Cinnamon Apple Cake
Creamy, warmly spiced, and delightfully moist, this Cinnamon Apple Cake is the kind of dessert that feels like a cozy hug on a plate.
Servings: 8 servings
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Sugar
- 1/2 cup Dark brown sugar
- 2 large Eggs
- 1/4 tsp Vanilla extract
- 1 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 1/2 cups Chopped and peeled apples (about 2 medium apples)
- 1/2 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.
- In a large bowl, beat the softened butter, sugar, and dark brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition so the batter is smooth and even.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure the leavening and spices are evenly distributed.
- Gradually mix the dry ingredients into the wet ingredients on low speed, scraping the bowl as needed, until just combined — do not overmix.
- Fold in the chopped and peeled apples and the chopped walnuts with a spatula until evenly distributed throughout the batter.
- Spoon the batter into the prepared 9-inch round cake pan and spread it evenly with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for about 10–15 minutes before slicing to allow it to set and be easier to remove.
- Serve warm, optionally topped with vanilla ice cream or a dusting of powdered sugar for extra indulgence.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow chilled slices to come to room temperature or warm gently before serving.