Moist Apple Cinnamon Loaf Cake – Easy Fall Baking Recipe

If you have some apples and a bit of cinnamon, this is the cake you should make. It is moist, full of flavor, smells amazing while it bakes, and tastes even better than it looks. People always ask me for the recipe, so here is how to make this apple cinnamon loaf cake.

If you want to see how I make this apple cinnamon loaf cake, the video is below. And if you like baking with apples, subscribe to the channel. There are more cake recipes coming.

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Why This Moist Apple Cake Works

I’ve made a lot of apple cakes that looked great and then crumbled too much when sliced. This one doesn’t. The secret is using both butter and oil. Butter gives it that buttery flavor that makes everything feel richer. Oil keeps the texture soft and tender even after a couple of days on the counter.

Another trick is tossing the apples in brown sugar and cinnamon before they go into the batter. It brings out their juice and gives the loaf that caramelized top you don’t need to dress up.

Ingredients for This Apple Cinnamon Loaf Cake

These are all pantry basics. If you bake, you probably have everything already.

For the apples

• 2 to 3 medium apples, peeled and chopped small
• About 1 and a half cups or 180 grams, once chopped
• One quarter cup brown sugar (50 grams)
• 1 teaspoon cinnamon (2 grams)

Tip: If your apples are extra sweet, you can cut the sugar a little in the batter later.

For the batter

• Half a cup of brown sugar (100 grams)
• 3 tablespoons unsalted butter, melted (45 grams)
• One quarter cup olive oil or coconut oil (40 grams)
• One-third cup milk, room temperature (80 milliliters)
• 2 large eggs (about 100 grams)
• Half a teaspoon vanilla extract (2.5 milliliters)
• One and three-quarters cups all-purpose flour (210 grams)
• 1 teaspoon baking powder (4 grams)
• Half a teaspoon of baking soda (2.5 grams)
• 1 teaspoon cinnamon (2 grams)
• One quarter teaspoon salt (1.5 grams)

For baking

• One 9-by-5-inch loaf pan
• Parchment paper or butter for greasing
• Oven preheated to 350°F or 180°C

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Best Apples for Apple Cinnamon Cake

This cake works best with apples that hold their shape and have a little tartness. I like Granny Smith, Honeycrisp, or Pink Lady. If you use soft apples, they’ll melt into the batter, and you won’t get those nice chunks when you slice it.

Simple Kitchen Tools You’ll Need

This is a no-fuss recipe. You don’t need a mixer or anything fancy. Just:

• One big bowl for the batter
• One smaller bowl for the apples
• A whisk or a big fork
• A spatula or spoon
• Measuring cups or a kitchen scale
• A loaf pan

Top tip: Line your loaf pan with parchment and leave a little overhang on the sides. It makes the cake super easy to lift out in one piece.

How to Make Apple Cinnamon Loaf Cake

You don’t need to measure everything down to the gram, but don’t mix too much once the flour goes in; that’s what makes the cake dense instead of soft.

Step 1

Peel and chop your apples. Mix them with brown sugar and cinnamon in a small bowl and set aside. The sugar will start to pull out juice. That juice goes into the cake later and makes it taste better.

Step 2

In a large bowl, whisk together the brown sugar, melted butter, oil, milk, eggs, and vanilla. You don’t need to beat it. Just make it smooth.

Step 3

Add the flour, baking powder, baking soda, cinnamon, and salt. Stir gently until the flour disappears. The batter should be thick. It’s meant to be.

Step 4

Spoon half the batter into your prepared loaf pan. Add half the apples on top. Spread the rest of the batter over that, then top with the remaining apples. Pour any syrupy juice left in the apple bowl over the top.

Step 5

You can gently swirl the top with a butter knife to mix in some of the syrup. Just a couple of light swipes. Not too much.

Step 6

Bake in a preheated oven at 350°F (180°C), using the middle rack.

Bake for 55 to 60 minutes. Start checking around 50. A toothpick should come out clean or with a few soft crumbs. If the top browns too fast before the center is done, cover it loosely with foil and let it finish baking.

Step 7

Let the cake sit in the pan for about 10 minutes before lifting it out.

What Cinnamon Apple Bread Tastes Like

This loaf is soft, full of tender apple pieces, and just the right amount of sweet. The cinnamon is there, but it doesn’t overpower the apples. The top gets slightly sticky from the apple juice and brown sugar, which gives you that golden caramel edge without needing a glaze.

Every slice holds together. It doesn’t crumble or collapse. It’s just the kind of cake you want to keep cutting into.

Related Recipe: If you liked this apple cinnamon loaf cake, there’s another apple cake recipe that is also soft, moist, and full of apples.

How to Store or Freeze Your Apple Loaf

Let the apple cinnamon loaf cake cool completely before you wrap it. That’s important. Wrapping it too early traps steam and ruins the texture.

You can:

• Keep it at room temperature for 2 to 3 days
• Store in the fridge up to 5 days
• Freeze slices or the whole loaf for up to 2 months
• Reheat slices in a toaster or microwave for a few seconds

Love Apple Cakes?

I’ve been baking and testing all sorts of apple cakes. Some are extra moist, some are packed with spice, and others are quick and simple to throw together. If you want more apple cake recipes like that, check out my YouTube channel and subscribe to see the latest ones.

Here are a few of my favorites you can try:

• Wholesome Oat Apple Cake – A hearty and nourishing cake made with oats and fresh apples, perfect for a wholesome treat any time of day.
• Old Fashioned Fresh Apple Cake Without Flour – A classic-style apple cake that skips the flour but delivers incredible flavor and texture with plenty of juicy apple pieces.
• Apple Oat Cake – A simple and comforting apple cake with oats, easy to make and deliciously soft with a hint of natural sweetness.

Each one brings out the best of apples in a different way, so you’ll always have a new twist to enjoy with your next bake.