Craving a cozy fall dessert? This easy Apple Loaf Cake with a cinnamon crumb topping is bursting with warm spices and tender apple flavor. Quick to make and perfect for any occasion, it’s a family favorite that disappears fast—so don’t expect leftovers!
Looking for another easy loaf cake? Our Best Ever Lemon Loaf Recipe is a must-try!
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Apple Loaf Cake is a moist, flavorful quick bread made with fresh apples and warm spices like cinnamon. This recipe is ideal for those cozy fall evenings when you want something sweet but don’t have hours to spend in the kitchen.
Want an extra apple boost? Serve this cake warm with a scoop of ice cream and a spoonful of Sautéed Apples on top. Love fall baking? Try our Easy Pumpkin Bread Recipe next!
Why We Love This Recipe
- Apple Flavor: Granny Smith apples add the perfect tartness to balance the sweetness.
- Easy to Make: With simple steps and basic ingredients, this recipe is perfect for even the busiest of days.
- Cinnamon Crumb Topping: The buttery, cinnamon-sugar topping adds a delicious crunch.
- Versatile: Perfect for breakfast, dessert, or a snack, this loaf cake fits any occasion.
Apple Loaf Cake Ingredients
- Granny Smith apples: These apples are perfect for baking because they hold their shape and provide a tart flavor. Dice them evenly for consistent texture throughout the loaf.
- All-purpose flour: The base of the cake, providing structure.
- Unsalted butter: Adds richness and moisture.
- Vegetable oil: Keeps the cake tender and moist by adding additional fat.
- Granulated sugar: Sweetens the cake while helping to create a tender crumb.
- Eggs: Bind the ingredients together, adding structure.
- Salt: Improves the flavors of the other ingredients and balances sweetness.
- Ground cinnamon: Adds warm, spicy notes that pair beautifully with the apples.
- Baking soda: Helps the cake rise, for a light texture.
- Vanilla extract: Adds a hint of sweetness and warmth.
- Lemon juice: Prevents the apples from browning.
- Sour cream: The secret to keeping this cake moist and tender, adding a slight tang that complements the apples.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Granny Smith apples: Substitute with Honeycrisp or Fuji apples for a sweeter flavor.
- Sour cream: Greek yogurt works well as a substitute, offering the same moisture with a slight tang.
- Vegetable oil: Can be replaced with melted coconut oil for a hint of coconut flavor.
- Flavor: Add a pinch of nutmeg or cardamom for an extra layer of spice.
How to Make an Apple Loaf Cake with Cinnamon Crumb Topping
STEP ONE: Prepare the Apples
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Toss the diced Granny Smith apples with the lemon juice to prevent browning, and set aside.
STEP TWO: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
STEP THREE: Mix the Wet Ingredients
In another bowl, beat the eggs with the granulated sugar until well combined. Stir in the melted butter, vegetable oil, vanilla extract, and sour cream.
STEP FOUR: Combine Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apples.
STEP 5: Prepare the Crumb Topping
In a medium bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon for the topping. Add the grated butter and mix until the mixture resembles coarse crumbs. Stir in the chopped pecans if using.
STEP 6: Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the crumb topping generously over the batter. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes of baking.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Measure the flour accurately.
✔️ DO Freeze the butter before grating—it makes for a perfect crumbly texture.
❌ DO NOT Overmix the batter.
Storage
Store the loaf cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the loaf for up to 3 months—just wrap it tightly in plastic wrap and aluminum foil.
Tips for Baking with Kids
- Let them mix: Kids love to help stir the batter. Give them a small portion to mix so they feel involved.
- Measuring fun: Use measuring cups and spoons as an opportunity to teach fractions and counting.
- Taste test: Let your little ones taste the apples or sprinkle the crumb topping before baking.
Recipe FAQs
Yes, you can make Apple Loaf Cake ahead of time. In fact, this cake tastes even better the next day as the flavors have time to develop. Simply store it tightly wrapped at room temperature or in the fridge to keep it fresh.
The best way to store Apple Loaf Cake is in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week, or freeze it for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil.
Absolutely! While Granny Smith apples are ideal for their tartness and firmness, you can use other varieties like Honeycrisp or Fuji apples for a sweeter flavor. Just make sure the apples are firm enough to hold their shape during baking.
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📖 Recipe
Apple Loaf Cake
Equipment
- Mixing bowls
- 9x5 inch loaf pan
- Whisk
- Spatula
- Cooling rack
Ingredients
Loaf Cake
- 2 Granny Smith apples peeled, cored, and diced
- 2 cups all-purpose flour
- ½ cup unsalted butter melted and cooled
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice to prevent apples from browning
- ¼ cup sour cream for extra moisture
Optional Crumb Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter frozen and grated
- ¼ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Toss the diced Granny Smith apples with the lemon juice in a small bowl to prevent browning. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs with the granulated sugar until well combined. Add the melted butter, vegetable oil, vanilla extract, and sour cream. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Cinnamon Crumb Topping
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
- Add the grated butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Stir in the chopped pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Sprinkle it generously over the top of the batter.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Allow the apple loaf cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
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Notes
- Granny Smith apples: Substitute with Honeycrisp or Fuji apples for a sweeter flavor.
- Sour cream: Greek yogurt works well as a substitute, offering the same moisture with a slight tang.
- Vegetable oil: Can be replaced with melted coconut oil for a hint of coconut flavor.
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