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Cinnamon Apple Coffee Cake Loaf

A super moist, tender loaf with a cinnamon-apple syrup swirled through. Part coffee cake, part apple bread, and perfect with a hot cup of coffee.
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Servings: 1 loaf
Course: Dessert
Ingredients Method Notes

Ingredients
  

Batter
  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 240 g all-purpose flour or 2 cups, not packed!
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Apple Filling
  • 1 Granny Smith apple very finely diced (brunoise)
  • 2 tbsp packed brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup white sugar

Method
 

  1. Preheat the oven to 350°F. Generously grease a loaf pan.
  2. Toss the diced apple with the brown sugar, cinnamon, and 1/4 cup white sugar. The sugar will draw out the juice and form a syrup. Set aside while you make the batter.
  3. Using a hand mixer, or a stand mixer with the paddle attachment, cream the butter with the white and brown sugars.
  4. Beat in the eggs, then the buttermilk, until just combined.
  5. Add the flour, baking soda, baking powder, and salt. Mix only until combined. Do not overmix.
  6. Gently fold in the apple filling, including all the syrup.
  7. Pour the batter into the prepared pan and bake for about 40 minutes, until a toothpick comes out clean and the top is golden brown.

Notes

Notes: Cool in the pan for 10 to 15 minutes before turning out. Store covered at room temperature for up to 2 days, or refrigerate for up to a week.