Apple Cinnamon Nut Cake

Donna Graffagnino


There are several similar recipes on this site but I used a few ideas from a coffee cake recipe and came up with this. The texture is very moist and delicate like a cake rather than dense like sweet bread. I also added broken pecans in the middle and on top (walnuts would also be good), but if you don't like nuts then leave them out.
This will make 1 loaf pan, but it can be doubled to make a Bundt cake.
Some of the images are mine including the main picture of the sliced cake. A few are borrowed from the internet because I forgot to take some pictures.

pinch tips: How to Measure Ingredients





30 Min


1 Hr




1/2 c
margarine, softened
3/4 c
2 large
1 1/2 tsp
vanilla extract
1/3 c
brown sugar, packed (light or dark)
2 tsp
ceylon cinnamon (or more to taste)
1 c
broken pecans or walnuts (optional)
1 1/2 c
all purpose flour
1 3/4 tsp
baking powder
1/4 tsp
1/2 c
1 large
apple, peeled and chopped 1/2" pieces


1/2 c
light brown sugar, packed
1/2 tsp
pure vanilla extract
2 Tbsp

Directions Step-By-Step

Preheat oven to 350* F.

Grease and flour a 9 x 5 inch loaf pan. It's always a good idea to line the bottom with Parchment Paper (NOT Waxed Paper.) I use butter flavored Pam and evenly spray the pan then use bread flour to dust it.
In a medium sized mixing bowl cream margarine, sugar, and vanilla together on medium high speed then switch to high. Mix until it the color starts to lighten and it gets fluffy - about 3 minutes.
Add eggs, one at a time and mix just long enough to incorporate them. Set mixture aside.
In a different bowl sift or whisk flour, baking powder and salt together. Using a wooden spoon or spatula stir flour mixture into sugar-egg mixture. Add milk; stir until it's smooth, then stir in apples.
In a small bowl combine 1/3 cup brown sugar, cinnamon, and pecans together. I prefer to use real ceylon cinnamon rather than cinnamon found on the spice isle, though it will work. Ceylon cinnamon has a better flavor than it's cinnamon cousin from the Cassia tree.
Pour half of the batter into the loaf pan, then sprinkle the top with half of the cinnamon-sugar-pecan mixture. Use a butter knife to swirl the cinnamon mixture into the batter.
Repeat with the remaining batter and top with remaining cinnamon-sugar-pecan mixture. Again, swirl the cinnamon mixture into the batter with a butter knife.
Bake in preheated oven for 20 minutes, then gently turn pan around for even baking. Cook another 40 minutes. If you oven runs hot either lower the temperature or check after a total baking time of 50 minutes by inserting a toothpick into the center.
The cake is done when the toothpick comes out just barely or almost clean. It will continue to cook after it's removed from the oven.
Put pan on wire rack and let cool for 15 minutes. Run a butter knife around the edges of the pan and gently turn the cake out onto a wire rack.

The cake is very light and will easily split if you aren't careful with it. Let it cool.
Optional Glazes:
You can either sprinkle the top with additional brown sugar and lightly caramelize it with a kitchen torch, or you can mix up the glaze and drizzle as much as you want over the top and sides.

Enjoy with a cold glass of milk, or hot cup of coffee.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Kosher, Low Sodium, Soy Free