Apple and Cinnamon Cake
A moist and flavorful cake that combines the warmth of cinnamon with the sweetness of apples, perfect for any fall occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
Apples
- 2 cups peeled and chopped apples about 2 large apples
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped apples until they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, slice and serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Storage
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients. Don't overmix the batter. Ingredient Substitutions: Use pears instead of apples for a twist. How to Serve: Best served warm with ice cream. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Make the day before and store in the fridge.