Apple Cinnamon Loaf Cake

Bake up the most delicious apple cinnamon loaf cake with a tender crumb and warm fall flavors.

A few years back my parents planted an additional orchard off the backside of their property. Up until this point we had grown only peaches, and walnuts. But now, there are several varieties of citrus, plums, nectarines, and apples. So many beautiful apples fill the branches in weighted-down clusters that it’s hard to get them all come apple season.

After filling my basket just the other day I felt the urge to make something other than the standard apple pie we tend to make each year. I grabbed the apples, and a 9-inch loaf pan and began experimenting with different batters that would create a delicious cake-style loaf with a lovely cinnamon swirl down the center.

I will note the apples need to be cut into small pieces and sifting the dry ingredients helps give the cake an airy quality. The end result is a cake with delicate moist crumbs that is filled with warm fall spices and plenty of apples.

Apple Loaf Cake Is…

• The perfect fall treat and a great alternative to apple pie. 
• Made with basic ingredients.
• ​Topped with a delicious cinnamon sugar mixture. 
• A great recipe filled with apple flavor.
• ​As easy as making a quick bread recipe. 

Ingredients

Flour- all-purpose flour is the perfect flour to use for this loaf-style cake. I use King Arthur unbleached all-purpose.

 Apples-  use fresh apples preferably sweet apples. I use varieties like Gala, Pink Lady, Braeburn, or Fuji apples.

Baking Powder- helps give the cake a nice lift. Don’t skip it.

Butter- use room temperature butter. I use salted butter but you can also use unsalted. If using unsalted, add a pinch of salt to the batter to help balance out the flavor. 

Sugar-  a combination of white sugar and light brown sugar is used. Brown sugar is used to top the loaf cake and the batter is sweetened with white sugar.

Cinnamon- ground cinnamon adds warmth to the cake.

Eggs- use large eggs, good quality. 

Vanilla Extract- use real vanilla extract. I like to use my homemade vanilla for this but a good quality store bought vanilla is fine.

Milk- I use whole milk or 2% milk for this recipe. For best results use real milk and not a milk substitute.

​Tools

Loaf Pan

Sifter

_Directions

Begin by preheating the oven to 350℉.

In a large bowl sift together the flour and baking powder.

In a separate bowl cream together the room temperature butter, sugar, vanilla and eggs.

Peel the apple and dice it up into small bite-sized pieces. Set aside.

In a small bowl, combine the cinnamon and sugar topping, and set it aside.

Pour the sugar and butter mix into the large bowl with the sifted flour mixture.

Add the milk and apples. Mix well until all is incorporated.

In a waiting prepared loaf pan, pour half of the batter in.

Next, sprinkle about half of the cinnamon and sugar topping.

Top with the remaining batter and sprinkle the rest of the cinnamon sugar mix over the top of the loaf.

Bake for approximately 45 minutes to 50 minutes or until you can pull a dry toothpick from the center of the apple cake.

Baking Notes

• Using room temperature eggs helps them mix easier into the recipe.
• Be sure to use room-temperature butter to avoid a lumpy cake batter.
• Sifting the cake allows for fewer lumps and a lighter cake.
• I use organic unbleached all-purpose flour for this recipe. But you can also use cake flour.

Best Apples To Use For Baking

With so many to choose from in our grocery store these days. It seems it can be quite tricky to pick out the perfect type of apple for baking. The piles of these colorful fruits seem to have the most selection out of any fruit in the produce section. Yet to the untrained eye, you might think that picking one made no difference at all when it comes to adding them to a baked good.

However, some types work better than others when it comes to using them in our baked goods. For this Apple Cinnamon Cake Loaf, I love using Braeburns, Granny Smiths, and Golden Delicious apples best. But you can also use Honey Crisps, Fuji, and Gala apples with great success. All have slightly more tart or sweeter elements and should have that considered when using them in your baked goods.

FAQ

Can I use oil instead of butter?

You can although the flavor will have a subtle taste difference since the butter used is salted. If you opt to use the oil I would also add a 1/4 tsp of salt as well.

What type of pan do I need to bake it in?

A standard class or metal loaf pan will do perfectly. Keep in mind the metal pan will brown the sides more than a glass dish so the bake time might be on the lower mark for a metal pan.

What type of flour works best for this cake?

I use unbleached organic all-purpose flour for this recipe. You could also use cake flour for this recipe as well.

How To Store

Allow the loaf -cake to cool completely. Wrap the whole loaf with plastic wrap or aluminum foil or another great way to store it is at room temperature on a platter with a lid. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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_{If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!}