Oh, the Cinnamon Apple Cake! This one brings back memories of a hilariously failed attempt at a “simple” baking project that turned my kitchen into a scene reminiscent of a flour bomb explosion. Let’s just say that multitasking between cake baking and an impromptu dance-off with my reflection in the oven door isn’t advisable. But from the chaos emerged a cake so divine, it was worth every speck of flour dusted across my countertops. Let me walk you through the making of this heartwarming, taste-bud-tingling masterpiece.
Picture this: a crisp autumn afternoon, leaves painted in hues of fiery red and golden yellow, a gentle breeze carries the scent of ripening apples, beckoning you to the kitchen. There, a culinary adventure awaits—a blend of sweet apples and warm cinnamon fused into a cake that whispers tales of cozy gatherings and laughter-filled kitchens. This Cinnamon Apple Cake is not just a recipe; it’s an invitation to weave the rich, comforting flavors of fall into a tender, moist cake that celebrates the season’s bounty.
The inspiration for this cake sprang from a quaint little orchard visit where the apples, ripe and flush with color, seemed to sing a siren’s song for culinary exploration. The combination of cinnamon and apple is timeless, evoking memories of family, home, and the simple joys of baking. This cake, with its soft crumb, juicy apple bits, and a hint of cinnamon, is my ode to those moments—transformed into a recipe that aims to kindle warmth and joy in every bite.
Ingredients
For the Apple Cake:
- 210 grams (1 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 150 grams (3/4 cup) caster sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) Greek yogurt
For the Cinnamon Topping:
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
For the Sugar Glaze:
- 30 grams (1/4 cup) icing or powdered sugar
- 1–2 tablespoons milk
Equipment
- 8 or 9 inch round cake tin
- Baking or parchment paper
- Large mixing bowl
- Separate bowl for wet ingredients
- Whisk
- Wooden spoon
- Wire rack
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line your cake tin with baking or parchment paper, setting the stage for your baking adventure.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and sugar. Add the chopped apples, stirring briefly to ensure they’re coated and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, vanilla extract, vegetable oil, and Greek yogurt. This mixture is the secret to the cake’s moistness and rich flavor.
- Unite the Wet and Dry Mixtures: Gently fold the wet ingredients into the dry, mixing with a wooden spoon just until combined. Pour the batter into your prepared tin, spreading it evenly.
- Add the Cinnamon Topping: Mix the cinnamon, sugar, and melted butter until it resembles wet, lumpy sand. Sprinkle this mixture over the cake batter for that extra punch of flavor and texture.
- Bake to Perfection: Bake for 30-35 minutes. The cake is ready when a skewer inserted comes out clean, a sign that it’s cooked through yet marvelously moist.
- Cool and Glaze: Once cooled, whisk together the icing sugar and milk for the glaze, adjusting the consistency as needed. Drizzle over the cake, adding that final touch of sweetness.
Tips and Variations
- Apple Choice: Opt for firm, slightly tart apples for a balanced flavor. Varieties like Granny Smith or Honeycrisp work beautifully.
- Spice It Up: Feel free to add a pinch of nutmeg or allspice to the cinnamon topping for an extra layer of warmth.
- Yogurt Substitutes: Sour cream can replace Greek yogurt for a slight tang and tender crumb.
FAQs
- Can I use whole wheat flour? Yes, for a heartier texture, you can substitute half the plain flour with whole wheat flour.
- Can I make it vegan? Substitute the eggs with flax eggs and use a dairy-free yogurt to make this cake vegan-friendly.
- How long does this cake keep? Stored in an airtight container, the cake remains fresh for up to 3 days at room temperature or up to a week in the fridge.
- Can I add nuts? Absolutely! Walnuts or pecans would add a lovely crunch. Fold in a half cup with the apples for an added texture.
This Cinnamon Apple Cake is more than a dessert; it’s a celebration of seasonal flavors, a testament to the joy of baking, and a delicious tribute to the simple pleasure of sharing a homemade cake with loved ones. Whether you’re a seasoned baker or embarking on your first baking journey, this cake promises to fill your home with its enticing aroma and your heart with warmth. So, tie on your apron, preheat your oven, and let the magic of baking begin.
Cinnamon Apple Cake
Equipment
- 8 or 9 inch round cake tin
- Baking or parchment paper
- Large mixing bowl
- Separate bowl for wet ingredients
- Whisk
- Wooden spoon
- Wire rack
Ingredients
For the Apple Cake:
- 210 grams 1 and 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 150 grams 3/4 cup caster sugar
- 1 cup approximately 1 large red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml 1/2 cup vegetable oil
- 120 ml 1/2 cup Greek yogurt
For the Cinnamon Topping:
- 50 grams 1/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter melted
For the Sugar Glaze:
- 30 grams 1/4 cup icing or powdered sugar
- 1 –2 tablespoons milk
Instructions
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line your cake tin with baking or parchment paper, setting the stage for your baking adventure.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and sugar. Add the chopped apples, stirring briefly to ensure they're coated and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, vanilla extract, vegetable oil, and Greek yogurt. This mixture is the secret to the cake's moistness and rich flavor.
- Unite the Wet and Dry Mixtures: Gently fold the wet ingredients into the dry, mixing with a wooden spoon just until combined. Pour the batter into your prepared tin, spreading it evenly.
- Add the Cinnamon Topping: Mix the cinnamon, sugar, and melted butter until it resembles wet, lumpy sand. Sprinkle this mixture over the cake batter for that extra punch of flavor and texture.
- Bake to Perfection: Bake for 30-35 minutes. The cake is ready when a skewer inserted comes out clean, a sign that it's cooked through yet marvelously moist.
- Cool and Glaze: Once cooled, whisk together the icing sugar and milk for the glaze, adjusting the consistency as needed. Drizzle over the cake, adding that final touch of sweetness.
Notes
- Apple Choice: Opt for firm, slightly tart apples for a balanced flavor. Varieties like Granny Smith or Honeycrisp work beautifully.
- Spice It Up: Feel free to add a pinch of nutmeg or allspice to the cinnamon topping for an extra layer of warmth.
- Yogurt Substitutes: Sour cream can replace Greek yogurt for a slight tang and tender crumb.
