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Apple Cinnamon Cake Recipe

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  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Apple Cinnamon Cake is a moist, flavorful dessert perfect for any occasion. Combining fresh apples with warm cinnamon and a tender crumb, this cake is enriched with sour cream for extra moisture and a hint of tang. Optional nuts add a pleasant crunch, while a light dusting of powdered sugar makes it beautifully finished. Ideal for cozy gatherings or a comforting treat with tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain yogurt

Add-ins

  • 2 cups peeled and chopped apples (about 2 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure the cake won’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside as it will be incorporated later.
  3. Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial to creating a tender texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to maintain emulsion. Stir in the vanilla extract for added flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
  6. Fold in Apples and Nuts: Using a spatula or wooden spoon, gently fold in the peeled and chopped apples along with the optional chopped walnuts or pecans, distributing them evenly throughout the batter.
  7. Pour Batter into Pan: Transfer the batter into the prepared springform pan, spreading it out evenly using a spatula.
  8. Bake the Cake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool the Cake: Let the cake cool in the pan for about 10 minutes to set. Then carefully remove the springform pan and allow the cake to cool completely on a wire rack.
  10. Serve: Once the cake is totally cooled, dust the top with powdered sugar if desired before serving. This adds a lovely finishing touch and slight sweetness.

Notes

  • You can substitute plain yogurt for sour cream to lighten the cake slightly.
  • If you prefer a nut-free cake, simply omit the walnuts or pecans.
  • Ensure apples are peeled and chopped evenly for consistent texture.
  • Use fresh cinnamon for best flavor impact.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://quickcookingguide.com/apple-cinnamon-cake-recipe/