This Cinnamon Apple Cake is tender, sweet, and super easy to make. This moist cake is full of warm apple flavor and is topped with a light dusting of powdered sugar It’s a great fall dessert.
I love all things apple desserts. However, sometimes I don’t feel like making anything fancy to satisfy the craving, And, that’s where this recipe comes in handy.
This Apple Cobbler Cake is another of my favorite fall recipes to make during apple season. Or, for something a little different give this Cherry Apple Crisp a try!
Jump to:
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- all-purpose flour – Make sure that you use the spoon method instead of scooping the flour with the measuring cup.
- baking powder
- baking soda
- ground cinnamon – You can also use apple pie spice instead of the cinnamon and nutmeg.
- ground nutmeg
- salt
- butter – I always use unsalted butter for baking.
- granulated sugar
- large eggs
- vanilla extract – I prefer to use pure vanilla extract or Mexican vanilla when I’m baking.
- sour cream – I’ve only tested this recipe with full-fat sour cream, as it gives the cake the moisture needed. Greek yogurt would also work instead.
- chopped apples
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- In a medium mixing bowl combine the dry ingredients.
- In a separate large mixing bowl cream together the butter and sugar. Then add in the eggs one at time and the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, alternating with the sour cream.
- Gently fold in the apples.
- Pour the batter into the prepared baking pan, and spread evenly. Bake in a 350-degree preheated oven for 40-45 minutes.
- Cool the cake completely, and then dust it with powdered sugar, or top it with a simple vanilla glaze if desired.
Hint: To make a simple glaze, I combine one cup of powdered sugar, with 1-2 tablespoons of milk or heavy cream, and a very small splash of vanilla about 1/8 teaspoon.
Storage
Storage – Store the cake in an airtight container at room temperature for up to three days.
Freezing – You can also freeze this cake for up to three months. I like to freeze individual slices.
Wendy’s Tips
- When testing this cake make sure that you test the actual cake, and not the apples. The apples will still be moist however the cake should only have a few crumbs on a toothpick.
- I like to use nonstick baking spray, however you can also grease and flour the baking dish with softened butter or shortening.
- I like to allow the cake to cool on a wire rack, as this prevents the cake from continuing to cook and drying out.
- When you are mixing the cake batter, I recommend that you mix until just combined and not over-mix.
What To Serve With Cinnamon Apple Cake
This cake goes well with a cup of your favorite coffee or a glass of milk. You can also top with a scoop of ice cream or a dollop of whipped cream. Or, serve it with your favorite meal such as this Slow Cooker No Bean Chili.
FAQs
There are a lot of great apples for baking some of my favorites are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Sour cream is the secret. It adds moisture and a little fat giving you a perfectly nice fluffy moist cake.
Cinnamon Apple Cake
Equipment
- medium bolw
- Large bowl
- Electric Mixer
- 9 inch round cake pan
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups chopped apples
Instructions
- 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, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and 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 mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped apples.
- Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired. Slice and serve.
Notes
- I like to use granny smith or pink lady apples for baking. However, you can use any type of apple that you enjoy.
- I didn’t feel like this cake needed a frosting or glaze, as it’s perfectly sweet. A simple glaze made with heavy cream or milk, powdered sugar, and vanilla extract can be added on top of extra sweetness.
- A hand mixer can be used in place of the stand mixer if you don’t have one, or don’t feel like getting the heavy mixer out.
Nutrition
More Recipes
Looking for more apple recipes that are perfect for fall? Try these:
Leave a Reply