Embrace the cozy flavors of fall with “Autumn Bliss: Cinnamon Apple Cake.” This delightful cake combines tender, juicy apples with the warm spice of cinnamon, creating a moist and flavorful dessert that’s perfect for any occasion. Whether served with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on its own, this cinnamon apple cake is sure to become a seasonal favorite.
Why You’ll Love Cinnamon Apple Cake:
- Warm and Comforting: The combination of apples and cinnamon provides a classic, comforting flavor.
- Moist and Tender: The apples keep the cake moist and tender with every bite.
- Simple to Make: Easy to prepare with basic ingredients.
- Versatile: Great for breakfast, dessert, or a snack.
Ingredients Notes For Cinnamon Apple Cake:
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp, peeled and chopped.
- Flour: All-purpose flour for a light and tender crumb.
- Sugar: Granulated sugar for sweetness and brown sugar for a hint of molasses flavor.
- Cinnamon: Ground cinnamon to infuse the cake with warm spice.
- Baking Powder: Provides leavening to make the cake rise.
- Salt: Enhances the flavors.
- Eggs: Adds structure and richness to the cake.
- Butter: Unsalted butter, melted, for moisture and flavor.
- Milk: Adds moisture and helps create a tender crumb.
- Vanilla Extract: Adds depth of flavor.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 9-inch round springform pan.
- Prepare the Apples:
- Peel, core, and chop the apples into small pieces. Set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Set aside.
- Mix Wet Ingredients:
- In a large bowl, whisk together 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 2 large eggs, 1/2 cup of melted butter, 1/2 cup of milk, and 1 teaspoon of vanilla extract until smooth and well combined.
- Combine and Fold in Apples:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped apples.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Storage Options:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: Store in the refrigerator for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
INGREDIENTS
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups apples, peeled, cored, and chopped (about 2–3 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
For the Topping:
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan, or line it with parchment paper for easier removal.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, 1 cup sugar, salt, baking soda, 1 teaspoon cinnamon, and nutayltmeg if using.
- Add Wet Ingredients:
- In another bowl, beat the eggs, oil, and vanilla together.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped apples and nuts, if using. The batter will be thick.
- Prepare the Topping:
- In a small bowl, mix 1 tablespoon sugar with 1 teaspoon cinnamon.
- Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle the cinnamon-sugar topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
