R-Autumn Spiced Apple Loaf Cake
A tender, juicy, and incredibly flavourful apple loaf cake, perfect for embracing the cosy flavours of autumn. Apples are naturally high in fibre, making this a delicious and satisfying treat.
Ingredients
apples3 whole300g for the batter, 100g for the topping
eggs3 whole
milk115 mlDairy or plant-based For the topping mixture
extra virgin olive oil10 tbspOr melted coconut oil
wholemeal flour150 g
caster sugar60 gOr preferred sweetener
baking powder2.4 tsp
ground cinnamons2 tsp1 tsp for batter, 1 tsp for topping
vanilla extract1 tsp
flaked almonds10 tbspFor the topping
Instructions
Chef's Tips
For a delicious, warming infusion, save the apple peels, wash them thoroughly, and steep them in hot water.
Ensure all ingredients are at room temperature before mixing, especially the eggs and milk, as this helps create a smoother, more consistent batter.
If you prefer a less moist cake, you can lightly toss the apple slices in a tablespoon of flour before adding them to the batter to absorb excess moisture during baking.
Prepare the Oven and Apples
Preheat your oven to 180°C (fan/conventional). Line a loaf tin with baking paper and lightly grease. Peel and thinly slice all 400g of the apple, separating 300g for the batter and 100g for the topping.
Mix Wet Ingredients
In a large bowl, whisk the eggs and caster sugar until the mixture is frothy and pale. Add the 100ml of milk, extra virgin olive oil, and vanilla extract, mixing until fully combined.
Combine Batter
Sift the wholemeal flour, baking powder, and 1 teaspoon of ground cinnamon into the wet mixture. Gently fold the ingredients together until you have a smooth, homogeneous batter. Do not overmix.
Assemble the Loaf
Pour half of the batter into the prepared loaf tin. Arrange the 300g of sliced apple over the batter, then cover with the remaining half of the batter.
Prepare and Add Topping
In a small bowl, mix the flaked almond, the remaining 1 teaspoon of ground cinnamon, and 15ml of milk until the almonds are coated. Arrange the 100g of reserved apple slices on the surface of the cake, then sprinkle the almond mixture evenly over the top.
Bake
Bake in the preheated oven for 45 minutes. If the top begins to brown too quickly, cover the loaf loosely with a sheet of baking paper. Check for doneness by inserting a skewer into the centre; it should come out clean (though the cake will remain moist due to the apple).
Cool and Serve
Remove the loaf from the oven and allow it to cool completely in the tin before slicing and serving.
