Mini Apple Cinnamon Loaf Cakes with Brown Sugar Swirl and Cinnamon Cream Cheese Frosting

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:

1. Preheat the oven to 350°F (175°C). Lightly grease four mini loaf pans and set aside.
2. 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.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, apple pie spice, and cinnamon. Set aside.
4. 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.
5. 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.
6. Gradually incorporate the dry ingredients into the wet mixture, mixing just until fully combined. Be careful not to overmix.
7. For the brown sugar swirl, mix the brown sugar and cinnamon together in a small bowl.
8. 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.
9. Bake for 23-27 minutes or until a toothpick inserted into the center of the loaves comes out clean.
10. Allow the loaves to cool for 45 minutes on a wire rack before removing them from the pans.

For the Frosting:

11. In the clean stand mixer, beat the softened cream cheese and butter until creamy, about 2 minutes.
12. 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.
13. 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.