Autumnal Nutty Apple Loaf
Updated: 3 days ago
This is one of my absolute favourite cakes, and I like to think it's healthy because of the apples, nuts and dark chocolate! A little of everything in moderation, right?
Anyway, it's perfect for September and a lovely way to use up windfall apples, whether they're eating apples or cooking apples. Which you choose really comes down to taste. I prefer cooking apples because I love their sharpness against the sweetness of the cake, but you could just as easily use eating apples — or, of course, a combination of the two.
I always make two at a time, mostly because I have two loaf tins, but also because it seems rather silly not to maximise the oven space while it's on. One for now and one for later — although the second one doesn't always make it quite that far.
Recipe Information
Makes: enough for one standard 23cm x 13cm loaf tin
Preparation: 20 minutes
Cooking Time: 50-60 mins
Difficulty: Medium - its a bit faffy
Freezer Friendly: Yes! Its actually better after its been frozen.
Ingredients
175g unsalted butter at room temperature
140g soft light brown sugar
2 tablespoons of jam*
2 large eggs preferably free range
140g plain flour
2 teaspoons of baking powder
1 teaspoon of ground cinnamon (normal stuff not that nasty 'sweet' cinnamon)
100g shelled and chopped mixed nuts (I prefer a mixture of walnuts and pecans)
50g good quality dark chocolate roughly chopped
2 apples, peeled and chopped (eating or cooking apples - your choice but go for something a little bit sharp)
* I always use whatever homemade jam I have. My most recent cake used plum jam with an equal mix of cooking and eating apple. Blackcurrant or strawberry work just as well but if you're using a particularly sharp jam, use eating apples rather than cooking apples.
Equipment:
Large mixing bowl
Hand whisk or electric hand mixer
Standard 23cm x 13cm loaf tin and liner
Spatula, spoon and peeler or knife
Method
Beat together your butter, sugar and jam in an electric mixer or with a hand whisk until its creamy, light and fluffy.
Add the eggs one at a time mixing well between each one so that your batter doesn't split. Scrape all of the mixture from the sides of your bowl to ensure its all incorporated and smooth.
Sift your flour, baking powder and cinnamon into a separate bowl and then beat into the mixture.
Add the nuts, chocolate and apples separately, stirring well between each so that everything is mixed in thoroughly.
If you have time, refrigerate the mixture for a couple of hours (can be overnight). While not entirely necessary, this step does make for a softer, more flavoursome cake.
Pour the mixture into the loaf tin with its liner and bake in a preheated oven at 170°C (325°F) for 50-60 minutes or until a knife comes out clean after being inserted. Be aware that if you have a fan oven, you might need to cover the top loosely with baking paper halfway through cooking so that it doesn't brown too much on top.
Apples from our orchard 
Baking in Chaos Cottage kitchen 
Pickle collecting apples
Chaos Cottage Tips
🌿 The tarter your apples, the sweeter your jam needs to be. If using cooking apples, use a nice sweet jam such as strawberry or plum. If you're using eating apples, use something a little more tart like blackcurrant jam. Or make lots of versions and see which you prefer!
🍏 Remember that cooking apples can be much larger than eating apples, so adjust the amount you use.
❄️ Freeze the loaves for up to 3 months. We make lots as we have lots of apple trees. You can also use frozen apple pieces if you decide to freeze your apples rather than your cake!
🧁 As mentioned, I always make two loaves at a time but that does mean there is a lot of mixture to be beaten, make sure your whisk, electric mixer and wrists are up to the job!
Serving Suggestions
All our cakes are perfect with a cup of Yorkshire Tea in a Sophie Allport mug - as shown 😊
Storage
Keeps for 4-5 days in an airtight container. Keeps in the freezer for up to 3 months.
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