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Apple and Cinnamon Loaf Cake Recipe

Apple & Cinnamon Loaf Cake

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Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • 2lb loaf tin lined
  • A medium sized saucepan with a lid for the stewed apple
  • A medium sized mixing bowl

Ingredients
  

  • 140 g Self raising flour
  • 140 g Softened unsalted block butter
  • 140 g Light brown sugar (caster sugar will work instead)
  • 2 large eggs at room temperature
  • 2 tsp ground cinnamon
  • 150 g stewed apple see below how to make it
  • 2 large cooking apples, peeled and chopped into small chunks – for the stewed apple
  • 20 g light brown sugar – for the stewed apple caster sugar will also work
  • 20 mls tap water – for the stewed apple
  • 20 g demerara sugar. This is optional but adds wonderful crunch to the top of the cake.

Instructions
 

  • Turn the oven to 160 degrees fan oven.
  • Start by making the stewed apple. I want to start with a top tip, I always make extra to save me time when I want to make the cake again so feel free to use double the amount of stewed apple ingredients I've listed above in case you want to make it again. 
  • For the stewed apple, using a medium sized saucepan with a lid, add in the peeled apple that has been chopped into small chunks. Then add in the water and sugar and give it a stir.
    Place the lid on the pan and on a medium to high heat, cook for 10 minutes.  Stir occasionally to avoid it burning. Most of the apples will still be chunky which is what we want.  Set aside to cool.
  • In a medium sized bowl add the softened butter and brown sugar. Beat with a spatula or whisk for 2-3 minutes. The aim here is to add some air into the mix to help the cake turn out lighter in texture. Note" if you are using a spatula beat for a couple of extra minutes – it's a great work and and you will be happier with the end result.
  • Then add in the first egg and beat until all of the egg is fully mixed in. Then add in the second egg and beat again until all of the egg is combined.
  • Now its time to add in 150g of the stewed apple. Carefully mix it in to combine it into the mixture.
  • Sieve the flour and cinnamon together to remove any lumps. Then add to the cake mixture, carefully 'fold' the dried ingredients in.
    To 'fold' using a spatula, go around the outside of the bowl and then through the middle of the mixture. Repeat until you can no longer see any dried ingredients. Once its all combined it's time to stop.
  • Transfer all of the mixture into a lined loaf tin and using the spatula or the back of a spoon carefully spread the mixture out until its flat and level.
    This helps the cake cook evenly.
    Sprinkle the top of the cake mixture with demerara sugar (this is optional but it gives a lovely crunch to the cake).
  • We will bake this cake in 2 stages
    Stage one: put in the middle of the oven and set a timer for 25 minutes at 160 degrees fan oven.
    Stage two: increase the oven temperature to 175 degrees fan oven and set a second timer for 20 minutes.
    Check the cake at the end of the second timer.
    Insert a cake tester (or cocktail stick) into the middle of the cake, if it comes out of the cake clean then it's ready.  If there is cake mixture visible put it back in the oven for another 2 minutes and test again.
    Another way to check if the cake is ready is to listen for bubbling sound: if you hear lots of popping sound when you put your ear close to your cake its not ready. Faint popping is ok.
    When you are happy that the cake is cooked, remove from the oven and place the loaf tin and cake on a cooling rack to cool down.
    Leave it in the loaf tin for at least 15 minutes before lifting out, to avoid the cake breaking.
  • This cake is delicious warm and because its got fresh apple in it I'd recommend eating it within 3 days, if it lasts that long in your house!

Notes

You don’t have to make extra stewed apple but I make more because
1. I love stewed apple on my porridge and 
2. I love to save myself time so by having it already made and in the fridge which means I can make this cake mega quick!
Any spare stewed apple can be stored in the fridge in an airtight container – it should last up to 7 days.  You can use it straight from the fridge for the next cake.
Why I recommend baking it in 2 stages: 
We bake the cake at the lower temperature to start with to try and avoid the cake ‘doming’ in the middle.  Turning the temperature up means that it speeds up the cooking process and avoids me having to wait longer before I can tuck in!
Happy Baking!

