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Over the last few years I’ve come to really appreciate a loaf cake. From the chocolate orange loaf cake to this almond loaf that I constantly get texts from friends about, I really do get it. Even though a regular cake is just as easy, there’s something more approachable and less fussy about the loaf variety. And with the change of the season well on its way, it only felt right to celebrate with a new version that speaks to the transition to fall.
Someone once told me that apples are for September the way pumpkins are for October. It’s this little transition from summer to fall that is sort of a soft launch for pumpkin season. And before we get to pies and cookies, it felt right to lean in with a little cake. This apple loaf cake is soft, fluffy, and not too sweet. The perfect variety for a snack as it is for breakfast with a good cup of coffee.
Ingredients for This Apple Loaf Cake
Butter. One and a half sticks, preferably salted.
Brown sugar. I only use one type of sugar in this cake for ease, and I love the tender crumb brown sugar creates.
Vanilla. Extract or powder—either that adds that perfect warmth.
Spices. Use what you have on hand, but I like cinnamon, ginger, and nutmeg, but even a pre-made pumpkin spice works great.
Salt. Always a necessity to get the best flavor out of your desserts.
Eggs. Two for this recipe.
Yogurt. Greek yogurt helps add that tender texture.
Apples. Use your favorite variety, we’ll grate them up for this cake.
Flour. All purpose flour for the base of this cake.
Almond flour. I like to add almond flour for a bit of nutty flavor and texture.
Baking powder and soda. To help our cake rise.
Pecans. Chopped up finely to help create a nutty crumble topping.
Oats. Optional, but I like them in my streusel.
Tips for the Best Apple Loaf Cake
This is one of those incredibly easy cakes to make, but delivers a great payoff with incredible flavor and texture. Like most desserts, a few tips can help to really make sure the texture and flavor come out their best.
- First, prepare the crumble. Pressing cold , cubed butter into the pecans and dry ingredients, then breaking it into big chunks, helps create that nice crunchy topping. I like to keep the crumble in the fridge until I’ve prepared the batter, to help the butter stay cold.
- Make sure all of your ingredients are room temperature. This helps incorporate more air for a lighter end texture.
- When grating the apple, use a kitchen towel to squeeze out a good amount of the water from the fruit. I’m not going for completely dry, but pressing out a decent amount of the moisture will help keep the batter from turning claggy.
- Don’t overbake. Overbaking results in a dry crumb, and we want the cake to stay moist. Once a toothpick comes out clean, remove the cake from the oven, let it cool in the pan for five minutes, then finish cooling on a wire rack.
Other Dessert Recipes We Love for Autumn
With baking season right around the corner, we’re looking forward to all the desserts to come. Here are a few more recipes we’re loving ahead of autumn that aren’t pumpkin just quite yet.
Salted Chocolate Date Tart. For a cozy chocolate dessert, dates add a caramel-like warmth that’s absolutely delicious.
Apple Pie Scones. Another favorite apple dessert of mine, this one is perfect for mornings that are starting to just be a little more crisp.
Pistachio Cookies. One of my favorite cookie recipes ever—cozy and delicious.
Description
An easy loaf cake recipe to welcome fall.
for the streusel:
- 60g all purpose flour
- 50g brown sugar
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans
- 1/2 tsp salt
- 3 tbsp butter, cold and cubed
for the cake:
- 200g all purpose flour
- 40g almond flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup butter, softened to room temperature
- 200g brown sugar
- 2 eggs, room temperature
- 1/3 c greek yogurt
- 2 gala apple, grated, with the water squeezed out
- Prepare the streusel. Add all of the ingredients to a bowl and using your fingers, crumble and press the butter into the dry ingredients. Crumble into big chunks, then set aside in the fridge while you prepare the cake.
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
- Prepare the cake batter. Add all of the dry ingredients to a bowl and set aside.
- In the bowl of a stand mixer, add the butter and brown sugar. Using a paddle attachment, beat together for 3 – 4 minutes until light and fluffy. Scrape down the bowl, then add the eggs one at a time, beating together until smooth. Then add the greek yogurt and beat together until smooth.
- Add the dry ingredients and beat until just combined. The batter will be thick, don’t overmix. Once combined, add the grated apple into the batter and fold in. Add the batter to the loaf pan.
- Top with a layer of the streusel, then place in oven and bake for 55 – 60 minutes until a toothpick comes out clean.
- Let rest for five minutes in the pan, then remove from pan and let finish cooling on a wire rack. Slice and enjoy!
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