Ingredients
- 2 large eggs
- 150 grams coconut brown sugar
- 70 grams butter
- 100 grams apple purée
- 250 grams Greek yogurt
- 200 grams all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 medium apples, diced
Directions
Preheat oven to 180°C.
Whisk the eggs and sugar together until combined.
Add the melted butter, Greek yogurt, and applesauce to the egg mixture and mix well.
In a separate bowl, combine the dry ingredients (flour, baking powder, etc. - assuming other dry ingredients are listed elsewhere).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced apples.
Pour the batter into a prepared baking pan.
Bake for 45 minutes at 180°C.
Frequently Asked Questions
How should I store this Apple Cinnamon Loaf Cake to keep it fresh?
For best results, store the cooled Apple Cinnamon Loaf Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Because this recipe uses Greek yogurt, avoid storing it in the refrigerator for extended periods, as this can dry out the crumb. For longer storage, it freezes beautifully for up to 3 months.
Can I substitute the coconut brown sugar in this loaf cake recipe?
Yes, you can substitute the 150 grams of coconut brown sugar with an equal amount of packed light brown sugar or granulated sugar. Keep in mind that coconut brown sugar adds a slight molasses note, so the flavor profile will be slightly different, but the texture should remain consistent.
What is the best way to ensure my Apple Cinnamon Loaf Cake bakes evenly?
Ensure your oven is accurately preheated to 180°C, as specified in the recipe, and avoid opening the oven door during the initial 30 minutes of the 45-minute bake time. Using a light-colored loaf pan and placing it in the center rack will also promote even baking and a tender crumb.
