Cinnamon Sugar Apple Cake
A moist and fluffy dessert packed with fresh apples and topped with a crunchy cinnamon sugar layer.
Ingredients
For the Cake
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup granulated sugar Adjust for natural sweeteners if desired.
- ½ cup unsalted butter Room temperature for easier creaming.
- 2 large eggs Can be replaced with flax eggs for vegan option.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 teaspoons baking powder
- 1 teaspoon cinnamon Adds warmth to the cake.
- ½ teaspoon salt Balances sweetness.
For the Apples
- 3 cups chopped apples Use a mix of tart and sweet apples such as Granny Smith and Honeycrisp.
For the Cinnamon Sugar Topping
- ¼ cup granulated sugar For the topping.
- 1 tablespoon cinnamon Adds a crunchy layer on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently to combine.
- Fold in the chopped apples carefully to maintain their shape.
Baking
- Pour half of the batter into the prepared cake pan to form the base layer.
- Layer sliced apples over the batter and sprinkle with half of the cinnamon sugar mixture.
- Spread the remaining batter on top and finish with the rest of the cinnamon sugar mixture.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm with vanilla ice cream or whipped cream.
Notes
This cake can be topped with caramel drizzle or served with a classic vanilla sauce. Store at room temperature for up to 3 days or refrigerate for longer freshness.