Apple Cinnamon Loaf Cake

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This Apple Cinnamon Loaf Cake captures the essence of fall in a simple yet irresistible format. At its core, the cake is a tender, moist crumb enlivened by a swirl of diced apples tossed in brown sugar and warm cinnamon. The interplay between the soft cake batter and pockets of gently spiced apple creates a dynamic textural contrast: bits of fruit that yield under your fork, set against a backdrop of buttery crumb. The swirl technique not only infuses every bite with fruit but also creates an attractive marbled pattern when you slice the loaf, making it just as pleasing to the eye as it is to the palate.

What sets this recipe apart is its balance of flavors and ease of assembly. Light brown sugar lends a subtle molasses note that deepens the sweetness without overpowering the delicate vanilla and cinnamon spices. A combination of melted butter and oil ensures a moist interior, while the dual leaveners—baking powder and baking soda—work in concert to give the cake lift and a tender crumb. Room‑temperature eggs and milk emulsify the butter and oil into the flour, preventing pockets of greasiness and ensuring uniform structure.

Whether enjoyed warm with a pat of butter or at room temperature alongside a steaming mug of tea, this loaf cake delivers on both comfort and sophistication. It’s a versatile recipe: serve it for breakfast, brunch, afternoon tea, or as a simple dessert. Leftovers (if there are any!) keep well for days, making this an ideal bake‑once‑enjoy‑all‑week recipe.

Preparation, Cook, and Total Times

Preparation Time: 15 minutes (includes apple tossing and batter mixing)
Baking Time: 55–60 minutes
Cooling Time: 10 minutes in pan, plus 15 minutes on rack

Total Time: Approximately 1 hour 15 minutes

Yield

Serves 8–10 slices, depending on thickness.

Cuisine

Contemporary American‑inspired loaf cake, with flavors drawn from European fruit‑and‑spice cake traditions.

A Full List of Ingredients

For the Apples:

2–3 medium apples (about 350 g), peeled, cored, and diced into 1 cm cubes
50 g (¼ cup) light brown sugar, packed

1 tsp ground cinnamon

For the Cake Batter:

100 g (½ cup) light brown sugar, packed
45 g (3 Tbsp) unsalted butter, melted and cooled slightly
40 g (about 3 Tbsp) neutral‑flavored oil (sunflower or vegetable)

80 ml (⅓ cup) whole milk, at room temperature
2 large eggs, at room temperature
½ tsp pure vanilla extract

210 g (1¾ cups) all‑purpose flour, spooned and leveled
1 tsp baking powder
½ tsp baking soda

1 tsp ground cinnamon
¼ tsp fine salt

Equipment:

22×13×7 cm (9×5×3 in) loaf pan
Parchment paper or nonstick spray

Mixing bowls, whisk, spatula, knife

Step‑by‑Step Cooking Directions

Prepare the Apples: In a medium bowl, combine diced apples, 50 g light brown sugar, and 1 tsp cinnamon. Stir until apples are evenly coated. Let rest 15 minutes to macerate, drawing out their juices and intensifying cinnamon flavor.
Preheat and Prep Pan: Preheat oven to 180 °C (350 °F). Grease your loaf pan with butter or nonstick spray and line with parchment, leaving an overhang for easy removal.

Mix Wet Ingredients: In a large bowl, whisk together 100 g light brown sugar, cooled melted butter, and oil until smooth. Add milk, eggs, and vanilla; whisk until fully combined and slightly frothy.
Sift Dry Ingredients: In a separate bowl, sift 210 g flour, baking powder, baking soda, 1 tsp cinnamon, and salt. Using a spatula, fold dry ingredients into wet mixture in three additions, stirring gently just until no streaks of flour remain. Overmixing will toughen the crumb.
Layer Batter and Apples: Pour half the batter into the prepared pan, spreading evenly. Spoon two‑thirds of the apple mixture (with its juices) over the batter. Pour the remaining batter on top, smoothing gently to cover apples. Finally, arrange the remaining apples and drizzle any residual syrup on the very top.

