Need a smaller portion apple cake? Use your loaf pan! This Dutch Apple Loaf Cake has a crumble topping that is a bit messy, sure, but it’s also delicious.

I used three small apples in this cake, which came to about 2 cups diced up. That would probably equal two mediums or one really huge apple. You have more wiggle room in this recipe’s fruit content than you would in, say, an apple pie where the volume is more obvious.

This is an especially nice recipe to cut into slices and freeze for later. They thaw fast, too, making them great to pack for the road to enjoy on a trip or for a snack or lunch–though remember, they might be a little crumbly, so maybe eat where the birds can enjoy those crumbs.

PrintBready or Not: Dutch Apple Loaf CakeThis loaf cake is a lovely smaller portion cake that is perfect for a breakfast, brunch, or to freeze in slices to eat later.Course Breakfast, SnackCuisine AmericanKeyword apple, walnutsAuthor Beth CatoEquipment9×5 loaf panparchment papernonstick sprayIngredientsTopping:1/4 cup white sugar1/4 cup all-purpose flour2 teaspoons ground cinnamon1/4 cup unsalted butter cold, cut upCake:1/2 cup unsalted butter softened1 cup white sugar2 large eggs room temperature1/4 cup buttermilk or soured milk (see note)1 teaspoon vanilla extract2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 cups apple pieces peeled and diced (about 3 small apples)1/2 cup walnuts choppedInstructionsMix toppingCombine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.Create loaf cakePreheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.OM NOM NOM!NotesTo make soured milk as a buttermilk substitute, add 3 teaspoons of lemon juice or vinegar to a liquid 1/4 cup, then add milk to half & half to the 1/4 line. Let sit for about 10 minutes at room temperature. It should curdle. Use full amount in recipe.