Anzac apple loaf cake
The humble apple cake gets an Aussie update with our beautiful Anzac apple loaf cake. Perfect for an Anzac Day gathering, this moist apple cake is baked with oats and desiccated coconut, and drizzled with a golden syrup icing. But of course, it’s a beautiful morning or afternoon tea treat at any time of the year as well!
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm x 10cm (base measurement) loaf pan with baking paper with 3cm overhang.
Combine the flour, sugar, baking powder, bicarbonate of soda, salt, coconut and oats in a large bowl.
Whisk together the melted butter, golden syrup, sour cream, vanilla, egg and apple into a separate medium bowl. Add to the flour mixture and mix well. Spread into the prepared pan and smooth the top.
Bake Anzac cake for 50 minutes or until a skewer inserted comes out clean.
Cool in the pan for 15 minutes then transfer Anzac cake to a wire rack and cool completely.
ICING Combine icing sugar mixture, sour cream, golden syrup and a teaspoon of hot water in a small bowl and mix until smooth. Spoon over the top of the loaf and gently coax the icing to drip down the sides with a spatula. Set aside to set before slicing the Anzac cake.
How to store the cake
Store cake in an airtight container at room temperature for up to 3 days. Uniced Anzac cake is suitable to freeze wrapped in plastic then foil.
Anzac cake icing tip
Make sure the cake is completely cool before you spoon over the icing, or else the icing won’t set nicely over the top, and in the gorgeous drips down the side.
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