Buttery Apple Cinnamon Cake
Indulge in the warmth and comfort of this Buttery Apple Cinnamon Cake, a dessert that perfectly balances rich flavors with a tender crumb. This easy-to-make cake is packed with aromatic cinnamon and chunks of naturally sweet apples, like Granny Smith or Honeycrisp, for a delightful texture in every bite. The recipe starts with a buttery base, blended with both granulated and brown sugar for a subtle caramelized sweetness, and folded with a moist, milk-enriched batter. Baked to golden perfection and finished with a dusting of powdered sugar, this cake is ideal for cozy gatherings, fall afternoons, or anytime you crave a classic apple dessert. Ready in just over an hour, it's a crowd-pleaser that’s simple to prepare and impossible to resist!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 3 units large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 3 cups apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add in the dry ingredients to the wet mixture in 2-3 batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the diced apples gently using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Optional: Once the cake is completely cool, sift powdered sugar over the top for added sweetness and presentation before serving.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 33.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
