In this classic loaf cake, crisp apples are blended with brown sugar and spices, topped with a sweet crackly glaze.
FOR THE CAKE – 2 large apples, cored and chopped, or about 2 and 1/2 cups chopped apples. – 1/2 cup brown sugar, packed – 1 1/2 tsp cinnamon – 1/2 tsp nutmeg – 3/4 cup granulated sugar – 1 cup (2 sticks) unsalted butter – 3 large eggs – 1 1/2 tsp vanilla extract – 1 3/4 cups all purpose flour – 1 3/4 tsp baking powder – 1/2 tsp salt – 1/2 cup half-and-half or whole milk FOR THE GLAZE – 1 1/2 cups powdered sugar – 5-6 Tbsp water
Preheat oven to 350F. Butter the sides of a 9-inch loaf pan and line with parchment. Mix chopped apples with brown sugar, cinnamon, and nutmeg; leave aside.
Mix butter and sugar in a paddle-attached electric mixer for 5 minutes until light and frothy. Allow each egg to fully integrate.
Don't worry if the mixture looks odd and separated! Yes, fine. Mix in vanilla extract. Mix flour, salt, and baking powder slowly in the mixer.
While mixing, slowly add the milk or half-and-half and stir until just combined. Put half the batter in your loaf pan.
Spread half the apple mixture evenly. Cover apples with remaining cake batter. Use a chopstick or skewer to stir the apple mixture into the batter. Keep layers even.
Spread the remaining apple mixture evenly on top. Bake 75-85 minutes. When the cake is almost done, tent it loosely with tinfoil if the top is browning.
After cooling, remove the cake from the loaf pan and glaze it. Mix powdered sugar and water for the glaze. After cooling, drizzle over the loaf cake and let set before slicing.