For a sweet treat, suitable for any time of day, you can’t go past my Apple Loaf Cake. Made with the ever-popular classic combination of apple and cinnamon, we add some sour cream to the mixture to ensure a moist, tender texture. It is so quickly and easily made; you simply combine the dry ingredients in one bowl and the wet in another, then mix and bake. It could not be easier!
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Why you’ll love this recipe:
This Apple Loaf Cake is a great addition to your baking repertoire. There are times when we want a cake that we can prepare with a minimum of effort, and this perfectly suits that requirement.
As well, it is so versatile, as it is suitable for most occasions.
You will love this Cinnamon Apple Bread because:
- Nothing quite beats the aroma of a cake baking. There is a sense of pleasurable anticipation and the feeling of comfort and warmth in your home.
- As well, when you make a cake yourself, you can control the quality of the ingredients. There are no unnecessary preservatives or additives that may be in commercially prepared cakes.
- It is quickly and easily made from ingredients which are readily available.
- Due to the simple preparation method, it is suitable for inexperienced cooks, or experienced cooks alike.
- It is suitable for many occasions; serve it for morning tea, for dessert, take on a picnic or to a potluck. It is always popular!
- One of the great advantages of this cake is that due to the addition of sour cream and fresh apple, you can make it a day ahead and it will still be deliciously moist.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Plain/all-purpose flour – a general use, versatile flour which does not contain a raising agent.
Light brown sugar – adds a gentle caramel note to the mixture.
Baking powder – a raising agent, not to be confused with baking soda.
Sea salt – just a small amount heightens the flavours of the cake.
Ground cinnamon – a classic spice to accompany apple.
Granny Smith Apples – my preference for apples in baking is Granny Smith for its tartness and the way it holds its shape when baked. We also use them in my Apple Tea Cake and Apple Cheesecake Bars. However, you can use any apple that you like, such as Pink Lady, Honeycrisp or Fuji.
Unsalted butter – we use unsalted butter so that we can control the amount of salt. The amount of salt in salted butter varies enormously.
Vanilla extract – for the best flavour, we prefer vanilla naturally extracted from the bean and not artificially flavoured.
Eggs – we use large free-range eggs.
Sour cream – adds moisture and smooth texture to baked goods. We use full-fat.
Icing/powdered sugar – mixed with water, we use this to glaze the loaf cake.
How To Make Apple Loaf Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your dry ingredients and apple:
In a large bowl, combine the flour, sugar, baking powder, sea salt and ground cinnamon and stir to combine.
Add the chopped apples to the dry ingredients and toss until combined.
2 – Prepare your wet ingredients:
In a smaller bowl, combine the melted butter, vanilla, eggs and sour cream and whisk until the mixture is smooth.
3 – Combine your ingredients:
Add the wet ingredients to the dry and stir until just combined. The mixture will be very thick.
4 – Add to your tin and bake:
Add the cake batter to your prepared tin and smooth the top using an off-set spatula or knife. Tap the tin a few times gently on the kitchen bench to remove any air bubbles.
Bake 55-65 minutes until a skewer inserted into the centre comes out cleanly.
Cool in the tin for 15 minutes before gently using the overhanging baking paper to slide the cake onto a cooling rack.
For the glaze, combine the icing/powdered sugar and water to a drizzling consistency.
Allow the cake to cool completely before adding the glaze.
Tips for success and FAQs:
For the best result, prepare all your ingredients before you start, and have them all at cool room temperature. This will help all the ingredients to amalgamate smoothly.
Don’t over mix your batter. After you add the wet ingredients to the dry, just mix the batter until all the dry ingredients are combined and no flour is visible.
You can certainly make it a day ahead as it is deliciously moist.
To begin, use a piece of kitchen paper to thoroughly grease the base and sides of the tin. Butter is more effective than oil for this purpose as it adheres better to the baking paper, helping keep it in place. Then, cut a strip of baking paper to fit the base and go up the longer sides of the tin, with enough to have a small overhang, just enough for you to grip to lift the loaf from the tin. Leave an overhang of about 2 ½ cm (1 inch) on each side and trim the paper if necessary. Make sure the two small ends of the tin are greased with butter, so there is no risk of the loaf sticking. If you are unsure of your tin, cut two smaller pieces of baking paper to fit the ends and press them firmly to fit against the base paper.
