Apple loaf cake
Serve this lightly spiced loaf cake with a hot cuppa for the perfect afternoon pick-me-up
- Prep:20 mins
Cook:1 hrs
plus cooling - Easy
Nutrition per serving
- kcal 375
- fat 21g
- saturates 12g
- carbs 41g
- sugars 0g
- fibre 1g
- protein 5g
- salt 0.29g
Ingredients
- 225g unsalted butter softened , plus extra for the tin
- 1 medium Bramley or large dessert apple (about 200g)
- 125g light brown soft sugar
- 100g caster sugar
- 4 medium eggs
- 225g self-raising flour
- ½ tsp ground cinnamon or mixed spice
Method
Heat the oven to 180C/160C fan/gas 4. Lightly butter a 900g loaf tin and line with baking parchment. Peel and core the apple, then cut into roughly 1cm cubes.
Using an electric whisk, beat the butter and both sugars in a large bowl until very pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture looks like it's about to curdle. Fold in the remaining flour, the cinnamon or mixed spice and a pinch of salt using a spatula, then fold in the apples.
Scrape the mixture into the prepared tin and smooth out with the back of a spatula or spoon to level. Bake for 1 hr, or until risen and golden, and a skewer inserted into the middle of the cake comes out clean.
Leave to cool completely in the tin. Will keep in an airtight container at room temperature for up to three days.
