Tuesday, 27 October 2015

Apple Strudel Loaf Cake

Apple Strudel Loaf Cake
How cute is this shape? I bought this Nordic Ware loaf tin in New York, but there is a new version out this year which is equally as pretty.

I love food at this time of the year; warming, spicy and full of plump fruit. I've done a pumpkin flavoured cake before, so off I trot to my local supermarket in search of inspiration. There it was. Those crafty folk at Muller have only gone and created a new apple strudel flavoured yoghurt! It was mine... Such an easy cake to make, yet a massive office pleaser on a dull Monday morning.

I added a layer of demerara sugar to mine, which means the base is even crunchier. If you're using a regular loaf tin, this sugar crust will end up being on top, which is also fine. Do whatever makes you happy - no rules here folks. It does rise a bit, so whatever size tin you use, just make sure you only fill it 3/4 full.

Also, if you're one of those weird cinnamon haters, you might want to try ginger instead, it'll work just as well.

  • 75g sultanas soaked in hot water for at least an hour (I use apple juice heated in the microwave)
  • 110g butter
  • 175g golden caster sugar
  • 75g light muscavado sugar
  • 2 medium eggs
  • 1/2 tsp lemon extract
  • 175g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 pot of Muller Apple Strudel yoghurt (failing this 120ml/165g pot of apple yoghurt with 1/2 tsp extra cinnamon)
  • 1 tbsp apple sauce (optional)
  • 1 tbsp demerara sugar

  1. Soak the sultanas in hot water or warmed apple juice for at least one hour, preferably over night. Cover in cling film.
  2. Drain the sultanas.
  3. Preheat the oven to gas 3/160 c
  4. Prepare a large loaf tin (minimum 2lb) with melted butter and dust with flour. I used the Nordic Ware pumpkin loaf tin. If it's a regular plain tin, tin liners are a good alternative. 
  5. Cream the butter and sugar until pale and fluffy.
  6. Add the eggs one at a time, beating well after each addition. 
  7. Add the lemon extract.
  8. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  9. Pour the yoghurt into a jug, and stir in the apple sauce.
  10. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  11. Give everything a quick mix on a low speed for about 10 seconds.
  12. Stir in the sultanas.
  13. Pour the mix into your prepared tin. 
  14. Sprinkle the demerara sugar over the cake. 
  15. Bake in the centre of the oven for about 1 hour and 10 minutes or until a skewer comes out clean. 
  16. Leave the cake to cool for ten minutes before removing from the tin.
  17. I decided to serve mine naked because it's so pretty!
Where to buy this stuff:
Cake Release

Nordic Ware Pumpkin Patch Loaf Tin

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

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