Apple Loaf Cake w/ Cinnamon Walnut Icing
There is always room for another apple cake in your recipe box, right?
I never get tired of them.
This one is a winner.....it's so simple.
It's an old recipe from my friend Amy who has a cute homey cookbook from years ago called "Secrets of a Home Cook" (you can follow her on instagram).....it's a recipe collection and stories of her family, and every recipe is a winner.
Not sure if you can find it anymore, but you can certainly contact her and she will send you one.
She calls this an apple bread....but that's only because it's baked in a loaf pan. It's a cake.
And I took the lead and iced it with a cinnamon walnut glaze, but you don't have to.....(but I suggest you do).
If you've noticed lately, instead of using the full amount of all purpose flour in recipes, I have been taking out 1/2 cup of flour and adding 1/2 cup of almond flour instead. But feel free to use just the flour if that's all you have.
It was also the debut of my sparkle sugar! I could not resist buying this pretty sugar.
It makes every cake special!
I guess I have become a baking geek.
Here's the recipe:
Apple Loaf Cake w/ Cinnamon Walnut Icing:
1 cup sugar
2 apples, peeled and cut into small dice (I used Empire apples)
1 tsp cinnamon
1 tsp vanilla
1 stick butter, melted (1/2 cup)
1/3 cup chopped walnuts
1 cup flour
1/2 cup of almond flour
1 tsp baking soda
Mix the diced apples with the sugar and cinnamon in a large bowl and set aside. The juices from the apples will combine with the sugar and make it nice and juicy.
Mix in the rest of the ingredients......adding in the flours last.
Scrape batter into a well greased loaf pan and bake for 1 hour in a 325F oven.
Let rest in the pan for 15 minutes before transferring to a cooling rack.
Cinnamon Walnut Glaze:
1 cup of confectioner's sugar
1/2 tsp cinnamon
1-2 tbsp milk
1/4 cup of chopped walnuts
Mix all ingredients with a fork until you reach the desired consistency. If the icing is too thick, then add in a drop more of milk.
Once the cake is cool, drizzle the icing all over the loaf. The walnuts will stick to the cake once the icing has cooled and hardened.
I kept this cake in the fridge, and it was fantastic COLD.
We loved it.