apple cinnamon loaf cake
Prep time
Cook time
Total time
Serves: two 9x5 loaves
  • *for the apples*
  • 2 apples, peeled and diced {about 3 cups}
  • ⅓ cup sugar
  • 1-2 tbsp water
  • *for the cake batter*
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 tsp salt
  • 1¾ cup packed light brown sugar
  • 3 eggs
  • ½ cup whole milk
  • *NOTE: you can just use all-purpose flour instead of doing half white/half wheat. Use the same amount!*
  • *for the glaze*
  • ½ cup powdered sugar
  • 1-2 tbsp apple juice
  1. Preheat oven to 350 F.
  2. Butter and flour your loaf pans, making sure to tap out excess flour.
  3. In a medium nonstick pot over medium-high heat, combine the apples, sugar, and water.
  4. Cook, covered and stirring occasionally, until apples soften, about 15 minutes. When cooked, set aside so they can cool off.
  5. In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In the bowl of a stand mixer, beat together butter and brown sugar until pale and fluffy, about 4 minutes.
  6. Add eggs, one at a time, beating until one is completely incorporated before adding the next.
  7. Add in the flour in 3 additions, alternating with the milk, and ending with the dry ingredients.
  8. Stir in the caramelizes apples.
  9. Divide batter evenly between the two prepared pans, and bake until deep golden brown, and a toothpick inserted in the center comes out clean, about 50 minutes. If top starts getting too brown but the inside isn’t done yet, cover with aluminum foil.
  10. Let cool in the pan before transferring to a plate.
  11. When ready to serve, mix together the powdered sugar and apple juice for the glaze, and drizzle on top.
Recipe by The Baking Fairy at