Apple Loaf Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My one-bowl Apple Loaf Cake is bursting with juicy apples and warm spices. My comforting cake is simple enough for a weekday and gives you bakery-worthy flavor and texture!

• Excellent for beginner bakers: My one-bowl cake couldn’t be easier, and you don’t need a mixer.
• Homey flavors: Apples, cinnamon, vanilla, and brown sugar are the best fall flavor combination, and my quick apple-cinnamon glaze is a sweet, pretty finishing touch.
• Ready in just about an hour: You don’t have to wait long to enjoy!
• Extra moist: Applesauce keeps the cake tender and soft.
• Perfect anytime! Tuck in a lunchbox, enjoy with a cup of tea or coffee, serve for dessert, or gift to a friend.

I believe the best cakes are the ones you can bake any day of the week. As a professional baker, I know there’s certainly a time for an elaborate layer cake, but my Apple Loaf Cake is the kind of cake you want sitting on your kitchen counter, ready to slice whenever you’re craving something sweet. Every bite is full of juicy apples, warm cinnamon, and an irresistible moist texture.

My best tip for you here is to dice the apple into 1/2-inch (12 mm) pieces. This gives you the perfect balance of tender cake and soft apple chunks. Larger pieces won’t soften evenly and could create unwanted pockets of moisture. Grated apples will release too much juice and may make the center gummy. Taking a few minutes to dice the apples evenly is worth it to get the perfect texture. For more apple recipes, don’t miss my Caramel Apple Cheesecake, Glazed Apple Fritters, and Apple Honey Cobbler.

Table of Contents

• What is Apple Loaf Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Apple Loaf Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Apple Cake Recipes

What is Apple Loaf Cake?

Apple Loaf Cake is a simple glazed applesauce and diced apple cake, flavored with vanilla extract and cinnamon, that’s baked in a loaf pan instead of a round cake pan. Loaf cakes, which evolved from pound cake, became popular in the U.S. in the late 1800s when baking powder and baking soda became available to home bakers, and remain a favorite because they’re easy to bake, slice, and don’t require special equipment or elaborate decoration.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×5-inch (23×13-cm) loaf pan
• Parchment paper
• Whisk
• Spoon
• Wire cooling rack

Key Ingredients and Substitutes

For the Apple Cake

Eggs

• Eggs bind the ingredients together into a smooth, even batter.
• Importantly, eggs give the cake structure, moisture, and richness.
• Use room-temperature eggs so they mix in easily. Here’s how to safely warm eggs.
• Substitute: You can use flax eggs instead: for each egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let sit for 5 minutes before using.
  • Note that using flax eggs in my apple loaf cake recipe will yield a cake with a slightly denser texture.
• For more options, check out my chart on The Best Egg Substitutes for Baking Recipes.

Dark brown sugar

• Dark brown sugar sweetens the cake and contributes warm molasses flavor.
• Additionally, dark brown sugar contributes to a moist crumb.
• Substitute: For a milder flavor, use the same amount of light brown sugar.

Unsweetened applesauce

• Unsweetened applesauce adds sweet apple flavor and contributes to a moist texture.
• You can make your own applesauce with my easy recipe or use unsweetened store-bought applesauce.
• Substitute: Use the same amount of pumpkin purée instead for more of an autumn flavor.

Vegetable oil

• Vegetable oil contributes richness and moisture.
• Using vegetable oil creates a cake that stays softer longer than one made with butter.
• Substitute: Use any neutral oil such as grapeseed, canola, or even a light olive oil.
  • You can also use the same amount of melted, cooled coconut oil. Note that it will give the cake a slight coconut taste.

Vanilla extract

• Vanilla extract rounds out the apple and cinnamon flavors and adds a note of warm sweetness.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Salt

• Salt enhances the flavors and balances the sweetness.

All-purpose flour

• All-purpose flour gives the loaf cake enough structure while still keeping it tender.
• Substitutes: You can also use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

Cinnamon

• Cinnamon gives the apple loaf homey warmth.
• Substitutes: You can use the same amount of apple pie spice or my Homemade Mixed Spice for a deeper, more complex flavor.

Baking powder

• Baking powder gives the apple cake lift and contributes to a light crumb.
• Always make sure your baking powder is fresh before using it.

Baking soda

• Baking soda reacts with acidic ingredients, like the applesauce and brown sugar in this recipe, to create carbon dioxide, which contributes to the rise.
• Additionally, baking soda contributes to browning.

Granny Smith apples

• Granny Smith apples add bright, juicy flavor to the apple cake.
• I prefer using Granny Smith apples in this recipe because after baking, they hold their shape while still being soft. Additionally, their tart note keeps the apple cake from tasting one-dimensional.
• Substitute: Use the same amount of Braeburn, Jonagold, or Honeycrisp if you prefer.

For the Apple Cake Glaze

Powdered sugar

• Powdered sugar gives the glaze sweetness and body.
• Make your own powdered sugar with my recipe. It’s fast and easy!

