This Apple and Pear Loaf cake is perfect for autumn and for using up apples and pears, even those past their best. A lovely moist loaf cake with a sugar and cinnamon topping.
This is an easy recipe and you can make it with 100% apples or pears or a combination of the two, which is a big reason I like it.
Another great recipe for using up apples is my Apple and Maple Syrup Flapjack Recipe. If it's a loaf cake you're after then my Moist Tea Loaf is insanely popular, super easy, and fat-free!
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Ingredients
- Golden Caster Sugar - golden caster sugar is unrefined and has a slight caramel flavour.
- Butter - use unsalted spreadable butter.
- Flour - plain or all purpose flour. You can use white or wholemeal.
- Eggs - use large eggs.
- Apples - use eating apples rather than cooking apples, which are too sharp for a cake. Eating varieties that cook well without going mushy include Braeburn, Granny Smith, Honey Crisp, and Pink Lady. In the US, look for Cameo, Empire or Fuji.
- Pears - make sure your pears are ripe, but not mushy. The best UK varieties to use in baking are Comice or Conference. In the US look for Anjou or Bosc.
- Vanilla extract - this enhances the flavour of your apple and pear cake. You can buy Fairtrade vanilla extract.
- Salt - adding a little salt (just ¼ of a teaspoon) to cakes helps bring out the flavours of the other ingredients and balances the sweetness of the cake batter.
- Baking powder - this is the rising agent. In the US this is called Baking Soda.
- Milk - depending on the thickness of the batter, milk is added to ensure a dropping consistency. If you can't use milk, you can substitute it with apple juice.
- Demerara Sugar - this adds a lovely crisp topping
See recipe card for quantities.
A note about the Apples and Pears
The combined weight of apples and pears is a rough guide at around 500g / 18oz total fruit. This is to maintain the right fruit-to-cake batter ratio. 250g roughly equates to two small apples or 1 medium to large pear. The measurements are not so precise that you should worry if you are slightly over or under or waste anything. These are the weights of the whole fruit before it is peeled, chopped and the core removed. If you are slightly over on the fruit, your cake will be more moist and may take slightly longer to bake.
Instructions
As with all baking, it's a good idea to weigh out all your ingredients first.
Pre-heat the oven to 180C / 350 F. Sift the flour, salt, and baking powder into a large bowl, holding the sieve up high to give the flour a good airing.
Add the softened butter, sugar, eggs, and vanilla extract and whisk together using an electric hand whisk until smooth.
Peel and chop the apples and pear.
Lightly fold in the chopped apple and pear. Don't overmix it. Add the milk if necessary to give a mixture that drops easily off the spoon when you give it a tap.
Transfer the mixture into a lined loaf tin and level off the top with the back of a spoon.
Mix the cinnamon powder with the demerara sugar and sprinkle over the top of the loaf.
Bake on the bottom shelf of the oven so the top of the tin is aligned with the centre of the oven for 50 minutes to 1 hour until the cake is cooked in the centre.
When it is cooked, take it out of the oven and leave it to cool for about 5 minutes before taking it out of the loaf tin and placing it on a cooling rack. Make sure it is properly cooled before storing it in a cake tin.
Top Tip
To check if your apple and pear loaf cake is cooked, insert a fork or a skewer into the middle of the cake. If your fork comes out clean, then it is cooked.
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Note about the cooking time
The cooking time may vary depending on how juicy your apples are pears are. Just keep checking it after 50 minutes and don't worry if it is taking a little longer.
Variations
If you want to add some extra flavour to your apple loaf cake, you can add some walnuts or pecan nuts. If you do this, you should make sure that the combined weight of the apples, pears, and nuts stays close to 500g / 18oz. This is to ensure there is enough batter.
Equipment
You will need the following equipment :-
- 2 lb Loaf Tin (usually 13 inch x 4 inch x 4 inch)
- Loaf Tin Liner (you can buy these to fit a 2lb loaf tin)
- Scales
- Mixing bowl
- Sieve
- Spoon
Serving Suggestion
Serve your apple and pear cake cold or warm with vanilla ice cream or creme fraiche. If you are serving it as dessert, you can serve it with custard or drizzle a little caramel over the top. I've added a light dusting of icing sugar in the photo.
Storage
Apple and Pear Cake can be stored for up to 3 days in an air-tight container and up to 5 days in the fridge.
You can also freeze it for up to 3 months. Let it cool completely then wrap it in greaseproof paper and then tightly in foil to prevent freezer burn.
Sustainability
This is a great cake for using up apples and pears that are past their best and help to reduce food waste. You can also buy several of the ingredients as Fairtrade, such as sugar, cinnamon, and vanilla extract.
Green Tip
Make several loaf cakes at once and store them in the freezer to save on energy costs!
FAQ
Apples and pears have a high moisture content and depending on what type of apples and pears you use and how ripe they are will alter the moisture of the cake. Very ripe or juicy apples and pears will take slightly longer to cook.
