Cinnamon Apple Cake

Cinnamon Apple Cake

Servings: 8–10

Prep Time: 20 minutes

Cook Time: 45–50 minutes

Total Time: 1 hour 10 minutes (including cooling)

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg (optional)

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream or plain yogurt

• 2 medium apples, peeled, cored, and diced (preferably firm varieties like Granny Smith or Honeycrisp)

Optional Cinnamon-Sugar Topping:

• 2 tablespoons granulated sugar

• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the Oven:

Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan, or line with parchment paper.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes using a hand or stand mixer).

4. Add Eggs and Flavorings:

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Add the Sour Cream and Dry Ingredients:

Mix in the sour cream until just combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Do not overmix.

6. Fold in the Apples:

Using a spatula, gently fold the diced apples into the batter until evenly distributed.

7. Transfer to Pan and Bake:

Pour the batter into the prepared pan and smooth the top with a spatula.
If using the cinnamon-sugar topping, mix the sugar and cinnamon together and sprinkle evenly over the top of the batter.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8. Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Serving Suggestions:

• Serve plain or with a dusting of powdered sugar.

• Excellent with vanilla ice cream or a dollop of whipped cream.

• Can also be lightly glazed with a simple icing made of powdered sugar and milk.

Storage:

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving.

Let me know if you would like a gluten-free, eggless, or vegan version of this cake.