I’ve made this delicious apple loaf cake so many times! The photos you see here are actually a remake of the very old photos I originally took back in 2017. Those definitely didn’t do this cake justice, so it was time for an update.
Table of Contents
Eve’s Pro Tip
Want to make this apple loaf cake a little more special? Sprinkle a thin layer of sliced almonds or granulated sugar over the top just before baking. It creates a deliciously crisp topping that contrasts beautifully with the soft apples and tender cake.
Apple Loaf Cake
It’s apple season again, and one of my all-time favorite baking recipes is this easy apple loaf cake. It’s soft, moist, and filled with thin slices of apple coated in cinnamon sugar.
Don’t feel like using apples? You can easily make this cake with pears instead, or use a combination of apples and pears. Both are delicious! The recipe is essentially a basic vanilla cake with a little something extra. Looking for another easy basic recipe? Try my recipe for pound cake.
Recipe Ingredients
- Self-raising flour – This gives the cake its light texture. If you don’t have self-rising flour, you can substitute all-purpose flour combined with baking powder.
- Apple – Of course, you’ll need an apple for this recipe! The variety isn’t too important, so simply use an apple you enjoy eating. Because the apple is sliced thinly and inserted into the batter, you only need one large apple.
- Cinnamon – Apple and cinnamon are simply made for each other!
- Light brown sugar – I love using soft brown sugar in this cake because it gives it a slightly different texture and flavor, but regular granulated sugar will work too.
- Butter – You can use another type of baking fat if you prefer, but real (unsalted) butter will give you the best flavor.
For the complete list of ingredients, make sure to always check the recipe card below.
How To Make Apple Loaf Cake
Step 1 – Making the batter
Start by making the cake batter. Try not to eat too much of it before it makes it into the pan. 😉
Step 2 – Slicing the apples
Cut the apple into nice, thin slices. There’s no need to peel it, so make sure to wash it thoroughly first.
Step 3 – Mixing apples with cinnamon
Combine the apple slices with cinnamon and a little sugar. Toss everything together until all the slices have a light coating of cinnamon sugar.
Step 4 – Ready for the oven
Transfer the batter to the loaf pan and insert the apple slices upright into the batter. I used one large apple, but you can certainly add more if needed. Ideally, the entire top of the cake should be covered with apple slices.
Baking with Apple
It might not come as a big surprise that I love to bake with apple. A few of my favorites include these delicious apple cinnamon buns, apple fritters or this apple sheet cake.
FAQ Apple Loaf Cake
What are the best apples for apple loaf cake?
You can use almost any type of apple you like. A firm apple that holds its shape during baking works particularly well. Granny Smith, Honeycrisp, Pink Lady, or Braeburn are all good options. A slightly tart apple is especially delicious because it balances the sweetness of the cake.
Do I need to peel the apple?
No, there’s no need to peel the apple for this recipe. Leaving the peel on gives the slices a pretty appearance on top of the cake. Just make sure to wash the apple well before slicing.
Can I use all-purpose flour instead of self-rising flour?
Yes. If you don’t have self-rising flour, you can use all-purpose flour with baking powder added. For this recipe, use 150 grams of all-purpose flour combined with approximately 2 teaspoons of baking powder.
Can I use more than one apple?
Absolutely. The recipe uses one large apple, but you can add more if you want a fruitier cake. Just be careful not to add too much, as the extra moisture from the apples can affect the texture and baking time.
How should I store apple cake?
Store the apple cake in an airtight container at room temperature for up to 2 days. Because of the fresh apple, you can also keep it in the refrigerator for about 4 days. Let refrigerated cake come to room temperature before serving for the best texture.
Can I freeze apple cake?
Yes! Let the cake cool completely, then wrap it well and freeze it whole or in individual slices. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.
Ingredients
- 150 gram self-raising flour
- 150 gram unsalted butter (at room temperature)
- 150 gram light brown sugar
- 1 large apple
- 3 medium eggs
- ½ tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- 80 gram vanilla sugar
- Pinch of salt
Equipment
- 8-inch/20 cm loaf pan
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 320°F (160°C) using top and bottom heat.
- In a large mixing bowl, combine the self-rising flour, butter, light brown sugar, eggs, vanilla sugar, and a generous pinch of salt. Mix until you have a smooth cake batter.
- Line an 8-inch/20 cm loaf pan with parchment paper, or grease it with butter and lightly dust it with flour. Pour the batter into the pan and smooth the top with a spatula.
- Wash the apple and remove the core. Cut it into thin slices or half-moon slices. A mandoline works well for getting them nice and thin.
- Place the apple slices in a bowl and add the lemon juice, ½ tablespoon sugar, and cinnamon. Toss until all the apple slices are lightly coated with cinnamon sugar.
- Insert the apple slices upright into the batter, with the peel facing upward. Continue until the top of the cake is covered with apple slices.
- Bake for about 45 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. If there is still wet batter on it, bake for a few minutes longer.
- Let the apple cake cool slightly before slicing. Enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
