It was literally 86 F when I recipe tested this apple loaf cake, but it got me SO IN THE MOOD for fall. I had an idea in my head of how I wanted to make it. So I literally threw it together between the chaos hours of after school and pre-dinner. I usually try to stay out of the kitchen at that hour, but the baby was napping and my big girl was playing nicely with her toys, so I went for it! I’m so glad I did, when my husband walked in after work there was a nice hot slice and a cup of joe waiting for him. Made me feel pretty boss.JUMP TO RECIPE
My oops moment:
The first apple loaf cake got finished so quickly, I decided I had better make another one to share with you guys, Only problem was, I decided to make it while I was busy making salads and dips for Shabbos. I mixed up the cake and then waiting until the vegetables finished roasting in the oven before I baked it. I gave it a quick re-whir before pouring it into the loaf pan and popped it in the oven. It wasn’t the same! The top didn’t rise properly and get that lovely crack in the middle. Lesson learned. Mix and bake as soon as possible! (It was still delicious, and we gobbled it up…in case you were wondering.)
So I went onto the third loaf, and you guessed it! Third times the charm. I even caught that lovely warm Sunday morning sunlight. win win. I can’t wait for you to try this cake. It truly is a heavenly slice of fall.
I chose to use applesauce so that you get the flavor of apple without actually having to chop up a bunch of apples! Also, did you know that because of its water content, applesauce will help keep your baked goods moist and fresher for longer!
Apple Loaf Cake
- Loaf pan
- 1 1/4 Cup unsweetened applesauce
- 3/4 Cup sugar
- 1/4 Cup brown sugar
- 1/2 Cup vegetable oil
- 2 large eggs
- 3 Tbsp Milk
- 2 Cups All-purpose flour
- 1 Tsp Baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- Preheat oven to 350F. Grease a loaf pan and set aside. In a mixer, combine the applesauce and sugars and mix well. While the mixer is running, add in the oil, eggs and milk and mix until combined. Pour in the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix until just combined. Pour into greased loaf pan and bake for 50-60 minutes.
This recipe is great for Rosh Hashanah. You can bake it now if you’d like, and pop it in the freezer.
As always, I love when you tag me on Instagram @tomatoes_tomahtos, with all the recipes you make from my blog.
Happy (almost) fall!