Soft Cinnamon Apple Cake
Warm, fragrant, and utterly irresistible, this Soft Cinnamon Apple Cake is a delightful combination of tender apples and aromatic spices baked into a moist, fluffy cake. Perfectly balanced with the sweetness of granulated and brown sugars, this homemade cake is elevated by the comforting warmth of cinnamon and a hint of vanilla. Each bite delivers chunks of juicy apple folded into a soft crumb, making it an ideal treat for cozy fall afternoons or festive gatherings. Quick to prepare in just 20 minutes, it bakes to golden perfection in under an hour. Finished off with a delicate dusting of powdered sugar, this easy apple cake is as visually stunning as it is delicious. Serve it warm with a dollop of whipped cream or alongside a steaming cup of coffee for a dessert that embodies comfort and charm. Keywords: cinnamon apple cake, moist apple cake recipe, easy fall desserts, homemade apple cake, spiced cakes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 2 medium Apples (peeled, cored, and diced)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or springform pan, then set it aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until combined.
In a separate large mixing bowl, use a hand or stand mixer to cream the softened butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Fold the diced apples gently into the batter with a spatula.
Pour the batter into the prepared cake pan and spread it evenly with the spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, lightly dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 231.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 550 mg | 12% | |
*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.
