Summary
This Cinnamon Apple Cake is a moist, spiced cake loaded with fresh apple chunks and warm cinnamon flavor. Perfect for fall entertaining or cozy family desserts, it combines simple ingredients into an irresistible treat that’s both comforting and elegant.
Equipment
- 9×13 inch baking pan or 9-inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Apple corer/peeler or sharp knife
- Wire cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease your baking pan with butter or cooking spray, then lightly flour it to prevent sticking.
- Prepare the apples: Wash, peel, and core the apples, then dice them into small, uniform pieces about ½-inch in size. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt until well combined.
- Cream wet ingredients: In a large bowl, beat together melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and milk until combined.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix. Gently fold in the diced apples.
- Prepare topping: In a small bowl, mix together the sugar and cinnamon for the topping. Cut in cold butter pieces until mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar topping over the surface. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Choose firm apples that hold their shape during baking. Granny Smith apples provide tartness that balances the sweetness, while Honeycrisp adds natural sweetness and maintains texture.
- Don’t skip peeling the apples, as the peels can become tough during baking.
- The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
- This recipe can be easily doubled for larger gatherings.
Tips for Success
Apple Selection: Use a mix of tart and sweet apples for the best flavor balance in your Cinnamon Apple Cake. Granny Smith, Honeycrisp, or Braeburn varieties work exceptionally well.
Proper Mixing: Don’t overmix the batter once you add the flour. Overmixing can result in a tough, dense cake instead of the tender crumb you want.
Even Distribution: Toss the diced apples with a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom during baking.
Temperature Check: Use an oven thermometer to ensure accuracy, as oven temperatures can vary significantly and affect baking times.
Cooling Process: Allow the cake to cool properly before cutting. This helps the structure set and makes cleaner slices.
Additional Tips and Variations
Transform your basic Cinnamon Apple Cake into exciting variations by adding chopped walnuts or pecans for extra texture and flavor. For a richer version, substitute half the milk with sour cream, which adds tanginess and moisture. Create a glaze by mixing powdered sugar with apple cider or maple syrup for drizzling over the cooled cake.
For those who enjoy more spice, add a pinch of nutmeg, allspice, or cardamom alongside the cinnamon. You can also experiment with different apple varieties – try mixing Gala with Granny Smith for a complex flavor profile. During holiday seasons, consider adding dried cranberries or raisins for festive appeal.
Make individual portions by baking the batter in muffin tins, reducing the baking time to 18-22 minutes. For a healthier version, substitute half the all-purpose flour with whole wheat flour and reduce the sugar slightly. The cake can also be made in a bundt pan for an elegant presentation – just increase the baking time by 10-15 minutes.
Frequently Asked Questions (FAQ)
Q: Can I use applesauce instead of fresh apples in my Cinnamon Apple Cake? A: While applesauce can be used, fresh diced apples provide better texture and flavor. If using applesauce, reduce the milk slightly and expect a denser cake.
Q: How do I know when my Cinnamon Apple Cake is properly baked? A: The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, and the top springs back when lightly touched.
Q: Can I make this Cinnamon Apple Cake ahead of time? A: Absolutely! The cake can be baked up to 2 days in advance. Cover and store at room temperature, and the flavors will actually improve as they meld together.
Q: What’s the best way to prevent my apples from sinking to the bottom? A: Toss the diced apples with a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the cake.
Q: Can I freeze leftover Cinnamon Apple Cake? A: Yes, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
This Cinnamon Apple Cake represents everything wonderful about home baking – simple ingredients transformed into something truly special. The combination of tender cake, juicy apples, and warm cinnamon creates a dessert that’s both comforting and sophisticated. Whether you’re celebrating fall flavors, entertaining guests, or simply treating your family to something delicious, this recipe delivers consistent, impressive results.
The beauty of this Cinnamon Apple Cake lies not just in its delicious taste, but in its versatility and reliability. It’s a recipe that welcomes experimentation while remaining foolproof enough for beginning bakers. From the moment you start mixing the batter to the final bite, this cake brings joy to both the baker and those lucky enough to enjoy it. Make this recipe your own, and it’s sure to become a treasured part of your baking repertoire for years to come.