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
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
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.