The smell of warm cinnamon has to be one of the best smells in the world. It is also one that conjures up a reassuringly cosy feel whilst in the depths of winter. That, my friends, is the exact thought that passed through my mind whilst snuggled under a blanket in Courchevel, France last week.Let me tell you how beautiful it is up in the mountains in Courchevel. It makes you feel like you have stepped through the wardrobe straight into snow-covered Narnia land. Crisp, white snow, sparkling, everyone delightfully tanned and alpine. Snow-topped chalets nestled between miles of pine forests. Air so clean and crisp you feel as though every breath counts as one of your five-a-day. Ahhhh. I make no disguise of the fact that I. Love. The. Mountains. Couple that snowy alpine feel with something freshly baked and I am in bliss. More specifically, a beautiful loaf cake with the winning combination of warm apples and sweet cinnamon – it doesn’t get better than that!
I made this cake in our chalet in Courchevel for family and friends and…it failed miserably. At least on presentation. The actual taste was to die for, but as the chalet was not equipped with scales (I mean, who doesn’t equip a kitchen with SCALES?!) I had to, ahem, use my powers of scientific estimation to measure out the ingredients. Needless to say, my estimation needs honing, as the cake sank sadly and miserably in the middle when removed from the oven. Back home, armed with full electronic measuring scale, I could bake the apple and cinnamon cake to perfection. Twice, to be exact. It was so full of sweet appley, cinnamon goodness, I got repeat requests to bake it again for the folks back home.
Apple and cinnamon loaf cake, we love you. From your melt-in-the-mouth apple, to your crunchy sugary top, you make us all feel cosy and warm when it’s freezing and blowing a gale outside. If nothing else, bake it for the smell. It will fill your home with cinnamon goodness!
- 65g Demerara sugar
- 1 tsp cinnamon
- 130g golden caster sugar
- 115g butter
- 2 eggs
- 1½ tsp vanilla extract
- 210g plain flour
- 1½ tsp baking powder
- 115ml milk
- 2 eating apples, peeled, cored and chopped
- Preheat oven to 175 deg C. Grease and flour a 9x5 inch loaf tin.
- Mix together the Demerara sugar and cinnamon in a small bowl.
- Beat the golden caster sugar and butter together in a separate bowl with an electric mixer, until creamy. Beat in the eggs slowly, one at a time. Add the vanilla extract.
- Sieve together the flour and baking powder in a bowl; stir slowly into the butter and sugar mixture. Now add the milk and stir until smooth.
- Spoon half the cake mixture into the prepared loaf tin. Sprinkle over half the apples and half the Demerara sugar mixture.
- Spoon the remaining half of the cake mixture into the tin. Top with the remaining apples and Demerara sugar mixture. Pat lightly down.
- Bake in the oven for 40-50 minutes, or until a skewer inserted in the centre comes out clean.
Tried this recipe this evening, delicious! The cake came out perfectly and had a lovely balance of apple and cinnamon, there isn’t much left!
Hi Caroline,
That’s fantastic to hear, I am so thrilled the cake came out perfectly for you and that you enjoyed it so much! It’s such a comforting bake during the colder months!
Thank you for this recipe, it makes a delicious cake!
I normally adapt recipes depending on items in my cupboards, but I managed to stick to this one.
It went down a treat today with my family, on a warm summer evening, straight from the oven with natural Greek yoghurt, only just enough left for kids lunch boxes tomorrow
Hi Theresa,
I’m so sorry it’s taken so long for me to reply to you, I have had a bit of a sabbatical from the blog of late! Am delighted to hear you enjoyed the recipe, on a warm summer evening with Greek yoghurt sounds absolutely delicious! Happy baking!
Thank you so much for is recipe. Was an absolutely yummy success!
Hi Anna, that’s wonderful to hear you enjoyed the recipe! It is a particularly yummy cake
Happy baking!
Fantastic loaf,would I be able to do this cake in a round tin? And would I need to change the amount of ingrediants?, My hubby say’s it is the best cake he’s tried.Thanks Brenda
Hi Brenda,
That’s so wonderful to hear you and your husband enjoyed the loaf! I am sure you could bake it in a round tin, a lovely idea. It depends on the size of the round tin, but I would suggest making either one and a half quantities or double quantity of the ingredients, then fill the tin with the mixture (making sure you have a good gap at the top to allow for size increase during baking.) If you have any mixture left over, you could use it for mini muffins or cupcakes! I’d love to hear how you get on.
Karina x
This is most definitely the best apple cake recipe I’ve found. I’ve made a loaf cake and muffins and both times the cake/cakes are perfectly moist and absolutely scrumptious!!
Hi Lesley,
Happy baking! Karina x
That’s wonderful to hear how much you enjoyed the apple cake recipe! Thank you for your lovely feedback