It was one of those mornings…I just needed to clear my head. I put on my running shoes and walked out the door before I could find another reason to procrastinate. I ran through downtown Boston passing men in business suits, women in heels, and construction workers with their coffee. The birds were out and chirping as the morning sun warmed the air. Pigeons landed on the cobblestone street ahead where a little boy and his mother stopped to watch them circle around. Half way into my run, I exited the street to pick up a few things at the corner store. I had a special baked treat in mind.
It was a beautiful morning to go for a run and make something delicious.
Apple Harvest Loaf Cake
Recipe by Sophisticated Gourmet
For the topping:
2 tablespoon / 14g Rolled Oats
1 tablespoon / 14g Packed Light Muscovado Sugar, (can use soft dark brown sugar)
Heaping ¼ teaspoon Ground Cinnamon
Pinch of Nutmeg
Pinch of Fine Grain Sea Salt
For the Cake:
1 Cup / 128g Unbleached All-Purpose Flour
½ cup (100g) Natural Cane Sugar / Granulated Sugar
½ cup / 50g Toasted Wheat Germ
½ cup / 40g Almond Meal
⅓ cup / 60g Packed Light Muscovado Sugar, Sifted (can use soft dark brown sugar)
1 tablespoon / 7g Ground Cinnamon
2 ½ teaspoons / 12g Baking Powder
1 ¼ teaspoons / 7g Fine Grain Sea Salt
¾ teaspoon Ground Ginger
½ teaspoon Ground Nutmeg
⅓ cup / 30g Rolled Oats
⅓ cup / 75g Greek Yogurt (no-fat is okay), at room temperature
⅓ cup / 75g Whole Milk, at room temperature
5 tablespoons / 70g Unsalted Butter, Melted
1 Large Egg, at room temperature
2 cups / 200g McIntosh Apples (about 2), cored & chopped into roughly 1cm pieces
½ cup / 35g Walnut Pieces, toasted and roughly chopped
¼ cup / 30g Dried Cranberries
¼ cup / 30g Golden Raisins (Sultanas)
Preheat oven to 350F / 180C / Gas Mark 4, and line the bottom of a 9×5-inch (23cm) loaf pan with parchment paper.
Mix together the topping ingredients in a small bowl, and set aside.
For the cake, mix together the first 11 [dry] ingredients (from the flour to the oats) together in a large mixing bowl, and set aside.
In a separate bowl, briefly whisk together the greek yogurt, milk, melted butter, and the large egg.
Mix the yogurt mixture into the flour mixture until just combined.
Briefly stir in the apples, walnuts, cranberries, and golden raisins into the batter, just so that each of the ingredients are evenly distributed throughout the batter.
Pour the batter into the waiting parchment-lined loaf tin, and evenly sprinkle (from a height) the topping mixture over the top of the loaf. Bake in preheated oven for 50-55 minutes or until the cake is set on top and begins to pull away from the sides, and a cake tester inserted into the center of the loaf comes out clean.
Once baked, cover the loaf tin with aluminum foil, and let the cake rest covered for about 8-12 hours (refer to headnotes). Serve with salted butter or honeyed almond butter, a few thin apple slices, and a cup of warm cider, tea, or coffee.