4.2 from 219 votes
Apple Cinnamon Cake
This Apple Cinnamon Cake, is a moist delicious Fall Cake, made with apples and cinnamon. The perfect breakfast, dessert or snack cake.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 284 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
FOR THE TOPPING
- 2 medium apples (peeled and thinly sliced)
- 2 teaspoons lemon juice
- 4 tablespoons sugar
- 1 1/2 teaspoons cinnamon
FOR THE CAKE
- 3/4 cup butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 3 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 3/4 cup + 2 tablespoons milk (room temperature) (210 grams total)
- 2 1/2 cups cake/pastry or all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
For room temperature remove from the fridge approximately 1 hour before using.
Instructions
- Pre-heat oven to 350° (180° celsius). Grease and flour a 8 or 9 inch(20-22 cm) spring-form cake pan.
Cup of Yum
FOR THE TOPPING
- In a medium bowl toss together sliced apples and lemon juice, set aside.
- In a small bowl mix together cinnamon and sugar, set aside.
FOR THE CAKE
- In a medium bowl cream butter and sugar until fluffy, 2-3 minutes, then add the eggs and the yolk one at a time, mix well, add the oil, vanilla and the milk and beat until smooth.
- In a medium bowl whisk together the flour, baking powder, cinnamon and salt, add to the batter and beat on medium until smooth approximately 1 minute.
- Spoon the batter into the prepared cake pan, top with sliced apples (do not press down), sprinkle with cinnamon sugar mix. Bake for approximately 50-60 minutes or until toothpick comes out clean. Let cool or serve warm. Enjoy!
Notes
- To make homemade cake/pastry flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- The cake is best stored in the refrigerator, wrap it well in plastic. It will keep 4-5 days in the fridge.
- Freeze, the completely cooled cake. Wrap it well in plastic wrap and foil, then place it in a freezer safe bag or container. It will keep for up to 3 months in the freezer.
- Thaw the cake overnight still wrapped in the fridge. Unwrap the thawed cake and bring to room temperature before serving.
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Cholesterol
58mg
(19%)
Sodium
100mg
(4%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
365IU
(7%)
Vitamin C
1.4mg
(2%)
Calcium
52mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 284
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 100mg | 4% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.