Ground cinnamon

• Cinnamon adds warm flavor and depth to the glaze.

Apple juice

• Apple juice adds another layer of fruit flavor and makes the glaze pourable.

How to Make Apple Loaf Cake

To Make the Apple Cake

1. Prepared to bake. Preheat the oven to 350°F (180°C). Butter and line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment.
2. Mix wet ingredients. In a large bowl, whisk the eggs, brown sugar, applesauce, oil, vanilla, and salt until combined.

3. Add the dry ingredients. Add the flour, cinnamon, baking powder, and baking soda and stir just until incorporated.

4. Finish batter and add to pan. Fold in the apples, then spread the batter evenly into the prepared pan.

5. Bake cake. Bake for 45–55 minutes, or until a tester inserted in the center comes out clean.

6. Cool cake. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

To Make the Apple Cake Glaze and Serve

7. Make glaze and drizzle on cake. In a small bowl, whisk the powdered sugar, cinnamon, and apple cider until smooth, then drizzle over the cooled loaf and let set for about 15 minutes.
8. Serve cake. Enjoy with a dollop of whipped cream.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use your favorite baking apple. I love using Granny Smith apples for baking, but you can also use Braeburn, Jonagold, or Honeycrisp, or a mix of tart and sweet apples for varied flavor.
• Chop apples evenly for a consistent texture. Cutting them all to  1/2-inch (12 mm) pieces ensures they will cook evenly.
• You can use my Homemade Applesauce in this recipe. You’ll love the fresh apple flavor in my easy applesauce recipe—enjoy it in this cake, in other recipes, or on its own!
• Change up the spices. Try replacing ½ teaspoon of cinnamon with an equal amount of ground cardamom or nutmeg, or replace all of the cinnamon with an equal amount of Homemade Mixed Spice, apple pie spice, or pumpkin pie spice.
• Mix in raisins or Craisins. Adding a 1/2 cup (2 1/2 oz/71 g) gives some chewy texture and added flavor.
• Add nuts if you wish. Mixing in 1/2 cup (2 1/2 oz/71 g) of chopped walnuts or pecans adds texture and complements the apple flavor.
• Do not overmix. Once the flour is added, mix just until combined. Overmixing could result in a tough cake with a gummy center.
• Cool the cake completely before glazing. If the cake is warm, the glaze will soak in instead of coating it.
• If the top browns too quickly, loosely tent with foil. The top may turn brown before the cake is baked through.
• Glaze option. Instead of glaze, you can combine 2 tablespoons of turbinado sugar with ½ teaspoon of cinnamon and sprinkle he mixture on top of the cake before baking. It will add a nice crunchy, sweet layer.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can freeze the apple loaf if you would like to make it ahead.
  • Bake the loaf, cool completely, wrap well, and freeze for up to two months.
  • Thaw at room temperature for 2-4 hours. 
• You can freeze an unglazed or glazed loaf cake, but for best results I recommend freezing the cake before glazing.
  • Thaw at room temperature for 2-4 hours.
  • Wrap in foil and refresh cake by warming in a 325°F (165°C) oven for 15 minutes.

How to store leftovers

• Store leftover cake in an airtight container at room temperature for up to three days.
• You can also wrap leftover cake well and freeze for up to two months.
• Thaw at room temperature for 2-4 hours.

FAQs

Is it possible to make this apple cake gluten-free?

• Yes, you can make this apple cake gluten-free.
• Simply substitute the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour, for the regular all-purpose flour.

Can I make this apple loaf recipe without eggs?

• Yes, you can make this apple loaf recipe without eggs.
• For each egg, use a flax egg instead: mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let sit for 5 minutes before using.

How do I make sure my apple pieces don’t sink when I bake the cake?

• Dice the apples into even 1/2-inch (12 mm) pieces.
• Fold them gently into the batter, add the batter to the pan, and bake immediately.

Can I use another apple in place of Granny Smith apples?

• Yes, you can use another apple in place of Granny Smith.
• Other good varieties include Honeycrisp, Braeburn, and Jonagold. You can use whatever apple you like, but I advise against using very soft apples like McIntosh. 

Why does my apple cake have a crack on the top?

• Don’t worry—a crack on the top of a loaf cake is perfectly normal!
• When a loaf cake rises, the top will set before the inside has fully risen and expanded, so a crack will typically form.

How do I know when this loaf cake is done?

• The loaf cake is done when a cake tester inserted into the center comes out clean.

What’s the difference between a loaf cake and a quick bread?

• A loaf cake and a quick bread are very similar! While both are made in a rectangular pan and are typically made with baking powder or baking soda (or both), loaf cakes have a plusher crumb and are sweeter and richer. There are always exceptions, of course—a quick bread like Pumpkin Bread is definitely cake-like.

More Apple Cake Recipes

• Spiced Apple Cake
• My Mum’s Irish Apple Cake
• Apple Coffee Cake
• Caramel Apple Upside Down Cake
• Apple Oatmeal Cake

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