There’s something magical about the aroma of apples and cinnamon wafting through your home. That first whiff as the Apple Cinnamon Loaf Cake bakes is enough to transport you straight to a cozy autumn afternoon, wrapped in a blanket with a good book. This isn’t just any cake – it’s comfort in loaf form, with tender chunks of apple nestled in a moist, cinnamon-speckled batter that rises to perfection every time.
Why This Recipe is Awesome
This Apple Cinnamon Loaf Cake hits all the right notes between simplicity and sophistication.
Unlike fussy layer cakes, this loaf requires no special decorating skills or equipment, yet delivers impressive flavor that rivals bakery offerings. The beauty lies in its versatility – substantial enough for dessert but perfectly acceptable for breakfast or afternoon tea. What makes this recipe truly special is the balance of textures.
The exterior develops a slight crispness while the interior remains wonderfully moist, studded with pockets of soft, fragrant apples. The cinnamon doesn’t just add spice – it creates warm depth that enhances the natural sweetness of the fruit. I’ve refined this recipe over countless fall seasons, and trust me, it’s the one friends and family request most often.
Equipment needed: Loaf pan, mixing bowls, whisk, spatula, measuring cups, measuring spoons
Apple Cinnamon Loaf Cake
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon plus extra for topping
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 medium apples preferably Granny Smith or Honeycrisp, peeled and diced into ½-inch pieces (about 1½ cups)
- 2 tablespoons turbinado sugar optional, for topping
Instructions
- Prepare your workspace. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer or by hand until light and fluffy, about 2-3 minutes. This incorporates air for a lighter texture.
- Add the wet ingredients. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, then fold in the sour cream until just combined.
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Overmixing will develop gluten and make your cake tough.
- Fold in the apples. Gently fold the diced apples into the batter with a spatula, ensuring they’re evenly distributed throughout.
- Transfer to the pan. Pour the batter into your prepared loaf pan and spread it evenly. If using, sprinkle the top with turbinado sugar and a light dusting of extra cinnamon.
- Bake to perfection. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- Cool properly. Allow the cake to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Notes
- For the best texture, don’t refrigerate your eggs – room temperature eggs incorporate more easily into the batter.
- If your apples are very juicy, toss them with 1 tablespoon of flour before adding to the batter to prevent sogginess.
- This loaf freezes beautifully for up to 3 months – wrap individual slices tightly in plastic wrap, then foil.
- The cake actually tastes better the day after baking as the flavors have time to meld.
- For a more pronounced apple flavor, try mixing apple varieties (one tart, one sweet).
Calories & Nutritional Info
- Calories: Approximately 275 per slice (based on 10 slices)
- Carbohydrates: 38g
- Fat: 12g
- Protein: 4g
- Fiber: 1.5g
- Contains: Gluten, dairy, eggs
- Suitable for: Vegetarians
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t incorporate properly, resulting in a dense cake instead of a light, tender crumb.
- Overmixing the batter: Stop mixing as soon as the ingredients are combined to avoid developing gluten and creating a tough cake.
- Skipping the parchment paper: This isn’t just for easy cleanup – it ensures your loaf won’t stick and break when removing it from the pan.
- Cutting into the cake while hot: Patience pays off! Cutting too soon will cause the cake to crumble and lose moisture.
- Opening the oven door too early: This causes temperature fluctuations that can lead to uneven rising or sinking in the middle.
Alternatives & Substitutions
- Flour options: Substitute up to half the all-purpose flour with whole wheat for a nuttier flavor and more fiber.
- Dairy-free version: Replace butter with coconut oil and sour cream with coconut yogurt (note: texture will be slightly different).
- Sugar alternatives: Reduce sugar by 25% without affecting texture, or substitute with coconut sugar for a deeper flavor.
- Fruit variations: Pears work beautifully in place of apples, or try adding 1/2 cup of cranberries for a tart contrast.
- Add-ins: Fold in 1/2 cup chopped walnuts or pecans for crunch, or add 1/3 cup caramel bits for indulgent pockets of sweetness.
FAQs
Can I make this cake ahead of time?
Absolutely! This Apple Cinnamon Loaf Cake actually improves with time as the flavors deepen. Make it up to 2 days ahead and store at room temperature in an airtight container. For longer storage, freeze for up to 3 months.
My cake cracked on top – did I do something wrong?
Not at all! A crack along the top of quick breads and loaf cakes is completely normal and even desirable. It happens as the exterior sets while the interior continues to rise, creating that beautiful rustic look.
Can I use applesauce instead of fresh apples?
While you can replace some of the butter with applesauce (about 1/4 cup) for a lighter cake, I don’t recommend substituting the fresh apple chunks entirely. They provide essential texture and moisture pockets that make this cake special.
Why did my apples sink to the bottom of the loaf?
This usually happens when apple pieces are too large or the batter is too thin. Try cutting your apples into smaller pieces and tossing them in a tablespoon of flour before adding to the batter. This helps them stay suspended.
What’s the best type of apple to use?
Firm, tart-sweet apples like Honeycrisp, Braeburn, or Granny Smith work best as they hold their shape during baking and offer good flavor contrast. Avoid softer varieties like McIntosh that can turn mushy.
Can I make this into muffins instead of a loaf?
Definitely! This batter makes about 12 standard muffins. Reduce the baking time to 18-22 minutes and check for doneness with a toothpick.
Final Thoughts
This Apple Cinnamon Loaf Cake is more than just a recipe – it’s an invitation to slow down and savor the simple pleasures of home baking. The way it fills your kitchen with warmth and fragrance is almost as rewarding as that first tender, spice-kissed bite. Whether you’re a seasoned baker or just starting out, this forgiving, foolproof loaf is sure to become a treasured recipe in your collection.
