Iced Apple Cinnamon Loaf Cake
This Iced Apple Cinnamon Loaf Cake is a cozy, cinnamon-spiced loaf loaded with tender apples and perfect with coffee on a cool afternoon.
There’s something especially comforting about a loaf cake that fills your kitchen with the smell of apples, butter, and warm cinnamon. This iced apple cinnamon loaf brings all of that cozy bakery magic straight to your oven, without any fussy steps or special tools.
Soft and moist from sour cream and brown sugar, every slice is packed with juicy apple pieces and crowned with a sweet cinnamon-sugar topping. It feels like the kind of cake you’d serve to friends who stop by unexpectedly or slice thick for a weekend brunch.
You can enjoy it plain, with a dusting of powdered sugar, or finish it with a simple drizzle of icing for that classic coffee-shop look. However you dress it up, this loaf is all about familiar flavors and pure comfort.
What You Need to Make This Iced Apple Cinnamon Loaf Cake
A short, simple ingredient list turns into a loaf that tastes like it came from a small-town bakery. Here’s what each element brings to the recipe.
- All-purpose flour – Forms the base of the batter and gives the loaf its soft, tender crumb.
- Baking powder and baking soda – Work together to lift the loaf so it rises tall and fluffy instead of dense.
- Salt – Sharpens all the sweet, warm flavors and keeps the cake from tasting flat.
- Ground cinnamon – The star spice that infuses the loaf with cozy warmth from top to bottom.
- Ground nutmeg – Optional, but adds a gentle, bakery-style depth that pairs beautifully with apples and cinnamon.
- Unsalted butter – Creamed with sugar for a rich, buttery base and a velvety texture.
- Granulated sugar – Sweetens the cake and helps create a light, tender crumb when beaten with the butter.
- Brown sugar – Adds a hint of caramel flavor and extra moisture that keeps the loaf soft for days.
- Eggs – Bind everything together and give the cake structure so it slices cleanly.
- Vanilla extract – Rounds out the flavors and gives the loaf that classic homemade aroma.
- Sour cream or plain yogurt – Adds moisture and a touch of tang, which keeps the crumb soft instead of dry.
- Fresh apples, peeled and diced – Little pockets of juicy sweetness in every bite; they also keep the loaf moist.
- Brown sugar and cinnamon for the topping – Create a sweet, slightly crunchy cinnamon-sugar layer over the cake.
- Chopped pecans or walnuts – Optional, but they add crunch and a nutty contrast to the soft, tender crumb.
Step-by-Step Iced Apple Cinnamon Loaf Cake
STEP 1:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square pan, or line it with parchment so the loaf lifts out easily after baking.
STEP 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps distribute the leavening and spices evenly so you don’t get pockets of flavor.
STEP 3:
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture looks light and fluffy. This step traps air in the batter and gives the loaf its soft texture.
STEP 4:
Beat in the eggs one at a time, mixing just until each one disappears. Stir in the vanilla extract. The batter should look smooth and creamy at this point.
STEP 5:
Add about half of the dry ingredients into the butter mixture and mix on low just until combined. Stir in the sour cream or yogurt, then gently mix in the remaining dry ingredients. Stop as soon as everything looks incorporated.
STEP 6:
Fold the diced apples into the batter using a spatula, making sure they’re evenly scattered throughout. Try not to overmix; you want to keep all that air you beat in earlier.
STEP 7:
Spread the thick batter into your prepared pan, smoothing the top. In a small bowl, mix the brown sugar, cinnamon, and nuts for the topping, then sprinkle it evenly over the batter.
STEP 8:
Bake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing or icing.
Can I make this iced apple cinnamon loaf ahead of time?
Yes, this loaf is a great make-ahead dessert. Bake it the day before, let it cool completely, then wrap it tightly. The flavors deepen overnight, and the texture stays wonderfully moist.
Which apples work best in this loaf cake?
Choose firm baking apples that hold their shape while cooking. A mix of tart and sweet varieties works especially well and keeps the loaf from tasting overly sugary or mushy.
How do I turn this into a truly “iced” loaf?
Once the cake is completely cool, whisk powdered sugar with a little milk or cream until pourable, then drizzle over the top. Let it set for a few minutes before slicing.
Can I leave out the nuts on top?
Absolutely. You can simply use the cinnamon-sugar mixture on its own or swap the nuts for a handful of rolled oats for a rustic, crunchy finish.
Pro Tips for Iced Apple Cinnamon Loaf Cake
- Don’t overmix the batter. Once you add the flour, mix just until combined. Overmixing can make the loaf tough instead of tender and soft.
- Check doneness early. Oven temperatures vary, so start testing around 38 minutes. Pull the cake as soon as the center tests clean or with a few moist crumbs.
- Cool before icing. If you plan to drizzle a simple icing on top, make sure the cake is fully cool. Warm cake will melt the icing and make it runny.
Serving Ideas for Iced Apple Cinnamon Loaf Cake
This loaf is lovely all on its own, but a few simple touches can turn it into a memorable dessert. Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream for a cozy after-dinner treat.
For a brunch table, plate thinner slices alongside fresh fruit and a carafe of hot coffee or tea. The cinnamon and apple flavors make it feel right at home next to other breakfast favorites like scrambled eggs or yogurt parfaits.
If you’re serving guests, cut the loaf into small bars, drizzle with icing, and arrange them on a platter. They’re perfect “grab-and-go” bites for showers, book clubs, or casual get-togethers.
How to Store & Reheat
Once the loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay soft and moist at room temperature for about 2 days.
For slightly longer storage, keep it in the refrigerator for up to 4 days. Let slices come back to room temperature or warm them gently in the microwave for a few seconds to bring back that fresh-baked softness.
To freeze, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter, then glaze or warm briefly before serving.
Iced Apple Cinnamon Loaf Cake
Ingredients
Dry Mix
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ½ teaspoon fine salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups approximately 190 g plain all-purpose flour
Wet Components
- 2 medium-sized apples peeled and chopped (yields about 1½ cups)
- ¾ cup 150 g white granulated sugar
- 2 large eggs
- ½ cup 115 g unsalted butter, brought to room temperature
- ¼ cup 50 g packed light brown sugar
- 1½ teaspoons pure vanilla extract
- ½ cup 120 ml full-fat sour cream or natural yogurt
Crumb Topping
- 2 tablespoons finely chopped pecans or walnuts optional
- ½ teaspoon ground cinnamon
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch (20 cm) square or round baking tin by greasing it thoroughly and dusting it lightly with flour.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until uniformly combined.
- In a separate large mixing bowl, beat the softened butter with both the granulated and brown sugars using a hand mixer or stand mixer until the mixture becomes light in color and airy in texture—this should take approximately 2 minutes.
- Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
- Add half of the dry mixture into the creamed mixture and mix just until combined. Then fold in the sour cream, followed by the remaining dry mixture, mixing only until no streaks of flour remain.
- Using a spatula, gently stir in the diced apple pieces, distributing them evenly throughout the batter.
- Transfer the batter into the prepared cake tin, smoothing the surface evenly.
- In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts, if using. Evenly scatter this mixture over the top of the batter.
- Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully remove and transfer it to a wire rack to cool further. Serve warm or at ambient temperature.