Swirl for Marbling: Use a thin knife or skewer to swirl the apples and batter together—insert the tip into the batter and draw figure‑eight patterns to swirl gently, ensuring some apples sink slightly into the middle.
Bake: Place loaf pan on center rack and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns excessively before the center is done, tent loosely with foil for the final 10–15 minutes.
Cool and Unmold: Remove pan from oven and let rest 10 minutes on a cooling rack. Run a knife along the edges to release the cake, then lift it out by the parchment. Allow to cool completely (about 15 minutes) before slicing to set the crumb and prevent crumbling.

Nutritional Information

Per serving (based on 10 slices):

Calories: 230 kcal

Protein: 3 g
Carbohydrates: 34 g
Fat: 10 g
– Saturated Fat: 5 g

Fiber: 2 g
Sugar: 18 g
Sodium: 120 mg

The Origins and Popularity of the Recipe

Fruit‑and‑spice loaf cakes trace their heritage to European teatime traditions—such as the British tea loaf and German streuselkuchen—where seasonal fruits were baked into sweet breads to celebrate harvests. Cinnamon, introduced to Europe via the spice trade centuries ago, symbolized warmth and festivity. Over time, home bakers adapted these recipes into quick‑to‑make loaf formats, perfect for slicing alongside afternoon tea. Today, variations featuring apples, pumpkin, or zucchini have become staples in seasonal American and European kitchens, beloved for their comforting flavors and approachable techniques.

Reasons Why You’ll Love the Recipe

Irresistible Aroma: The tantalizing scent of cinnamon‑spiced apples fills your kitchen during baking.

Moist, Tender Crumb: A blend of butter and oil ensures long‑lasting moisture.
Pleasing Texture: The interplay of soft cake with tender, juicy apple chunks provides delightful contrast.
Visual Appeal: A rustic swirl pattern and golden apples create a loaf that’s as beautiful as it is delicious.

Simple Ingredients: Pantry‑friendly staples come together in under 90 minutes from start to finish.

Health Benefits

Apples: Rich in dietary fiber (pectin) for healthy digestion and polyphenol antioxidants.
Cinnamon: Contains anti‑inflammatory and blood sugar–regulating compounds.

Moderate Fat Content: A mix of butter and oil delivers satiety without excess greasiness.
Low Sodium: With just 120 mg per slice, this treat remains mindful of overall daily intake.

Serving Suggestions

Warm with Butter: Slice and serve warm, slathered with a thin pat of unsalted butter.

Cream Cheese Spread: Offer alongside whipped honey‑cream cheese for extra richness.
Yogurt Parfait Combo: Plate a slice with a dollop of Greek yogurt and a drizzle of honey.
Afternoon Tea: Pair with Darjeeling tea or a chai latte to enhance the cinnamon notes.

Brunch Platter: Accompany with fresh fruit, cheeses, and smoked salmon for a balanced spread.

Common Mistakes to Avoid

Skipping Apple Maceration: Let apples sit in sugar and cinnamon to draw out moisture—this amplifies flavor and prevents dry fruit.
Overmixing Batter: Folding gently preserves tender crumb structure—stop mixing as soon as flour streaks disappear.

Wrong Pan Size: A smaller pan creates overflow; use a 9×5‑inch loaf pan to maintain proper depth.
Underbaking: A center that jiggles indicates a raw crumb—test with a toothpick and check for wet batter.
Not Letting Cool: Cutting too early causes crumbling—allow the cake to set in the pan for at least 10 minutes.

Pairing Recommendations

Wines: Off‑dry Riesling or Moscato d’Asti complement the sweetness without overpowering.
Beers: A cinnamon‑spiced ale or Belgian witbier highlights the apple and spice.
Coffee: Medium roast with nutty undertones pairs beautifully.

