. It is easy to make and has a tender, moist crumb. Some recipes add spices like cinnamon, nutmeg, or allspice for a warm and cozy flavor.
Upside-Down Apple Loaf Cake
An upside-down apple loaf cake is a fun twist on the classic recipe. It is made by lining the bottom of the loaf pan with sliced apples and then pouring the cake batter on top. When the cake is baked and inverted onto a plate, the apples are on top and the cake is on the bottom. This cake is a showstopper and is perfect for entertaining.
Apple Cider Loaf Cake
Apple cider loaf cake is made with fresh apple cider or apple juice. The cider gives the cake a tangy, slightly sweet flavor that complements the apples and spices. This cake is perfect for fall and pairs well with a cup of hot tea or coffee.
Apple Spice Loaf Cake
Apple spice loaf cake is a flavorful twist on the classic apple loaf cake. It is made with warm spices like cinnamon, nutmeg, and allspice, which give the cake a delicious, cozy flavor. This cake is perfect for a chilly fall evening and is sure to be a crowd-pleaser.
Ingredients
The ingredients for an apple loaf cake will vary depending on the recipe you choose, but most recipes will include:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Melted butter or oil
- Sugar
- Eggs
- Vanilla extract
- Apples
- Milk or cream
Baking Tips
To ensure a successful apple loaf cake, there are a few tips that you should keep in mind:
- Use room temperature ingredients
- Don't overmix the batter
- Don't overbake the cake
- Grease and flour your loaf pan before adding the batter
- Let the cake cool completely before slicing
Conclusion
Apple loaf cake recipes are a delicious and easy way to enjoy the flavors of fall. Whether you prefer a classic cake or something a little more unique, there is a recipe out there for you. By following the tips above, you can ensure that your cake turns out perfectly every time. So grab some apples, preheat your oven, and get ready to enjoy a delicious slice of apple loaf cake!