Apple Loaf Cake

Have the loaf pan ready now so the batter can go into the oven quickly later.

Gently squeeze very juicy apple shreds so the cake doesn't become too wet.

Use truly soft butter so the mixture becomes airy more quickly.

Fully incorporate each egg before adding the next.

Briefly combine the dry ingredients so the baking powder is evenly distributed.

If the apple shreds are "coated" in flour, they will sink less in the batter.

Do not overmix so the cake stays fine and tender.

Alternatively line the pan with baking paper for easier removal.

From minute 60, do a skewer test: if it comes out clean, the cake is done.

Wait until fully cooled before sprinkling powdered sugar, otherwise it will melt.

Especially tasty with whipped cream and a little cinnamon.