INGREDIENTS
- 150g butter, at room temperature
- 150g caster sugar
- 2 large eggs
- 200g apples, to yield about 150g grated apple
- 1 tbsp toasted caraway seeds
- 150g plain flour
- 2 tsp baking powder
METHOD
- Heat the oven to 180C (160C fan)/350F/gas 4.
- Grease and line a 10cm x 21cm loaf tin with baking paper.
- Beat the butter and sugar until pale and light.
- Beat in the eggs in one by one.
- Sift the flour and baking powder and fold in.
- Grate the unpeeled apple in, discarding the cores.
- Mix the grated apple with the toasted caraway seeds and fold in the dough.
- Pour the mixture into the lined tin.
- Bake on a tray in the middle of the oven for 50 minutes, until golden.
- Cover lightly with foil if the cake seems to be browning too quickly
- Leave to cool completely before removing from its tin.
RECIPES
- Apple Caraway Bread
- Apple and Caraway Cake
- Apple & Caraway Seed Cake
- Potato and Apple Bread with Caraway
- Rye Apple Bundt Cake
- Rachel Roddy’s favourite recipe for apple and caraway loaf cake
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