Description
This Apple Cinnamon Loaf Cake is a moist, one-bowl treat bursting with sweet-tart apples and warm cinnamon flavors. Featuring a tender crumb, this easy-to-make cake combines brown sugar, applesauce, and a touch of vanilla for a perfectly balanced sweetness. Topped with a delicate apple cider glaze, it’s an ideal snack or dessert for cozy, comforting moments.
Ingredients
For the Cake
- ½ cup packed brown sugar (100g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120ml)
- ⅔ cup unsweetened applesauce (160g)
- 1 teaspoon vanilla bean paste
- ¾ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- 1½ cups all-purpose flour (160g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups sweet-tart apple (such as Honeycrisp or Pink Lady), peeled and finely chopped (½-inch pieces) (180g)
- 1 tablespoon granulated sugar, for coating apples (12g)
- ½ teaspoon ground cinnamon, for coating apples
For the Apple Cider Glaze
- ½ cup powdered sugar (60g)
- 1-2 tablespoons apple cider
- Pinch of ground cinnamon (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch heavy duty metal loaf pan thoroughly, then line it with parchment paper, leaving a slight overhang to help remove the cake easily once baked.
- Make the Batter: In a large mixing bowl, whisk together the brown sugar and eggs until the mixture turns pale and foamy, about 1 minute. Add the neutral oil, unsweetened applesauce, vanilla bean paste, kosher salt, and ground cinnamon. Whisk until the batter is smooth and well combined. Sprinkle the all-purpose flour, baking powder, and baking soda evenly over the top. Using a spatula, gently stir until just combined, being careful not to overmix.
- Prepare the Apples: In a small bowl, combine the finely chopped apples with granulated sugar and ½ teaspoon of ground cinnamon, tossing until the apples are evenly coated. Fold this apple mixture gently into the batter until distributed evenly.
- Pour Batter & Bake: Pour the completed batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for about 20 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and place it on a cooling rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of apple cider. Add more apple cider a few drops at a time until the glaze reaches a smooth, pourable consistency. Stir in a pinch of ground cinnamon if you desire an extra hint of cinnamon flavor.
- Glaze the Cake: Once the loaf cake is fully cooled, drizzle the apple cider glaze evenly over the top. Let the glaze set for 10 to 15 minutes before slicing and serving.
Notes
- Use sweet-tart apples like Honeycrisp or Pink Lady for the best flavor and texture.
- Line the loaf pan with parchment paper for easy removal and clean edges.
- Do not overmix the batter to keep the cake light and tender.
- The glaze can be adjusted for thickness by adding more or less apple cider.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen unglazed for up to 3 months. Thaw before glazing.
