Apple Cake Loaf

Apple cake loaf cut in half and slices on a wooden board.

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5 from 71 votes

This delicious apple cake loaf is soft and moist, perfectly spiced with cinnamon, cloves and nutmeg.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Servings: slices

Calories: 223kcal

Author: Meymi

Ingredients

3 small apples (preferably Gala 1 and ½ cup shredded apples and ¾ cup chopped apples)*
½ teaspoon lemon juice
210 g (1 and ½ cup) all-purpose flour, dip and sweep
2 and ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt (optional)
2 large eggs, room temperature
105 g (½ cup) granulated sugar
75 g (⅓ cup) olive oil
1 teaspoon vanilla extract
60 g (½ cup) walnuts, roughly cut into small pieces

Instructions

Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
Peel and core the apples. Grate 2 of the apples and place in a bowl, set a side. Chop 1 apple into almost ⅕ inch (5cm) thick pieces and mix in the lemon juice. Set a side.
Roughly chop the walnuts into small pieces, set aside.
Place the flour, cinnamon, cloves, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
Put the sugar and eggs in a large bowl and mix with a whisk until just combined.
Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
Add the shredded apples (If there is too much excess liquid leave it out before adding into the mixture) and stir with a whisk.
Mix in the flour mixture in 2 batches. You can use a whisk in the beginning but it is easier to continue with a spoon/spatula in the end to mix easily.
Add the chopped apples ( if there is liquid, leave it out before adding into the mixture) and stir with a spoon/spatula. Mix in the walnuts.
Pour the batter into the loaf pan. The mixture is not thin but not too thick. You can spoon the mixture into the pan.
Bake for 50 minutes or until the top is golden brown and a toothpick comes out completely clean that is inserted in the center. After you remove the pan from the oven, leave in the pan until it completely cools, almost 1 and ½ hour before cutting into slices. You shouldn't skip this step so you can cut the slices properly.

Notes

*If you are using grams, I can give you the precise amount. I use 180 grams of shredded apples and 90 grams of chopped apples. I prefer using Gala apples as they are very sweet, I can cut from the sugar amount.

**You should measure the flour correctly; please keep in mind that the cup conversion is dip and sweep, don't use less flour than needed so the cake will have the structure.

How to Store: You can keep this quick bread in an airtight container for up to 3 days at room temperature and up to 7 days in the fridge. You can freeze up to 3 months.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition