Apple Loaf Cake

A wonderfully moist cake full of the flavours of Autumn. This cake will have you reaching for a cup of tea and relaxing with a good book. It also keeps well, so if you want to get ahead and have something on hand before someone drops in for a cup of tea, this is a good cake to make.




  1. Preheat the oven to 180 degrees C. Line and grease a 20 x 10cm loaf tin with cake release spray and if you like you can put in a loaf tin liner. Set aside.
  2. Using an electric whisk or a wooden spoon, beat the butter and sugar together in a large bowl until well combined and light and fluffy. Add the eggs one at a time mixing well between each egg.
  3. Sift the cake flour, salt, bicarbonate of soda and cinnamon into the cake mixture, alternate with the buttermilk. So the way to do this is to put the dry ingredients into a sift, over the cake mixture, sift a third of it in, add a third of the buttermilk, mix well, then repeat until dry ingredients and buttermilk are combined.
  4. Add the vanilla essence, grated apples and chopped pecan nuts. Combine these with the other ingredients gently but firmly until well combined, then pour or spoon the batter into the prepared loaf tin.
  5. Bake in the oven for about 1 hour or until it is a lovely golden brown and a testing skewer inserted into the centre of the loaf comes out clean.
  6. Leave to cool for about 10 minutes on a loaf rack before turning out and allowing to cool completely. Enjoy with a cup of tea whilst curled up with a good book or with friends.


So there you have it, my Apple Loaf Cake, adapted slightly from You Lets Cook by Carmen Niehaus.

I hope you liked this and make it during the fall season.