APPLE CAKE LOAF
This delicious apple cake loaf is soft and moist, perfectly spiced with cinnamon, cloves and nutmeg.
Provided by Meymi
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F(177°C). Grease 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
- Peel and core the apples. Grate 2 of the apples and place in a bowl, set a side. Chop 1 apple into almost ⅕ inch (5cm) thick pieces and mix in the lemon juice. Set a side.
- Roughly chop the walnuts into small pieces, set aside.
- Place the flour, cinnamon, cloves, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
- Put the sugar and eggs in a large bowl and mix with a whisk until just combined.
- Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
- Add the shredded apples and stir with a whisk.
- Mix in the flour mixture in 2 batches. You can use a whisk in the beginning but it is easier to continue with a spoon/spatula in the end to mix easily.
- Add the chopped apples and stir with a spoon/spatula. Mix in the walnuts.
- Pour the batter into the loaf pan. The mixture is not thin but not too thick. You can spoon the mixture into the pan.
- Bake for 50 minutes or until the top is golden brown and a toothpick comes out completely clean that is inserted in the center. After you remove the pan from the oven, leave in the pan until it completely cools, almost 1 and 1/2 hour before cutting into slices. You shouldn't skip this step so you can cut the slices properly.
Nutrition Facts : Calories 223 kcal, Carbohydrate 33 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
APPLE LOAF
With a large abundance of apples on hand all year round, here is a recipe that is tender and has a delicate apple flavor.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Mix together flour, baking powder, soda, salt and nuts.
- In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
- Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 34.9 g, Cholesterol 51.3 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 18 g
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.
BLACKBERRY & APPLE LOAF
This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Treat
Time 2h
Yield Cuts into 10 chunky slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
- Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
- Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
- Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium
GRANDMA'S FRESH APPLE CAKE
A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts.
Provided by Steve Dale
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
- Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 33.8 g, Cholesterol 15.5 mg, Fat 8.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 208.9 mg, Sugar 23 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
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.
APPLESAUCE LOAF CAKE
"Slices of this moist old-fashioned cake hold up well in a lunch bag," assures Pamela Kelley of Downey, California.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE LOAF
This is the best apple bread I've tried! It's moist and delicious. This also works well using Egg Beaters and unsweetened applesauce in place of half the butter or margarine.
Provided by Kree6528
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease one 9x5 inch loaf pan.
- Mix together flour, baking powder, soda, salt and nuts.
- In a large bowl, beat margarine, sugar and 1 egg until smooth.
- Beat in second egg, and stir in vanilla.
- Stir in shredded apples.
- Pour flour mixture into batter; stir just until moistened.
- Spread into prepared pan.
- Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.
- Let stand 10 minutes, then remove from pan.
- Place on a rack to cool.
SPICED APPLE LOAF
A deliciously moist cake, it is full of flavour and I challenge anyone not to love this recipe. It is best eaten the day after it is cooked so plan ahead.
Provided by Janet 6
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to gas 4 or 180.
- Line a 2lb loaf tin with greasproof paper.
- Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
- Put all dry ingredients into a large bowl together and mix roughly.
- Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
- Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
- When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
- This cake is best left until the next day to eat (if you can wait that long!).
Nutrition Facts : Calories 425.6, Fat 16.6, SaturatedFat 9.8, Cholesterol 61.4, Sodium 193.1, Carbohydrate 69.9, Fiber 5.3, Sugar 32.5, Protein 5.5
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.
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