Apple Cinnamon Loaf Cake

There’s nothing quite like a homemade Apple Cinnamon Loaf Cake to fill your kitchen with cozy, sweet aromas. This version is extra special with juicy Honeycrisp apples, a tender crumb with a touch of sour cream, and pockets of cinnamon-sugar swirled throughout. Soft, moist, and perfectly spiced, this cake is the kind of treat you’ll want to slice into the moment it comes out of the oven.

This apple bread is completely irresistible and perfect for fall. The warm apples and cinnamon swirls take it to the next level, creating a comforting treat that stays moist for days. It’s just as wonderful for breakfast, after school snacks, dessert, or even as a thoughtful homemade gift for the holidays.

For more cozy apple treats, check out a few of my favorite recipes that are perfect for the fall season.

• Cinnamon Apple Pop Tarts
• Apple Cinnamon Blondies with Apple Cider Glaze
• Apple Crumble Cheesecake
• Apple Tea Cake
• Strawberry Apple Pie

Why You’ll Love This Apple Cinnamon Loaf Cake

• Warm, comforting flavors- Cinnamon and sweet Honeycrisp apples create that cozy, fall-inspired taste we all love.
• Cinnamon-sugar swirl- Swirled throughout the batter and on top, it adds pockets of gooey, sweet flavor that elevate this cake.
• Seasonal favorite- A perfect way to showcase fresh apples and fill your kitchen with cozy smells during the cooler months.
• Perfectly tender- Each slice of this loaf is soft and tender, thanks to the combination of melted butter and sour cream. The crumb is so delicate, it literally melts in your mouth.

Ingredient Notes and Substitutions

• Honeycrisp apples- These are ideal because they stay slightly crisp and sweet when baked. You can also use Fuji, Gala, or Braeburn apples.
• Sour cream- Adds moisture and a subtle tang to the loaf. If you don’t have sour cream, plain Greek yogurt works well as a substitute.
• Butter- Melted butter gives richness and flavor. You can use salted butter and reduce the added salt slightly, or swap half for oil for an even lighter texture.
• Eggs- Helps bind the batter and give structure. Remove the eggs from the refrigerator 2 hours before mixing. Room temperature eggs blend more smoothly.
• Granulated sugar- Sweetens the batter and helps keep it soft.
• Brown sugar- Sprinkled in the swirl and on top, it melts slightly as it bakes, adding little bursts of caramel-like sweetness throughout. You can use light or dark brown sugar.
• Cinnamon- Adds warm, cozy spice to the swirl and topping and pairs perfectly with the apples. You can also add a pinch of nutmeg if you like.
• Flour- All-purpose flour works best. Don’t forget to spoon and level your flour (more on this subject in the tips below).
• Leavening- I use both baking powder and baking soda. Make sure these are fresh so the loaf rises properly.
• Vanilla bean paste- Adds a rich, aromatic flavor and little flecks of vanilla throughout the loaf, making it taste extra special. You can also use vanilla extract.

Step By Step Instructions

STEP 1: Prep the pan. Preheat oven to 350℉. Then, grease a 8×5 loaf pan and line it with parchment paper, making sure to leave a little overhang on the sides.

STEP 2: Mix the cinnamon-sugar swirl. In a small bowl, combine the brown sugar and cinnamon. This will be used both as a filling between layers and as a topping.

STEP 3: Prepare the wet ingredients. In a large bowl, whisk together the granulated sugar and melted butter until smooth. Add the eggs and vanilla bean paste, mixing until well combined. Stir in the sour cream.

STEP 4: Combine the dry ingredients. In a separate bowl, mix the flour, baking powder, baking soda, and salt.

STEP 5: Mix the wet and dry ingredients together. Gradually fold the dry ingredients into the wet mixture, just until combined. The mixture will be quite thick. Then, gently fold in the diced Honeycrisp apples.

STEP 6: Layer. Spoon half of the batter into the prepared pan. Sprinkle about three-quarters of the brown sugar and cinnamon mixture over the first half of the batter. Spread the remaining batter on top, then finish by scattering the rest of the sugar mixture over the top layer. Use a knife or skewer to gently swirl the top layer for a marbled effect.

STEP 7: Bake. Place the loaf in the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

STEP 8: Cool and serve. Let the loaf cool for 30 minutes in the pan before lifting it out and letting it cool completely on a wire rack.

Tips for Success

• Measure flour properly. Spoon the flour into your measuring cup and level it off with a knife. This prevents packing it down, which can make the loaf dense.
• Don’t over mix. When combining the wet and dry ingredients, fold just until everything is incorporated. Over mixing can lead to a tough loaf.
• Dice apples evenly. Cutting the Honeycrisp apples into uniform pieces ensures they cook evenly and distribute nicely throughout the cake.
• Room temperature ingredients. Make sure to pull your eggs and sour cream from the refrigerator a couple hours before mixing. This helps the batter mix smoothly and produces a more tender texture.
• Use a serrated knife. To get clean slices, without smashing the cake, use a serrated knife and cut in a sawing motion.

Frequently Asked Questions

Storing and Freezing

Once the Apple Cinnamon Loaf Cake is cooled, keep it in an airtight container at room temperature for 2-3 days, or refrigerate it for up to 5 days.

To freeze, wrap the loaf (whole or sliced) tightly in plastic wrap, then add a layer of foil or place in a freezer-safe bag. It will keep in the freezer for up to 3 months.

More Fall Recipes

Frosted Pumpkin Bread

Pumpkin Spice Donuts with Chai Sugar

Chai Cake Recipe with Brown Sugar Frosting

Cinnamon Focaccia

Did You Make This Recipe

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