Simple apple loaf cake

Serve with a steaming cup of tea for the perfect afternoon treat!
Apple loaf cake with a slice cut, ready to serve
Apple loaf cake with a slice cut, ready to serve
John Paul Urizar
1H 10M
1H 30M

This apple loaf cake has a sprinkle of lemon rind to give it a a little citrus-sour edge, balanced perfectly by the sweet apples.

We’ve used a new kind of apple called Cosmic Crisp apples, which have a deep red skin and a crisp white flesh, but you can use any apple that you prefer. That’s the beauty and versatility of this simple apple loaf cake – you can adjust it to suit your tastes!

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Preheat oven to 170°C (150°C fan-forced). Grease a 10.5cm x 20cm loaf pan. Line the base and sides with baking paper, extending paper 3cm above the long sides.


Peel and core 2 of the apples. Cut into 1cm pieces. You’ll need 2 cups of diced apple.


Beat the butter, rind and sugar with electric mixer until light and fluffy; beat in eggs one at a time, until combined.  On low speed, add the combined flours and milk.


Using a spatula, fold in the diced apple until well combined. Spread mixture into the prepared pan.


Slice the remaining unpeeled apple very thinly and arrange half slices in slightly overlapping on top of the loaf. Brush with extra melted butter.


Bake for 1 hour 10 minutes or until a skewer comes out clean when tested. Stand the loaf in pan for 20 minutes before turning, top-side up, onto wire rack to cool. This cake is suitable to freeze.

We used a new apple variety called Cosmic Crisp which have a deep red skin and crisp white flesh, a little like the Snow White aesethetic.
The cake is best eaten on the day of making. Store any leftovers an airtight container in a cool spot for 2 days.

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