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Apple Loaf Cake with Nuts and Chocolate: from above, a white plate with dessert fork, rectangle slice of loaf cake, on a surface with green flowers and paper napkin.
Print Recipe

Servings: 8

Equipment

  • 23 x 13 loaf tin, greased and lined with baking parchment

Ingredients

  • 175 g butter softened, unsalted
  • 140 g soft light brown sugar
  • 2 tbsp strawberry jam
  • 2 large eggs
  • 140 g wholemeal flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 100 g walnuts roughly chopped
  • 100 g chocolate chips I used Hotel Chocolat caramel-flavoured chocolate drops but standard choc chips from baking aisle are fine.
  • 2 apples peeled, cored and roughly chopped into smallish pieces

Instructions

  • Preheat the oven to 170c / Gas Mark 3. Using an electric mixer (freestanding or handheld), beat the butter, sugar and jam until pale and fluffy.
  • Add the eggs one at a time making sure that all the batter around the edge of the bowl is getting incorporated.
  • In a separate bowl, sift the flour, baking powder and cinnamon then beat in the butter and sugar mixture. Stir the nuts, chocolate chips and chopped apple into the batter by hand until mixed in.
  • Pour into the prepared tin and smooth the surface with a palette knife. Bake for 50-60 minutes or until brown and the sponge feels firm. A skewer should come out clean although there will be some molten chocolate.
  • Allow to cool in the tin for a while before turning out onto a wire cooling rack.  This is a moist cake and keeps beautifully in a tin for 4-5 days.

Notes

Inspired by The Hummingbird Bakery by Tarek Malouf