This apple cinnamon loaf cake is the perfect cozy bake for fall - it's buttery, soft, and spiced with just the right amount of cinnamon. The sweet apple chunks make it beautifully moist and give the cake a bit of texture, while the crunchy crumble topping and simple cinnamon glaze add texture and flavor in every bite. It's one of those cakes that tastes even better the next day (if it lasts that long)!

For more delicious fall-inspired bakes, try my Vegan Biscoff Cake, these Apple Cinnamon Buns,or these Blueberry Rhubarb Crumble Bars.

Ingredient Notes

Here are a few notes on making this apple cinnamon loaf cake recipe - I've included some substitutions in case you can't find or don't like a particular ingredient!

• Apples: I like using tart varieties like Granny Smith or Braeburn, which hold their shape when baked and balance the sweetness of the loaf. You can peel and dice them small so they distribute evenly through the batter. You could also grate the apple to evenly disperse it throughout the cake.
  
• Cinnamon: Adds warmth and coziness - you can increase to 1½ teaspoon if you're a spice lover! A pinch of nutmeg also works well.
  
• Butter: Use unsalted butter for better flavor control. Make sure it's softened before mixing so it creams easily with the sugar.
  
• Light brown sugar: This adds a caramel-like depth that pairs beautifully with cinnamon and apples. You can use half brown and half white sugar if you prefer a lighter crumb.
  
• Self-raising flour: If you only have plain flour, just add 2 teaspoon of baking powder per 225g.
  
• Crumble topping: The streusel-like topping gives this loaf its signature crunch. Melted butter binds the flour and sugar together into deliciously crisp crumbs.
  
• Icing: A simple mix of icing sugar, milk, and cinnamon - drizzle it on once the loaf has cooled completely for the prettiest finish.

Variations & Substitutions

• Swap apples for pears for a more delicate flavor - it tastes equally as delicious!
• Add a handful of chopped pecans or walnuts for extra crunch, or stir through a few raisins or sultanas if you like a fruity loaf.

How to Make This Apple Cinnamon Loaf Cake

This easy recipe comes together really quickly! Here is a quick overview of making it - scroll down to the recipe card for the exact ingredient quantities and step-by-step instructions.

1) Combine the Wet Ingredients

In a large bowl, beat together the softened butter and light brown sugar until pale and fluffy. Beat in the eggs one at a time until fully incorporated.

2) Fold in the Dry Ingredients

Sift in the self-raising flour and cinnamon, folding gently until smooth. Then, stir through the diced apples until evenly distributed.

3) Make the Crumble Topping

In a small bowl, mix together the plain flour, light brown sugar, and melted butter until it forms coarse crumbs.

4) Assemble the loaf

Pour the cake batter into the prepared loaf tin, then sprinkle the crumble mixture evenly over the top.
Bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.

5) Cool and ice

Once cooled completely, whisk together the icing sugar, milk, and cinnamon. Drizzle over the loaf before slicing.

Chef's Tips / Baking Notes

• Don't overmix the batter: Once you add the flour, mix gently to avoid a dense texture.
  
• Check doneness early: Loaf cakes can vary by 5-10 minutes depending on your oven - if it's browning too quickly, cover it loosely with foil.
  
• Let it cool before icing: If you add the glaze too soon, it'll melt right off the cake.
  
• Batch-bake and freeze: This loaf freezes beautifully. Slice and wrap individual pieces for easy defrost-and-go snacks.

Storage

• Room temperature: Store in an airtight container for up to 3 days.
  
• Fridge: Keeps up to 5 days (though it may firm up slightly).
  
• Freezer: Freeze for up to 3 months - defrost overnight at room temperature.

FAQs

Can I use applesauce instead of fresh apples?
You can swap up to half the butter for unsweetened applesauce if you'd like a lighter, lower-fat loaf - but still keep some diced apple for texture.

Can I make this as muffins?
Yes! Divide the batter into a lined muffin tin, top with crumble, and bake for 20-25 minutes.

What's the best way to serve it?
Warm it slightly and spread a bit of butter over a slice - it's perfect with coffee or tea.