This recipe for Layered Apple Loaf Cake is a spin on a traditional apple cinnamon loaf. I made it this week and it came out sweet, moist and delicious. Use the tartest apples you have on hand: Granny Smith, Jonathan or similar cooking apples.
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| My finished Layered Apple Loaf Cake. |
Layered Apple Loaf Cake
You’ll need…
- 2 small, tart apples, peeled, cored and diced
- 1/3 cup brown sugar
- 1 and 1/2 cups white sugar
- 1 and 1/2 cups all purpose white flour
- 1 and 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 2 large eggs
- 1 stick of unsalted butter, softened
- 1/2 cup low fat milk
- Shortening and flour to grease the pan
- 9″ x 5″ loaf pan
Preheat the oven to 350 degrees and grease and flour the loaf pan completely, especially the bottom. Mix in a small bowl the brown sugar, 2/3 cup of white sugar, and cinnamon; set it aside. Peel, core and dice the apples; set them aside.
Combine flour, baking powder and salt in a bowl. Mix and set it aside.
In a mixing bowl, beat with an electric mixture the soft butter and the remaining white sugar. Add the eggs. Add the vanilla.
Add the dry flour mixture by hand, stirring it in by hand into the butter mixture. Add the milk and stir by hand until the batter is well blended.
Pour half the batter mixture into the pan. Add half of the apples in an even layer. Add 1/3 of the brown sugar/cinnamon/sugar mixture. Repeat, layering the batter, apple and then covering the top with the sugar, brown sugar and cinnamon mixture.
Bake for 50 – 60 minutes or until the cake starts pulling away from the sides of the pan and a toothpick inserted into the center comes out clean.
Tastes fantastic served warm with a scoop of vanilla ice cream on top.
Enjoy!
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| Dig into this Apple Cake warm… |
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| Mmmm….apples, cinnamon…can’t get more fall than than that! |
