This is a delicious loaf for lunch boxes now that we are back to school. It is also good as a  muffin but just cook for 15-18 minutes . Don’t be tempted to use store bought chunky apple sauce as it is too wet. I have a great recipe for applesauce cake which I will post at a later date. I used Pink Lady apples but Granny Smiths work well too as they hold their shape when bake.

Sliced apples are great in lunch boxes and to prevent them going brown soak them in 7UP or lemon juice diluted with water for a couple of minutes. Seal in an air tight plastic container or zip lock bag and your child will enjoy fresh apple for their fruit break.

Topping

67 grams/ 1/3  cup brown sugar

1 teaspoon cinnamon

Cake Batter

134grams / 2/3 cup white caster sugar

113 grams/4 ounces /½ cup butter

2 eggs

1 teaspoon vanilla extract

188 grams /1 ½ cups flour (all purpose)

1 ¾ teaspoons baking powder

120 millilitres/ 4 ounces/ ½ cup milk

1 apple peeled and diced (I used Pink Lady)

Method

Preheat the oven to 180°C/350°F. Line a 2 pound loaf tin approximately 9 by 5 inches with baking parchment.

Mix the brown sugar and cinnamon together in a small bowl and set aside.

Beat the white sugar and butter together until creamy and then add the eggs and vanilla until incorporated.

Stir in the flour and baking powder on a low speed and finally add the milk and mix until you have a smooth batter.

Pour half the batter into the lined tin and add half the apples and half the cinnamon sugar. Pour the remaining batter over the apple layer. Add the remainder of the apples followed by the remainder of the cinnamon sugar. Lightly pat the apples in to the batter and swirl with a skewer.

Bake for 35 -45 minutes until your skewer comes out clean.

Make this cake gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthan gum.