Irresistible Apple Cinnamon Coffee Cake Loaf Recipe

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There’s nothing quite like the smell of cinnamon and apples wafting through the house on a lazy weekend morning. My apple cinnamon coffee cake loaf has become our family’s go-to comfort food, perfect with a steaming cup of coffee or as an afternoon treat. I stumbled upon this recipe years ago when I needed to use up some extra apples, and wow, did we hit the jackpot! The moist crumb, the crunchy cinnamon-sugar topping, those little bursts of tart apple, it’s everything you want in a cozy baked good. What started as a happy accident has turned into our most-requested recipe, especially during fall when apples are at their peak.

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Why You’ll Love This Apple Cinnamon Coffee Cake Loaf

Oh, where do I even start? This apple cinnamon coffee cake loaf is the kind of recipe that makes you feel like a baking genius with minimal effort. Here’s why it’s about to become your new favorite:

Crazy moist texture. The sour cream keeps it tender for days (if it lasts that long!)
Warm cinnamon hug. That brown sugar topping caramelizes into pure magic
Perfect for any time, Fancy enough for guests, easy enough for lazy Sunday breakfasts
Uses basic ingredients. You probably have everything in your pantry right now
Those apple surprises Little juicy pockets of fruit in every bite? Yes please!

Trust me, once you try this, you’ll be baking it on repeat like I do!

Ingredients for Apple Cinnamon Coffee Cake Loaf

Here’s everything you’ll need to make this cozy masterpiece. I’ve learned through trial and error that quality ingredients really make a difference here, but don’t worry, nothing too fancy!

2 cups all-purpose flour (spooned and leveled)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (the good stuff!)
1/2 cup unsalted butter, softened (that means left out for 30 minutes)
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract (real vanilla makes all the difference)
1/2 cup sour cream
1 cup peeled and diced apples (about 1 medium apple)
1/4 cup packed brown sugar (for that crunchy topping)
1 tsp cinnamon (extra for the topping because why not?)

Ingredient Notes & Substitutions

Let’s talk about the stars of the show:

Sour cream: This is our secret weapon for moisture! Greek yogurt works too in a pinch.
Apples: Granny Smith are my go-to for their tartness, but Honeycrisp or Pink Lady work beautifully too.
Cinnamon: Splurge on fresh, high-quality cinnamon; it makes the whole house smell incredible.
Butter: Must be real butter, softened but not melted. No margarine allowed in this recipe!

Pro tip: Measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour, dry cake, and we don’t want that!

Equipment You’ll Need

9×5-inch loaf pan
2 mixing bowls (one large, one medium)
Whisk
Rubber spatula
Hand mixer or stand mixer
Measuring cups and spoons
Box grater (if peeling apples)
Cooling rack

How to Make Apple Cinnamon Coffee Cake Loaf

Okay, let’s get baking! This recipe comes together so easily just follow these simple steps and you’ll have the most delicious apple cinnamon coffee cake loaf in no time. I’ve made this dozens of times (maybe hundreds?), so I’ll walk you through every little trick I’ve learned along the way.

Step 1: Prep Dry Ingredients

First things first, preheat that oven to 350°F (175°C). While it’s heating up, grab your medium mixing bowl and whisk together all the dry ingredients: flour, baking powder, baking soda, salt, and that glorious cinnamon. Whisk it really well, we want everything evenly distributed so every bite is perfectly spiced.

Here’s my golden rule: don’t overmix once we combine wet and dry ingredients. A few flour streaks are totally fine; overmixing leads to tough cake, and we want tender, melt-in-your-mouth goodness.

Step 2: Cream Butter & Sugar

Now for the fun part! In your large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes with a hand mixer. You’ll know it’s ready when the mixture looks pale yellow and almost whipped.

Add the eggs one at a time, beating well after each addition. This helps create that perfect cake texture. Then mix in the vanilla, oh, that smell! Finally, blend in the sour cream until everything is smooth and creamy.

Step 3: Combine & Bake

Time to bring it all together! Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then gently fold in those diced apples. I like to save a few pieces to press into the top before baking for extra apple-y goodness.

Pour the batter into your greased loaf pan and sprinkle the cinnamon-brown sugar topping evenly over the surface. Pop it in the oven and bake for 50-60 minutes. The magic moment comes when a toothpick inserted in the center comes out clean (maybe with a few moist crumbs, but no wet batter).

