Unbelievably moist and packed with warm spices, this cinnamon apple cake is your new go-to dessert. Perfect for cozy evenings or impressing guests, it’s as simple as it is delicious.
Why This Recipe Works
- The combination of fresh apples and cinnamon creates a perfect balance of sweetness and spice.
- Using both butter and oil ensures the cake stays moist for days.
- A simple streusel topping adds texture and extra flavor without complicating the recipe.
- It’s versatile—serve it as a dessert, breakfast, or snack.
- The recipe is straightforward, making it perfect for bakers of all levels.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups peeled and diced apples (about 2 medium apples)
- 1/2 cup chopped walnuts (optional)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp ground cinnamon. This blend of dry ingredients will give your cake structure and that signature cinnamon flavor.
Cream Butter and Sugars
Using an electric mixer, cream together 1/2 cup softened butter, 1/2 cup vegetable oil, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. This step incorporates air, making your cake light and tender.
Add Eggs and Vanilla
Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract. Ensuring each egg is fully incorporated before adding the next prevents the batter from separating.
Fold in Apples and Walnuts
Gently fold in 3 cups diced apples and 1/2 cup chopped walnuts (if using) until just combined. Overmixing can lead to a dense cake, so be gentle.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, try using a mix of apple varieties—some sweet, some tart. If you’re out of walnuts, pecans make a great substitute. To ensure even baking, rotate the cake pan halfway through the baking time. For a more intense cinnamon flavor, add an extra teaspoon to the batter. Always let the cake cool completely before slicing to prevent it from falling apart.
Recipe Variations
- Add a caramel drizzle on top for a decadent twist.
- Swap out the apples for pears for a different fruit flavor.
- Include raisins or dried cranberries for added sweetness and texture.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Turn it into muffins by dividing the batter into a muffin tin and reducing the baking time to 20-25 minutes.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just store it in an airtight container at room temperature for up to 3 days.
What’s the best type of apple to use?
We recommend using a mix of Granny Smith and Honeycrisp apples. The Granny Smith adds tartness, while the Honeycrisp brings sweetness and moisture.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw at room temperature before serving.
Summary
This cinnamon apple cake is a must-try for anyone who loves a moist, flavorful dessert. With simple ingredients and easy steps, it’s perfect for any occasion.
