This Spiced Apple Walnut Loaf Cake is a quintessential comfort bake, embodying the warm, inviting essence of autumn in every slice. It’s a wonderfully moist and tender loaf, generously studded with tender pieces of sweet-tart apples and crunchy, earthy walnuts, all infused with a harmonious blend of warm spices like cinnamon, nutmeg, and a hint of allspice. The exterior boasts a delightful golden crust, often crowned with a scattering of extra walnuts for added texture and visual appeal. To complete this comforting masterpiece, a simple yet elegant vanilla glaze is drizzled over the top, adding a touch of sweetness and a beautiful sheen that perfectly complements the rich flavors within.
What makes this loaf cake so exceptional is the balance of its components. The diced apples soften beautifully during baking, releasing their natural sweetness and moisture into the batter, ensuring a remarkably tender crumb. The walnuts provide a pleasant textural contrast and a nutty depth that pairs exquisitely with the apples and spices. It’s a versatile treat that transitions effortlessly from a wholesome breakfast or brunch item with a cup of coffee to a delightful afternoon tea cake, or even a simple, satisfying dessert after dinner. The aroma that wafts from your oven as this loaf bakes is utterly intoxicating, a comforting blend of fruit, spice, and toasted nuts that promises pure indulgence. Despite its sophisticated flavor, the preparation is straightforward, making it an approachable recipe for bakers of all skill levels. This loaf cake is not just a treat for the taste buds; it’s a sensory experience that evokes coziness and homemade goodness, inviting you to slow down and savor each delicious bite.
Ingredients:
For the Apple Walnut Loaf Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice (optional, but adds depth)
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup plain Greek yogurt or sour cream (full-fat recommended for moisture)
- 1 teaspoon vanilla extract
- 2 cups finely diced apples (about 2 medium apples, 1/4 to 1/2-inch dice; firm, sweet-tart varieties like Honeycrisp, Fuji, Gala, or Granny Smith work best)
- 1 cup chopped walnuts, plus 2-3 tablespoons extra for topping
For the Vanilla Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2-3 tablespoons milk (whole milk or half-and-half)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to create “slings” for easy removal.
- Prepare the Apples and Walnuts: Peel, core, and finely dice your apples into small, consistent pieces. Set aside. Roughly chop the walnuts.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground allspice (if using), and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract until combined.
- Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Add half of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, add the Greek yogurt or sour cream and mix until just incorporated. Finally, add the remaining dry ingredients, mixing until just a few streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
- Fold in Apples and Walnuts: Remove the bowl from the mixer. Using a spatula, gently fold in the finely diced apples and the 1 cup of chopped walnuts until evenly distributed throughout the batter.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle the extra 2-3 tablespoons of chopped walnuts on top of the batter.
- Bake the Loaf Cake: Bake in the preheated oven for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with moist crumbs attached (no wet batter). Baking times can vary based on your oven, so start checking around 55 minutes. If the top starts to brown too quickly, you can loosely tent the loaf pan with aluminum foil.
- Cool the Loaf Cake: Once baked, remove the loaf pan from the oven and place it on a wire rack. Let the loaf cool in the pan for about 10-15 minutes before carefully lifting it out using the parchment paper slings (if used) or inverting it onto the wire rack. Allow the loaf to cool completely on the wire rack before glazing. This is important, as glazing a warm loaf will cause the glaze to melt and soak in too much.
- Prepare the Vanilla Glaze: While the loaf cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt until smooth and drizzle-able. If the glaze is too thick, add the remaining tablespoon of milk, half a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
- Glaze and Serve: Once the loaf cake is completely cool, drizzle the vanilla glaze generously over the top. Allow the glaze to set for about 10-15 minutes before slicing and serving. This loaf cake is delicious on its own, or served with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftover loaf cake tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week.