This Apple Crumble Loaf Cake is the perfect combination of soft, moist cake and crunchy, sweet crumble topping. Made with jaggery powder (unrefined sugar), it has a deep, rich flavor without being overly sweet. It’s also an eggless recipe and can be made dairy-free or vegan with simple substitutions. The optional caramel drizzle adds an extra layer of indulgence, making this loaf perfect for fall baking or any time you crave a comforting apple dessert.
Why You’ll Love This: You’ll love this recipe because it’s incredibly easy to make, yet delivers a bakery-worthy result. The apple loaf is extra moist from the grated apples, fluffy, and perfectly spiced with cinnamon. The crumble topping provides a delightful contrast with its sweet, buttery crunch. Whether you drizzle it with caramel or enjoy it as is, this cake is sure to become a favorite.
Perfect Occasion: This Apple Crumble Loaf Cake is perfect for cozy gatherings, afternoon tea, or as a dessert for family dinners. It’s a great option for those looking for a slightly healthier, less sweet treat thanks to the use of jaggery powder and the option to make it vegan. It’s also ideal for fall and winter when apples are in season.
Decoration Tips: To make this cake even more impressive, drizzle homemade or store-bought caramel sauce over the top just before serving. You can also sprinkle some chopped nuts or dust the top with a little powdered sugar for an elegant finish. Serve with a scoop of vanilla ice cream for an indulgent treat.
Recipe:
Crumb Topping:
- 35g Butter (2 tablespoons, melted; use vegan butter if preferred)
- 80g (2/3 cup) All-Purpose Flour
- 55g (1/4 cup) Light Brown Sugar or Jaggery Powder
- 1/8 tsp Salt
- 1/2 tsp Cinnamon Powder
Instructions for Crumb Topping:
- In a bowl, combine the flour, sugar, salt, and cinnamon.
- Add the melted butter and mix until crumbly.
- Chill in the fridge or freezer until ready to use. You can store the crumb topping in the freezer for up to 1 month.
Apple Loaf Cake:
- 135ml (1/2 cup + 1 tablespoon) Milk (unsweetened almond milk or any milk of your choice)
- 1 tsp Vinegar
- 150g (3/4 cup) Dark Brown Sugar or Jaggery Powder
- 220g Apples (about 2-3 medium apples, peeled and grated)
- 100ml (1/3 cup + 1 tablespoon) Oil
- 2 tsp Vanilla Extract
- 280g (2 cups + 1/4 cup) All-Purpose Flour
- 3 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon Powder
- 1/4 tsp Salt
Instructions for Apple Loaf Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Wet Ingredients:
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes until slightly curdled.
- Add the oil, dark brown sugar or jaggery powder, and vanilla extract to the milk mixture. Stir until the sugar dissolves completely.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Incorporate the Apples:
- Add the grated apples to the dry mixture and toss to coat.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients and gently fold them together using a hand whisk or spatula until just combined. Be careful not to overmix.
- Assemble the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Generously sprinkle the crumb topping over the batter, pressing it gently to help it stick.
- Bake the Cake:
- Bake the loaf for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the crumb topping starts to brown too quickly, you can cover the loaf loosely with aluminum foil during the last 10-15 minutes of baking.
- Cool and Drizzle with Caramel:
- Allow the loaf to cool completely in the pan before removing it.
- Once cooled, drizzle with caramel sauce if desired for an extra touch of indulgence.
Enjoy!
