APPLE CRUMBLE LOAF CAKE
A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
- To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
DUTCH APPLE LOAF
Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. -Gladys Meyer, Ottumwa, Iowa
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE CIDER DOUGHNUT LOAF CAKE
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Brunch Fall Cake Apple Juice Sour Cream Cinnamon Nutmeg Butter Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Thanksgiving
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
- Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
- Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
- Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
- Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
APPLE LOAF CAKE
I found this in my Woman's Day magazine and thought I would share it...It is a wonderful fall treat.
Provided by jb41848
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick spray.
- Stir ingredients for streusel in a bowl until crumbly and set aside.
- Stir flour, sugar, baking powder, and salt in a large bowl until well blended.
- Beat eggs in a medium bowl with a fork, add in butter and milk to combine.
- Add to flour mixture and fold in with a spatula just until dry ingredients are moistened.
- Spoon half the batter into the loaf pan spread to cover bottom.
- Sprinkle with half the apples and half of the streusel.
- Spoon on remaining batter spreading to cover.
- Sprinkle with the 1/2 of the remaining streusel and apples and then top with the rest of the streusel.
- Bake 1 hour to 1 hour and 20 minutes or until a toothpick inserted comes out clean.
- Cool in pan 10 minutes.
- Run knife to loosen edges and place cake streusel side up on a cooling rack.
More about "apple crumble loaf cake recipes"
APPLE CRUMB CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (38)Calories 314 per servingTotal Time 1 hr 25 mins
- To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.
- To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.
- To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.
APPLE CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (75)Category Crumb Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. Set aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter. Using a fork, lightly mix in the flour until crumbles form. Don’t overmix.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
THE BEST APPLE CRUMB CAKE - CRUNCHY CREAMY SWEET
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5/5 (63)Total Time 45 minsCategory DessertCalories 321 per serving
- In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.
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