This gentle apple and oat loaf cake is softly spiced, lightly sweet, and comforting in texture. Grated apple keeps the crumb moist while oats add a subtle nutty warmth without making the cake heavy.
It is well suited to everyday baking, especially for autumn afternoons or simple family teas. Baked in a loaf tin and mixed by hand, it is an easy, steady recipe that works well for beginner bakers.
Recipe Information
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes
Servings: 10 slices
Ingredients
For the cake
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120 g porridge oats
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150 ml milk
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175 g plain flour
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2 teaspoons baking powder
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½ teaspoon ground cinnamon
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Pinch of salt
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140 g light brown sugar
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2 medium eggs
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120 ml sunflower oil
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2 medium apples, peeled and coarsely grated
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1 teaspoon vanilla extract
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a standard loaf tin with baking paper, leaving some overhang for easy lifting.
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Place the oats in a bowl and pour over the milk. Stir and leave to soak for 10 minutes so the oats soften.
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In a large mixing bowl, sift together the flour, baking powder, cinnamon, and salt.
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Add the brown sugar and stir to combine.
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In a separate bowl, lightly whisk the eggs, oil, and vanilla extract.
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Add the soaked oats and grated apple to the egg mixture and stir gently.
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Pour the wet mixture into the dry ingredients and fold together until evenly combined. The batter will be thick but spoonable.
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Spoon the mixture into the prepared tin and smooth the top.
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Bake for 45 to 50 minutes, until well risen and a skewer inserted into the centre comes out clean.
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Leave the cake to cool in the tin for 15 minutes, then lift out and cool completely on a wire rack.
Baking Tips
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Grate the apples just before using to prevent excess moisture loss.
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If the top browns too quickly, loosely cover with foil for the final 10 minutes.
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The loaf should feel firm in the centre and pull slightly from the sides when baked.
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Allow full cooling before slicing for clean edges.
Variations
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Replace cinnamon with mixed spice for a warmer flavour.
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A small handful of raisins can be folded in for extra sweetness.
Serving Suggestions
Serve sliced thickly with butter for tea, or warm slightly and enjoy with custard as a simple pudding.
Storage and Reheating
Store wrapped at room temperature for up to three days. The loaf freezes well for up to two months. Defrost at room temperature and warm gently if desired.
