Apple Cinnamon Fritter Loaf Cake is like the happy marriage of an apple fritter to a super moist, cinnamon-y loaf cake. I am going to go out there and say this is probably THE most amazingest thing I have EVER made. You need this in your life and it is sooooo easy to make. So just make this, save yourself money, and a trip to Smarbucks and I guarantee you will love me for sharing this recipe with you. Read on to see what one can do with a single, lonely apple 🙂
I had this single Granny Smith apple all alone in my refrigerator. I looked at the poor apple every time I opened the refrigerator, but what was I going to do with just one apple?? Most apple recipes use at least 3-4 apples. And while I love eating apples, I am more of a Pink Lady or Fuji apple kind of girl. I save the Granny Smith apples for baking. If you know me, then you know I hate wasting food, so I figured….why not make a yummy loaf cake and throw some chopped up apple in the middle of it? Oh yes…and what a great idea that was.
And I used my new Ugandan Vanilla Extract in Premium Vodka from VAIN Foods too! Coincidence that this was the first time baking with VAIN extracts and my hubby declared this cake the BEST thing I have ever made? I think not! Click HERE to buy VAIN’s yummy extracts! VAIN sent me three bottles of their extracts to try…so stay tuned for some incredible desserts made using VAIN extracts!
But really…this apple loaf cake. Loaf cakes are simple to make so if you haven’t made one before, you should definitely start with this recipe!
Apple Cinnamon Fritter Loaf CakePrint Recipe
- CAKE BATTER:
- 7 tablespoons unsalted butter, softened
- 2/3 cup white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons VAIN Ugandan Vanilla Extract
- 2 tablespoons natural applesauce, room temperature
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1/2 cup milk, room temperature (I used unsweetened vanilla almond milk)
- MIDDLE APPLE LAYER:
- 1 large Granny Smith apple, peeled and diced into small pieces
- 1/2 cup light brown sugar, packed
- 1-1/2 teaspoons ground cinnamon
- CINNAMON-SUGAR TOPPING:
- 1/2 cup white granulated sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350-degrees. Line a 9x5-inch loaf pan with parchment paper and spray with baking spray. Set aside.
PREPARE CAKE BATTER:
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until smooth and creamy. Add the sugar to the butter and beat until light and fluffy. Add eggs one at a time to the sugar mixture, beating the egg in completely before adding the second egg. Add vanilla extract and applesauce to the mixture and beat until all ingredients are well incorporated. Turn mixer to low speed and slowly add half of the dry ingredients to the sugar mixture and half of the milk, and mix until barely combined. Next, add the last half of the dry ingredients and the rest of the milk to the batter. Mix until just combined. Remove bowl from the mixer and set aside.
PREPARE MIDDLE APPLE LAYER:
Peel and dice the apple into little pieces. Set apple aside. In a small bowl, mix the brown sugar and cinnamon together. Set aside.
PREPARE CINNAMON-SUGAR TOPPING:
In a small bowl, combine the white sugar and cinnamon and mix until combined. Set aside.
In prepared loaf pan, pour 1/3 of the cake batter into the bottom of the pan. Add the diced apples evenly across the batter, and gently push the apples into the cake batter. Add the brown sugar-cinnamon mixture on top of the apples and gently push into the apples and batter. Pour remaining batter over the top of the apples and brown sugar, evenly dispersing the batter to ensure the apple and brown sugar mixture is completely covered by batter. Pour cinnamon-sugar mixture evenly on top of the cake and gently push into the top of the batter.
Bake cake in 350-degree oven for 45-50 minutes, or until a toothpick inserted in the middle comes out mostly clean, without raw batter on it. Do not over bake, as cake will continue to bake after it is removed from the oven and setting on the counter. Once cake has completely cooled, cut into desired sized slices.
Store at room temperature in an airtight container. Best eaten within 3-4 days of making.
Look at that cinnamon-y, sugary crust!
You definitely need to wait for this cake to cool before cutting it into slices. I recommend making this loaf cake the night before you want to eat it, so the loaf cake can sit and the flavors can intensify.
Look at that layer of apples and brown sugar!
I hope you make this loaf cake! It is the perfect snack, breakfast or dessert!
I have linked up this recipe to the following link parties: What’s Cooking Wednesday, Weekend Potluck, Pretty Pintastic Party, Sugar and Spice, Pin Junkie, Friday Frenzy, Meal Plan Monday. Click on the links top check out all the fun parties (recipes and crafts galore)!!