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Apple Cake Loaf Recipe

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3.9 from 13 reviews

This delicious Apple Cake Loaf combines shredded and chopped Gala apples with warm spices like cinnamon, nutmeg, and cloves for a moist, flavorful treat. Featuring a tender crumb enriched with olive oil and crunchy walnuts, this cake is perfect for breakfast or an afternoon snack. The loaf is baked until golden brown, offering a delightful balance of sweet apple and spice in every bite.

Ingredients

Apples

  • 3 small Gala apples (1 and ½ cup shredded apples and ¾ cup chopped apples)
  • ½ teaspoon lemon juice

Dry Ingredients

  • 210 g (1 and ½ cup) all-purpose flour (dip and sweep)
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt (optional)

Wet Ingredients

  • 2 large eggs (room temperature)
  • 105 g (½ cup) granulated sugar
  • 75 g (⅓ cup) olive oil
  • 1 teaspoon vanilla extract

Add-ins

  • 60 g (½ cup) walnuts, roughly chopped into small pieces

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8 ½ x 4 ½ inch (21.5 x 10.5 cm) loaf pan and line it with parchment paper, leaving about 2 inches (5 cm) overhang on each side. Alternatively, you can grease and flour the pan.
  2. Prepare Apples: Peel and core the apples. Grate two of them and place the shredded apples in a bowl. Chop the remaining apple into approximately 0.5 cm thick pieces, toss with lemon juice, and set aside.
  3. Chop Walnuts: Roughly chop the walnuts into small pieces and set aside.
  4. Mix Dry Ingredients: In a medium bowl, combine the flour, ground cinnamon, cloves, nutmeg, baking powder, and salt if using. Stir until evenly mixed and set aside.
  5. Mix Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until just combined.
  6. Add Oil and Vanilla: Mix in the olive oil and vanilla extract using a whisk until just combined.
  7. Add Shredded Apples: If the shredded apples have excess liquid, drain it before adding. Stir the shredded apples into the wet mixture gently with a whisk.
  8. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients in two batches. Start mixing with a whisk, then switch to a spoon or spatula for easier folding to avoid overmixing.
  9. Add Chopped Apples and Walnuts: If the chopped apples have excess liquid, drain it before folding them in along with the walnuts, mixing gently with a spoon or spatula.
  10. Prepare to Bake: Spoon the batter into the prepared loaf pan. The batter should be thick but spoonable.
  11. Bake and Cool: Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. After baking, leave the loaf in the pan to cool completely for about 1 ½ hours before slicing to ensure clean cuts.

Notes

  • You can use different apple varieties depending on your preference, but Gala apples offer a nice balance of sweetness and tartness.
  • If the shredded or chopped apples release too much liquid, drain before adding to maintain the proper batter consistency.
  • To prevent sticking, be sure to grease and line the loaf pan properly or use parchment paper with an overhang.
  • Allow the loaf to cool completely before slicing to avoid crumbling.
  • Walnuts add a crunchy texture, but you can substitute with pecans or omit for a nut-free version.

Find it online: http://bitezly.com/apple-cake-loaf-recipe/