Description
A tender, buttery loaf swirled with cinnamon-sugar apples—this Apple Cinnamon Loaf is the perfect cozy bake for crisp fall days or any time you crave something warm and comforting.
Ingredients
For the Cake Layer:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup buttermilk
For the Apple Cinnamon Layer:
2 medium apples, peeled, cored, and diced
⅓ cup brown sugar
1 tablespoon ground cinnamon
Instructions
1. Preheat oven to 350°F (180°C) and grease a 9×4-inch loaf pan. Line with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
5. Gently fold in half of the dry ingredients. Add buttermilk and mix until smooth, then fold in remaining dry ingredients.
6. In a small bowl, toss diced apples with brown sugar and cinnamon until fully coated.
7. Pour half the batter into the prepared pan and spread evenly. Sprinkle half the apple mixture on top and gently swirl with a knife.
8. Repeat with remaining batter and apples, swirling again for a marbled look.
9. Bake for 55–65 minutes, tenting with foil after 30 minutes to prevent over-browning.
10. Check for doneness with a toothpick—it should come out clean or with a few crumbs.
11. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Use firm apples like Honeycrisp or Granny Smith so they hold their shape when baked.
No buttermilk? Mix 1 teaspoon lemon juice into ¾ cup milk and let it sit for 5 minutes as a substitute.
Store leftover slices in an airtight container at room temperature for up to 3 days.