Store the loaf in an airtight container in a cool, dry location for up to 3 days. If the weather is humid, or you want to keep the loaf longer, store in an airtight container in the fridge for 5 days. Return to room temperature to serve.
Yes, it freezes well. For convenience cut the cake in thick slices and wrap in cling wrap. Store in an airtight container for up to 3 months. This way you can remove a slice whenever it suits you. If you can’t wait for it to defrost, you can give it a short time in the microwave and serve it warm.
I have tested this recipe with a good quality 1 for 1 gluten-free flour, and it was hugely successful. Ensure the gluten-free flour blend you use contains xanthan gum.
Variations and substitutions:
Nuts – if you wish, you could add some chopped walnuts or pecans to the batter.
Lemon zest – some freshly grated lemon zest, about 1 teaspoon, would add a bright citrus note.
Ground ginger – a teaspoon of ground ginger adds a delicious flavour.
Serving suggestions:
Serve the Apple Loaf Cake with a simple glaze as in the recipe, or with a dusting of icing/powdered sugar if you prefer.
The loaf is perfect served for morning or afternoon tea, for brunch, taken to potlucks, packed into a lunchbox or an after-school snack. It also makes a welcome gift for someone you care about.
This Apple Loaf Cake is one of the easiest cakes that you will make. It is moist and tender, with the bright flavour combination of fresh apples and cinnamon. It will be a fantastic addition to any gathering.
Alex xx
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Apple Loaf Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Apple Loaf:
- 250 g (1 & ⅔ cups) plain/all-purpose flour See Note 1
- 200 g (1 cup) light brown sugar
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoon ground cinnamon
- 300 g (10.5 oz) Granny Smith apples – cut into 1.5 cm/ ½ inch pieces – approx. 2 medium apples) See Note 2
- 120 g (½ cup) unsalted butter – melted and allowed to cool
- 1 teaspoon vanilla extract
- 2 large eggs – at room temperature
- 180 g (¾ cup) full-fat sour cream – at room temperature
For the Glaze:
- 90 g (⅔ cup) icing/powdered sugar – sifted if necessary
- 4-5 teaspoon water – until desired consistency is achieved
Instructions
- Preheat your oven to 180 degrees C (355 degrees F).
- Grease and line a 9 x 5 inch loaf tin (23 x 13 cm) – leave a little overhang of baking paper for easy removal.My tin has a depth of 2.5 inches (6.35 cm).
- In a large bowl, combine the flour, sugar, baking powder, sea salt and ground cinnamon and stir to combine.
- In a smaller bowl, combine the cooled melted butter, vanilla, eggs and sour cream and whisk until the mixture is smooth.
- Add the chopped apples to the dry ingredients, and toss until combined.
- Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick.
- Add the cake batter to your prepared tin, and smooth out using an off-set spatula. Tap the tin a few times gently on the kitchen bench to get any air bubbles out.
- Bake in your preheated oven for 55-65 minutes, or until a skewer comes out cleanly.
- Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out.
- Allow the Apple Loaf to cool completely before adding the glaze. Make the glaze by combining the powdered/icing sugar with the water until the desired consistency is achieved.Once the glaze has set, slice the cake into 8 pieces.
Notes
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Apples: this is the prepared weight of the apples once they have been cut up. Use an apple that is ideal for cooking – one that is firm and not overripe and will hold its shape.
- Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
- Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Rebecca
A year later and this loaf cake is still a regular favourite in our house. It works well with gluten free flour and vegan butter and sour cream too.
Alexandra Cook
So happy to hear this, Rebecca!
Thrilled you are still making this recipe a year later. Alex xo
Rebecca
Our family loves this Apple Loaf Cake! It’s so deliciously moreish! I also really love that the apples don’t need to be peeled – makes it so much quicker to prepare.
Alexandra Cook
Hi Rebecca,
I am so pleased to hear this 🙂 Thanks so much for taking the time to comment.
Alex xo