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The baked loaf cooling on a wire rack after being removed from the pan. The toothpick test is shown with the toothpick coming out clean

Apple Cinnamon Cake Recipe

This apple cinnamon loaf blends tender apples, a swirl of cinnamon-sugar, and a buttery, moist base for a delightful dessert or snack—perfect with a cup of coffee or tea!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 208 kcal

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Spoon or spatula
  • Toothpick

Ingredients
  

  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter softened
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup milk
  • 1 apple peeled and chopped

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • Mix brown sugar and cinnamon in a small bowl and set aside.
    A small bowl containing brown sugar and ground cinnamon being mixed together with a spoon on the white marble cooktop, with the ingredients in neat piles.
  • Beat white sugar and butter until smooth and creamy. Add eggs one at a time, followed by vanilla extract.
    White sugar and softened butter being beaten together in a large mixing bowl using a hand mixer, creating a smooth and creamy mixture
  • Combine flour and baking powder; stir into the butter mixture. Mix in milk until the batter is smooth.
    Two large eggs being added one at a time to the butter-sugar mixture, followed by a teaspoon of vanilla extract, all being mixed with a spatula.
  • Pour half the batter into the loaf pan. Add half the apples and brown sugar mixture on top and lightly pat down.
  • Pour remaining batter over the first layer, then top with the remaining apples and brown sugar mixture. Lightly pat and swirl with a spoon.
    Half the batter being poured into the prepared loaf pan, followed by half the chopped apple pieces and brown sugar-cinnamon mixture being layered on top
  • Bake for 30–40 minutes or until a toothpick comes out clean. Let cool before serving.
    The baked loaf cooling on a wire rack after being removed from the pan. The toothpick test is shown with the toothpick coming out clean