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This Apple & Ginger Wholemeal Loaf Cake makes great use of seasonal apples. It is lovely and moist, and is good for dessert with cream.
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5 from 1 vote

Apple & Ginger Wholemeal Loaf Cake

This cake is lovely slightly warm, with cream, for dessert. It is just as good cooled, tucked into a lunchbox or served for afternoon tea.

This cake does not keep well due to the fresh apple and high moisture content. I suggest you eat it quickly.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

Dry Ingredients

  • 1 cup wholemeal flour 145g
  • 1/2 cup oat flour 60g
  • 1/2 cup rapadura sugar 85g
  • 1/3 cup white spelt flour 45g
  • 1/4 cup ground almonds 30g
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch salt

Wet Ingredients

  • 2 pieces medium apples chopped into 6mm ) - Reserve 50g for topping, approx. 300g
  • 2 eggs
  • 1/3 cup macadamia oil
  • 3/4 cup buttermilk or kefir
  • 1 teaspoon vanilla extract

Topping Ingredients

  • 50 g reserved chopped apple
  • 1 Tablespoon rapadura sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 175C (155C fan forced).
  • Grease and line a large loaf tin.
  • Combine the topping ingredients in a small bowl and set aside.
  • In a large bowl, combine the dry ingredients. Whisk gently to ensure that the spices are evenly distributed through the ingredients.
  • Place all the wet ingredients except the apple in another bowl and whisk to combine.
  • Add the apple to the wet ingredients and stir gently to combine.
  • Pour the wet ingredients into the dry ingredients and gently mix just until the ingredients are incorporated.
  • Fill the loaf tin with the cake mixture.
  • Sprinkle the topping mixture evenly over the top of the cake.
  • Bake for approximately 40 minutes, or until the top has browned and a cake skewer inserted in the centre comes out clean.
  • Remove from the oven and allow to cool in the cake tin for about 20 minutes.
  • Remove the cake from the tin and continue cooling on a rack.