Easy Cinnamon Apple Cake For A Quick Treat Recipe

I made a cinnamon apple cake that yields irresistibly moist layers studded with caramel-kissed apple pieces and a surprising twist you won’t expect.

I am obsessed with this cinnamon apple cake. I love how the batter gives way to soft layers studded with peeled and chopped apples and that warm dusting of ground cinnamon that smells like something honest and unpretentious.

It’s the kind of dessert I reach for when I want serious, uncomplicated flavor without fuss. And I mean serious: tender crumb, pockets of juicy apple, a spice that sings without shouting.

Not precious, just real. A slice disappears faster than I expect.

I keep telling myself one more bite, then another, because it just hits right every single time, no regrets.

Ingredients

• Flour gives structure and keeps the cake tender and not gummy.
• Baking powder lifts the cake so it’s light and not dense.
• Baking soda reacts with sugars, making a softer crumb, basically.
• Salt brightens everything, so the sweetness doesn’t go flat.
• Plus cinnamon brings warm, cozy spice in every bite.
• Nutmeg adds a tiny warm kick if you’re feeling fancy.
• Sugar sweetens and helps with that slightly crisp top.
• Brown sugar adds molassesy depth and makes the cake moist.
• Eggs bind everything together and add a bit of protein.
• Oil keeps it super moist, so it won’t dry out.
• Milk adds tenderness and helps the batter mix smooth.
• Vanilla makes the flavors friendlier and a bit more rounded.
• Apples add juicy pockets and a fresh tartness, really homey.
• Plus nuts give crunch and a nice textural contrast.
• Powdered sugar dusting makes it look pretty and slightly sweet.

Ingredient Quantities

• 1 1/2 cups (190 g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) milk (any kind)
• 1 tsp vanilla extract
• 2 cups peeled and chopped apples (about 2 medium apples) tossed with 1 tbsp lemon juice
• 1/2 cup chopped walnuts or pecans (optional)
• Powdered sugar for dusting (optional)

How to Make this

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan or line an 8×8 square pan with parchment, whatever you got handy.

2. In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tbsp ground cinnamon and 1/4 tsp ground nutmeg if you’re using it. Set aside.

3. In a large mixing bowl beat 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar with 2 large eggs until the mixture is a bit pale and glossy. You can use a whisk, hand mixer, or stand mixer.

4. Add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) milk and 1 tsp vanilla extract to the egg-sugar mix and stir until combined. Don’t worry about little streaks of flour later, we’ll fix that.

5. Fold the dry ingredients into the wet ingredients gently until mostly combined. Don’t overmix or the cake will be tough; a few small lumps are okay.

6. Fold in 2 cups peeled and chopped apples that have been tossed with 1 tbsp lemon juice, and 1/2 cup chopped walnuts or pecans if you want nuts. Make sure the apples get evenly distributed.

7. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter and remove big air pockets.

8. Bake for about 35 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Oven times vary so start checking at 30 minutes.

9. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack to cool further. Dust with powdered sugar before serving if you like. Best eaten that day or stored covered for 2 days.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 9-inch round cake pan or 8×8 square pan lined with parchment
3. Large mixing bowl and a medium bowl
4. Whisk or electric hand mixer (either works)
5. Measuring cups and spoons
6. Rubber spatula for folding and scraping
7. Chef knife and cutting board for peeling and chopping apples
8. Vegetable peeler
9. Wire cooling rack
10. Toothpick or skewer to test doneness

FAQ

Easy Cinnamon Apple Cake For A Quick Treat Recipe Substitutions and Variations

• 1 1/2 cups all purpose flour: swap for 1 1/2 cups whole wheat pastry flour for nuttier flavor and denser crumb, or use 1 to 1 gluten free blend (Bob’s Red Mill style) 1:1 but expect slightly crumblier texture.
• 1/2 cup granulated sugar + 1/2 cup packed brown sugar: try 1 cup coconut sugar 1:1 for a deeper caramel note, or replace with 3/4 cup maple syrup but reduce the milk by 2 to 3 tbsp and bake a bit longer since liquid is higher.
• 2 large eggs: use 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) for vegan option; cake will be a bit denser and more moist.
• 1/2 cup vegetable oil: sub with 1/2 cup applesauce for lower fat and extra apple flavor, or use 1/2 cup melted butter for richer taste; if using applesauce you might want to cut baking time slightly since moisture increases.