Non‑Alcoholic: Sparkling apple cider or a hot spiced apple cider enhances autumnal flavors.

Cooking Tips

Uniform Apple Dice: Chop apples into consistent 1 cm cubes for even cooking and distribution.
Room‑Temperature Ingredients: Ensure eggs and milk aren’t cold, which can cause batter to split.

Measure Flour by Weight: For accuracy, spoon and level flour or weigh 210 g on a kitchen scale.
Butter Cooling: Let melted butter cool slightly before combining with eggs to avoid curdling.
Tent with Foil: If the top browns too quickly, cover loosely to prevent burning while the interior finishes baking.

Variations to Try

Maple Walnut Swirl: Replace half the sugar with maple syrup and sprinkle chopped walnuts alongside apples.
Orange Zest Infusion: Add 1 tsp grated orange zest to both apples and batter for citrus brightness.
Crumb Topping Addition: Mix oats, brown sugar, butter, and cinnamon to create a streusel topping before baking.

Pear and Ginger Twist: Substitute pears for apples and add ½ tsp ground ginger to the batter.
Gluten‑Free Adaptation: Use a 1:1 gluten‑free flour blend and add 1 tsp xanthan gum for structure.

Similar Recipes to Try

Pumpkin Spice Loaf Cake (with nutmeg and cloves)

Banana Cinnamon Swirl Bread
Zucchini Apple Quick Bread
Carrot Nut Loaf
Lemon Poppy Seed Cake

Ingredient Spotlight

Light Brown Sugar: The addition of molasses in light brown sugar deepens the sweetness and adds moisture to the loaf. Its tenderizing effect keeps the cake soft, and its caramel notes complement the natural tartness of the apples.

Conclusion

This Apple Cinnamon Loaf Cake epitomizes cozy baking at home—simple techniques yield bakery‑quality results infused with the warmth of cinnamon and the juiciness of apples. From the aroma that greets you when the oven door opens to the harmonious layers of flavor in each slice, this cake brings joy to bakers and eaters alike. Whether you’re welcoming guests for afternoon tea, gifting a loaf to a neighbor, or simply savoring a piece with your morning coffee, this recipe stands ready to deliver comfort, flavor, and a touch of seasonal magic with minimal fuss. Embrace the easy steps, customize to your taste, and enjoy the delicious fruits of your labor.

Comprehensive FAQ Section

Can I use tart apples like Granny Smith instead of sweeter varieties?
Yes—Granny Smith hold their shape and add pleasant tartness; adjust brown sugar by 10 g for balance.
My loaf sank in the middle—what happened?
Likely underbaked or opened oven door early; avoid checking until at least 50 minutes in and ensure internal temperature hits 96 °C (205 °F).
How do I store leftover slices?
Keep in an airtight container at room temperature up to 3 days; wrap individual slices in plastic wrap for freezer storage up to 1 month.
Can I freeze the batter for later baking?
Not recommended—fruit batter separation can occur. Instead, freeze baked slices.
What spice variations work well besides cinnamon?
Try ½ tsp cardamom or ¼ tsp nutmeg in the batter for warm, complementary notes.
Do I need to peel the apples?
Peeling yields a smoother texture; leave skins on for added fiber and rustic appearance, but dice into smaller pieces.
Can I make this recipe dairy‑free?
Substitute plant‑based milk (soy, almond) and vegan butter; texture remains moist though slightly less rich.
Why use both baking powder and baking soda?
Baking powder provides overall lift; baking soda neutralizes apple juices’ acidity and creates browning via Maillard reaction.
How do I get a perfectly smooth swirl pattern?
Use a thin metal skewer, insert tip, and draw figure‑eights gently—over‑swirling blurs pattern, so keep motions minimal.
Can I double the recipe for two loaves?
Yes—mix in a larger bowl, divide batter and apples evenly between two greased pans, and adjust bake time by a few minutes as needed.