Apple and Cinnamon Loaf Cake

Apple and Cinnamon Loaf Cake is the perfect autumn bake—an easy recipe for a moist, sweet sponge that’s filled with delicious flavours.

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This recipe was originally posted in 2016, so it’s an old one. I’m giving it a pretty big update for 2022 with new photos, a helpful recipe video, and a slightly different method. 

It’s a delicious cake that’s perfect with afternoon tea on a dull autumn day that needs cheering up, and I haven’t really changed it too much!

The ingredients for my apple cake are the same, but my previous recipe used big chunks of chopped apple mixed into the cake mixture, which gave you lovely apple bursts as you ate the cake. 

Apple and cinnamon loaf cake on glass cake stand. Slice of cake on plate to side. Surrounded by tin of caramel, apples and spice jars.

In this new and improved recipe, I grate the apples. This just lets you mix them into the cinnamon-spiced cake batter more effectively, spreads the flavour more, and means that the whole cake is wonderfully moist, not just the chunks of apple. 

Cooking my easy apple and cinnamon loaf cake this way also means the apple is lighter and doesn’t all sink to the bottom of the cake. 

However, if you prefer big chunks of apple, please just peel, core, and chop them into 1cm chunks before folding them into your batter instead of grating them. 

slice of cake on blue patterned plate with fork, apples surrounding.

You could even do a bit of both!

Ingredients for Apple Loaf Cake

Margarine – or Unsalted Butter at room temperature.

Caster Sugar

Soft Light Brown Sugar – You can just use one kind of sugar if the weight is the same, but I like the flavour and texture of mixing both.

Vanilla Extract

Eggs

Self-Raising Flour – If you only have plain flour, add a teaspoon of baking powder.

Ground Cinnamon

Ground Ginger

Apples 

Apple loaf cake topped with drizzled caramel sauce on glass cake stand. Slice of cake on a plate and 3 apples in the background.

How to Make Apple and Cinnamon Cake

You can get the full quantities and instructions for my apple loaf cake recipe in the recipe card at the bottom of this post. 

It’s a very simple sponge recipe, with some added spiced and grated apple, that can be baked in a 2lb loaf tin. 

close up of cake with caramel sauce on wire rack.

Tips for Grating Apples

I peel my apples before I grate them for my moist apple loaf cake, but I don’t core them. 

Personally, I find it easier to grate with the core intact, as it gives you something to hold on to. 

I grate my apples with a regular cheese grater and find that you can feel the texture change, and it gets harder to grate as you approach the core. 

slice of cake on blue patterned plate with fork, apples surrounding. Rest of cake on glass cake stand to the side.

Decorating an Apple and Cinnamon Loaf Cake

In this recipe, I decorate my apple and cinnamon loaf cake with a drizzle of tinned caramel (I use carnation). I don’t warm this or anything first. I just spoon it into a piping bag and roughly drizzle. 

You can spread caramel if you prefer or even make a toffee icing. 

Sometimes, when I make apple loaf cake with cinnamon, I just leave the top plain. It’s a delicious cake without any topping or decoration. 

Apple and cinnamon loaf cake on glass cake stand. Slice of cake on plate to side. Surrounded by tin of caramel, apples and spice jars.

Can You Add a Crumble Top to Apple Loaf Cake?

Yes! 

I have a recipe for a rhubarb and custard cake with a crumble top, and the same crumble would work really well on this apple loaf cake recipe. You can find that recipe here and just copy the crumble bit. 

served slice of apple and cinnamon loaf cake on blue patterned plate. Rest of cake on glass stand in background next to 3 apples and tin of carnation caramel.
What Kind of Apples Should You Use to Make an Apple Loaf Cake?

Ideally, I try to make apple loaf cake with cooking apples.

Cooking apples are great because they are big, firm and fairly tart. Perfect for baking. Something like Granny Smith’s apples would be really good, too. I generally find tart apples are better for baking than sweeter options because they have a stronger flavour, but you can make this recipe with any apples. 

Should Apple and Cinnamon Loaf Cake be Refrigerated?

No, you can keep your apple and cinnamon cake in a sealed tub or a lidded cake stand out on the side. 

Can You Freeze Apple Loaf Cake?

Yes, this cake freezes really well, either whole or in slices. I would, however, skip the caramel topping. Just leave the cake to cool, wrap it tightly or place it in an airtight tub and freeze. Thaw slowly in the fridge when you are ready for it, and add the caramel if you want to. 

Do the Apples Sink in Cake?

The heavier the fruit, the more chance there is of it sinking. This is a grated apple loaf cake, so the apple is smaller and lighter and less likely to sink as much. 

Print
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Cake topped with drizzled caramel sauce on glass cake stand.

Apple and Cinnamon Loaf Cake


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4.8 from 24 reviews

  • Author: Donna
  • Total Time: 1 hour 5 minutes
  • Yield: 12 Slices 1x

Description

Apple and Cinnamon Loaf Cake is the perfect autumn bake. An easy recipe for a moist, sweet sponge that’s filled with delicious flavours.


Ingredients

Units Scale
  • 170 g Butter or Margarine
  • 100 g Caster Sugar
  • 70g Soft Light Brown Sugar
  • 1 Teaspoons Vanilla Extract
  • 3 Medium Eggs
  • 170 g Self-Raising Flour
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 2 Large Apples (Peeled)
  • 2 Tablespoons Carnation Caramel (Optional)

Instructions

  1. Preheat the oven to 160 degrees C (fan-assisted) and grease or line a 2lb loaf tin.
  2. Whisk the butter and sugars together until light and fluffy (this takes 2-3 minutes with an electric whisk, but longer by hand).
  3. Whisk in the eggs and vanilla.
  4. Add the self-raising flour, cinnamon, and ginger and whisk until well combined.
  5. Use a cheese grater to grate in the apples, stopping when you get to the core.
  6. Carefully fold in the apples until evenly mixed.
  7. Pour into a loaf tin and bake for 50 minutes, until the centre is fully baked and a skewer comes out clean.
  8. Leave to cool completely in the tin.
  9. Once cool remove from the tin and drizzle over the caramel sauce, either using a piping bag or spoon (optional).

Notes

  • If you prefer, core your apples and chop into 1cm chunks, fold these through instead of grating.
  • Prep Time: 15 minutes
  • Inactive Time: 0 hours
  • Cook Time: 50 minutes
  • Category: Cakes
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice
  • Calories: 246kcal
  • Sugar: 18g
  • Sodium: 280mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 77mg

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

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Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

10 thoughts on “Apple and Cinnamon Loaf Cake”

  1. A perfect flavour combination for me, I adore cinnamon and apple. Thank you for sharing with #cookblogshare x

    Reply
  2. It really does sound easy, and delicious too! Apple and cinnamon are my favourite autumn baking flavours. Thank you for bringing your lovely recipe to #CookBlogShare:) Stumbled!

    Reply
    • Me too, I’m planning some apple blondies for later this week! Definitely the perfect autumn flavour.

      Reply
  3. OMG!! I love apple. I love cinnamon! I want this in my belly right now… I’m on a diet and crying!!
    Thanks for linking to #foodiefriday

    Reply
  4. Love this combination! One of my all time faves. And I am so with you on the loaf cake thing…I find them much easier to get looking good. My round cakes never quite look as pretty. Eb x

    Reply
    • Me too, definitely a favourite. My round cakes never seem to cook evenly, or they stick and I can never understand why. I might try again soon though, it’s been years!

      Reply

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