Apple + Raspberry Loaf Cake


 Prep Time : 10 Minutes | Cook Time : 70 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! This cake is for crossing seasons. Right now we are in the little lull before spring and summer fruits really kick off. There is still some citrus. But the apples are not at their best. So we are raiding our fruit bowls and freezers. I have some softish apples. My freezer always has berries. And there are lemons everywhere. As there should be. So we are going to make a simple loaf cake to bring everything together and make something better than it’s parts. Synergy. Or something. The cake base is one of my favourites. It’s moist and tender and dairy free. I cry a little every time I have to buy butter at the moment. I love it so. But it is very expensive. Oil based cakes stay much softer for longer and you don’t need to take out a mortgage to make one. The batter for this cake is very thick and that’s ok. Juice from the fruit will soak in during cooking and make everything amazing. Don’t ice or glaze this cake. It doesn’t need it.

Heat the oven to 180C (350F). Line a loaf pan with baking paper. I use a 23 by 10 cm (9 by 4 inch) pan that is fairly deep.

Peel and dice your apples. Add the lemon juice and zest and toss to coat. We need the acid in the recipe and it will stop the apples going brown.

Whisk the sugar and oil together in a large bowl.

Add the eggs and vanilla and whisk until it has thickened a bit and has combined.

Fold in the apple and lemon mixture.

Sift in the flour, baking powder, baking soda and salt. Fold until mostly combined.

Add the raspberries and finish with a few final folds. We want to mix the raspberries as little as possible to keep them intact.

Spoon the batter into the loaf pan and smooth the top. Decorate with sliced apples and sprinkle with a little large crystal sugar like Demerara.

Bake for 40 minutes before rotating the pan and baking for another 20 to 30 minutes. Start testing for doneness at around the 60 minute mark. Insert a skewer or small knife into the centre and check for uncooked batter. It can be tough to tell as the cake is quite moist with fruit. Test in a few spots to be sure.

Remove the cake from the oven and leave to cool in the pan for 15 minutes or so before turning out onto a wire rack to cool completely.

Enjoy this cake gloriously plain. To dress it up serve slices with a little cream, yoghurt or vanilla custard. You can’t argue with custard.

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Apple + Raspberry Loaf Cake


Prep Time : 10 mins | Cook Time : 70 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 1 large loaf

Moist tender cake full of sweet apple pieces and tart raspberries.

Ingredients:

  • 300 grams apples, peeled and diced
  • 1/2 cup frozen raspberries
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest (one lemon’s worth)
  • 1 cup (200 grams) caster sugar
  • 1/2 cup + 3 tablespoons (160 mls) vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 + 1/2 cups (350 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Extra sliced apple to decorate
  • 1 tablespoon Demerara sugar or other large crystal sugar

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • large loaf pan lined with baking paper

Directions:

Heat the oven to 180C (350F). Line a loaf pan with baking paper. I use a 23 by 10 cm (9 by 4 inch) pan that is fairly deep.

Peel and dice your apples. Add the lemon juice and zest and toss to coat. We need the acid in the recipe and it will stop the apples going brown.

Whisk the sugar and oil together in a large bowl. Add the eggs and vanilla and whisk until it has thickened a bit and has combined.

Fold in the apple and lemon mixture. Sift in the flour, baking powder, baking soda and salt. Fold until mostly combined.

Add the raspberries and finish with a few final folds. We want to mix the raspberries as little as possible to keep them intact.

Spoon the batter into the loaf pan and smooth the top. Decorate with sliced apples and sprinkle with a little large crystal sugar like Demerara.

Bake for 40 minutes before rotating the pan and baking for another 20 to 30 minutes. Start testing for doneness at around the 60 minute mark. Insert a skewer or small knife into the centre and check for uncooked batter. It can be tough to tell as the cake is quite moist with fruit. Test in a few spots to be sure.

Remove the cake from the oven and leave to cool in the pan for 15 minutes or so before turning out onto a wire rack to cool completely.

Enjoy this cake gloriously plain. To dress it up serve slices with a little cream, yoghurt or vanilla custard. You can’t argue with custard.

Cook’s Notes:

  • The original recipe for this cake is made with pears and is also delicious. If you want to switch out fruits go for something that has a similar amount of moisture to ripe apples or pears.
  • To bake this cake in a round pan, use a 9 inch pan and bake for around 45 minutes – test for doneness from 40 minutes.

 – This cake keeps well and will be delicious for 4 to 5 days at room temperature – 

Adapted from The Honey & Co Baking Book by Sarit Packer + Itamar Srulovich.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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