The most important thing here is the size of your loaf pan because this will fill all your bacon before it’s done. Mine holds 6 fluid cups (or 1420 ml); it is 8×4 inches on the bottom and 9×5 inches on the top. If yours is too small or you are nervous, go ahead and pour the apple mixture and batter into several muffin cups and bake them. They will not waste.
- 2 1/4 to 1/2 pounds (1 to 1.15kg) apples, such as Granny Smith or Mutsu
- Juice of half a lemon
- 2 tablespoons (30 grams) unsalted butter, melted
- 2/3 cup (130 grams) granulated sugar
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract or vanilla bean paste
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (120 ml) milk, any kind
- 2 tablespoons (40 grams) apricot preserves or apple jelly, warm
- Powdered, powdered sugar (optional)
Prepare the pan: (See Note at end about loaf pan size.) Grease the short edges of the loaf pan with butter or nonstick cooking spray. Line the bottom and two long sides of the pan with parchment paper. Place the bread pan on a rimmed baking sheet, in case of overflow.
Prepare the apples: Peel and core your apples, then cut them into very thin slices (about 1/8-inch or 1/3-cm thick). A mandoline (this is mine) works well for this. Place the apples in a large bowl and toss gently with the lemon juice.
Make the cake batter: Melt the butter in a medium bowl. Mix the sugar and salt, then the eggs and vanilla until evenly combined. Mix the flour until smooth, then the milk. Pour the batter over the sliced apples, then fold and turn the apples a few times to evenly coat them. This is very easy to do with your (clean) hands.
Assemble the cake: Again, using your hands is much easier this time. Push about a dozen full slices over the side of the bowl for the final layer. Arrange the remaining apple slices slightly folded in the prepared loaf pan, pushing the straight edges to the sides for a neat appearance. Use any small or broken apples to fill any space in the center. When I’m about to hit a few pieces of apple, I just pour them in and use my hands to push the pieces until they’re even. Tap the pan on the counter a few times to release trapped air bubbles. Use the apple slices you’ve pushed aside to decorate the top, shaping them into a flower pattern if you like.
Bake the cake: 60 to 70 minutes, or until a toothpick or skewer inserted into the center of the cake comes out of the batter freely and doesn’t feel like it’s piercing any green/stingy apples. Transfer to a cooling rack for 5 minutes, then brush the top with the warm apricot preserves and allow to cool completely in the pan. The cake will puff up at first, and will stay down as it cools.
Serve: Once cooled to room temperature, use a knife to loosen the cake from the short edges of the pan. Use a parchment paper sling on the long sides of the cake to help lift it out of the pan. Remove the parchment paper and transfer to a serving plate. Cut into pieces. Dust with powdered sugar, if using.
Do it ahead: This cake keeps wonderfully in the fridge for 5 to 6 days. Return to room temperature before serving.
