Apple loaf cake
Method
- 1
1. Heat the oven to 180C/160C fan/gas 4. Lightly butter a 900g loaf tin and line with baking parchment. Peel and core the apple, then cut into roughly 1cm cubes.
- 2
2. Using an electric whisk, beat the butter and both sugars in a large bowl until very pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture looks like it's about to curdle. Fold in the remaining flour, the cinnamon or mixed spice and a pinch of salt using a spatula, then fold in the apples.
- 3
3. Scrape the mixture into the prepared tin and smooth out with the back of a spatula or spoon to level. Bake for 1 hr, or until risen and golden, and a skewer inserted into the middle of the cake comes out clean.
- 4
4. Leave to cool completely in the tin. Will keep in an airtight container at room temperature for up to three days.