This cost-friendly Apple and Cinnamon Loaf Cake recipe has a delicious crispy top, soft cake, and a melting crunch of apple through the middle. Scrumptious!
Now when it comes to making a cake, I’ll be the first to admit, I’m definitely no expert.
That said, I can still whip up a tasty treat such as this loaf cake, layered with apple and cinnamon.
The first time I recall eating a slab of this sweet delight was when I was around 6 years old.
My mum was always baking one thing or another, and this particular snack was a popular one in our household.
Especially where I was concerned.
In fact, even in my teenage years, I loved getting in from school on a cold winter day to find a steaming cup of tea and a slice of this freshly baked loaf cake waiting for me.
God, I miss those days!
For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the more detailed “how to” just below.
Anyhow, fast forward to today and this cost-friendly recipe is not only still a favourite of mine, but the kids love it too.
And what’s not to like?
You get a lovely crispy top, soft cake, and the melting crunch of apple through the middle.
Apart from it being extremely tasty, the sweet smell that fills the kitchen when its baking makes it just as desirable.
The worst thing – waiting for the apple and cinnamon loaf to cool down a little before cutting it up and tucking in!
I love that this is a great recipe to use up apples that are on the turn.
When an apple isn’t quite as firm as it should be, this apple loaf cake is a perfect way to use up apples that you may otherwise wonder what to do with.
Well, there’s no point putting them in the bin, or just making apple sauce when you have this tasty recipe.
How long does it keep?
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Make sure to cool the apple and cinnamon loaf cake before you store it.
It’s best to cut it up as you need it, rather than cutting lots of slices as soon as its baked. This will keep the loaf moist.
When I say it lasts 3-4 days, that’s if you can hold back on eating it all straight away!
How do you make apple and cinnamon loaf cake?
It’s best to get your butter to room temperature before starting.
You can always pop it in the microwave for a few seconds to let it soften before you get baking.
Before you get started, make sure to prepare the loaf tin and preheat your oven.
First up, you need to beat the caster sugar and butter together in a bowl (that’s why it’s best to have it at room temperature.
You can then mix in the vanilla flavouring. You can use vanilla extract instead, but it’s more expensive, and I personally think they taste pretty much the same.
You can use a hand whisk, but it takes a long time. We’ve got a cheap hand mixer from Wilko that’s really good. It’s got 5 different speeds and the beaters are detachable for easy cleaning. It’s not bad for less than a tenner!
Then, sieve in the flour and baking powder to the sugar and butter and stir it all in slowly.
You can then mix in the milk and stir the cake mixture until smooth.
You can now start spooning the cake mixture into the loaf tin.
You need to make sure to have greased the tin with butter beforehand, as well as give it a small coating of flour, to help the loaf not stick.
Now is the best bit!
You only want to add half the cake mix as you want to use your apples to layer in the cake.
On top of the chopped up apple, also add in half of the demerara sugar, mixed with the cinnamon.
Make sure to hold some back so you can add more apples and sugar/cinnamon mix to the top.
Then, just pop it in the oven and let the awesome smell of cinnamon surround your home as you wait!
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Apple and Cinnamon Loaf Cake
- 130 g caster sugar
- 120 g butter
- 2 eggs
- 1 tsp vanilla flavouring
- 210 g plain flour
- 1 1/2 tsp baking powder
- 120 ml milk
- 70 g demerara sugar
- 1 tsp cinnamon
- 2 apples, peeled and chopped
- Preheat oven to 180 °C. Grease a 9x5 loaf tin with butter and gently flour.
- Beat the caster sugar and butter together in a bowl with an electric mixer until creamy. Beat in the eggs one at a time then add the vanilla flavouring.
- Sieve the flour and baking powder and stir slowly into the butter and sugar mixture. Add in the milk and stir until smooth.
- Spoon half of the cake mixture into the prepared loaf tin.
- Mix the demerara sugar and cinnamon together, then sprinkle half the apples into the loaf tin and half the demerara sugar mix.
- Spoon the remaining half of the cake mix into the tin and top with the last of the apples and demerara sugar mix.
- Bake in the oven for 45-50 minutes, or until a skewer comes out clean (check in the centre of the loaf).