Soft Apple Cinnamon Cake with Warm Spice Flavor
A delightful and moist apple cake infused with warm spices, perfect for fall celebrations and cozy gatherings.
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
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 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
- 2 cups diced apples peeled and cored
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples gently.
- Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Serve the cake warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Use firm apples like Granny Smith for best texture. Measure flour using the spoon and level method to avoid a dense cake.
Ingredient Substitutions: Swap brown sugar for coconut sugar for a different flavor profile.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake a day in advance and allow it to cool completely. Wrap tightly and store at room temperature overnight.
Ingredient Substitutions: Swap brown sugar for coconut sugar for a different flavor profile.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake a day in advance and allow it to cool completely. Wrap tightly and store at room temperature overnight.