Apple loaf cake
- Lulu Grimes
Published: September 3, 2026 at 2:33 PM
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Serves 10
Easy
Prep: 20 mins
Cook: 1 hr
plus cooling
A star rating of 5 out of 5.1 ratingRate
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Serve this lightly spiced loaf cake with a hot cuppa for the perfect afternoon pick-me-up
Nut-free
Vegetarian
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A star rating of 4.7 out of 5.407 ratings
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A star rating of 4.7 out of 5.70 ratings
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A star rating of 4.8 out of 5.16 ratings
Country apple cake
A star rating of 4 out of 5.34 ratings
Easy apple cake
A star rating of 4.7 out of 5.407 ratings
Blackberry & apple cake
A star rating of 4.7 out of 5.70 ratings
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A star rating of 4.8 out of 5.16 ratings
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If you don’t have a cooking apple to hand, you could also use an eating variety such as Granny Smith, Pink Lady or Gala. As eating apples tend to be less tart (except perhaps a Granny Smith), you may end up with a slightly sweeter bake.
Ingredients
Nutrition
Units:
MetricUS
Ingredients
-
225g unsalted butter softened
plus extra for the tin
-
1 medium Bramley
or large dessert apple (about 200g)
-
125g light brown soft sugar
-
100g caster sugar
-
4 medium eggs
-
225g self-raising flour
-
½ tsp ground cinnamon
or mixed spice
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Nutrition: per serving
-
kcal375
-
fat21g
-
saturates12g
-
carbs41g
-
sugars24g
-
fibre1g
-
protein5g
-
salt0.29g
low
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly butter a 900g loaf tin and line with baking parchment. Peel and core the apple, then cut into roughly 1cm cubes.
-
step 2
Using an electric whisk, beat the butter and both sugars in a large bowl until very pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture looks like it's about to curdle. Fold in the remaining flour, the cinnamon or mixed spice and a pinch of salt using a spatula, then fold in the apples.
-
step 3
Scrape the mixture into the prepared tin and smooth out with the back of a spatula or spoon to level. Bake for 1 hr, or until risen and golden, and a skewer inserted into the middle of the cake comes out clean.
-
step 4
Leave to cool completely in the tin. Will keep in an airtight container at room temperature for up to three days.
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