Enjoy a cozy morning with these mini apple cinnamon loaf cakes, boasting a delightful brown sugar center and a creamy cinnamon frosting. Perfect for pairing with your morning coffee!
Loaf Cake Ingredients:
- 2 cups gluten-free 1:1 baking flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp apple pie seasoning
- 1/2 tsp ground cinnamon
- 1 1/2 tbsp liquid coconut oil
- 2 Gala apples, cored and pureed
- 1-2 tbsp water (as needed for apple puree)
- 2 large eggs, room temperature
- 1 stick of butter or dairy-free alternative, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
For the Brown Sugar Swirl:
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
For the Frosting:
- 4 oz cream cheese or dairy-free alternative, softened
- 1 stick of butter or dairy-free alternative, softened
- 1 cup powdered sugar
- 1 tsp almond milk or other dairy-free milk
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease four mini loaf pans and set aside.
- In a food processor, blend the cored apples with water until a smooth applesauce consistency is reached. Measure out 1/4 cup for the recipe and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, apple pie spice, and cinnamon. Set aside.
- Using a stand mixer with a paddle attachment, cream together the softened butter and sugar for about 1 minute and 30 seconds. Scrape down the sides as needed.
- Add in the eggs, the 1/4 cup of apple puree, coconut oil, and vanilla extract. Mix on low until all ingredients are well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until fully combined. Be careful not to overmix.
- For the brown sugar swirl, mix the brown sugar and cinnamon together in a small bowl.
- Spoon the batter into the prepared loaf pans, filling each one-third of the way full. Sprinkle the brown sugar mixture on top of the batter in each pan, then cover with more batter until the pans are two-thirds full.
- Bake for 23-27 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- Allow the loaves to cool for 45 minutes on a wire rack before removing them from the pans.
For the Frosting:
- In the clean stand mixer, beat the softened cream cheese and butter until creamy, about 2 minutes.
- Add the powdered sugar and almond milk. Start mixing on low, then increase to high speed and beat for an additional 2 minutes until the frosting is smooth and fluffy.
- Once the loaf cakes have cooled, spread the frosting over the tops.
This recipe yields 4 mini loaf cakes with enough frosting for 8. If you're only making 4 cakes, you can halve the frosting ingredients. Enjoy these delightful mini loaf cakes that pack the flavors of fall into every bite, with a moist, tender crumb and a sweetly spiced frosting that complements the apple cinnamon cake beautifully.
