Forget bland coffee shop cakes. This apple loaf cake smells like a cozy sweater and tastes like a hug with a crisp edge. It’s fast, foolproof, and secretly impressive—the kind of bake that makes people think you’ve got a grandma-level recipe book.
No mixer needed, no fussy steps, just juicy apples, warm spice, and a golden, crackly top. Bake it once and you’ll be “the cake person” in your circle. Consider yourself warned.
What Makes This Special
This isn’t a dry, crumbly loaf—you get moist, tender slices loaded with fresh apple chunks for real texture.
The batter uses oil + yogurt for softness that lasts days. A quick cinnamon-sugar sprinkle on top creates a delicate crust without any glazing drama. And the flavor?
Balanced: not too sweet, with just enough spice to make your kitchen smell like a fall candle (but edible).
Ingredients Breakdown
- All-purpose flour (1 3/4 cups) – The base. Measured properly to avoid dense cake.
- Granulated sugar (3/4 cup) – Sweetens without making it cloying.
- Light brown sugar (1/4 cup) – Adds moisture and subtle caramel notes.
- Baking powder (1 1/2 tsp) – Lift and lightness.
- Baking soda (1/4 tsp) – Helps with browning and rise, especially with yogurt.
- Fine sea salt (1/2 tsp) – Balances sweetness.
- Ground cinnamon (1 1/2 tsp) – Classic warm spice.
- Ground nutmeg (1/4 tsp) – Optional but excellent for depth.
- Neutral oil (1/2 cup) – Keeps it moist (canola, grapeseed, or light olive).
- Plain Greek yogurt (1/2 cup) – Tang and tenderness; sour cream works too.
- Large eggs (2) – Structure and richness.
- Vanilla extract (2 tsp) – Rounds out flavor.
- Apples (2 cups peeled and diced, about 2 medium) – Use Honeycrisp, Pink Lady, or Granny Smith.
- Optional topping: 1 tbsp sugar + 1/2 tsp cinnamon mixed together.
Step-by-Step Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift.
Lightly grease.
- Whisk dry: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
- Mix wet: In a separate bowl, whisk oil, yogurt, eggs, and vanilla until smooth and glossy.
- Combine: Pour wet into dry. Stir with a spatula just until you see a few streaks of flour.
- Fold apples: Add diced apples and fold gently until evenly distributed. Batter will be thick—this is correct.
- Pan and top: Scrape into the pan, smoothing the top.
Sprinkle the cinnamon-sugar topping if using.
- Bake: 50–60 minutes, until a toothpick comes out with a few moist crumbs (not wet batter). If browning too fast, tent with foil at the 45-minute mark.
- Cool: Rest in pan 10 minutes, then lift out and cool on a rack at least 45 minutes before slicing. Yes, waiting matters—sigh.
How to Store
- Room temp: Wrap tightly or store in an airtight container up to 3 days.
- Fridge: Up to 1 week, but bring to room temp before eating for best texture.
- Freeze: Slice, wrap individually, and freeze up to 2 months.
Thaw at room temp or toast lightly.
Why This is Good for You
You’re getting fiber from the apples, a bit of protein from Greek yogurt and eggs, and fewer additives than any boxed dessert. Cinnamon may support blood sugar balance (no, it’s not a miracle drug—calm down). Plus, homemade means you control the sugar and oil, IMO the real win.
Avoid These Mistakes
- Overmixing the batter: Leads to a tough, rubbery crumb.
Stir just until combined.
- Tiny apple dice: They disappear. Aim for pea-to-blueberry-sized chunks.
- Skipping salt: The flavor falls flat without it.
- Cutting too soon: Warm loaf = gummy slices. Let it set.
- Wrong pan size: An 8.5×4.5 works but increases rise and bake time; watch carefully.
Different Ways to Make This
- Maple walnut: Swap 1/4 cup sugar for maple syrup and fold in 1/2 cup toasted walnuts.
- Cheddar apple: Fold in 1/2 cup sharp cheddar for a sweet-savory twist.
Sounds weird, tastes amazing.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; add 1 extra tablespoon yogurt.
- Brown butter: Replace oil with 1/2 cup browned butter (cooled). Nutty and rich—chef’s kiss.
- Extra cozy: Add 1/2 tsp cardamom and 1/4 tsp cloves for a chai vibe.
FAQ
Which apples work best?
Use firm, slightly tart varieties that hold shape: Honeycrisp, Pink Lady, Granny Smith, or Braeburn. Mix two types for layered flavor.
Can I make it dairy-free?
Yes.
Use a thick dairy-free yogurt (coconut or almond) and swap oil as usual. Texture stays tender if the yogurt isn’t watery.
How do I know it’s done?
Look for a rounded, crackly top and a toothpick that comes out with moist crumbs. If it’s wet, give it 5–7 more minutes and check again.
Can I reduce the sugar?
Drop total sugar by up to 1/4 cup without hurting texture.
Any more and the loaf may be drier and less golden.
Do I need to peel the apples?
Peeling gives a softer bite and cleaner crumb. Leaving peels on adds color and fiber, but some pieces may pull away when slicing—your call.
Wrapping Up
This apple loaf cake is the low-effort, high-reward bake that turns an ordinary afternoon into “who made this?!” energy. It’s simple, flexible, and wildly consistent.
Keep apples on hand, memorize the rhythm, and you’ve got a go-to crowd-pleaser—no fancy gear, no stress, just slices of cozy perfection. FYI: it pairs dangerously well with coffee and a second slice.