Apple and Cinnamon Cake
This Apple and Cinnamon Cake is soft, moist, and bursting with warm, comforting flavors of fresh apples and cinnamon. Perfect for fall, it makes a delightful dessert or a cozy afternoon treat with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups peeled and chopped apples about 2 medium apples
- Optional: powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients: Gradually add dry ingredients alternating with milk, mixing until just combined.
- Fold in apples: Gently fold chopped apples into the batter.
- Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Use firm apples like Honeycrisp or Granny Smith for best texture.
- You can add a handful of chopped walnuts or raisins for extra flavor.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.