One Bowl Spiced Apple Loaf Cake
Preparation time: 60 minutes | Serves: 4 people
I have a fondness for fresh berry laden desserts, chocolate cookies and cheesecakes, but when winter swings around, apple based desserts catapult themselves to the top of my list.
There’s such comfort in the fragrance of apples and cinnamon filling the house, casting a warmth through the space. This one bowl apple loaf cake promises to do the same - an easy bake that takes just about 20 minutes to prep, and just one bowl to wash!
Ingredients used in my Apple Loaf Cake -
Of course I use the classic cinnamon-apple combination in this recipe, but other spices with similar notes like nutmeg, ginger and clove add a lovely depth of flavour to the batter.
Thick Greek yoghurt and olive oil mixed with brown sugar form a moist crumb and wholemeal flour (which is my preference) adds a slightly nuttiness. I prefer using green Granny Smith apples which retain their texture after baking or cooking.
How to serve this loaf cake -
Simple is best when it comes to this loaf cake. I cut a thick slice when it’s still warm, dollop it with cream and a generous drizzle of Maya Sunny Honey’s raw macadamia honey. The nuts add a beautiful crunch and the buttery notes pair well with the apple and spices.
Check out the recipe notes for swaps, serving ideas and other recommendations for this one-bowl loaf cake.
Ingredients
100 mls light olive oil
50 gms Greek yoghurt
1 egg
1 tsp vanilla essence
100 gms brown sugar
170 gms wholemeal/ plain flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. (each) nutmeg, ginger & clove
1 tsp each baking powder and baking soda \
1 apple cut into 2-3cm cubes (green or red, either works well)
Dollop cream and honey or caramel sauce, to serve
Method
Preheat oven to 170°C and line a loaf tin.
Whisk the olive oil, yoghurt, egg, vanilla in a bowl until combined - the mixture will be thick and sticky.
Gently fold in the dry ingredients - flour, salt, spices, baking powder and soda.
Fold in the chopped apple and tip batter into the prepared pan. The cake batter will be quite thick.
Bake for 35-40 minutes until golden.
Serve warm, topped with cream and honey or caramel sauce.
Swaps, Serves & Storage
Can I make this recipe vegan?
Yes you can easily adapt this recipe to make it vegan. Swap Greek yoghurt for almond or coconut yoghurt and the egg for a flax egg or 1/4 cup of applesauce.How do I serve this apple loaf?
I love serving this cake warm! Cut a slice and microwave for about 20 seconds before serving with dollop cream of vanilla ice cream and your choice of caramel sauce or honey. Add a pinch of salt if desired.How long can I store this loaf?
The apple loaf cake can be wrapped in foil and stored at room temperature for 3 days, or 5 days in the fridge.
Tips & Tricks
Apples - Try to use cooking apples like Fuji, Granny Smith or Honeycrisp variety. Their tartness balances well with the sugar in the cake and they retain their shape when cooked instead of disintegrating into a mushy mess! I don’t peel my apples for the cake, however you can if you prefer. If your apples are sinking into the batter, toss them with a tbsp. of flour beforehand.
Temperatures - As with any baking recipe, all your ingredients must be at room temperature. Understandably you’re pulling the yoghurt straight out of the fridge, so make sure to measure the yoghurt and set it aside while you assemble the dry ingredients. This will give the yoghurt enough time to come to temperature.
Check out my other dessert recipes -
