Apple Loaf Cake Recipe

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Loaded with apple and crunchy nuts and topped with a simple cinnamon-spiced homemade crumble, this Apple Loaf Cake is the only fruit cake you need during fall and winter!

Prep Time20

Cook Time50

Course: Dessert

Servings:

Calories: 278kcal

Ingredients

Apple Loaf Cake

225 g cake flour (2 cups minus 1 tbsp)
1½ tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
¼ tsp. ground nutmeg optional
100 g brown sugar (½ cup)
50 g granulated sugar (¼ cup)
120 mL vegetable oil e.g., canola oil (½ cup)
2 medium-sized eggs
80 mL milk semi-skimmed or whole (¼ cup + 1 tbsp.)
1 large Granny Smith apple diced
80 g pecan nuts or walnuts, coarsely crushed

Crumble Topping

40 g all-purpose flour
2 tbsp. unsalted butter melted
45 g brown sugar or granulated sugar
½ tsp. ground cinnamon

Instructions

Preheat oven to 175°C and line a 9x5" loaf tin with parchment paper.
Sift and mix dry ingredients (flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg) and set aside.
Wash, peel, core and finely dice the apple. Set aside.
Place granulated and brown sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Add vegetable oil and mix on medium speed until combined.
Add eggs, one by one, and mix well (1-2 minutes) after each addition.
Add dry ingredients in 2 additions, alternating with milk and mix until just combined. Do not overmix.
Fold in apples and coarsely crushed nuts into cake batter using a spatula
Transfer batter to loaf tin and top with crumble topping.
To make the crumble topping: Melt butter and stir in brown sugar and cinnamon. Add flour slowly and stir continuously until a crumbly mixture forms. Sprinkle evenly over cake batter.
Bake in a preheated oven for 45-55 minutes or until a skewer inserted into the center comes out clean.
Cool in loaf tin for 15 minutes, then transfer to a wire rack to cool completely.

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