Apple Cinnamon Cake
A cozy and simple Apple Cinnamon Cake that's perfect for any occasion, filled with tender apple pieces and aromatic cinnamon.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Use room temperature butter for better mixing.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs Use room temperature eggs if possible.
- 1 teaspoon vanilla extract
- 3/4 cup milk
Main Ingredients
- 2 cups peeled, chopped apples (about 2 medium apples) Use Honeycrisp, Granny Smith, or Pink Lady for best results.
Optional Ingredients
- 1/2 cup chopped walnuts or pecans Adding nuts is optional but enhances flavor.
- 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for sprinkling Sprinkle on top before baking for extra flavor.
- 3/4 cup powdered sugar plus 1 to 2 tablespoons milk for glaze Mix to create a simple glaze if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch square pan or line it with parchment paper for easy removal.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
Mixing
- In a larger bowl, cream the softened butter with granulated and brown sugar until fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- Add half of the dry ingredients, then some milk, followed by the remaining dry ingredients and milk. Mix only until just combined to avoid overmixing.
- Gently fold in the chopped apples and nuts if using.
Baking
- Pour the batter into the prepared pan and smooth the top. If desired, sprinkle with cinnamon sugar.
- Bake for 35 to 45 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
- If making a glaze, wait until the cake is mostly cool before adding it.
Notes
The cake tastes better the next day as the flavors meld together. Store it tightly covered at room temperature for 2 days or in the fridge for up to 5 days.