Recipe Ingredients
Make sure all ingredients are at room temperature before you start baking. Check the exact quantities and ingredients below in the recipe card
- butter – I use unsalted butter at room temperature
- self-rising flour – can also be replaced with all-purpose flour and baking powder. Read the article on how to substitute flour for self-rising and vice versa.
- apples – I prefer using Jonagold or Granny Smith apples for this recipe but Honeycrisp, Pink Lady or Braeburn work well too.
- sugar – in the batter itself, I use white sugar, but for the topping, I’ve used a coarse sugar, like pearl sugar, but with cinnamon flavor. That looks pretty, and ads crunch to the recipe. Using brown sugar instead of white is also an option.
- ground cinnamon – I used about four teaspoons in this recipe but you can add more or less depending on preference.
How To Make Apple Cinnamon Loaf Cake
Making this easy recipe is not much different from any other regular cake, like my favorite vanilla cake recipe.
You start by whisking the butter, sugar and the vanilla sugar together until light and creamy. Add the eggs one by one and mix it until fully incorporated and smooth. Add the rest of the dry ingredients and mix until smooth again.
Peel the apple and cut it into small cubes. I like to toss the cubes with a bit of flour. That helps prevent the cubes from sinking to the bottom of the cake while baking. Using a spatula, fold the apple into the batter.
Using a loaf pan (make sure that it is properly greased and dusted with flour) pour the batter in and sprinkle the cinnamon sugar on top. Now bake the loaf cake for about 60 minutes or until golden brown.
Insert a skewer into the center of the cake to check if it is properly cooked. Let it cool for a few minutes in the pan before turning it out and letting it cool completely on a wire rack.
