This Spiced Apple Loaf is one of the best fall recipes you will ever find. Super pillowy and moist, with hints of cloves and cinnamon, it will warm your soul on a rainy day.
I don't know about you, but when we get to September, I bid summer goodbye and get in full autumn spirit. And if it happens to be a September like the one we are currently having in the UK, with temperatures dropping massively and lots of grey, rainy days, I get even more excited about autumn. So, just like that, my kitchen gets filled with warming spices, mulled wine-flavoured teas and hearty stews. Plus, I start spending a lot of time under the blanket, on the sofa, reading a novel or watching feel-good tv. Basically, I am a textbook-case of what it means to live a hygge autumn. At least in my opinion.
And, luckily enough, my boyfriend's grandparents helped me kick-start this season of autumnal bakes by giving me more cooking apples than I can count. And this is great because it means that: a) I have got the freshest, best apples ever, since they are grown directly in their backyard and b) I have the perfect excuse to bake with apples for weeks (yes, weeks)! But before I get into the usual crumbles or my lovely, foolproof Apple and Yogurt Breakfast Cake, I decided to try something new, something spiced, something that could combine all my favourite fall flavours in one cake. And that's how this Spiced Apple Loaf came about.
Now, normally, when I want a very moist, soft, buttery cake, I actually go in and use yogurt. Seriously, it always works. But this time I wanted to spice things up (did you get the pun?!) and change things around. So here are the key steps to achieve the moistest (if that is even a word), fluffiest, apple loaf:
DON'T melt your butter, simply soften it: you can either take the butter out of the fridge a few hours before you start baking or, if you are a last-min person like me, leave it in the microwave for like 10 to 15 seconds. Then cream it with the sugar until you get a smooth texture. Such a game changer.
Butter your tin: since we are talking about butter, let me tell you something. My nan doesn't use baking paper when she bakes, and her cakes are buttery and moist. My boyfriend's mum doesn't use baking paper when she bakes, and guess what? Her cakes are super buttery and moist. So, with a cake like this (not with brownies or banana bread perhaps but with this one) leave the baking paper aside and grease your tin like you would a squeaky door!
Chop you apples super finely: no chunks here, ladies and gentlemen. But don't grate them either because they will release way too much moisture. Simply cut them into very small, 1 cm pieces (I normally cut them into super thin slices and then cut the slices into small chunks). This will help release moisture, but not too much. Basically, the sweet spot.
Sift your dry ingredients: I know, I know, sifting your flour and other dry ingredients feels like a faff. It's a pain, I am aware of that. But believe me, it does make all the difference in terms of texture. Adding sifted dry ingredients a little at a time, folding them into the batter before adding more, will give your cake that bakery-style, soft, light texture we all know and love. If you don't do that, you risk getting clumps of dense dough in your cake, and no one wants that.
Other Things to Note When Making this Spiced Apple Loaf:
We use two types of sugar: a bit like in chocolate chip cookies, here you'll find equal parts of light brown sugar ( such as demerara or cane sugar) and white caster sugar. The result is a slight caramelised flavour, but not an overpowering one. Delicious, absolutely delicious.
Trust the amount of spices in the recipe: some of the quantities for the spices (especially cinnamon) might look like a lot. Others not so much. But do believe me, it all works out perfectly and the flavours complement one another.
You d0n't want a high oven temperature: 160° isn't a lot, but moist, loaf-tin cakes need a longer time in the oven, at a lower temperature. That's one of the secrets to get the best texture.
Ingredients:
225 plain flour
80 gr caster sugar
80 gr light brown sugar + 2 tbsp for the apples
125 gr softened, unsalted butter
2 tsp baking powder
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
2 medium eggs
2 tbsp whole milk
350 gr cooking apples
Method:
Preheat the oven to 160°
Make sure your butter is soft, but not melted (if needs be, heat it in the microwave for 10-15 seconds) , transfer it to a bowl and cream it with the sugar until you get a smooth consistency.
Add the eggs and beat until fully incorporated into the batter.
Sift the flour and baking powder into the batter a little at a time, folding them before adding more. Then sift the spices and fold them into the batter as well.
Add the milk.
Slice the apple into very thin slices and then cut each slice in very small chunks (but don't grate them, as this will make the batter too moist. Transfer them to a bowl with 2 tbsp white sugar and mix until fully coated.
Add the apples to the batter.
Transfer the batter to a greased, 2-lb loaf tin and bake in the oven for 55 min to 1 hr.
Enjoy!
Looking for more apple recipes? Give these a go!
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