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–+ servings

Moist Cinnamon Apple Cake

This cinnamon apple cake is moist and buttery, filled with fresh apples, a rich cinnamon swirl topping, and a simple glaze drizzle!
5 from 7 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 283 kcal

Ingredients
 
 

For the cake

  • ½ cup Butter melted and cooled
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • 1 cup Granulated sugar
  • 2 Eggs
  • 1 teaspoon Cinnamon
  • ⅔ cup Greek Yogurt
  • ½ cup Milk
  • 2 cups Apples peeled, cored, and chopped
  • 2 ½ cups Flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda

Cinnamon topping

  • ½ cup Butter melted and cooled
  • ⅔ cup Granulated sugar
  • 2 teaspoon Cinnamon

Simple glaze

  • ⅔ cup Powder sugar
  • 1 teaspoon Vanilla extract
  • 3 tablespoon Milk

Instructions
 

Prep and Make the Batter

  • Prep Pan and Apples: Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper. Peel and chop your apples into small cubes.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract until well combined.
  • Add Dry Ingredients: Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
  • Fold in Apples: Add the chopped apples and mix gently until just combined with no visible flour lumps. Do not overmix.

Make the Swirl and Bake

  • Make the Cinnamon Topping: In a small mixing bowl, combine melted butter, cinnamon, and sugar, mixing with a spoon until well combined.
  • Assemble and Swirl: Pour the cake batter into your prepared 9x9-inch pan and smooth it out with a spatula. Spoon the cinnamon topping over the cake and create swirls using a butter knife.
  • Bake: Bake in a preheated 180°C (350°F) oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Glaze and Serve

  • Make the Glaze: In a small mixing bowl, combine the powdered sugar, milk, and vanilla, stirring until smooth and silky.
  • Finish: Drizzle the glaze over the cake, slice, and serve warm next to a cup of coffee or hot tea!

Notes

  • Room-temperature ingredients: Always use room-temperature eggs, milk, and yogurt so the batter emulsifies properly and the cake bakes evenly.
  • Choosing your apples: Opt for firm baking apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape well and provide a great balance of sweetness and tartness.
  • Measuring flour correctly: Fluff your flour with a spoon, gently spoon it into your measuring cup, and level it off with a knife to prevent a heavy or dense texture.
  • Gentle mixing: Fold the flour and apples into the batter gently just until combined to avoid developing gluten, ensuring a soft and tender crumb.
  • Cooling before slicing: Let the cake cool completely to room temperature before slicing so it holds its structure and does not fall apart.
  • Storage and shelf life: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Freezing instructions: Freeze the cooled and glazed cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 283kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 267mgPotassium: 79mgFiber: 1gSugar: 23gVitamin A: 411IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword apple and cinnamon cake, apple cinnamon Cake, cinnamon and apple cake, Cinnamon Apple Cake
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