I I adore a good loaf cake. There’s something about it that’s inherently comforting and wholesome, and this one in particular is perfect for the colder months, not least because it’s simple and robust in the best way. It would be right at home with coffee for breakfast, as well as gently heated in a buttered pan and served with hot custard on a rainy evening. A true all-rounder.
Apples, brown butter and oat loaf
Preparatory school 5 minutes
He cooks 1 hour and 25 minutes
serves 8
180 grams unsalted butter
200 grams light muscovado sugar
2 large eggs
50 grams Sour cream
210 grams of plain flour
½ teaspoon cinnamon
40 grams of oat porridgePlus more to finish
1 ½ teaspoon baking powder
¼ teaspoon salt
2 Eat apples
2 tablespoons demerara sugar
Preheat the oven to 180°C (160°C fan)/350°F/Gas 4 and grease and line a 2lb loaf tin. Melt the butter in a saucepan, then simmer until it turns a deep amber color and develops a fragrant aroma. Turn off the heat, pour the browned pieces and all into a heatproof bowl and leave to cool.
When the butter is at room temperature, add the sugar, then the eggs, then the sour cream.
In a second bowl, mix flour, cinnamon, oatmeal, baking powder and salt. Pour the butter mixture and stir to obtain a smooth dough. Pour in 60ml of hot water and stir until combined.
Peel the apples, cut them into quarters, and remove the cores. Set two apple quarters aside for garnish, then cut the rest into thin half-circles. Fold it into the mixture until it is evenly distributed.
Spoon the dough into the lined pan. Thinly slice the reserved apple quarters and arrange them neatly over the mixture. Sprinkle the loaf with demerara sugar and a little extra oats, then bake in the oven for 55 to 65 minutes, until a skewer inserted into the center of the loaf comes out clean. Leave the cake to cool completely before cutting and serving it.