Yes, you can use only apples or only pears if you prefer. Just make sure the total weight remains the same at 500g / 18oz per loaf.
Other Fruit Based Snacks
Looking for other fruit based snack recipes like this? Try these:
⭐Before you begin! Please leave a review and rating if you made this recipe. I so appreciate it and it helps me be able to continue providing you with free recipes.
📖 Recipe
Apple and Pear Cake
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Equipment
- 1 x 2lb Loaf Tin typically 13 inches x 4inches x 4 inches.
- 1 x 2lb Loaf Tin Liner
- 1 Mixing Bowl
- 1 Set weighing scales
- 1 Electric Hand whisk
- 1 Mixing Spoon
Ingredients
- 220 g Plain Flour All-Purpose Flour
- 0.25 teaspoon Salt
- 1.5 teaspoon Baking Powder Baking Soda in US
- 110 g Butter Unsalted, softened
- 175 g Golden Caster Sugar
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- 250 g Apple Peeled. Diced no bigger 2cm diameter. Core removed.
- 250 g Pear Peeled. Diced no bigger 2cm diameter. Core removed.
- 3 tablespoon Milk or apple juice if lactose intolerant
For the Topping
- 0.25 teaspoon Ground Cinnamon For the topping
- 1 tablespoon Demerara Sugar For the topping
Instructions
- Pre-heat the oven to 180C / 350 F. Sift the flour, salt and baking powder into a large bowl, holding the sieve up high to give the flour a good airing.220 g Plain Flour, 0.25 teaspoon Salt, 1.5 teaspoon Baking Powder
- Add the softened butter, sugar, eggs and vanilla extract and whisk together using an electric hand whisk until smooth.110 g Butter, 175 g Golden Caster Sugar, 2 Eggs, 1 teaspoon Vanilla Extract
- Peel and chop the apples and pear.
- Lightly fold in the chopped apple and pear. Don't overmix it.250 g Apple, 250 g Pear
- Add the milk if necessary to give a mixture that drops easily off the spoon when you give it a tap. Transfer the mixture into a lined loaf tin and level off the top with the back of a spoon.3 tablespoon Milk
- Mix the cinnamon powder with the demerara sugar and sprinkle over the top of the loaf.0.25 teaspoon Ground Cinnamon, 1 tablespoon Demerara Sugar
- Bake on the bottom shelf of the oven so the top of the tin is aligned with the centre of the oven for around 50 minutes to 1 hour.
- When it is cooked, take it out of the oven and leave it to cool for about 5 minutes before taking it out of the loaf tin and placing on a cooling rack. Make sure it is properly cooled before storing it in a cake tin.
Notes
Ingredient Notes
-
- Golden Caster Sugar - golden caster sugar is unrefined and has a slight caramel flavour.
-
- Butter - use unsalted spreadable butter.
-
- Flour - plain or all purpose flour. You can use white or wholemeal.
-
- Eggs - use large eggs
-
- Apples - use eating apples rather than cooking apples, which are too sharp for a cake. Eating varieties that cook well without going mushy include braeburn, granny smith, honey crisp, pink lady. In the US, look for Cameo, Empire or Fuji.
-
- Pears - make sure your pears are ripe, but not mushy. The best UK varieties to use in baking are Comice or Conference. In the US look for Anjou or Bosc.
-
- Vanilla extract - this really enhances the flavour of your apple and pear cake. You can buy Fairtrade vanilla extract.
-
- Salt - adding a little salt (just ¼ of a teaspoon) to cakes helps bring out the flavours of the other ingredients and balances the sweetness of the cake batter.
-
- Baking powder - this is the rising agent. In the US this is called Baking Soda.
-
- Milk - depending on the thickness of the batter, milk is added to ensure a dropping consistency. If you can't use milk, you can substitute with apple juice.
Storage Instructions
Store for up to 3 days in an air-tight container and up to 5 days in the fridge. You can also freeze it for up to 3 months. Let it cool completely then wrap it in greaseproof paper and then tightly in foil to prevent freezer burn.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Persees Antia
It came out well but needed more than 3 tablespoons of milk. Also I was not sure how small to chop the fruit
Claire Carter
Hi, if you needed to add a little more milk, that is absolutely fine. I've amended the recipe to say the fruit should be diced not bigger than 2cm in diameter.
betty
Hello, do you think tinned pears could work? Sadly, in twenty years I have never been able to find a decent fresh pear where I am, either rock hard and tasteless or going rotten and tasteless - I love or used to love pears so like the idea of this mixture tho will try all apples if you dont think the tinned would work out.
Claire Carter
Hi, yes you can bake this with tinned pears. Drain them first and weigh them out. Your loaf may need a slightly longer cooking time as tinned pears generally have more moisture than raw pears. You can also make it just with apples. Do let me know how you get on.
Sharon Dermot
Best cake ever! Absolutely delicious flavours work perfect togther - the whole family loved it and it was easy to make! Will definitely make again🥰