Apple Walnut Loaf Cake - Chef Fun Kitchen

Apple Walnut Loaf Cake

Because I assume you like apples and walnuts. And cake after all, however that’s a no brainer. we tend to all love cake.

Simple granulated sugar glaze:
The glaze here is one among my favorites as a result of it’s super versatile – you'll use any liquid, even oil – straightforward and quick.

Apple Walnut Loaf Cake
Apple Walnut Loaf Cake

I use fruit juice (image below) as a result of i take advantage of orange peel within the batter, however juice works fine too. Or fruit crush.

Then the walnuts associated whole flour add an earthiness that produces it not too sweet however enough to be referred to as a cake. i attempted creating it with ground almonds however walnuts simply work higher.

The combination of apples, walnuts, orange, and oil create this a wonderful cake formula. no matter apple cake you've got in mind, don’t forget this one. It’s one for the files.

Apple Walnut Loaf Cake

For the cake:

  • 1 cup (130g) all-purpose flour
  • 1/2 cup (70g) superfine whole wheat flour
  • 1 cup (200g) sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (125ml) sunflower, canola or olive oil (a fruity or light one, preferably)
  • 2 eggs, room tº
  • 1 teaspoon vanilla extract or paste
  • Zest of 1/2 orange
  • 2 cooking apples, coarsely chopped or processed, with skin
  • 1/2 cup (60g) walnuts, chopped

For the glaze:

  • 1 cup (150g) powdered sugar
  • 1–2 tablespoons orange juice

For the cake:

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line a 3×8-inch (20x7cm) loaf cake pan. Add a strip of parchment paper in the bottom and up the two narrow sides (for easier unmolding).
  3. Have the apples grated or chopped. It will begin to release liquid, that is fine.
  4. In a large bowl mix flours, sugar, baking soda (sift it to avoid little lumps), and salt.
  5. Make a hole in the middle and oil, eggs, vanilla, and orange zest. Mix well by hand or electric beater.
  6. Add apples and walnuts and mix.
  7. Pour into the prepared pan and bake for 40 minutes, or until a tester comes out dry. Sometimes it takes more. If it’s browning too quickly cover the top loosely with a piece of aluminum paper while it keeps baking.
  8. Let cool for about 20 minutes. Run a smooth blade knife around the edges to loosen first and unmold carefully. Let cool completely on a wire rack and glaze.
  9. Keep well wrapped for no more than 1 day at room temperature and in the fridge a few more days. It can be frozen, well wrapped in film and aluminum foil, before glazing.

For the glaze:

  1. Mix both ingredients until you have a creamy mixture. If it’s too dry add more orange juice, a teaspoon at a time.
  2. You can make it as thick or thin as you want to, adding more or less liquid (juice).
  3. Glaze the cold cake and let it drip down the sides.

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