Pro Tips

– Use tart apples if you can. They hold their shape better and stop the cake from tasting too sweet. If your apples seem watery, pat them dry with a paper towel so the batter doesn’t get runny.

– Warm the milk and oil a little before adding them to the eggs and sugar. It helps the sugars dissolve faster and the batter comes together easier. Not hot, just lukewarm so you don’t cook the eggs.

– Toss the chopped apples and nuts in a tablespoon of flour before folding them into the batter. That keeps them from sinking to the bottom. Shake off any big clumps of flour so it doesn’t leave white streaks.

– Check the cake early and often near the end of baking. If the top is browning too fast, loosely lay a sheet of foil over it for the last 10 minutes. Let it cool in the pan for exactly 10 to 15 minutes or the cake might crumble when you try to invert it.

Easy Cinnamon Apple Cake For A Quick Treat Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a cinnamon apple cake that yields irresistibly moist layers studded with caramel-kissed apple pieces and a surprising twist you won't expect.

Pin

Servings

12

servings

Calories

270

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 9-inch round cake pan or 8×8 square pan lined with parchment
3. Large mixing bowl and a medium bowl
4. Whisk or electric hand mixer (either works)
5. Measuring cups and spoons
6. Rubber spatula for folding and scraping
7. Chef knife and cutting board for peeling and chopping apples
8. Vegetable peeler
9. Wire cooling rack
10. Toothpick or skewer to test doneness

Ingredients

• 1 1/2 cups (190 g) all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tbsp ground cinnamon

• 1/4 tsp ground nutmeg (optional)

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 2 large eggs

• 1/2 cup (120 ml) vegetable oil

• 1/2 cup (120 ml) milk (any kind)

• 1 tsp vanilla extract

• 2 cups peeled and chopped apples (about 2 medium apples) tossed with 1 tbsp lemon juice

• 1/2 cup chopped walnuts or pecans (optional)

• Powdered sugar for dusting (optional)

Directions

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan or line an 8×8 square pan with parchment, whatever you got handy.
• In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tbsp ground cinnamon and 1/4 tsp ground nutmeg if you’re using it. Set aside.
• In a large mixing bowl beat 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar with 2 large eggs until the mixture is a bit pale and glossy. You can use a whisk, hand mixer, or stand mixer.
• Add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) milk and 1 tsp vanilla extract to the egg-sugar mix and stir until combined. Don’t worry about little streaks of flour later, we’ll fix that.
• Fold the dry ingredients into the wet ingredients gently until mostly combined. Don’t overmix or the cake will be tough; a few small lumps are okay.
• Fold in 2 cups peeled and chopped apples that have been tossed with 1 tbsp lemon juice, and 1/2 cup chopped walnuts or pecans if you want nuts. Make sure the apples get evenly distributed.
• Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter and remove big air pockets.
• Bake for about 35 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Oven times vary so start checking at 30 minutes.
• Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack to cool further. Dust with powdered sugar before serving if you like. Best eaten that day or stored covered for 2 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 91g
• Total number of serves: 12
• Calories: 270kcal
• Fat: 13.44g
• Saturated Fat: 1.35g
• Trans Fat: 0.02g
• Polyunsaturated: 4.95g
• Monounsaturated: 6.28g
• Cholesterol: 31mg
• Sodium: 205mg
• Potassium: 91mg
• Carbohydrates: 33.8g
• Fiber: 1.48g
• Sugar: 21.5g
• Protein: 3.68g
• Vitamin A: 50IU
• Vitamin C: 1.17mg
• Calcium: 25mg
• Iron: 0.44mg