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Apple Loaf Cake Recipe with Glaze

This recipe for Apple Loaf Cake is a warm, inviting treat perfect for breakfast, a snack, or even dessert.
Course Breakfast, Dessert
Cuisine American
Keyword Apple Loaf Cake
Prep Time 15 minutes
Cook Time 50 minutes
Cool Time 20 minutes
Servings 12 servings
Calories 343kcal
Author Dana DeVolk

Ingredients

For the Batter

For the Crumble Topping

For the Glaze

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan with parchment paper and set aside.
  • In a mixing bowl, add the sugar and pumpkin spice seasoning. Whisk together until combined.
    1 cup granulated sugar, 1 tablespoon pumpkin spice seasoning
  • Add the melted butter and vanilla. Whisk until a crumbly paste has formed.
    ⅓ cup unsalted butter, 1 1/2 teaspoon vanilla extract
  • Add the dry ingredients: salt, baking powder, and flour. Whisk again until combined.
    2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
  • Pour in the milk and mix with the whisk until you have a thick batter with no dry patches.
    1 cup milk
  • Now add the grated apples. Fold this together until thoroughly combined. Set aside.
    2 apples
  • Add the flour and brown sugar to another mixing bowl. Use a fork to blend the two ingredients together.
    ½ cup all purpose flour, ½ cup light brown sugar
  • Add the softened butter and pumpkin spice to the bowl and use the fork to blend together again until a crumbly topping is formed.
    6 tablespoons butter, ½ teaspoon pumpkin spice seasoning
  • Take the loaf tin and pour half of the batter into the pan.
  • Sprinkle with half of the crumble topping.
  • Then, pour the rest of the batter on top.
  • Finish with the rest of the crumble topping.
  • Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
  • While baking, make the glaze. In a bowl, add the powdered sugar, pumpkin spice, vanilla, and milk. Whisk together until smooth. If the frosting is a bit too thick, add another teaspoon or so until you reach your desired consistency.
    ½ cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon pumpkin spice seasoning, 1 tablespoon milk
  • Let the loaf cake cool for 20 minutes before removing it from the baking tin and placing it on a wire rack.
  • Drizzle the glaze all over the top of the loaf. Serve immediately while still warm or allow to cool completely.

Notes

  • Use room temperature ingredients: This helps the batter mix more smoothly and evenly.
  • Don’t overmix: Mix just until the dry ingredients are combined to keep the cake light and fluffy.
  • Test for doneness: Insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready.
  • Cool in the pan: Let the cake cool in the pan for about 20 minutes before removing it. This helps it set and makes it easier to slice.
  • Glaze while warm: Drizzle the glaze over the cake while it’s still warm. It will soak in a bit and add extra flavor.
  • Double the recipe: If you’re serving a crowd, this recipe doubles easily. Just use two loaf pans and bake both at the same time.

Nutrition

Calories: 343kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 215mg | Fiber: 2g | Sugar: 35g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg