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Spiced Apple Pound Cake. Orange scented pound cake topped with cooked spiced apples. #dessert #poundcake #recipe #appledessert

Spiced Loaf Cake with Stewed Apples

This autumn treat features a fragrant orange scented cake topped with stewed chopped apples. The mixture of Granny Smith and Honeycrisp apples are cooked in a buttery maple syrup spiced with cinnamon, nutmeg, cloves, and vanilla.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: apple loaf cake, apple snack cake, spiced apples, stewed apples, loaf cake
Servings: 10
Author: Maryanne Cabrera

Ingredients

Spiced Loaf Cake:

  • 1 ¾ cup (230 grams) cake flour
  • 2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg or ground nutmeg
  • ½ cup (113 grams) unsalted butter room temp
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon finely grated orange zest
  • 2 large eggs room temp
  • ¾ cup (170 grams) whole milk
  • cup (75 grams) sour cream

Stewed Apples:

  • 3 medium apples* (400 grams) cored and chopped
  • 1 Tbsp fresh squeeze lemon juice
  • ½ cup (156 grams) maple syrup
  • 6 Tbsp (85 grams) unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 pieces whole cloves
  • 3 pieces whole green cardamom
  • ½ vanilla bean split and insides scraped
  • pinch kosher salt
  • 1 teaspoon arrowroot powder (starch)

Instructions

Loaf Cake:

  • Preheat oven to 350°F.
  • Butter and flour 9x5-inch loaf pan. Tap out any excess flour and set aside.
  • In a large bowl, whisk together cake flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment (or using an electric hand mixer), beat butter, sugar, orange zest, and vanilla until smooth and fluffy. Scrape down sides of bowl as needed.
  • With the mixer running on low, add eggs one at a time. Scrape down sides of bowl to ensure thorough mixing.
  • Mix together milk and sour cream. Set aside.
  • Alternate adding flour mixture and milk mixture. Add ⅓ of flour mixture. Mix on low speed. Add half of milk mixture. Mix until combined. Repeat adding dry and wet, finishing with the last ⅓ of flour mixture. Scrape down sides of bowl as needed. Mix until just combined and there are no longer any dry streaks of flour.
  • Transfer batter to prepared loaf pan. Spread into an even layer. Bake for 45-50 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan for 10 minutes. Remove from tin and cool to room temperature on wire rack.

Stewed Apples:

  • Core apples. Chopped into large bite-size pieces. Toss in lemon juice. Set aside.
  • In a heavy bottomed sauce pot, combine butter and maple syrup. Set over medium heat and melt butter.
  • Add lemon apples, cinnamon, nutmeg, cloves, cardamom, and vanilla bean. Stir to combine. Bring mixture to a boil. Reduce to a simmer. Simmer for 10-12 minutes until apples have softened to desired consistency. Add salt.
  • In a small bowl, mix together arrowroot powder with 1 teaspoon water until smooth. Pour into hot apple mixture and stir until distributed. Cook for another minute. Remove from heat and cool.*
  • Strain out vanilla bean, cloves, and cardamom before serving.

Serving:

  • Slice cooled loaf cake. Top with spiced apples. Spiced apples can be served warm, room temperature, or chilled.
  • Loaf cake can also be garnished with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • I used a combination of Granny Smith and Honeycrisp apples. Listed weight refers to chopped apples.
  • Speed up cooling process by placing cooked apples in the fridge or freezer.