For my dad’s birthday I baked this loaf cake. At first I thought the apple/nut/chocolate combination would be strange, but it really works well together. I just used a little more chocolate than the recipe asked for. I found the recipe in Tarek Malouf’s Hummingbird Bakery Cookbook. I have read a number of blogs recently that swear these are awesome recipes, so I thought I’d give it a try. This was a great recipe to start with!
You need to plan ahead a bit, as the batter needs to be refrigerated for a few hours or overnight. This is a great benefit it you want to make something freshly baked but don’t have time that day; just make the batter a day ahead and bake it when you need it.
What you need:
- 3/4 cup unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 2 tablespoons strawberry jam (I used raspberry)
- 2 eggs
- 1 cups plus 2 tablespoons flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2/3 cup mixed nuts (I used almonds, walnuts and coconut)
- 2 oz. bittersweet chocolate, finely chopped
- 2 apples, peeled, cored and roughly chopped
What you do:
- Beat the butter, sugar and jam with a mixer until light and fluffy.
- Add the eggs one at a time and beat well. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.
- Sift the flour, baking powder and cinnamon into the mixing bowl, then beat it until incorporated.
- Stir in the nuts, chocolate and apples until they are evenly distributed. Cover and refrigerate for a few hours or overnight.
- Preheat the oven to 325F.
- Butter and flour a 9 x 5 inch loaf pan.
- Pour the batter into the pan and smooth the top down.
- Bake for 50-60 minutes. Test to see if is done by inserting a toothpick; if it comes out with no batter sticking to it the cake is done.
- Let the cake cool completely before removing it from the pan.