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I know, I'm on a little apple kick at the moment, haha! But that's good right? An apple a day...
After making my healthy apple cake using wild apples my boyfriend and I went "wildcrafting" again, and this time we found a wild walnut tree that bore fruit, so we went home with a couple of walnuts – that was the first time I ever saw a real life walnut tree! Unfortunately the walnuts aren't ripe yet (I think), but they served as inspiration for this loaf cake creation that I made as a healthy-ish dessert aka not-so-healthy snack.
Actually this heavy, moist loaf deserves the name "cake" rather than "bread", as the buttery streusel topping makes it extra scrumptious. (Plus, I'd rather like to think of it as a healthy-ish cake than an unhealthy bread 😂) The flavour of tart, tender apples, crunchy walnuts and warming cinnamon makes this loaf cake enjoyable with your morning coffee or afternoon tea. Wholesome ingredients like whole grain spelt flour, organic apples and banana also make this into a semi-healthy snack during the day ;)
Preparation time: 60 mins
Main ingredients: apples, walnuts, spelt flour
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, wheat-free
Ingredients
1/2 cup vegan butter or margarine
1/2 cup raw cane sugar or brown sugar
1 cup spelt flour (type 1050)
1 cup whole grain spelt flour
2 tbsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup walnuts, roughly chopped
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
2 cups organic tart apples, peeled & shredded (about 2 large apples)
3/4 cup plant-based milk (e.g. almond milk)
2 generous tbsp almond soy yogurt (or coconut yogurt, or homemade soy yogurt)
Streusel topping:
3 tbsp whole grain spelt flour
3 tbsp brown sugar
2 tbsp cold vegan butter or margarine
1 tsp cinnamon
1/4 cup walnuts, chopped
Preheat oven to 350°F or 175°C. Grease your loaf tin.
For the streusel topping, combine sugar, flour and cinnamon in a small mixing bowl. Whisk. Cut in the butter or rub in with your fingers until small to medium clumps form. Fold in the chopped walnuts. Refrigerate until ready to use.
In a medium mixing bowl, beat together butter and sugar with a mixer on medium speed until fluffy, about 2 minutes. Add in the flour, baking powder, cinnamon, nutmeg, and salt, and whisk. Then add the rest of the ingredients to the bowl and mix everything together with a mixer.
Drop the batter into the greased tin, smooth the top and sprinkle the streusel evenly over the batter. Place in the preheated oven and bake on a middle shelf for about 45 minutes, or until a toothpick inserted in the centre comes out clean.
For the streusel topping, combine sugar, flour and cinnamon in a small mixing bowl. Whisk. Cut in the butter or rub in with your fingers until small to medium clumps form. Fold in the chopped walnuts. Refrigerate until ready to use.
In a medium mixing bowl, beat together butter and sugar with a mixer on medium speed until fluffy, about 2 minutes. Add in the flour, baking powder, cinnamon, nutmeg, and salt, and whisk. Then add the rest of the ingredients to the bowl and mix everything together with a mixer.
Drop the batter into the greased tin, smooth the top and sprinkle the streusel evenly over the batter. Place in the preheated oven and bake on a middle shelf for about 45 minutes, or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling.
NOTES:
- Stored in an airtight container, this loaf will keep for 3-4 days.
- Feel free to replace walnuts with pecans or almonds.
- You can also sub the apples for pears, but keep in mind that this will make the cake even sweeter.
- This recipe was inspired and influenced by this apple walnut streusel cake, this cinnamon bread with walnuts and apples, this apple pecan bread and also this apple pecan bread.
♥
Maisy
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