Apple Loaf Cake with Sweet Pecans

This Apple Loaf Cake is moist, buttery and loaded with sweet cinnamon apples. The sweet pecan toppings add a delicious crunch and flavor.

Don’t you just love having a loaf cake on stand-by? One that you reach out for to have with your cup of coffee? Personally, I think loaf cakes are a wonderful daily dessert.

They are homey, laidback and simple to make. This Apple Loaf Cake highlights the warm, autumn-y flavor of fall, and the pecan toppings add a nice sweetness.

Apple Loaf Cake with Sweet Pecans

• Made without the need for an electric mixer. Everything is mixed by hand.
• You can use any variety of apples that you prefer.
• If stored the right way, this loaf cake stays moist and soft for days!
• It’s a beautiful balance of sweetness, tart, and the flavor of cinnamon spice.

Let’s Make Apple Loaf Cake

First, Make the Apple Mixture

Combine chopped apples, cinnamon, brown sugar, and flour in a medium bowl. Toss well so that the apples are nicely coated.

Make the Cake Batter

Preheat oven to 350 F. In a bowl, whisk together flour, baking powder, baking soda and salt using a wire whisk.

In another mixing bowl, whisk the eggs and the sugars until the eggs are dispersed thoroughly. Add the buttermilk, melted butter, and vanilla extract.

Add the flour mixture to the bowl of wet ingredients. Use a rubber spatula to gently mix in the flour, stopping about halfway, then add the apple mixture.

Gently stir everything together until the ingredients are just combined. Do not over-mix. Pour and scrape the batter into a 9 x 5 inch loaf pan that is lined with parchment paper.

Top the batter with chopped pecans, then sprinkle brown sugar all over.

Bake the Apple Loaf Bread

Bake at 350 F for 45-48 minutes, or until a toothpick inserted at the center of the cake comes out clean. Let the pan rest on a wire rack to cook completely.

Tips and Notes

• Do not over-mix the final batter. You just want the ingredients combined. Too vigorous stirring and over-mixing will result in a gummy cake.
• Store the leftover cake in a tightly covered container at room temperature for up to 4 days. A cake dome is ideal!

Also try this:

• Pineapple Loaf Cake
• Chocolate Chip Loaf Bread
• Chocolate Banana Bread
• Banana Chocolate Chip Loaf Bread
• Chocolate Cake Loaf with Cream Cheese Filling

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Apple Loaf Cake

Yield: 8

Prep Time: 15 minutes

Cook Time: 48 minutes

Total Time: 1 hour 3 minutes

Easy and flavorful Apple Loaf Cake loaded with sweet cinnamon apples and topped with crunchy pecans, this a wonderful and easy dessert!

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Ingredients

• 2 large eggs
• ¼ cup white granulated sugar
• ¼ cup brown sugar
• 1 cup buttermilk
• 1/3 cup melted butter (75.6 grams)
• 1 tsp vanilla extract
• 2 cups all-purpose flour (240 grams)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Apple Mixture

• 1 medium apple, peeled, cored and chopped into little pieces
• 3 tbsp brown sugar
• 2 tsp cinnamon
• 1 tbsp all-purpose flour

For the Topping

• ¼ cup chopped pecans
• 1 tbsp brown sugar, to sprinkle on top

Instructions

1. Preheat oven to 350 F. Line a 9x5 loaf pan with parchment paper. In a medium bowl, combine chopped apples, brown sugar, cinnamon and flour. Stir well to coat the apples. Set aside.
2. In another mixing bowl, add the eggs and sugars and whisk until the eggs are dispersed. Add the buttermilk, melted butter and vanilla extract. Stir well to incorporate.
3. In another bowl, whisk together flour baking powder, baking soda and salt until combined. Add this mixture to the wet ingredients in the bowl.
4. Using a rubber spatula, fold the flour mixture into the wet ingredients in a few strokes, just until half combined, then add the apple mixture. Continue folding just until the flour is mixed in. Do not overmix.
5. Pour the batter into the loaf pan. Top with the chopped pecans all over, then sprinkle the brown sugar. Bake the apple loaf cake for 45-48 minutes. The top should be deeply golden and a toothpick inserted at the middle of the cake should come out clean.

Notes

• Do not over-mix the batter, or you will end up with a dense, gummy cake.
• You can use any variety of apples.
• To store the leftovers, keep the loaf in a container with a tight lid, and leave it at room temperature for up to three days.

Recommended Products

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• 
  Anchor Hocking Presence Footed Cake Set with Dome (2 piece, all glass, dishwasher safe) , Color - Clear/Presence
• 
  Wilton Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 456mgCarbohydrates: 48gFiber: 2gSugar: 21gProtein: 6g