Apple Loaf Cake

An irresistible not so sweet apple cake with cinnamon and crunchy pecans topped with a delicious maple syrup icing.

Delicious fluffy and moist apple cake slice is the perfect treat to bake on a lazy Sunday afternoon. A cake that fabulously compliments your cup of tea.

Today’s recipe works when there is just one lonely apple on the table that somehow no one wants and you also don’t have loads of apple to make jam, pie or applesauce. That’s when this amazing loaf cake comes to the rescue. So this whole wheat apple cake becomes the easiest recipe to turn to in this scenario. And what is the best part: Any variety of apple will do!

In a nutshell

Taste	Soft, moist sweet apple cake with all the nutty goodness topped with beautiful maple icing.
Texture	Chunky fresh apples, crunchy pecans and earthy whole wheat cake.
Level	An easy and healthy loaf to bake without much of an effort.
Occasion	Lazy Sunday tea cake.

Why rest the batter before baking this healthy apple and cinnamon cake?

When baking with whole wheat flour I always make it a point to let the batter rest for at least 10 minutes. Since wheat flour is coarser in texture, this process helps to hydrate the flour and soften it before baking.

Doing this might look like you are wasting time but the end result; you end up with a way fluffier and healthier cake. You can do the dishes, clean the counter and preheat the oven at this time or you can catch up on an episode of your favourite show!

Can you substitute maple syrup with honey for the glaze?

The best part of this apple cake recipe is the ease of making it. So when you are short of maple syrup use honey. This glaze works well even with honey. I know the point of a maple glaze itself is gone but we need to make do with what we have right?

Health benefits of whole wheat flour compared to all purpose flour

Though both flours are from the same grains, whole wheat is coarser and more fibrous than all purpose flour. It is also healthier than white flour purely because it is less refined which helps to retain all the natural nutrients and protein content.

I found this article to be very informative and more detailed with the benefits of whole wheat flour.

Tips to make the best apple cinnamon loaf cake

When using whole wheat flour in your recipe, it is always better to sift the flour. This step helps to incorporate more air into the batter and avoid a dense cake.
Using pecans is optional. I like the additional crunchy texture it gives to this easy apple cake.
Let the cake batter rest for 10 minutes before pouring the batter into the loaf pan.
To make the maple icing, remove the pan from the heat when the sugar is completely melted and the icing is slightly thick. The maple icing will thicken even more once it cools. It is a very forgiving icing for a cake.
Pour the icing only when the cake is completely cooled. Otherwise, the icing will not thicken and it would melt and flow down.
Garnish with chopped pecans immediately when the icing is still hot. They get a chance to stick to the cake.

Storage tips for raw apple cake:

Whole wheat apple cake can be stored at room temperature for up to 2 days. Then there is a chance for the cake to turn dry. The cake can also be stored in an airtight container and chilled for up to a week.

This tasty apple cake is also freezer friendly. Wrap the cake without the maple glaze with plastic wrap and store it in an airtight container to avoid freezer burn. It can be frozen for up to 2 months.

When you feel like it, remove the wrap and let it defrost on the kitchen counter. Now make the maple icing and pour it over the cake and garnish with toasted pecans.

An amazing cake to bake without much effort.

Try out more easy cake recipes like this one:

Print Recipe

Apple Loaf Cake

(2 votes, average: 5.00 out of 5)

Serves: 10" X 5" Loaf pan

Prep Time: 20 minutes – Cooking Time: 45 minutes

An irresistible not so sweet apple cake with cinnamon and crunchy pecans topped with a delicious maple syrup icing. A perfect complement to your cup of tea on a cozy Sunday afternoon.

Ingredients

For the apple loaf cake
180 grams whole wheat flour
60 grams all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
170 grams granulated sugar
130 grams apple (approximately 1 apple)
2 eggs, room temperature
1 teaspoon vanilla essence
½ cup oil
½ cup yoghurt
40 grams pecans chopped
½ teaspoon cinnamon powder
For the maple glaze:
50 grams butter
1/3 cup maple syrup
1/3 cup brown sugar
Garnish: 2 tablespoons pecans, toasted and chopped

Instructions

For the apple cake:

Preheat the oven to 180°C(350°F). Line the bottom and sides of a 10” X 5” loaf pan with parchment paper.

Peel and chop the apple to bite-sized pieces.

In a medium-sized bowl, sift wheat flour, all purpose flour, baking powder, cinnamon and baking soda. Set aside.

In another bowl, whisk the eggs, vanilla, sugar, oil and yogurt until well blended.

Add in the dry ingredients and stir them well so all ingredients are combined.

Fold in the apples and pecans into the batter.

Let the batter rest for 10 minutes before pouring into the loaf pan.

Transfer the batter into the loaf pan and bake for 45 minutes or until the toothpick inserted comes out clean.

Let the apple cake rest in the pan for about 5 minutes and then transfer it to a wire rack.

Allow the cake to cool completely before topping it with maple icing.

For the maple icing

On low heat, melt the butter in a pan.

Stir in the maple syrup and brown sugar. Bring it to a boil until the sugar melts.

Immediately pour the icing on the cooled cake and garnish with pecans.

Wait for the glaze to thicken before serving which would take about 15 minutes.

Notes

This apple cake can be stored at room temperature for up to 2 days when stored in an airtight container. The cake can also be chilled for up to a week.