Loaded with apple and crunchy nuts and topped with a simple cinnamon-spiced homemade crumble, this Apple Loaf Cake is the only fruit cake you need during fall and winter!
While I'm not the biggest fruit-cake fan, I don't mind baking one or two throughout the year, especially when certain fruit are in season. During peach season, this Peach Cobbler Pound Cake was a household hit, so with fall well under way, I thought that this Apple Loaf Cake would give you all the warm autumn feels.
Spiced with cinnamon and nutmeg and loaded with pecan nuts (and apple, of course), this moist cake is a perfect any-time-of-day treat during the fall and winter months. It's a great way to use up extra apples and a good excuse to fill up your kitchen with warm fall aromas!
While the ingredient list for this apple spice loaf cake may seem long, all you need is probably already in your pantry or fridge right now. This cake doesn't require any special skills to make and there are a few different variations and options you could try too.
Ingredients and Variations
For the Apple Cake Loaf, you will need:
Apples - I used Granny Smith apples for this cake as these are perfect for baking. However, feel free to use any fresh apples which are suitable for baking and which you might have at hand. Pink Lady, Gala, and Honey Crisp apples are all good alternatives.
You'll need to peel, core, and finely dice the apple for this cake. If you leave large chunks, these may sink to the bottom of the loaf, resulting in a very dense cake.
Nuts - These are optional but provide a delicious crunch to this cake. My personal favourites are pecan nuts and walnuts. You can use either one or a mixture of both.
Other Filling Options - You can also add other dried fruits to the cake batter such as sultans, raisins or dried cranberries.
Flour - I used cake flour for this loaf, however AP flour would also work. Make sure to weigh flour using digital kitchen scales for accuracy.
Leavening Agents - You'll need some baking powder and baking soda.
Salt - To balance the sweetness of the cake.
Spices - For spices, I added some ground cinnamon and a pinch of nutmeg. These are optional but are excellent flavor combinations with apples and nuts.
Sugars - I used a mixture of brown sugar and granulated sugar. I decreased the amount slightly from the typical 1 cup since apples will compensate for some of the sweetness and I didn't want an overly sweet cake.
You can add/decrease amounts as you please and use a mixture of, or either brown or granulated sugar.
Vegetable Oil - Use a neutral-flavored oil, such as canola oil.
Eggs - These will provide texture and structure to the cake. You will need 2 eggs.
Milk - Use semi-skimmed or whole dairy milk or your favourite plant-based milk.
For the crumble topping, you will need melted butter, flour (AP is fine), ground cinnamon, and brown or granulated sugar.
How to Make Apple Loaf Cake
- Preheat the oven to 175°C and line a 9x5" loaf tin with parchment paper. (You can also use other similar-sized loaf pans).
TIP: Cut out enough parchment paper to overlap the loaf tin in order to be able to pull out the loaf cake once baked.
- Sift and mix the dry ingredients (flour, salt, baking powder, baking soda, ground cinnamon) in a large bowl and set them aside.
- Wash, peel, core, and finely dice the apple.
TIP: Make sure not to leave large chunks as these will sink to the bottom and your cake will be too dense.
- Place the brown and white sugar in a large mixing bowl. Add the vegetable oil and mix well to combine. You can use a stand mixer fitted with the paddle attachment or a handheld electric mixer.
- Add the eggs, one by one, and mix well after each addition. You'll need to mix for 1-2 minutes on medium speed.
- Add the dry ingredients to the wet ingredients alternating with milk in 2 additions and mix until just combined. Do not overmix.
- Use a silicone or rubber spatula to fold in the diced apple and nuts (if using).
- Pour the batter into the lined loaf tin.
- Make the crumble topping: Melt the butter and stir in brown sugar and cinnamon. Add flour slowly and stir continuously until moist crumbs form.
- Sprinkle crumble on top of the batter and bake for 45-55 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the loaf pan for some time (around 15 minutes), then carefully transfer to a wire rack to cool completely.
TIP: Use the parchment paper to help you pull out the cake.
This cake keeps well at room temperature in an airtight container for up to 5 days.
Make sure the cake has completely cooled before storing.
I do not suggest freezing this fruit cake as the apples tend to turn too soggy upon defrosting and reheating.
Other Fruit Cakes You May Like:
Apple Loaf Cake Recipe
Apple Loaf Cake
- 225 g cake flour (2 cups minus 1 tbsp)
- 1½ tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground nutmeg optional
- 100 g brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 120 mL vegetable oil e.g., canola oil (½ cup)
- 2 medium-sized eggs
- 80 mL milk semi-skimmed or whole (¼ cup + 1 tbsp.)
- 1 large Granny Smith apple diced
- 80 g pecan nuts or walnuts, coarsely crushed
- 40 g all-purpose flour
- 2 tbsp. unsalted butter melted
- 45 g brown sugar or granulated sugar
- ½ tsp. ground cinnamon
- Preheat oven to 175°C and line a 9x5" loaf tin with parchment paper.
- Sift and mix dry ingredients (flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg) and set aside.
- Wash, peel, core and finely dice the apple. Set aside.
- Place granulated and brown sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Add vegetable oil and mix on medium speed until combined.
- Add eggs, one by one, and mix well (1-2 minutes) after each addition.
- Add dry ingredients in 2 additions, alternating with milk and mix until just combined. Do not overmix.
- Fold in apples and coarsely crushed nuts into cake batter using a spatula
- Transfer batter to loaf tin and top with crumble topping.To make the crumble topping: Melt butter and stir in brown sugar and cinnamon. Add flour slowly and stir continuously until a crumbly mixture forms. Sprinkle evenly over cake batter.
- Bake in a preheated oven for 45-55 minutes or until a skewer inserted into the center comes out clean.
- Cool in loaf tin for 15 minutes, then transfer to a wire rack to cool completely.