This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, loaf cake
Author: Beth Cato
9x5 loaf pan
2medium apples such as Gala, peeled, cored, and chopped
1/3cupbrown sugar packed
2large eggs room temperature
1 1/2teaspoonsvanilla extract
1 1/2cupsall-purpose flour
1 3/4teaspoonsbaking powder
1/2cupmilk or half & half
Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.