Autumn is the perfect time to enjoy seasonal dishes like hearty casseroles, warming stews and tempting sweets. One such treat that blends some of the season’s best flavours is an apple and cinnamon loaf cake that offers both a crumbly and moist delight.
Baking aficionado Jenefer Hmo took to a Facebook recipe group to share her creation. She branded it as “fall in a slice” and said: “Our Homemade Apple Cinnamon Swirl Loaf is the cosy, delicious treat your autumn afternoons need.”
Jenefer pointed out that this particular recipe stands out because it primarily uses store-canned ingredients which many people will already have in their kitchen.
It also allows for creativity with various additions – top it off with nuts, sweet glace icing, or a generous spread of buttercream for different twists, reports the Express.
Here’s how to make the apple cinnamon cake:
Ingredients:
– 190g plain flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 115g unsalted butter, softened
– 125g granulated sugar
– 125g brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 125ml buttermilk
– 2 peeled and chopped apples (Granny Smith recommended).
Method:
Kick things off by preheating your oven to 175C and then grease and line a standard loaf tin with baking paper, or grease and lightly dust with flour to keep things from sticking. Grab a medium-sized bowl to mix together your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a bigger bowl, whip up the softened butter with both brown and granulated sugars until you’ve got a light and fluffy mix.
Add the eggs one at a time, giving each a good beating before adding the next, then stir in the vanilla extract and buttermilk. Fold in the chopped apples, then pour the mixture into the prepared loaf tin.
Bake for 55 minutes to an hour, or until a skewer inserted into the middle comes out clean. Let the cake cool in the tin before transferring it to a wire rack to cool completely.