Rustic Dutch Apple Loaf Cake with Pecans
Indulge in the delightful flavors of autumn with this Rustic Dutch Apple Loaf Cake. This traditional recipe has a charming twist, featuring a generous blend of tart Granny Smith apples, warm cinnamon, and a comforting loaf texture that’s both moist and rich. Perfect for family gatherings, potlucks, or a cozy afternoon snack, this loaf is sure to impress with its inviting aroma and beautiful presentation. The addition of pecans adds a delightful crunch, making each slice even more irresistible. Whether served warm or at room temperature, this cake is a heartwarming treat that celebrates the bounty of apple season.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Tart apples (Granny Smith)
3 cups (peeled and sliced 1/4 inch thick)
Sugar
3 tablespoons (divided for apples)
Ground cinnamon
1 teaspoon
Sugar
1 cup (for batter)
Butter
2/3 cup (softened)
Eggs
4
Vanilla extract
1 teaspoon
All-purpose flour
2 cups
Salt
1/8 teaspoon
Chopped pecans
1 cup (optional, for added crunch)
Instructions
1
In a large bowl, combine the sliced tart apples, 3 tablespoons of sugar, and ground cinnamon. Toss well to coat the apples, then let the mixture sit for 1 hour to allow the flavors to meld.
2
Preheat your oven to 325°F (160°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and set aside.
3
In another large mixing bowl, use an electric mixer to cream the softened butter with the remaining sugar (1 cup) until the mixture is light and fluffy.
4
Add the eggs one at a time, thoroughly beating after each addition to ensure a smooth batter. Mix in the vanilla extract.
5
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined and smooth.
6
Pour half of the batter into the prepared loaf pan, smoothing it out evenly. Carefully push the marinated apple slices vertically into the batter, placing them close together to create a beautiful display.
7
Pour the remaining batter over the top of the apple slices, gently smoothing it out. Optionally, sprinkle chopped pecans on top if using.
8
Bake in the preheated oven for 1 1/4 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Check for doneness around the 1-hour mark.
9
Once baked, remove the loaf from the oven and cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing.
10
Serve warm or at room temperature, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Dutch Apple Loaf Cake with Pecans?
It is a moist and rich traditional cake featuring tart Granny Smith apples, warm cinnamon, and crunchy pecans in a loaf format.
Which type of apples are best for this recipe?
Tart Granny Smith apples are recommended because they hold their shape and provide a perfect flavor balance.
How long should the apples marinate before baking?
The sliced apples should sit in a mixture of sugar and cinnamon for 1 hour to allow the flavors to meld.
What is the recommended oven temperature for this cake?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
What size loaf pan is required?
A standard 9x5-inch loaf pan is required for this recipe.
How many eggs are used in the batter?
This recipe requires 4 eggs, added one at a time to the butter and sugar mixture.
How much butter is needed, and should it be melted?
You need 2/3 cup of butter, and it should be softened rather than melted for proper creaming.
What is the total amount of sugar used in the recipe?
The recipe uses a total of 1 cup plus 3 tablespoons of sugar, divided between the batter and the apple mixture.
How should the apple slices be sliced?
The apples should be peeled and sliced approximately 1/4 inch thick.
What is the secret to the beautiful presentation of this loaf?
The marinated apple slices are pushed vertically into the batter to create a charming, rustic display.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean, usually after 1 1/4 to 1 1/2 hours.
Are the pecans mandatory?
No, the chopped pecans are optional and serve to add a delightful extra crunch to the top of the loaf.
How much cinnamon is included in the recipe?
The recipe calls for 1 teaspoon of ground cinnamon to be tossed with the apples.
Can I use all-purpose flour for this cake?
Yes, the recipe uses 2 cups of all-purpose flour for the batter base.
How long should the cake cool before slicing?
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Should I use an electric mixer for the batter?
Yes, an electric mixer is recommended to cream the butter and sugar until light and fluffy.
How much vanilla extract is used?
One teaspoon of vanilla extract is mixed into the wet ingredients for flavor.
Is salt included in the dry ingredients?
Yes, 1/8 teaspoon of salt is whisked with the flour before combining with the wet ingredients.
When should I start checking the cake for doneness?
It is recommended to check for doneness around the 1-hour mark to prevent over-baking.
Can this cake be served warm?
Yes, this cake is delicious served either warm or at room temperature.
How should I prepare the pan?
Grease the 9x5-inch loaf pan with butter or non-stick spray to ensure the cake doesn't stick.
What is the texture of the finished cake?
The texture is moist and rich, punctuated by the softness of baked apples and the crunch of pecans.
Is this a good recipe for a potluck?
Yes, its inviting aroma and beautiful presentation make it perfect for potlucks and family gatherings.
How many cups of apples are needed?
You will need 3 cups of peeled and sliced tart apples.
Does the recipe require many ingredients?
The recipe is relatively simple, featuring a total of 10 primary ingredients.
Should the flour be added all at once?
No, you should gradually add the dry mixture to the wet ingredients while mixing on low speed.
Can I skip the marinating step for the apples?
It is not recommended, as the 1-hour sit time allows the apples to soften and the cinnamon-sugar flavors to fully develop.
How much batter goes into the pan first?
Pour half of the batter into the pan first, then add the apples before topping with the remaining batter.
Is this recipe considered a seasonal dish?
While great year-round, it is especially celebrated as a heartwarming treat during the autumn apple season.
What should the consistency of the batter be?
The batter should be smooth after mixing the dry and wet ingredients on low speed.