Apple Cinnamon Loaf Cake (Fall Baking) – Cozy, Simple, and Perfectly Spiced
Nothing says fall like the smell of apples and cinnamon warming up the kitchen. This apple cinnamon loaf cake is soft, moist, and topped with a crunchy cinnamon-sugar crust that makes every slice feel special. It’s easy to put together with pantry staples and a couple of fresh apples.
Whether you’re baking for brunch, a snack, or a quick dessert, this loaf is the kind you’ll want on repeat. Serve it warm with a pat of butter or a scoop of vanilla ice cream, and you’re set.
Apple Cinnamon Loaf Cake (Fall Baking) - Cozy, Simple, and Perfectly Spiced
Ingredients
Method
- Preheat and prep the pan: Heat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting.Lightly grease the sides and paper.
- Mix the topping: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Set aside.
- Prep the apples: Peel, core, and dice apples into small 1/4-inch cubes. Pat dry with a paper towel to remove extra moisture.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 to 2 teaspoons cinnamon (to taste).
- Whisk wet ingredients: In a large bowl, whisk 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup oil, 1/2 cup yogurt or sour cream, 1/4 cup milk, 2 eggs, and 2 teaspoons vanilla until smooth.
- Combine batter: Add dry ingredients to wet and stir gently just until no dry streaks remain.Do not overmix. The batter will be thick.
- Fold in apples: Stir in the diced apples and any optional nuts or raisins. Spread the batter evenly in the prepared pan.
- Add the cinnamon-sugar top: Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake: Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Cool on a wire rack for at least 45 minutes before slicing.
- Optional glaze: Whisk 1/2 cup powdered sugar with 1 to 2 teaspoons milk and a pinch of cinnamon until smooth. Drizzle over the cooled loaf.
What Makes This Recipe So Good
- Perfect texture: A tender, moist crumb thanks to apples, oil, and a touch of yogurt or sour cream.
- Balanced sweetness: The loaf isn’t overly sweet, but the cinnamon-sugar top adds just the right crunch.
- Simple ingredients: Nothing fancy—just classic baking staples and fresh apples.
- Cozy flavor: Warm cinnamon, vanilla, and juicy bits of apple make every slice comforting.
- Great for make-ahead: Tastes even better the next day as the flavors develop.
Shopping List
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Fine sea salt (1/2 teaspoon)
- Ground cinnamon (2–3 teaspoons, divided)
- Granulated sugar (3/4 cup for batter + 2 tablespoons for topping)
- Light brown sugar (1/4 cup, packed)
- Neutral oil (1/2 cup; canola, vegetable, or light olive oil)
- Plain yogurt or sour cream (1/2 cup)
- Milk (1/4 cup; dairy or unsweetened non-dairy)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- Apples (2 medium; about 2 cups peeled and diced)
- Optional add-ins: chopped walnuts or pecans (1/2 cup), raisins (1/3 cup)
- Optional glaze: powdered sugar, milk, and a pinch of cinnamon
Instructions
- Preheat and prep the pan: Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting.Lightly grease the sides and paper.
- Mix the topping: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Set aside.
- Prep the apples: Peel, core, and dice apples into small 1/4-inch cubes. Pat dry with a paper towel to remove extra moisture.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 to 2 teaspoons cinnamon (to taste).
- Whisk wet ingredients: In a large bowl, whisk 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup oil, 1/2 cup yogurt or sour cream, 1/4 cup milk, 2 eggs, and 2 teaspoons vanilla until smooth.
- Combine batter: Add dry ingredients to wet and stir gently just until no dry streaks remain.Do not overmix. The batter will be thick.
- Fold in apples: Stir in the diced apples and any optional nuts or raisins. Spread the batter evenly in the prepared pan.
- Add the cinnamon-sugar top: Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake: Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Cool on a wire rack for at least 45 minutes before slicing.
- Optional glaze: Whisk 1/2 cup powdered sugar with 1 to 2 teaspoons milk and a pinch of cinnamon until smooth. Drizzle over the cooled loaf.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days.The top stays slightly crisp the first day and softens over time.
- Refrigerator: Keeps well for 5 to 6 days. Warm slices in the microwave for 10 to 15 seconds to soften.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil. Freeze up to 2 months.Thaw overnight in the fridge or at room temperature for a few hours.
Benefits of This Recipe
- No mixer needed: Just bowls, a whisk, and a spatula.
- Flexible ingredients: Works with yogurt or sour cream, dairy or non-dairy milk, and different apple varieties.
- Kid-friendly: Mild spice, sweet but not heavy, and easy to slice for lunchboxes.
- Budget-conscious: Uses affordable pantry staples and seasonal fruit.
- Make-ahead dessert: The flavor improves after resting, making it great for gatherings.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten and makes the loaf tough. Stir just until combined.
- Using too-wet apples: Very juicy apples can make the center gummy. Dice small and pat dry before folding in.
- Cutting while hot: Slicing too early can cause crumbling.Let the loaf set as it cools.
- Wrong pan size: A smaller pan can cause overflow and underbaking. Aim for a standard 9×5-inch loaf pan.
- Skipping the tent: If the top is browning fast, tent with foil so the center can finish baking.
Variations You Can Try
- Apple streusel loaf: Swap the cinnamon-sugar topping for a crumbly streusel made with flour, brown sugar, butter, and cinnamon.
- Maple twist: Replace half the granulated sugar with pure maple syrup and reduce milk by 1 tablespoon.
- Nutty crunch: Fold in 1/2 cup chopped toasted walnuts or pecans for texture and flavor.
- Caramel apple: Drizzle with warm caramel sauce before serving and sprinkle with flaky sea salt.
- Gluten-free version: Use a 1:1 gluten-free baking blend and add 1 tablespoon milk if the batter seems thick.
- Extra spice: Add a pinch of nutmeg or cardamom for a bolder fall vibe.
FAQ
Which apples are best for this loaf?
Choose firm, slightly tart apples that hold shape, like Honeycrisp, Granny Smith, Pink Lady, or Fuji. A mix of tart and sweet works beautifully.
Can I use applesauce instead of some oil?
Yes.
Replace up to 1/4 cup of the oil with unsweetened applesauce. The loaf will be slightly denser but still moist.
How do I know when it’s fully baked?
Check the center with a toothpick at 55 minutes. It should come out mostly clean with a few moist crumbs.
If it’s wet, bake longer and check every 5 minutes.
Can I make this into muffins?
Absolutely. Divide the batter into a lined muffin tin, sprinkle with cinnamon sugar, and bake at 350°F (175°C) for 18 to 22 minutes.
Do I need to peel the apples?
Peeling gives a softer texture, but you can leave the skins on if you prefer a bit more texture and fiber. Dice very small if keeping the peel.
What can I use instead of yogurt or sour cream?
Use buttermilk or a mixture of milk plus 1 teaspoon lemon juice.
Let it sit for 5 minutes before adding.
Why did my loaf sink in the middle?
Undercooking, too much moisture from apples, or old leaveners can cause sinking. Measure carefully, pat apples dry, and check that your baking powder and soda are fresh.
In Conclusion
This apple cinnamon loaf cake brings all the cozy fall flavors with minimal effort. It’s tender, warmly spiced, and just sweet enough for breakfast or dessert.
Keep it simple with a cinnamon-sugar crust or dress it up with a drizzle of glaze. Either way, you’ll have a reliable, comforting bake that tastes like autumn in every slice.
