Of course! An Apple Cinnamon Cake is the epitome of cozy, comforting baking. It’s moist, warmly spiced, and filled with tender chunks of apple. This recipe is incredibly easy to make and fills your home with an incredible aroma.
Here’s a classic, foolproof recipe that yields a wonderfully dense-yet-tender cake, perfect for any occasion.
MOIST APPLE CINNAMON CAKE
This cake uses oil for maximum moisture and a simple ribbon of cinnamon sugar for a beautiful swirl and extra flavor.
Yields: One 9×13 inch cake or one 9-inch round cake
Prep time: 20 minutes
Cook time: 40-50 minutes
Ingredients
For the Cinnamon Swirl:
· ⅓ cup packed light brown sugar
· 1 ½ teaspoons ground cinnamon
For the Cake Batter:
· 2 cups (250g) all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· ¾ cup (150g) granulated sugar
· ¼ cup (50g) packed light brown sugar
· 2 large eggs, at room temperature
· ⅓ cup (80ml) vegetable oil or applesauce
· 2 teaspoons vanilla extract
· ½ cup (120ml) milk, buttermilk, or sour cream (at room temperature)
· 3 cups peeled and chopped apples (about 2-3 medium apples)*
For the (Optional) Glaze:
· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or apple cider
· ½ teaspoon vanilla extract
*Best Apples for Baking: Granny Smith (for tartness), Honeycrisp, Braeburn, or Gala (for sweetness). A mix is great!
Instructions
Step 1: Prepare
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 9-inch springform pan.
- In a small bowl, mix the ⅓ cup brown sugar and 1 ½ teaspoons of cinnamon for the swirl. Set aside.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Peel, core, and chop the apples into ½-inch chunks.
Step 2: Make the Cake Batter
- In a large bowl, using a hand mixer or a stand mixer, cream the softened butter, granulated sugar, and ¼ cup brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in the oil and vanilla extract. The mixture may look slightly curdled—this is okay.
- Combine Wet & Dry: With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Fold in Apples: Use a spatula to gently fold the chopped apples into the batter.
Step 3: Assemble and Bake
- Layer the Batter: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar swirl mixture evenly over the batter.
- Top with Remaining Batter: Carefully dollop and spread the remaining batter over the cinnamon sugar layer. Use a butter knife to gently swirl the layers together.
- Bake: Bake for 40-50 minutes (for a 9×13 pan) or 50-60 minutes (for a 9-inch round pan), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool completely in the pan set on a wire rack.
Step 4: Glaze and Serve
- Once the cake is completely cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract for the glaze. Add more milk, one teaspoon at a time, until it reaches a drizzle-able consistency.
- Drizzle the glaze over the cooled cake. Slice and serve!
Key Secrets for the Perfect Cake
· Don’t Overmix: Once you add the flour, mix until the streaks of flour just disappear. Overmixing leads to a tough, dense cake.
· Room Temperature Ingredients: This is key for a smooth, well-emulsified batter that rises evenly.
· The Oil & Butter Combo: Using both butter (for flavor) and oil (for moisture) gives you the best of both worlds—a rich taste and a cake that stays moist for days.
· Let it Cool Completely Before Glazing: A warm cake will cause the glaze to melt and absorb, creating a soggy top.
Delicious Variations
· Apple Cinnamon Coffee Cake: Add a crumb topping! Mix ½ cup flour, ½ cup brown sugar, ¼ cup cold cubed butter, and 1 tsp cinnamon with a fork until crumbly. Sprinkle on top before baking and skip the glaze.
· Cream Cheese Swirl: Beat together 8 oz softened cream cheese, ¼ cup sugar, and 1 egg. After adding the cinnamon swirl layer, dollop the cream cheese mixture and swirl it with the batter.
· With Nuts: Fold ½ cup of chopped walnuts or pecans into the batter with the apples.
· Slow Cooker Method: Grease your slow cooker. Pour in the batter (you can skip the swirl to make it easier). Cook on HIGH for 2-3 hours or until a toothpick comes out clean. The top will be very moist.
This cake is fantastic warm, at room temperature, or even cold for breakfast. Enjoy