A simply delicious apple and cinnamon loaf cake with cinnamon swirl. The apple cinnamon aroma that fills the house as this bakes will make you impatient to eat this sweet treat.
The recipe is a take on my mum's traditional apple and cinnamon cake and I love how much my family enjoy it now. Perfect for afternoon tea or any time of day sweet treat, this apple cinnamon loaf cake never lasts long in our house!
Easy apple and cinnamon loaf cake
Comforting like a classic apple cinnamon bread recipe yet as simple to make as a traditional loaf cake, this recipe won't disappoint. With delicious chucks of tender baked apple, warm spice, and moist cake topped with sticky cinnamon swirl, yum!
We love how easy and quick this apple and cinnamon loaf cake is to whip up and it's a great way to get the kids involved in the baking. And it freezes well too.
Perfect for entertaining or taking with you when visiting family and friends, this recipe is sure to be popular.
For more delicious sweets our bakery style raspberry and white chocolate muffins are a must-try!
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Ingredients and substitutions
- Self raising flour
- Ground cinnamon
- Salt
- Brown sugar - soft brown sugar
- Butter - melted and allowed the cool slightly.
- Eggs - at room temperature
- Milk - We used low-fat dairy milk but your preferred milk will work fine.
- 2 large green apples - we love the tartness of granny smiths in the recipe but use what you have available. Fresh apples can also be substituted for canned apples.
For the cinnamon swirl: (optional but highly recommended)
- Brown sugar
- Ground cinnamon
See recipe card for quantities.
Step by step instructions.
A quick and simple apple cinnamon bread recipe that is easy to whip up. The hardest part is waiting for it to cool completely before slicing and trying.
- Preheat oven to 180 °C (356°F) fan bake. Grease (or spray with cooking oil) and line your loaf pan with baking or parchment paper, and leave some overhanging paper on the long edges. This will help you remove the loaf after baking.
- Sift the flour and cinnamon into a large mixing bowl then stir in the salt and sugar.
- In a separate bowl mix together the melted butter, beaten eggs and milk.
- Add the wet ingredients to the dry ingredients and beat together until smooth.
- Peel and chop the apples, we like to keep the apples chunky for nice bursts of flavour through the loaf cake. If using, mix the cinnamon and brown sugar to create cinnamon sugar for the swirl.
- Add half the batter to the prepared tin then add half the apples. If using, sprinkle half the cinnamon sugar over the apples. Gently push the apples into the batter.
- Add the remaining batter then top with apples, gently pushing them into the batter again. Add the remaining cinnamon swirl mixture then use a knife or skewer to swirl it into the batter.
- Place in the middle of the preheated oven and bake for 60 - 80 mins. All ovens vary slightly so check after 60 mins and then every 10 mins thereafter until cooked. To prevent the top from burning, after 30 mins cover with aluminium foil. To check if the cake is ready insert a skewer into the middle and if it comes out clean it's ready.
- Once ready, remove the apple and cinnamon loaf cake from the oven. Place on a wire rack and allow to cool completely in the loaf pan before removing. Then use the overhanging paper to carefully remove the cake from the loaf pan and place it on a wire rack. Allow to fully cool (thats the hard part) before slicing and enjoy!
Storage
This apple and cinnamon loaf cake will store at room temperature in an airtight container for up to 3 days or in the fridge for up to a week.
Or freeze for up to 3 months, freeze whole or sliced in a sealed container. To thaw, place in the fridge overnight then warm slices in the microwave for a short time before serving.
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Chef tips
- Eggs - make sure eggs are at room temperature before beating and adding to the batter.
- Melted butter - allow the melted butter to cool a little before combining with the other liquids, you dont want to scramble the eggs!
- Cinnamon swirl - optional but we love the sticky moist layer this adds to the top of the loaf cake.
- Cover with foil - we recommend checking your apple and cinnamon loaf cake after about 30 minutes and covering it loosely with foil to prevent the top from burning.
Variations and additional ingredients
This is a versatile recipe that can be switched up depending on what you have available in your pantry. You can also try adding:
- Dried fruits like raisins, cranberries, chopped dates.
- Orange or lemon zest.
- Chopped nuts like walnuts
- Or a splash of vanilla extract.
Our favourite type of baking this apple and cinnamon loaf cake is easy and delicious. With apples and warming spices it is perfect for fall and so good served warm with a cup of tea or hot chocolate, enjoy!
Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.
Happy cooking!
Recipe
Apple and cinnamon loaf cake
Ingredients
- 300 grams Self raising flour
- 1 ½ teaspoon Ground cinnamon
- ½ teaspoon Salt
- 200 grams Brown sugar
- 120 grams Butter Melted
- 2 Large Eggs room temperature, beaten
- 160 ml Milk
- 2 Large Green apples
For the cinnamon swirl (optional)
- ⅓ cup Brown sugar
- 1 teaspoon Ground cinnamon
Instructions
- Preheat oven to
180 °C (356 °F) and place the oven rack in the middle position. Prepare a loaf pan with a little cooking spray then baking / parchment paper overhanging the longer sides, lightly greasy or spray the paper again with cooking oil spray.
- Sift the flour and cinnamon into a large mixing bowl. Stir in the salt and sugar.300 grams Self raising flour, 1 ½ teaspoon Ground cinnamon, ½ teaspoon Salt, 200 grams Brown sugar
- In a separate bowl, mix the melted butter, beaten eggs and milk.120 grams Butter, 2 Large Eggs, 160 ml Milk
- Combine the wet ingredients in the dry ingredients and beat until smooth.
- Peel and chop the apples. In a separate bowl make the cinnamon sugar by mixing the brown sugar and cinnamon. (Optional but delicious)2 Large Green apples, ⅓ cup Brown sugar, 1 teaspoon Ground cinnamon
- Pour half the batter into the prepared loaf tin, and add half the apples. If using, sprinkle over half the cinnamon swirl mixture, then use the back of the spoon to gently push the apples into the batter.
- Pour the remaining batter over the top and press the apples slightly into the batter. If using, add the remaining cinnamon sugar then use a knife or skewer to swirl it into the batter.
- Place in the middle of the preheated oven and bake for 60 - 80 mins ( check after 60 mins and every 10 mins thereafter). To check if ready insert a skewer into the middle and if it comes out clean the cake is ready. To prevent the top from burning, after 30 mins, loosely cover with aluminium foil.
- Remove from oven, place on a wire rack and allow to cool completely in the loaf pan before removing. Then use the overhanging paper to carefully remove the cake from the loaf pan and place on a wire rack, allow to fully cool before slicing.
