"I adore a good loaf cake. There's something about them that's just inherently cosy and wholesome, and this one in particular is perfect for the colder months, not least because it's simple and sturdy in the very best way. It'd be right at home with a coffee for breakfast, as well as gently warmed in a pan with butter and served with hot custard on a rainy evening. A real all-rounder."
"Melt the butter in a saucepan, then simmer until it turns a deep amber colour and smells fragrant. Take off the heat, pour it brown bits and all into a heatproof bowl and leave to cool. Once the butter is at room temperature, stir in the sugar, followed by the eggs, followed by the soured cream. In a second bowl, mix the flour, cinnamon, porridge oats, baking powder and salt. Pour in the butter mix and stir to make a smooth batter."
"Peel the apples, cut them into quarters and remove the cores. Set aside two apple quarters for the topping, then slice the rest into thin semi-circles. Fold these into the batter until they're evenly dispersed. Spoon the batter into the lined tin. Thinly slice the reserved apple quarters and arrange them neatly on top of the batter. Sprinkle over the demerara sugar and a few extra oats."
The loaf combines brown-butter richness with light muscovado sweetness, eggs, soured cream and porridge oats for a textured crumb. Plain flour, cinnamon, baking powder and a pinch of salt provide structure and warmth. Finely sliced eating apples are folded into the batter, with reserved slices arranged on top and sprinkled with demerara sugar and extra oats for crunch. The batter receives a splash of hot water for consistency before baking in a lined 2lb tin at 180C (160C fan) for about 55–65 minutes. The cake cools completely before slicing and can be served warm or with custard.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]