Sunday 29 January 2017

Apple and Cinnamon Loaf Cake

I randomly saw this on TV (I had it on as background noise while I was doing something rather dull), and it looked rather nice...I dug the recipe up online (it's a Mary Berry one), and it turned out I pretty much had all the ingredients in the house. I was out for a bike ride the next day, so got up a bit early and baked up a couple of loaves (Mary suggests you can freeze one, however it's less than 12 hours later and both have disappeared!)

I used golden delicious, however I think you definitely want a slightly tarter, more acidic apple (I'm thinking Braeburn). Otherwise it was a nice simple recipe, and it gives a firm, robust texture which is still nice and moist. I was trying to make this quietly (it was quite early in the morning), but I reckon you could also speed this up using a food processor to rub in the butter... Finally, I think a handful of sultanas would not go amiss either...and possibly more cinnamon (which I don't think you can have too much of).

Apple and Cinnamon Loaf Cake

  • Grease and line 2 1lb loaf tins
  • Pre-heat oven to 160'C


  • 75g butter
  • 200g self-raising flour
  • 100g muscavado sugar
  • 1tsp cinnamon (or more!)
  • 3 eating apples (I used Golden Delicious, however I would recommend a tarter-flavoured one)
  • 3 eggs
  • 2 tbsp demerara sugar
  • Apricot jam (to glaze)
1) Place the flour and butter in a large bowl (or a food processor with a blade attachment)

2) Rub the butter into the flour (as you would with pastry) until you have a rough breadcrumb texture

3) Stir in the sugar and cinnamon. I find that muscavado sugar will clump, you it's worth rubbing these chunks in.

4) Peel and core the apples

5) Take 2 and a half of the apples, and chop them into large'ish chunks

6) Crack the 3 eggs into a jug, and beat them together

7) Add the chunked apple and eggs to the flour mixture, and stir to combine.

8) Split the mixture into the 2 loaf tins (it's about 400-420g per tin...or was for me)

9) Take the remaining half an apple and slice in thinly

10) Use these slices to decorate the top of each loaf

11) Sprinkle 1tbsp of demerara sugar over each loaf

12) Place in the oven for 35-40 minutes, until risen, golden, and a skewer comes out clean

13) Remove to a wire rack

14) While still hot, brush apricot jam over the top to glaze