This Dutch Apple Loaf is my kind of cake, soft and moist, and filled with juicy chunks of apple and pecan nuts. For a lovely hint of sweetness I have drizzled a delicious buttery icing glaze over the top. This is such a versatile recipe as it can be served with cream or crème fraîche as a dessert, or with your morning tea or coffee .
It is a great way to use up any apples you may have that are windfalls or those which are a little old and soft that are lurking in your fruit bowl. Although I always like to use the freshest ingredients, I hate wasting any fruit, when you watch and see how long they take to grow, and ripen. The beauty of nature in one juicy bite.
If you love apples, another recipe I have shared with you before is my friend Lee’s amazing Apple Crumble which can be made from tinned apples or by poaching fresh apples for a few minutes, before topping with a buttery crumble mix. It is one of those recipes that you can make at the last minute from a few groceries in your pantry. Quick, simple and delicious with ice cream.
“The flowers of the apple are perhaps the most beautiful of any tree’s, so copious and so delicious to both sight and scent.” — Henry David Thoreau, Wild Apples
- 115 g (1/2cup) butter
- 200 g (1 cup) sugar
- 2 eggs
- 120 ml (1/2cup) milk
- 1 tsp vanilla essence
- 1/4 tsp salt
- 2 level tsp baking powder
- 440 gms (2 cups) flour
- 150 g (1 1/2cups) apple, diced
- 50 g (1/2 cup) pecans, chopped
- FOR THE TOPPING
- 40 g cold butter
- 60 g flour
- 2 Tablespoons brown sugar
- 1 tsp cinnamon
- FOR THE ICING GLAZE
- 1 Tablespoon melted butter
- 65 g (1/2 cup) icing sugar
- Dash of milk
- Dash of vanilla essence
Preheat oven to 175ºC/350ºF
Line a loaf pan with baking paper and grease with a non stick spray or butter
Cream the butter and sugar in an electric mixer until light and fluffy.
Mix the room temperature milk, eggs and vanilla together. Set aside
Cut the apples into small pieces and set aside.
Chop the nuts and set aside
Sift the flour, baking powder and salt together.
Add the flour and the liquid mixtures to the creamed butter, starting with 1/3 of the flour, then liquid mixture, alternatively until it is finished, ending with the flour mixture. Do not overmix.
Add the chopped nuts and apples with and mix with a spoon.
Make the crumble topping by mixing the sugar, cinnamon and flour together and then cut the butter into small pieces and mix with a fork until crumbs form.
Turn the loaf mixture into the prepared pan and top with the crumble. Bake for 50-60 minutes or until a skewer comes out clean when inserted into the loaf.
Whisk the vanilla glaze together and once the cake is cooked and completely cool then you can drizzle the glaze over.