A good old-fashioned apple loaf, that’s what this is. Super moist and very easy to make (no peeling the apples!) you’ll love the flavor and simplicity of this recipe.
For the cake:
- 1 cup (130g) all-purpose flour
- 1/2 cup (70g) superfine whole wheat flour
- 1 cup (200g) sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (125ml) sunflower, canola or olive oil (a fruity or light one, preferably)
- 2 eggs, room tº
- 1 teaspoon vanilla extract or paste
- Zest of 1/2 orange
- 2 cooking apples, coarsely chopped or processed, with skin
- 1/2 cup (60g) walnuts, chopped
For the glaze:
- 1 cup (150g) powdered sugar
- 1–2 tablespoons orange juice
For the cake:
- Preheat the oven to 350ºF / 180ºC.
- Line a 3×8-inch (20x7cm) loaf cake pan. Add a strip of parchment paper in the bottom and up the two narrow sides (for easier unmolding).
- Have the apples grated or chopped. It will begin to release liquid, that is fine.
- In a large bowl mix flours, sugar, baking soda (sift it to avoid little lumps), and salt.
- Make a hole in the middle and oil, eggs, vanilla, and orange zest. Mix well by hand or electric beater.
- Add apples and walnuts and mix.
- Pour into the prepared pan and bake for 40 minutes, or until a tester comes out dry. Sometimes it takes more. If it’s browning too quickly cover the top loosely with a piece of aluminum paper while it keeps baking.
- Let cool for about 20 minutes. Run a smooth blade knife around the edges to loosen first and unmold carefully. Let cool completely on a wire rack and glaze.
- Keep well wrapped for no more than 1 day at room temperature and in the fridge a few more days. It can be frozen, well wrapped in film and aluminum foil, before glazing.
For the glaze:
- Mix both ingredients until you have a creamy mixture. If it’s too dry add more orange juice, a teaspoon at a time.
- You can make it as thick or thin as you want to, adding more or less liquid (juice).
- Glaze the cold cake and let it drip down the sides.
Tips & tricks for this recipe:
- Apples – use granny smith if possible. They have enough acid to balance the rest of the cake, they hold well when baking and even though they are chopped you want to bite into them. If you have another favorite baking apple, by all means, use it.
- Olive oil – I make this cake with a classic extra virgin olive oil, one with no complex undertones. After baking this apple loaf doesn’t taste of olive oil, I promise. But it adds an extra richness that is not achieved with other oils. At least the ones I tried (sunflower and canola). But you can use regular oil.
- Pan – this makes a good sized loaf cake, but you can double the recipe and make a tube cake. Or double it but make 2 loaves and freeze one for later.
- Keeping – you can keep it maybe 1 day at room temperature, but then wrap it and refrigerate it (or freeze it if not eating it immediately). The apples will ferment quicker than you think and the cake will go to waste. Have you ever tried a fermented cake? You know what I mean then. It happened to me with this carrot cake once. Lesson learned.
Keywords: apple cake, apple loaf