| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 apples (any kind), peeled and chopped
- 2/3 cup plus 2 tablespoons granulated sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup plus 1 to 3 tablespoons milk or almond milk
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
- Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
- Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
- Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
- Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
- Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
- Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
- Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
- Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
- Let the loaf cool for about 15 minutes, then drizzle with glaze.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 381 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 4 g |
| Cholesterol | 77 mg |
| Sodium | 116 mg |
Reviews
A very easy recipe which I almost got wrong by getting ahead of myself with some steps, it turned out pretty good anyway, although I will add some warm honey to the mix the next time I make it. Everyone liked it at Thanksgiving, even though I left it in the oven slightly too long. Caramel icing was substituted for the glaze and that was even better! Well done!
This was really dry and the apples sunk into the cake
I have made this cake over and over and many times have given as a gift. Made for my sister yesterday…she is a gourmet baker and called to tell me this was the best thing ever.. the moistness is due to the apples. In most cases I use large apples and it will take longer to bake.. No complaints from me❤️❤️
Heavenly! Turned out perfect first time. Totally reminiscent of an apple fritter!
It came out great. I just wondered if I could use almond flour for the recipe?
This did not work for me. Bubbled out of the pan. And never did raise. I could not get the middle done. So disappointed.
Yum!! Needs 1/2 tsp. Salt
Added extra cinnamon and some chopped pecans!!
Line your pan with parchment paper for easy removal
Added extra cinnamon and some chopped pecans!!
Line your pan with parchment paper for easy removal
Unfortunately no one cared for this. It was cooked completely but seemed wet. To many apples. Although seems wet it’s dry at same time. Followed directions as written. Will not make again.
This is very good! I’d opt for lining the pan with foil and spraying it, as mine broke a bit when getting it out even tho I had sprayed profusely. I think I added some lemon zest, per one reviewer, as I had some already left over. I also added a bit of salt, as per another reviewer. But these changes were really minor!
I just made this and it was pretty good but I had trouble with the timing and the bottom getting too brown while the inside wasn’t quite done. This could have been because I used a glass baking dish and the baked goods setting on my oven (which I’m still figuring out). I probably should have lowered the temp to 325. Also I would recommend letting it cool longer than 15 minutes before glazing because the glaze just melted into the bread. I did add 1/8 tsp of salt to the batter and to the cinnamon topping. Will make again with adjustments.