Bready or Not Original: Apple Cinnamon Loaf Cake

This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

(In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

 

Print


Bready or Not Original: Apple Cinnamon Loaf Cake


This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.

Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, cake, loaf cake





Author Beth Cato

Equipment9x5 loaf pan
Ingredients2 medium apples such as Gala, peeled, cored, and chopped1/3 cup brown sugar packed1 teaspoon ground cinnamon2/3 cup white sugar1/2 cup applesauce2 large eggs room temperature1 1/2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 3/4 teaspoons baking powder1/4 teaspoons salt1/2 cup milk or half & half
InstructionsPreheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.OM NOM NOM!