Cinnamon Apple Cake

This cinnamon apple cake is loaded with apples and topped with cinnamon sugar. This moist and light, oil-based cake batter takes just 10 minutes to mix and 40 minutes to bake.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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It's apple and pumpkin season already. Where did summer go? We had more lockdown than summer time this year. Well, this year is definitely passing by rather quickly, don't you think?

This week, we made apple pie cake and honey cakes to celebrate Rosh Hashanah, the Jewish new year. I love distributing gifts to friends and people we work with on a regular basis like the kids' teachers, bus drivers, and escorts. This year, I made mini honey cakes, this cinnamon apple cake and some molasses cookies.

About this cake

The combination of cinnamon and apples is absolutely heavenly and this cake is loaded with both.

The recipe is very simple and easy to make. I've used my oil-based vanilla cake as the base for this recipe with eggs, and both brown and white sugar to add a nice flavor and texture.

To enhance the flavor of the apples, I have even used apple sauce along with the apples. My only issue with this cake was that I did not get pretty slices because I cut the cake while it was still warm. So, the apples did not cool enough and I ended up with rather crumble slices.

And yet, I must say that this is one of the most delicious apple cakes you will make. My kids love it so much, which is why we ended up cutting it while it was still warm.

Ingredients and substitutes

• Apples - Today, I used gala and granny smith. Ideally, I like to use a mix of apples. The granny smith is tart, which helps offset some of the sugar. But, it also holds its shape well, which means you get pieces of apple that haven't disappeared in the cake. Honey crisp and gala soften and add moisture, sweetness, and texture to the cake.
• Flour - I think all-purpose flour works best for this cake. So, do not use anything else.
• Eggs - Always use large eggs, about 60 grams in weight, for the best results.
• Sugar - I am using a combination of brown and white. While you can use all white sugar, I do like the little caramel-like flavor from the molasses in the brown sugar.
• Spices - The flavors we have here of cinnamon, ground ginger and nutmeg remind me of an apple pie. You can also add ½ teaspoon of pumpkin spice or gingerbread spice to the apples and flour.
• Vanilla - Always use a good quality vanilla extract as it makes a huge difference. It can be expensive, but you can also make your own vanilla extract, bean paste or sugar.

Step by step instructions

Cinnamon sugar

• In a small bowl, combine the cinnamon and sugar and set aside.

Apples

• Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small ½ inch cubes.
  Tip - It's best to cut the apples small, so you can cut the cake into neat slices. Or you will have rough edges like mine. 😜
• Place the apples in a bowl, add the salt, cinnamon powder, ground ginger, and nutmeg - Combine well. Cover with plastic wrap to prevent oxidization and set aside.

Cake

• Preheat the oven at 340 F / 170 C.
• In a bowl, combine the flour, baking powder, baking soda, cinnamon powder, ground ginger, nutmeg, and salt.
• Grease an 8 x 8-inch square cake pan.
  Tip - Do not line the pan with parchment unless you leave an overhang, so you can pick the cake out of the pan.
• In a bowl of a stand mixer (or use a hand mixer and mixing bowl like me), whip the eggs for a minute.
• Then, gradually add both the brown and white sugar. Whip until sugar is almost dissolved.
• Next, gradually add the oil and continue to whip for a minute more.
• Then, add the vanilla extract, apple puree, and combine well.
• Next, add the flour in three batches and combine well.
• Finally, add the chopped apples and nuts (pecans or walnuts).

• Pour the batter in the prepared baking pan.
• Generously sprinkle the cinnamon sugar all over.
• Bake for 35 to 40 minutes until a skewer inserted in the center comes out clean.
• Remove from the oven and pour the melted butter a little at at time trying to cover the top surface.
  Tip - The melted butter help the cinnamon sugar stick to the cake.
• Cool for at least 20 minutes before you slice into this cake. If you let the cake cool completely, it will cut into pretty slices without breaking apart.
• This cake is delicious warm, cold, or room temperature.

Frequently asked questions

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Printable Recipe