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Apple spice loaf cake is everything a fall loaf cake should be: soft, tender, studded with apples, and drizzled with maple glaze.
Baked in a loaf pan, the cinnamon sugar ribbon adds extra spice that complements the warming spice blend in the batter. Dressed up with maple glaze, this easy apple cake is delicious with coffee and makes the perfect anytime cake!
The Best Apple Spice Loaf Cake
Apples – For baking, I love a mix of sweet and tart apple varieties (I used Fuji and Granny Smith). Peel the apples and slice 1/8 to 1/4-inch thick to ensure even baking.
Spices – A delicious warming blend of cinnamon, ground ginger, nutmeg, and cloves adds plenty of flavor to this cake. My go-to cinnamon for baking is Vietnamese cinnamon (strong, rich, and sweet). If you’re using a different cinnamon, feel free to bump up the cinnamon in the cake to 1 1/2 teaspoons.
Cinnamon Ribbon – Cinnamon sugar adds a delicious ribbon to the middle of the cake. Whisk together sugar, light brown sugar, and cinnamon, then layer the mixture between the batter.
Pan – Line a 9 x 5-inch loaf pan with parchment paper, leaving a 1-inch overhang. Spray the parchment lightly with nonstick spray.
Assemble – Spoon half the batter into prepared pan and smooth with a spatula. Tap the pan to settle the batter and sprinkle evenly with cinnamon-sugar mixture. Spoon remaining batter over the cinnamon-sugar layer and smooth the top with a spatula. Tap the pan again to settle the batter.
Bake – Bake the loaf cake until golden and the top springs back to the touch, about 50 to 54 minutes. A tester inserted in the center should come out clean or with a few crumbs attached. Let the cake cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift the cake from the pan and transfer to the rack to cool completely.
Maple Glaze – Made with pure maple syrup, the sweet maple glaze comes together quickly in a saucepan. Bring maple syrup, butter, and salt to a boil, stirring until the butter is melted. Reduce the heat to low and let simmer for 2 minutes. Remove the saucepan from the heat and whisk in powdered sugar and maple extract until smooth. Drizzle the glaze over the cake and let set before serving.
Apple Spice Loaf Cake
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf, 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Apple spice loaf cake is a fall dream! Baked in a loaf pan, you’ll love this easy apple cake with a cinnamon sugar ribbon and maple glaze.
Ingredients
Cake
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 2/3 cup low-fat buttermilk, at room temperature
- 1 cup peeled and diced apple
Cinnamon Ribbon
- 2 Tbsp sugar
- 2 Tbsp light brown sugar
- 1/2 tsp cinnamon
Maple Glaze
- 6 Tbsp dark amber maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp maple extract
- flaky salt, for topping
Instructions
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- Whisk together flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Gently fold in apples.
- Combine sugar, brown sugar, and cinnamon in a small bowl. Spoon half the batter into prepared pan and smooth top with an offset spatula. Tap pan sharply to reduce air bubbles. Sprinkle evenly with cinnamon-sugar mixture. Spoon the remaining batter evenly over the cinnamon-sugar layer and smooth with an offset spatula; tap pan sharply again.
- Bake for 50 to 54 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
- For the glaze, combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then drizzle over cake. Sprinkle with flaky salt and let set before serving.
When do you add the apple?
Hi Nandini! Fold in the apples at the end of step 2. Happy baking! 🙂