Moist Cinnamon Apple Cake
This cinnamon apple cake is moist and buttery, filled with apples, a cinnamon swirl topping, and a drizzle of simple glaze.
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
- Peel and cut the apples into small cubes. I like using my apple corer and slicer to make this process easy and quick.
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- In a large mixing bowl, add the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract, and mix well with a whisk.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the chopped apples and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Into a small mixing bowl, add melted butter, cinnamon, and sugar, and mix with a spoon until well combined.
- Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out with a spatula. Spoon the cinnamon topping on top of the cake and make swirls using a butter knife.
- Bake in a 180c (350f) preheated oven for 45-50 minutes (depending on your oven) or until a toothpick comes out clean.
- In a small mixing bowl, add the powdered sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
- Top the cake with as much glaze as you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
- Don't overbake. Check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.
- Be patient! It’s extremely tempting to eat this cake as soon as it's ready. Allow it to cool to room temperature before eating. This step prevents the cake from falling apart.
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
Tried this recipe?Let us know how it was!