Easy Cinnamon Apple Cake: My Go-To Cozy Dessert (Print Version)
Whip up an Easy Cinnamon Apple Apple Cake that tastes like a warm hug! My simple recipe with fresh apples and spice is perfect for any cozy moment.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cake Base
01 -
2 cups (240g) All-Purpose Flour
02 -
1 cup (200g) Granulated Sugar
03 -
2 tsp Baking Powder
04 -
1/2 tsp Baking Soda
05 -
1/2 tsp Salt
06 -
2 Large Eggs, room temperature
07 -
1/2 cup (113g) Unsalted Butter, melted and cooled
08 -
1/2 cup (120ml) Whole Milk, room temperature
09 -
1 tsp Vanilla Extract
→ Flavor Boosters
10 -
2 tsp Ground Cinnamon
→ Apple Goodness
11 -
3 cups (about 2 medium) Apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
→ For Dusting
12 -
2 tbsp Powdered Sugar (optional)
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C). Then, grab a 9x13 inch baking pan. I usually grease it with a little butter or cooking spray and then dust it with flour – it helps prevent sticking, and honestly, a stuck cake is one of my biggest kitchen frustrations! This step might seem boring, but trust me, it’s a lifesaver for getting that perfect release for your apple cake.
02 -
In a big bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, and that glorious ground cinnamon. I always give it a good, enthusiastic whisk to make sure everything is evenly distributed. There's nothing worse than a bite of cake that's all baking soda, right? This is where the magic begins for our apple cake, getting all those dry flavor power-ups ready!
03 -
In a separate, smaller bowl, gently whisk your room temperature eggs, melted and cooled butter, milk, and vanilla extract. I always make sure the butter isn't too hot, or you'll accidentally cook the eggs – oops, done that before! This mixture smells so good already; it's the rich, creamy base that's going to make this apple cake so moist and tender.
04 -
Now, pour the wet ingredients into the dry ingredients. Stir just until combined. Seriously, *just* combined. Overmixing is the enemy of a tender cake, making it tough and sad. I usually stop when I still see a few streaks of flour; it’ll finish mixing in the next step. Don't fret if it looks a little lumpy; it’s all part of the process for this rustic apple cake!
05 -
This is the fun part! Gently fold in your chopped apples. I like to make sure they're coated evenly, so every slice of your apple cake gets a juicy apple bite. Don't mash them in; we want those beautiful apple chunks. This is where I always get a little messy, but hey, that's what kitchen towels are for, right?
06 -
Pour your batter into the prepared pan and spread it evenly. Pop it into your preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and smell absolutely heavenly – that's when you know your Easy Cinnamon Apple Cake is ready! Let it cool for a bit before dusting with powdered sugar. Patience is key here, I've burned my tongue many times trying to sneak an early piece!
# Notes:
01 -
Always use room temperature eggs and milk; it helps everything emulsify better for a smoother batter.
02 -
Store cake tightly covered on the counter for 2-3 days; refrigeration can dry it out.
03 -
Granny Smith or Honeycrisp apples are best, but Fuji or Gala work in a pinch.
04 -
A scoop of good vanilla ice cream or fresh whipped cream elevates a warm slice beautifully.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 300
Total Fat: 12g
Total Carbohydrate: 45g
Protein: 4g