Apple pound cake loaf
This apple and cane sugar pound cake loaf is a soft and fragrant cake, perfect for a sweet breakfast or for a snack. It is a simple cake that is delicious for both kids and adults. In addition to being delicious, it is also very easy and quick to prepare. This is a simple recipe that you can prepare quickly when you feel like having something sweet. Cane sugar adds a sweet note in my opinion more fragrant than white sugar. You can serve it plain or decorate it with a few slices of apple, chocolate chips or powdered sugar.
Soft and delicious loaf cake with apples and cane sugar. Easy recipe for a sweet brakfast or a afternoon snack.
Ingredients
- 2 apples
- 2 teaspoons of butter
- 20 g sugar
- half a teaspoon of cinnamon
- a teaspoon of lemon juice
- 130 g of soft butter
- 150 g of cane sugar
- 170 g egg at room temperature (3 medium eggs)
- 1 teaspoon of vanilla extract
- 230 g all-purpose flour
- 1.25 (one and a quarter) teaspoon of baking powder
- 35 ml milk
- 1 tablespoon of lemon juice
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Cooking your apples
Peel your apples and remove the core. Cut into cubes. Place in a saucepan with two teaspoons of butter and turn on the flame.
Cook over medium-low heat, stirring often. When the apples begin to become soft and slightly translucent, add sugar and cinnamon. Cook over medium heat to make them slightly caramelized and let them evaporate the excess liquid. After a few minutes, add the lemon juice. Stir and cook for another minute, then turn off the heat and set aside to cool.
Preparation of apple pound cake loaf – the dough
Brush the loaf pan with a some butter and dust with flour. Set aside.
Mix 35 ml of milk with a tablespoon of lemon juice and set aside for 10 minutes to let it curdle.
Meanwhile, beat soft butter with cane sugar using an electric mixer for about 3 minutes. Gradually add the eggs and vanilla extract. Beat the eggs with the sugar and butter with a mixer until the eggs are incorporated.
Now add sifted flour and baking powder. Incorporate gently using a spatula or spoon just to mix in the ingredients.
Now add the milk and incorporate it well using a whisk or a spoon. If you don’t want to use curdled milk, you can use the same amount of yogurt or kefir.
Add your now cold apples and stir in gently.
Note from the author of this recipe
While you are preparing your tart I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Cane sugar and apples loaf cake – baking time
Pour the mixture into the previously prepared pan. Bake in a preheated static oven at 180 ° for about 45 – 55 minutes (me 50 minutes). Bake until the toothpick inserted in the center of the cake comes out clean. If the cake turns golden too quickly, cover it with aluminum foil.
Once the cake is baked, take it out of the oven and let it cool slightly before removing it from the mould and divide into portions.
Decorate as desired with icing or simply with powdered sugar. This soft plumcake should be stored at room temperature in a closed container or covered well in a cotton cloth. It should stay fresh for 3 days.
lot of love. B.
p.s. If you love breakfast cakes, check out my Easy marmalade pound cake (photo below).
