I baked this easy Apple Loaf Cake — dedicated to all of you dessert lovers, especially if you love Filipino food. Most Filipino meals end on a sweet note. When you’re in need of an easy and quick cake but have no time to do the entire frosting ritual, then this one is the perfect fruit-filled cake.
If you’re a newbie at baking or a master baker, this is a fast cake to whip up. You can use any variety of ripe apples. Mix it all in the batter and bake in a standard loaf-shaped pan. In no time, you can take it out of the oven. The loaf cake will rise substantially and come out hefty like a pound cake. As you get enraptured by the cinnamon-like aroma, slice it thick and pour slick syrupy honey all over the warm, freshly baked top. I did just that and the sweet honey drizzled on it permeated through the moist cake. The crisp, juicy apple slices nestled into the golden brown cake made it all totally superb. Have a slice now. You won’t believe how something so uncomplicated could be this dreamy.
Apple Loaf Cake
- Oven-proof Loaf Pan : 9 x 5 inches
- 1 cup softened unsalted butter or margarine
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 Tablespoon lemon juice or calamansi, the Filipino lime
- 2 whole eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 to 3 large apples peeled, sliced, cored, seeded ( use any variety preferred) red delicious apples or Fuji apples
- 1 teaspoon cinnamon powder for crumb mixture
- 4 Tablespoons all purpose flour for crumb mixture
- 4 Tablespoons brown sugar for crumb mixture
- 2 Tablespoons homemade vanilla sugar for crumb mixture
- 4 Tablespoons unsalted butter cold temperature, for crumb mixture
- 2 to 3 Tablespoons honey to drizzle on loaf cake
- Preheat oven to 375 F degrees. Prepare a large loaf pan measuring about 9 inches x 5 inches, by greasing with baking spray and placing a piece or parchment paper at the bottom.
- In a separate bowl, using a hand or stand mixer, blend together the butter and sugar for about 2 to 3 minutes till creamy.
- In another small bowl, blend the baking soda into the lemon juice with a spoon. Let the baking soda dissolve into this liquid, then add to the batter. Add the eggs and vanilla to this mixture. Mix for a minute or two.
- Mix together the dry ingredients of flour and salt in a small bowl. Then add it to the rest of the batter and blend for another minute or two. Turn off the electric mixer and add the sliced apples by hand, incorporating well.
- Prepare the crumb mixture : Mix the cinnamon powder, flour, brown sugar, vanilla sugar and butter. You will need this ready before you pour the batter into the loaf pans to bake.
- Pour half of the cake batter into the loaf pan. Fill pan halfway through. Divide the crumb mixture and spread half all over the top of the batter.
- Pour the remaining half of the cake batter and fill loaf pan 2/3 full. Spread the remaining crumb mixture on top. Bake at a preheated oven 375 F for 50 to 55 minutes. Test for doneness by inserting a toothpick in the center of the cake at the end of baking. If toothpick comes out clean in the middle, then cake is done.
- Take loaf cake out of the oven. While warm, drizzle the top with honey. Serve hot or cold.
- Cook’s Comments: Ever since I baked with Kerrygold Irish butter a few recipes ago, I’ve been addicted to its unique sweet creamy textures and flavors and thus I use it often for baking and cooking. If not convenient, you can use any butter or margarine you prefer.
- Recipe notes: For the recipe on how to make homemade vanilla sugar, please see my previous blog post on Triple Vanilla Pound Cake.
- Ingredient used: One of the most potent cinnamon powders I've ever used was the My Spice Sage Saigon Vietnamese Cinnamon Ground, which made the aroma of this loaf cake absolutely amazing. Please note this is not a promo for the brand, they were just nice enough to send me some a while ago.
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