Let it cool in the pan for about 10 minutes. I know it’s tempting, but resist cutting into it right away! Then transfer to a wire rack to cool completely. Or, if you’re like me, slice off a warm piece immediately and enjoy that heavenly aroma.

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Tips for the Best Apple Cinnamon Coffee Cake Loaf

After baking this loaf more times than I can count (my neighbors might be sick of taste-testing by now!), I’ve picked up some foolproof tricks to guarantee your apple cinnamon coffee cake loaf turns out perfect every single time:

Room-temperature ingredients are key. Cold eggs and butter don’t cream properly. I leave mine out for 30 minutes before baking. The difference in texture is incredible!
Don’t overbake! The toothpick test is your best friend here. Pull it out when moist crumbs cling to it. The cake keeps cooking as it cools, and you want that perfect moist crumb.
Cool it right. Let it rest in the pan for 10 minutes to set, then transfer to a rack. Cutting too soon = crumbly mess. Waiting = perfect slices.
Double the apples if you’re feeling wild. I sometimes add an extra 1/2 cup because who doesn’t love more fruit? Just pat them dry first so they don’t make the batter too wet.

Oh, and one more thing, that cinnamon-sugar topping? Spread it all the way to the edges for maximum caramelized crunch in every bite. You can thank me later!

Serving & Storage

Here’s the best part: enjoying your masterpiece! My family loves this apple cinnamon coffee cake loaf warm from the oven with a drizzle of caramel sauce. The heat makes the cinnamon topping extra gooey and irresistible. For breakfast, we’ll toast slices lightly and slather them with butter that melts into all those cozy spices.

When company comes, I’ll dust the top with powdered sugar or serve it with a dollop of whipped cream, it instantly feels fancy! My neighbor swears it’s best with a scoop of vanilla ice cream for dessert (who am I to argue?).

Storage is super simple too, just pop any leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. The sour cream keeps it moist, but I like to refresh slices in the toaster oven for 5 minutes to bring back that fresh-baked magic.

For longer storage, slice the cooled loaf and wrap pieces individually in plastic wrap before freezing. They’ll keep for about 3 months, perfect for when you need a quick treat! Just thaw at room temperature or warm gently in the oven. Pro tip: Freeze some slices separately before your next brunch, they’ll defrost by the time coffee’s ready!

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Apple Cinnamon Coffee Cake Loaf FAQs

I’ve gotten so many questions about this recipe over the years. Here are the ones that come up most often with my tested answers!

Can I use frozen apples?

Yes, but with a catch! Thaw them completely first, then pat them very dry with paper towels. Frozen apples release tons of extra moisture that can make your loaf soggy. I actually prefer fresh for the best texture, but in a pinch, frozen will work if you take this extra step.

Can I omit the sour cream?

You can swap it with equal parts Greek yogurt or buttermilk, but I wouldn’t skip it entirely. That tangy dairy is our moisture insurance policy! If you must substitute, try applesauce (reduce by 2 tablespoons) or mashed banana, but the texture will be slightly different.

How do I prevent dryness?

Three secrets: 1) Don’t overbake (check at 50 minutes!), 2) Use room temp ingredients for even mixing, and 3) Measure flour correctly (spoon & level!). Also, let it cool completely before slicing. I know it’s hard to wait, but cutting too soon lets steam escape that would otherwise keep it tender.

Bonus tip: Wrap leftovers tightly in foil once cooled, the natural moisture redistributes overnight for even better texture on day two!

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to keep track of what you’re eating (especially when it’s as delicious as this apple cinnamon coffee cake loaf!). Here’s the breakdown per slice, just remember these are estimates and can vary based on your specific ingredients and brands:

Calories: 280
Total Fat: 10g (6g saturated)
Cholesterol: 60mg
Sodium: 180mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g

A little disclaimer from my kitchen to yours: These numbers can change if you use different apple varieties, adjust the sugar, or swap ingredients. My philosophy? Life’s too short not to enjoy a slice of warm apple cinnamon goodness just maybe don’t eat the whole loaf in one sitting (though I won’t judge if you do!).

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For more delicious recipes and baking inspiration, check out Family Tastes.