Buttery Cinnamon Cake W Apple Compote
Indulge in the cozy warmth of a Buttery Cinnamon Cake with Apple Compote, a dessert that perfectly balances tender, spiced cake with a fragrant, homemade fruit topping. This decadent treat features a moist, buttery cake delicately infused with cinnamon and vanilla, offering a melt-in-your-mouth texture. The star is the luscious apple compote, made with tender diced apples simmered gently with sugar, cinnamon, and a splash of lemon juice for a sweet-tart finish. Perfect for fall gatherings or a comforting dessert any time of year, this cake comes together in under an hour and serves as an irresistible centerpiece. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Perfect for seasonal desserts, apple recipes, and cinnamon lovers alike!
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Recipe Information
Ingredients
- 200 g unsalted butter, softened
- 150 g granulated sugar
- 50 g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 225 g all-purpose flour
- 1.5 tsp baking powder
- 2 tsp ground cinnamon
- 120 ml whole milk
- 3 medium apples, peeled and diced
- 50 g granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon (for compote)
- 50 ml water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and spread evenly. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is baking, prepare the apple compote. In a medium saucepan over medium heat, combine the diced apples, granulated sugar, lemon juice, cinnamon, and water.
Cook the mixture for 10-15 minutes, stirring occasionally, until the apples are tender and the liquid has thickened slightly.
Remove the compote from heat and let it cool for a few minutes. Serve warm or at room temperature.
Once the cake has cooled, slice and serve with a generous spoonful of apple compote on top or on the side. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 37.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 140 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.
