This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true of the food there, too. The memory of one of their desserts—the torta di pere e cioccolato (pear cake and chocolate) lingers in me and I knew I had to recreate it at home. The restaurant serves the cake—a slice of a round cake—warm and heavily dusted with confectioners’ sugar with a scoop of homemade whipped cream alongside. I prefer baking this recipe as a loaf cake and I like to generously sprinkle the cake with granulated sugar, which gives it a super-crunchy top—my favorite part! Of course, I use apples here, but you can substitute pears if you prefer.
All week I’ve been baking up loaf cakes—the unsung hero of cakes! This recipe is the fifth in the series and in case you’ve missed any of the recipes, here they are:
½ cup non-hydrogenated canola oil or unflavored coconut oil, melted if solid
2 large apples—peeled, cored and thinly sliced
½ cup semi-sweet chocolate chunks
Preheat the oven to 375 degrees and grease a 9-by-5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour blend, almond flour, baking powder, cardamom and salt.
In a large bowl, whisk together the sugar and eggs until pale yellow, 1 to 2 minutes; whisk in the oil. Stir into the flour mixture until just combined. Stir in the apples and chocolate chunks. Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan, set on a wire rack.