Apple & Cinnamon Loaf Cake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • 2lb loaf tin lined
  • A medium sized saucepan with a lid for the stewed apple
  • A medium sized mixing bowl

Ingredients
  

  • 140 g Self raising flour
  • 140 g Softened unsalted block butter
  • 140 g Light brown sugar (caster sugar will work instead)
  • 2 large eggs at room temperature
  • 2 tsp ground cinnamon
  • 150 g stewed apple see below how to make it
  • 2 large cooking apples, peeled and chopped into small chunks – for the stewed apple
  • 20 g light brown sugar – for the stewed apple caster sugar will also work
  • 20 mls tap water – for the stewed apple
  • 20 g demerara sugar. This is optional but adds wonderful crunch to the top of the cake.

Instructions
 

  • Turn the oven to 160 degrees fan oven.
  • Start by making the stewed apple. I want to start with a top tip, I always make extra to save me time when I want to make the cake again so feel free to use double the amount of stewed apple ingredients I've listed above in case you want to make it again. 
  • For the stewed apple, using a medium sized saucepan with a lid, add in the peeled apple that has been chopped into small chunks. Then add in the water and sugar and give it a stir.
    Place the lid on the pan and on a medium to high heat, cook for 10 minutes.  Stir occasionally to avoid it burning. Most of the apples will still be chunky which is what we want.  Set aside to cool.
  • In a medium sized bowl add the softened butter and brown sugar. Beat with a spatula or whisk for 2-3 minutes. The aim here is to add some air into the mix to help the cake turn out lighter in texture. Note" if you are using a spatula beat for a couple of extra minutes – it's a great work and and you will be happier with the end result.
  • Then add in the first egg and beat until all of the egg is fully mixed in. Then add in the second egg and beat again until all of the egg is combined.
  • Now its time to add in 150g of the stewed apple. Carefully mix it in to combine it into the mixture.
  • Sieve the flour and cinnamon together to remove any lumps. Then add to the cake mixture, carefully 'fold' the dried ingredients in.
    To 'fold' using a spatula, go around the outside of the bowl and then through the middle of the mixture. Repeat until you can no longer see any dried ingredients. Once its all combined it's time to stop.
  • Transfer all of the mixture into a lined loaf tin and using the spatula or the back of a spoon carefully spread the mixture out until its flat and level.
    This helps the cake cook evenly.
    Sprinkle the top of the cake mixture with demerara sugar (this is optional but it gives a lovely crunch to the cake).
  • We will bake this cake in 2 stages
    Stage one: put in the middle of the oven and set a timer for 25 minutes at 160 degrees fan oven.
    Stage two: increase the oven temperature to 175 degrees fan oven and set a second timer for 20 minutes.
    Check the cake at the end of the second timer.
    Insert a cake tester (or cocktail stick) into the middle of the cake, if it comes out of the cake clean then it's ready.  If there is cake mixture visible put it back in the oven for another 2 minutes and test again.
    Another way to check if the cake is ready is to listen for bubbling sound: if you hear lots of popping sound when you put your ear close to your cake its not ready. Faint popping is ok.
    When you are happy that the cake is cooked, remove from the oven and place the loaf tin and cake on a cooling rack to cool down.
    Leave it in the loaf tin for at least 15 minutes before lifting out, to avoid the cake breaking.
  • This cake is delicious warm and because its got fresh apple in it I'd recommend eating it within 3 days, if it lasts that long in your house!

Notes

You don’t have to make extra stewed apple but I make more because
1. I love stewed apple on my porridge and 
2. I love to save myself time so by having it already made and in the fridge which means I can make this cake mega quick!
Any spare stewed apple can be stored in the fridge in an airtight container – it should last up to 7 days.  You can use it straight from the fridge for the next cake.
Why I recommend baking it in 2 stages: 
We bake the cake at the lower temperature to start with to try and avoid the cake ‘doming’ in the middle.  Turning the temperature up means that it speeds up the cooking process and avoids me having to wait longer before I can tuck in!
Happy Baking!

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