Apple Loaf Cake
Perfect fall dessert using fresh apples with a moist and delicious cake.
Servings: 9 slices
Equipment
- 9 x 5 inch loaf pan
Ingredients
- ⅓ cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ginger
- 1 large Granny Smith apple or two small peeled and finely chopped
- ⅔ cup granulated sugar
- ½ cup butter softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup milk
Instructions
- Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan.
- Mix brown sugar, cinnamon and ginger together in a bowl. Add chopped apples and stir till combined. Set this aside.
- In a stand mixer bowl, fitted with the paddle attachment, cream the granulated sugar and butter till fluffy. Add the eggs one at a time till combined. Add vanilla. Beat on medium speed until combined. Whisk or sift flour, salt and baking powder together in a separate bowl. Add to creamed ingredients. Stir together. Slowly add milk to the batter. Mix till just combined. Do not over mix.
- Pour half of the batter in greased loaf pan. Add the apple mixture on top of the batter. Spread the apples evenly over the batter. Pour the remaining batter over top of the apples. Spread the batter so none of the apples are showing.
- Place the loaf pan in a preheated 350° F oven. Bake for 50 minutes or until a toothpick inserted into middle of loaf comes out nearly clean.
- Cool in the pan for ten minutes then turn out onto a cooling rack.
- Store this apple loaf cake tightly covered for up to three days at room temperature.