Apple and Cinnamon Loaf Cake

I think I might be getting ready to make a circular cake! I heard someone say that loaf cakes were harder the other day, the shape means it’s harder to cook right or something? Seriously, a loaf is the only shape cake I’ve ever got right! But, before then, in this edition of Donna’s loaf tin adventures, we have apple and cinnamon loaf cake.

I hate waste. And I’m terrible at buying loads of fruit with the best of intentions only to eat loads for two days and then forget until the fruit flies attack. We’ve also been shopping at Aldi a lot, and I never find their fruit lasts particularly well. This week I realised we’d got about 849 apples, all starting to shrivel up. So, I thought I’d bake a cake.

Apple and cinnamon must be one of my favourite flavour combinations. Especially when it’s starting to get dark and cold outside. It’s so warming and a little bit festive!

As I say, my apples were well past their best, but I’m sure this would work as well with fresh apples. You can also use any kind. These were actually from 2 different batches, so I think there was some Braeburn and some golden delicious. Whatever you like is fine.


  • 110g Butter
  • 100g Light brown sugar
  • 1 tsp Vanilla extract
  • 2 eggs
  • 150g Self raising flour
  • 1 tsp Baking powder
  • Pinch of salt
  • 3 Large apples, peeled, cored and chopped
  • 1 tsp of cinnamon


You’ll notice I used four apples, but they were very very small. I hate peeling and coring apples. Peeling generally is not my favourite thing, but apples I find quite challenging and typically end up stabbing myself. I’m really not very good at this cooking lark! The chunks should be about 1cm big, but they don’t need to be perfect. I cut the apples into eight slices, then these into 3’s.

chopped apple

Firstly, once you’ve butchered yourself peeling the apples that is, preheat the oven to 180 degrees and lightly grease a loaf tin.

Cream together the butter and sugar and add the eggs, stirring one in well before adding the other. Then, stir in the vanilla extract.

Next, add the apples and stir until they are well coated in the mixture.

cake mix with apple chunks

I like to weigh my flour into a bowl and add the salt, baking powder and cinnamon before sieving into the apple mixture. I’m not entirely sure you need the baking powder, but I tend to go with if in doubt add a bit just in case. It’s not really a rise heavy cake, so I wouldn’t worry if you’ve not got any.

bowl of flour, salt, and cinnamon on scales

Fold the flour in before tipping the mixture into the loaf tin and spreading around. This mixture isn’t as runny as a banana bread type, but the apples will release juice as it cooks.

cake mix in loaf tin, uncooked

Bake your apple and cinnamon loaf cake in the oven for 40 minutes.

I’d never made this before, and I absolutely loved it. Even more than the pineapple one. I think a slice of apple and cinnamon loaf cake with a cup of coffee might be my new favourite autumn treat. It’s amazing, especially when you bite into a big apple chunk.

apple and cinnamon loaf cake, picture with title

Apple and Cinnamon Loaf Cake

Apple and cinnamon load cake is perfect with an afternoon cup of tea!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cake
Cuisine: British
Keyword: apple, apple and cinnamon, Loaf Cake
Servings: 10 Slices
Calories: 300kcal
Author: Donna


  • 110 g Butter
  • 100 g Light brown sugar
  • 1 tsp Vanilla extract
  • 2 eggs
  • 150 g Self raising flour
  • 1 tsp Baking powder
  • Pinch of salt
  • 3 Large apples peeled, cored and chopped
  • 1 tsp of cinnamon


  • Preheat the oven to 180 degrees and grease a loaf tin
  • Cream together the butter and sugar
  • Add one egg at a time, mixing well
  • Stir in the vanilla
  • Add the apples and stir until coated in mixture
  • Weigh the flour into a bowl, adding the baking powder, salt and cinnamon
  • Sieve into the apple mixture
  • Fold in until smooth and fully combined
  • Tip into the loaf tin and spread evenly
  • Bake in the oven for 40minutes


I bake my loaf cakes in a tin that's 10" by 5" and 2" deep.



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