I like baking loaf cakes because they take a long time in the oven which means you can have a few cup of tea while still under the excuse of ‘cooking’. Also they don’t need them to cool down before you can decorate and eat them and they taste great while still warm and fresh from the oven. This one in particular is great for the rainy and cold weather we have been going through lately in the UK and is yummy with fresh custard or ice cream.
The recipe came about because I had lots of normal apples to use up and adapted this from a pear and chocolate cake which would also work just as well.
Apple, Cinnamon and Chocolate Loaf
160g light brown sugar
1 tsp vanilla extract
125g plain flour
2 tsp baking powder
2 tsp ground cinnamon
25g cocoa powder
100g chocolate chops
2/3 royal gala apples
1 tbsp of flaked almonds
1 tsp of brown sugar
900g loaf tin
Electric whisk – I used a stand mixer
1.Pre- heat oven 160 degrees for a fan oven (180 degrees for normal or gas mark 4) and line the loaf tin with greaseproof paper ( I find a quick spray of cooking spray makes it stick easier to the tin).
2.Cream together the sugar and stork (you could use unsalted butter I've always just used stork in cake mixtures) for around 5 mins until a nice pale beige colour
3.Whisk together the eggs and vanilla extract
4.Mix the flour, baking powder, cinnamon and cocoa together.
5.Lower the speed on the stand mixer or electric hand whisk and pour in half the eggs and sift in half the dry ingredients – mix together
6. Pour in remaining eggs and sift in remaining dry ingredients and mix together briefly. You don’t want to whisk too much once the flour is added.
8.Top with the reserved apple slices, almonds and brown sugar (gives a lovely crunchy top)
9.Bake for 60 mins or until a wooden skewer comes out clean (apart from melted choc chips)