Cinnamon Apple Cake

A moist and flavorful cake packed with tender apple chunks and warm cinnamon spice. This rustic cake is perfect for fall gatherings, afternoon tea, or a cozy dessert.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 3 large eggs, at room temperature
• 1¼ cups vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored and diced (about 3 cups)
• 1 cup chopped walnuts or pecans (optional)

For the Cinnamon Sugar Topping:

• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

For the Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or apple cider
• ½ teaspoon vanilla extract
• Pinch of cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
3. In a large bowl, beat the eggs with an electric mixer until frothy. Add the oil, sugar, and vanilla, beating until well combined and slightly thickened, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The batter will be thick.
5. Fold in the diced apples and nuts (if using) with a spatula until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, spreading it evenly.
7. For the topping: In a small bowl, mix together the sugar and cinnamon. Drizzle the melted butter over the cake batter, then sprinkle the cinnamon-sugar mixture evenly over the top.
8. Bake for 45-50 minutes (for a 9×13 pan) or 50-60 minutes (for a bundt pan), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely if using a bundt pan. For a 9×13 pan, you can serve directly from the pan.
10. If using the glaze, whisk together all glaze ingredients until smooth, adding more milk if needed to reach desired consistency. Drizzle over the cooled cake.

Notes

• For a more intense apple flavor, you can use a mix of apple varieties.
• The cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• This cake freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before serving.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!

Prep time: 20 minutes Cook time: 50 minutes Total time: 1 hour 10 minutes (plus cooling time) Servings: 12-16 slices