Ingredients
* The Fruit: 3–4 large baking apples (like Granny Smith or Honeycrisp), peeled and chopped into bite-sized cubes.
* The Batter:
* 3 large eggs, room temperature.
* 1/2 cup granulated sugar.
* 1/4 cup unsalted butter, melted and cooled slightly.
* 1/2 cup whole milk or half-and-half.
* 1 cup all-purpose flour.
* 1 tsp baking powder.
* 1 tsp vanilla extract (or 1/2 tsp almond extract for a stronger nutty flavor).
* A pinch of salt.
* Topping: 1/4 cup flaked or sliced almonds.
Instructions
* Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
* Layer the Apples: Fill the bottom of the pan with the chopped apples. In the photo, the apples are packed tightly to fill about two-thirds of the pan.
* Make the Batter:
* Whisk the eggs and sugar together until pale and slightly thick (about 2 minutes).
* Slowly whisk in the melted butter, milk, and vanilla/almond extract.
* Gently fold in the flour, baking powder, and salt until the batter is smooth and resembles a thick custard.
* Assemble: Pour the batter slowly over the apples, allowing it to seep down into the gaps. Sprinkle the sliced almonds evenly over the top.
* Bake: Bake for 50–60 minutes. The cake is done when the top is deep golden brown and a toothpick inserted into the center comes out clean.
* Cool: Let the loaf cool in the pan for at least 15 minutes before lifting it out using the parchment paper. This helps the custard set so the loaf doesn’t fall apart.
Would you like me to find a version of this recipe that uses yogurt or sour cream for an even moisture-rich texture?
