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Apple Cinnamon Loaf Cake (Fall Baking) - Cozy, Simple, and Perfectly Spiced

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Mix the topping: In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Set aside.
  3. Prep the apples: Peel, core, and dice apples into small 1/4-inch cubes. Pat dry with a paper towel to remove extra moisture.
  4. 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).
  5. 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.
  6. Combine batter: Add dry ingredients to wet and stir gently just until no dry streaks remain. Do not overmix. The batter will be thick.
  7. Fold in apples: Stir in the diced apples and any optional nuts or raisins. Spread the batter evenly in the prepared pan.
  8. Add the cinnamon-sugar top: Sprinkle the cinnamon-sugar mixture evenly over the batter.
  9. 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.
  10. 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.
  11. 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.