This apple cinnamon bread is the ultimate winter coffee cake for a cold morning. It is super easy and it can last in your fridge for up to 1 week.
I’m a banana bread type of girl and I was craving for some this week but I had a bunch of apples just sitting in my pantry and this idea just popped into my head … apple and cinnamon bread.
This is as perfect as it sounds. Soft and caramelized pieces of apple trapped in a spiced batter and covered with some roasted almonds. Isn’t it just the perfect winter dessert?
And the smells are just like a Christmas candle. My whole house smelled like a Bed and Bath apple and cinnamon candle. I just wanted to store the fragrance for later.
I can’t have enough of this recipe, especially with a big cup of “cafe con leche” or “London Fog”. It has been one of my recurrent breakfast for the past month.
The best part of this recipe is the cinnamon, sugar and almonds crust. It is like a crumble on top of the apple bread.
To get this result I mix some brown sugar with cinnamon and then sprinkle on the top of the batter just before going to the oven. Also, I sprinkle some raw sliced almonds for the perfect finish. It is important that the almonds are raw instead of roasted. This is because the oven will roast the almond to the right point.
How long does this apple cinnamon bread last?
It all will depend on how you decide to store it. This type of cakes tends to last more than regular spongy cakes.
In the pantry 1-2 days
In the fridge up to 1 week
In the freezer 1-2 month
I hope you enjoy this recipe and I see you in the next one!
Apple and cinnamon bread
Ingredients
- 100 gr brown sugar
- 110 gr white sugar
- 2 apples (note 1)
- 160 gr flour
- 1 ½ tsp baking powder
- 50 ml milk
- 2 eggs
- 1 tbsp vanilla extract
- 60 gr room temperature butter
- 1 tbsp cinnamon
- ½ tsp nutmeg
- Raw sliced almonds (optional but highly recommended)
Instructions
- Preheat the oven to 200ºC (400ºF).
- In a bowl mix the brown sugar with the cinnamon and the nutmeg. Divide this mix into two equal parts.
- Peel off the apples and cut into medium size bites (you can see the picture above). MIx the apple pieces with one part of the brown sugar mix. Make sure that the apples are well coated.
- In a big bowl mix the butter with the white sugar and using a mixer combine well. Then add the vanilla, the eggs, and the milk. Mix until you get a homogeneous batter.
- Sift the flour and the baking powder to combine. Then add it slowly to the batter using a spatula while folding slowly.
- Incorporate the apples into the batter. Then pour the batter into the greased loaf mold. Cover with the rest of the brown sugar mixture and sprinkle as many almonds as you want. Take it to the oven for 45 minutes.
Notes
- I like to use pink lady apples. You can use either granny smith for an acidic and fresh result or Jonagold for a sweeter result.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.