Maple Apple Loaf Cake

Welcome, September. It's still very hot where I live. Fall won't arrive in any real way for another month or two. Although the weather still screams summer, my heart is ready for all the fall baking. I feel like the day after labor day is close enough to start sending out all the fall baking recipes! This maple apple loaf cake is full of all the wonderful flavors and textures of autumn. With its spiced and fragrant cake, to the tart apples, crunchy brown sugar walnut streusel and buttery maple glaze, this cake is made for early autumn.

In a few words, this apple loaf cake is

• Sweet
• Buttery
• Full of tart baking apples
• Crunchy
• Spiced
• Fragrant
  • If I could make this cake into a candle it would be called "autumn bakes"
• Perfect for breakfast with a cup of coffee.
• Just as perfect as a simple dessert.
• The perfect way to set the mood for fall baking. Make sure to check out my Maple Donuts for another perfect for fall mapled based treat!

What ingredients do I need to make this maple apple loaf cake?

• All purpose flour
• Maple or light brown sugar
  • I love and use this brand all the time!
• Chai spice, pumpkin spice, apple pie spice or ground cinnamon
• Walnuts
• Butter
• Baking powder
• Baking soda
• Eggs
• Buttermilk
• Vanilla extract
• Maple extract
• Baking apples such as Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap or Pink Lady
• Powdered sugar
• Maple syrup

From these ingredients you will make the brown sugar walnut streusel, maple apple loaf cake and the brown butter maple glaze.

Do I need any special kitchen tools to make this cake?

• 9X5 loaf pan
  • Other possible pans would include:
    • 9 inch (23 cm) cake pan
    • 9 x 9 (23 x 23 x 5 cm)
    • 9 inch springform pan
    • 2- 3 (6 inch) or (8 inch) cake pans
    • 12 ct. muffin pan
• Medium sauce pan for making the brown butter.
• Heat safe bowl for cooling the brown butter.
• Parchment paper to line the loaf pan.
• Stand mixer with paddle attachment or electric hand mixer with beaters to make the cake batter.
• Various bowls for the streusel, glaze and cake batter.
• Vegetable peeler or small knife for peeling and chopping apples.
• Food thermometer
  • This a good way to check the doneness of the cake.

What is brown butter?

Brown butter is just was the name suggests- it's regular butter that has been cooked just long enough to toast the milk solids found in the butter. By doing this, the butter becomes very fragrant, with a nutty flavor. When added to baked goods, the butter gives a layer of nutty, almost caramelized flavor. It's an easy and delicious way to add more flavor to your baked goods. Speaking of brown butter, top with apple loaf cake with brown butter cream cheese frosting in place of the streusel and glaze for a fun variation.

Is there a faster way to make brown butter?

Yes, it's called "batch browning." At least that's what I like to call it. I love browning a batch of butter to have on hand for a couple of weeks at time. Brown butter is wonderful in sweet and savory dishes or even spread onto toast!

Batch browning butter: It’s worth it to brown at least 2 pounds of butter at the same time. To do this, simply brown the butter and cool to room temperature in a heat proof bowl. Once the brown butter has cooled, pour the butter into an airtight container and store in the fridge. When you are ready to bake with the butter, bring it to room temperature the same way you would regular unsalted butter. By using a food scale, you can make a big batch of brown butter and slice off/measure the amount chilled and reformed butter you need for the recipe. 

To brown just enough butter for this recipe, you will need a TOTAL of 1 c ( 16 tbsp, 226g) regular unsalted butter. When the butter is browned, it will lose some water weight, leaving the total weight AFTER browning around 3/4 c ( 12 tbsp, 170g). This will then be divided into 1/2 c (113g) and 4 tbsp (57g) browned butter.

DIY chai and pumpkin spice

At the beginning of the fall baking season, I make a big batch of my favorite spice blends: chai and pumpkin spice!

Pumpkin spice blend:

• 1/3 c ground cinnamon (32 g)
• 2 1/2 tbsp ground ginger (15 g)
• 2 1/2 tbsp ground ginger (15 g)
• 1 tsp ground allspice (4g)
• 2 tsp ground nutmeg (4g)
• 1/2 tsp ground cardamon (1g)
• Mix all ingredients together in a small mixing bowl until well combined.
• Store in an airtight container such as spice jar or small glass mason jar.

Chai spice blend:

• 3 tbsp ground ginger (16g)
• 2 tbsp ground cinnamon (15g)
• 1 tbsp ground allspice (6g)
• 1 tbsp ground cardamon (6g)
• 1.5 tsp ground nutmeg (3.5g)
• 1.5 tsp ground cloves (3.5g)
• Place all ingredients in a bowl and mix well to combine.
• Store in a spice jar or small mason jar.

Tips for the best and tastiest apple loaf cake:

• Use a metal baking pan if possible.
  • Baking times and overall outcome of the cake depends on the type of pan used. This is a great article for learning more about baking pans.
• Line the bottom (and long sides) with parchment paper.
• Bring all cold ingredients to room temperature. 
• Fully preheat the oven. Most need about 30 minutes to fully preheat.
• Don’t over mix the batter.
• Use fresh baking soda and baking powder. If its older than 6 months, it's time to get a new batch.
• When it comes to spices, use the one you like! Pretty much every "fall" spice works with apples, brown butter and maple syrup so you really can't go wrong.
• Use a good "baking" apple. The last thing you want it a mushy, bland apple! For this recipe I like to use Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap or Pink Lady apples.
• This loaf cake is tasty as is, but the streusel and maple glaze really elevates the cake to new heights!

more apple recipes to try!

• Apple Cobbler from Cake Mix
• Apple Spice Cake
• Apple Cupcakes with Tahini Buttercream
• Easy Autumn Skillet Hash (vegan)
• Apple Tahini Crisp (vegan)
• Mini Apple Dutch Pancakes

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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest