Apple Cake for Shades of Cinnamon

Dutch Apple Loaf

This Dutch Apple Loaf is my kind of cake, soft and moist,  and filled with juicy chunks of apple and pecan nuts.  For a lovely hint of sweetness I have drizzled a delicious buttery icing glaze over the top. This is such a versatile recipe as it can be served  with  cream or crème fraîche as a dessert, or with your morning tea or coffee . 

Dutch Apple Loaf sliced

It is a great way to use up any apples you may have that are windfalls or those which are a little old and soft that are lurking in your fruit bowl.   Although I always like to use the freshest ingredients, I hate wasting any fruit,  when you watch and see how long they take  to grow,  and ripen.  The beauty of nature in one juicy bite.

Dutch Apple Loaf

Dutch Apple Loaf

If you love apples, another recipe I have shared with you before is my friend Lee’s amazing Apple Crumble which can be made from tinned apples or by poaching fresh apples for a few minutes, before topping with a buttery crumble mix.  It is one of those recipes that you can make at the last minute from a few groceries in your pantry.  Quick, simple and delicious with ice cream.

Apples picked for Dutch Apple Loaf


“The flowers of the apple are perhaps the most beautiful of any tree’s, so copious and so delicious to both sight and scent.” — Henry David Thoreau, Wild Apples


5 from 3 votes
Dutch Apple Loaf sliced
Dutch Apple Loaf
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Course: Baking
Servings: 10 slices
Author: Shades of Cinnamon
  • 115 g (1/2cup) butter
  • 200 g (1 cup) sugar
  • 2 eggs
  • 120 ml (1/2cup) milk
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 2 level tsp baking powder
  • 440 gms (2 cups) flour
  • 150 g (1 1/2cups) apple, diced
  • 50 g (1/2 cup) pecans, chopped
  • 40 g cold butter
  • 60 g flour
  • 2 Tablespoons brown sugar
  • 1 tsp cinnamon
  • 1 Tablespoon melted butter
  • 65 g (1/2 cup) icing sugar
  • Dash of milk
  • Dash of vanilla essence
  1. Preheat oven to 175ºC/350ºF

  2. Line a loaf pan with baking paper and grease with a non stick spray or butter

  3. Cream the butter and sugar in an electric mixer until light and fluffy.

  4. Mix the room temperature milk, eggs and vanilla together. Set aside

  5. Cut the apples into small pieces and set aside.

  6. Chop the nuts and set aside

  7. Sift the flour, baking powder and salt together.

  8. Add the flour and the liquid mixtures to the creamed butter, starting with 1/3 of the flour, then liquid mixture, alternatively until it is finished, ending with the flour mixture.  Do not overmix.

  9. Add the chopped nuts and apples with and mix with a spoon.

  10. Make the crumble topping  by mixing the sugar, cinnamon and flour together and then cut the butter into small pieces and mix with a fork until crumbs form. 

  11. Turn the loaf mixture into the prepared pan and top with the crumble.  Bake for 50-60 minutes or until a skewer comes out clean when inserted into the loaf.

  12. Whisk the vanilla glaze together and once the cake is cooked and completely cool then you can drizzle the glaze over.

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  • Reply Gayle May 25, 2017 at 9:31 AM

    This is also the cake I like. Not smothered in icing. Lovely

  • Reply Stephanie May 25, 2017 at 9:32 AM

    Can we see more if these cakes. They are so nice to slice rather than big chunks of sweet icing cakes

  • Reply ratna May 27, 2017 at 5:40 AM

    I love the tip that you can use up leftover apples. More often than not we have leftovers. Love the “Thoreau” saying.

  • Reply elizabeth May 28, 2017 at 4:29 PM

    Lovely, Ev! I Those apples are amazing! 🙂

    • Reply Shades of Cinnamon May 28, 2017 at 9:21 PM

      Elizabeth it is so lovely to hear from you again. Hope you and your family are all well. Lots of love

  • Reply Janet July 29, 2017 at 9:50 PM

    As I’m from uk im used to measuring in grams so I would just like to say thank you for converting your recipes into grams. Looking forward to trying this one. Came across this site and loving it.

  • Reply Maria Paris November 22, 2017 at 4:31 AM

    After baking the cake I realized that measures in grams doesn’t correspond with measures in cups, at least for flour and apples. I hope my cake doesn’t turn dry. Please check that for futures users.

    • Reply Shades of Cinnamon November 23, 2017 at 5:30 AM

      Hi Maria – Did you use cups or the grams mentioned? I measure all my ingredients by weight so if you used the grams there will be no problem. USA and English measures are however slightly different. Also flour does not weigh the same as apples. I use this conversion

      Hope your cake turned out ok. Regards Ev

  • Reply Ladyjorns.Com March 26, 2020 at 12:46 PM

    For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

  • Reply Shades of Cinnamon June 7, 2021 at 10:59 AM

    Hi Yvonne , in general you can use all purpose (AP) flour for all baked goods, cakes, muffins, pie crusts etc but I use Cake flour most of the time unless I am making bread. Cake flour and AP flour have less protein than bread flour so goods when baked are lighter and fluffier

    Bread flour is used for bread because it has higher amounts of protein to produce lots of gluten. Gluten is the stringy strands that give bread dough its stretch and elasticity.
    I hope this helps you. Take care and have a great day

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