Apple and Cinnamon Cake: A Simple, Savory Delight
There is a specific kind of alchemy that occurs when the tart snap of a fresh apple meets the woody warmth of ground cinnamon. An Apple and Cinnamon Cake is more than just a dessert; it is the quintessential scent of a cozy home, a fragrant invitation to slow down and savor the season.
This recipe is a tribute to the rustic “farmhouse” style of baking, where the fruit is the undisputed star. It features a tender, buttery crumb that acts as a soft pillow for generous chunks of spice-kissed apples. It is the perfect companion for a morning coffee, an afternoon tea, or a warm evening treat served with a dollop of cream.
This recipe matters because it celebrates the beauty of accessible ingredients. You don’t need exotic extracts or complicated machinery to create a masterpiece. It is a time-saving, reliable bake that fills the kitchen with nostalgia and provides a wholesome, comforting slice of joy for everyone at the table.
Ingredients
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3 large Granny Smith or Honeycrisp apples (Peeled, cored, and sliced)
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1/2 cup Unsalted butter (Softened)
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1 cup Granulated sugar
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2 large Eggs
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1 teaspoon Pure vanilla extract
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1 1/2 cups All-purpose flour
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1 1/2 teaspoons Baking powder
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1/4 teaspoon Salt
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1/2 cup Sour cream (Or Greek yogurt)
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2 tablespoons Ground cinnamon (Divided)
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1/4 cup Brown sugar (For the topping)
Instructions
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Preheat your oven to 350°F and grease a 9-inch round springform pan or square baking dish.
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In a small bowl, toss the apple slices with 1 tablespoon of cinnamon and 2 tablespoons of the granulated sugar; set aside.
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In a large mixing bowl, cream together the softened butter and the remaining granulated sugar until the mixture is light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract, ensuring the batter is smooth.
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In a separate bowl, whisk together the flour, baking powder, salt, and the remaining 1 tablespoon of cinnamon.
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Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour.
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Spread half of the batter into the prepared pan, smoothing the top with a spatula.
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Arrange half of the spiced apple slices over the batter, then top with the remaining batter and the rest of the apples.
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Sprinkle the brown sugar evenly over the top of the cake to create a crunchy, caramelized crust.
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Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean and the apples are tender.
Why This Recipe Works
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Using sour cream or Greek yogurt provides a subtle tang that balances the sweetness while ensuring the crumb stays incredibly moist and dense.
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Layering the apples inside and on top of the batter ensures that you get a burst of juicy fruit and concentrated cinnamon in every single bite.
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Granny Smith apples are the ideal choice because their firm texture holds up under heat, preventing them from turning into “sauce” during the bake.
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The brown sugar topping creates a shattered, glass-like crust that provides a necessary textural contrast to the soft, pillowy cake.
Tips for Best Results
Don’t overmix the batter. Once the flour is added, mix only until just combined. Overworking the gluten will result in a tough, bread-like texture rather than a tender cake.
Slice the apples thinly. Thinner slices ensure the fruit softens perfectly in the time it takes the cake to bake, allowing the apples to almost melt into the crumb.
Room temperature ingredients are key. Ensure your eggs, butter, and sour cream are at room temperature to create a smooth, emulsified batter that rises evenly in the oven.
Variations & Substitutions
For a “Nutty Crunch,” add a half-cup of chopped walnuts or pecans to the brown sugar topping before baking.
If you prefer a “Gluten-Free” version, this recipe works beautifully with a 1-for-1 gluten-free flour blend, as the moisture from the apples keeps the cake from becoming crumbly.
To make this “Extra Decadent,” serve each warm slice with a drizzle of salted caramel sauce or a generous scoop of vanilla bean ice cream.
Frequently Asked Questions
How should I store this cake?
Store the cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The flavors actually deepen by the second day!
Can I use different apples?
Yes, though firm, tart apples are best. If you use sweeter apples like Gala or Fuji, you may want to reduce the granulated sugar in the batter by two tablespoons.
Can I freeze Apple and Cinnamon Cake?
Absolutely. Wrap individual slices or the whole cooled cake tightly in plastic wrap and foil. It will stay fresh in the freezer for up to three months.
Why did my apples sink to the bottom? If the batter is too thin, fruit tends to sink. This recipe uses a thicker, sour-cream-based batter specifically to hold the apples in place, so ensure you measure your flour accurately.
There is a rustic, heartfelt satisfaction in a cake that celebrates the simple bounty of the orchard. Apple and Cinnamon Cake is a reminder that the most enduring comforts are often found in the most familiar flavors. We hope this warm, spiced delight becomes a cherished centerpiece for your afternoon gatherings.
