So, you want to bake a cake. Not just any cake, but one that makes your house smell like fall and tastes like a warm hug. A cinnamon apple cake sounds amazing, right?
But maybe you’re worried. Baking can be tricky. You follow the recipe, but your cake comes out looking… sad. I’ve been there. I’ve made cakes that could double as a doorstop.
Don’t worry. This recipe is different. It’s simple, it’s hard to mess up, and it’s really, really good. We’re going to make a delicious cinnamon apple cake together, and it’s going to be awesome.
What You’ll Need
Here’s the simple list of stuff you need to grab from the store. Nothing too weird or hard to find, I promise.
| Category | Ingredient | Amount |
|---|---|---|
| Dry Stuff | All-Purpose Flour | 2 cups |
| Granulated Sugar | 1 cup | |
| Brown Sugar (packed) | 1/2 cup | |
| Baking Soda | 1 teaspoon | |
| Ground Cinnamon | 2 teaspoons | |
| Salt | 1/2 teaspoon | |
| Wet Stuff | Large Eggs | 2 |
| Vegetable Oil | 1/2 cup | |
| Buttermilk | 1/2 cup | |
| Vanilla Extract | 1 teaspoon | |
| The Apples | Medium Apples (like Honeycrisp or Granny Smith) | 3, peeled and chopped |
Tools You’ll Need
You don’t need a fancy kitchen for this. Just the basics.
- A 9×9 inch baking pan
- Mixing bowls (one big, one medium)
- A whisk or electric mixer
- A spatula
- Measuring cups and spoons
- A knife for chopping apples
How to Make This Awesome Cake
Follow these steps and you’ll be golden. Don’t overthink it.
Step 1: Get your oven ready. Turn it on to 350°F (175°C). Grease and flour your 9×9 inch pan so the cake doesn’t stick.
Step 2: In a big bowl, mix together all the dry stuff: flour, both sugars, baking soda, cinnamon, and salt. Just give it a quick whisk to combine everything.
Step 3: In the other bowl, beat the eggs. Then add the oil, buttermilk, and vanilla. Mix it all up until it’s smooth.
Step 4: Pour the wet stuff into the big bowl with the dry stuff. Mix it until it’s just combined. Please, don’t go crazy and overmix it. Lumps are okay!
Step 5: Gently fold in your chopped apples with a spatula.
Step 6: Pour the batter into your prepared pan and spread it out so it’s even.
Step 7: Bake for 40-45 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. Let it cool before you slice into it. Or don’t. A warm piece is pretty great.
Pro Tips
After making a ton of cakes, I’ve learned a few things. Here are some tips that will really help.
- Don’t Overmix the Batter. I know I said it already, but it’s a big deal. Mixing too much makes the cake tough and dense. Just mix until you don’t see any more dry flour.
- Pick the Right Apples. Some apples turn to mush when you bake them. Use a firm apple like Honeycrisp, Gala, or Granny Smith. They hold their shape and have a great flavor.
- Chop Apples Evenly. Try to cut your apple pieces about the same size. This helps them cook evenly so you don’t get a mix of mushy and hard bits in your cake.
Substitutions and Variations
Feel like changing things up? Go for it.
- Flour: You can use half all-purpose and half whole wheat flour to make it a little healthier.
- Spices: Not a huge cinnamon fan? Try a mix of nutmeg, cloves, or allspice.
- Add-Ins: Throw in a half cup of chopped walnuts or pecans for a nice crunch. Raisins work too if you like them.
Make-Ahead Tips
If you want to save some time, you can chop the apples ahead of time. Just toss them in a little lemon juice to keep them from turning brown and store them in the fridge.
You can also mix all the dry ingredients together and store them in an airtight container. When you’re ready to bake, just add the wet stuff.
Leftovers and Storage
Got leftovers? Lucky you.
Let the cake cool completely first. You can store it in an airtight container on the counter for about 3 days. If you want it to last longer, pop it in the fridge for up to a week.
Nutrition and Diet Swaps
This is just an estimate, so don’t take it as exact science.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~320 kcal |
| Fat | ~15g |
| Carbohydrates | ~45g |
| Sugar | ~30g |
| Protein | ~4g |
Want to make it fit your diet?
| Diet Need | How to Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free baking flour instead of regular flour. |
| Dairy-Free | Use a dairy-free milk (like almond) with a teaspoon of lemon juice instead of buttermilk. |
| Lower Sugar | You can reduce the sugar by about 1/4 cup, but it might change the texture a bit. |
FAQs
Here are some questions people usually ask.
Q1. Why did my cake sink in the middle?
Ans: This usually happens if you open the oven door too early or if the cake wasn’t fully cooked. Make sure to do the toothpick test before you pull it out!
Q2. Can I use a different size pan?
Ans: Yep. If you use a bigger pan, like a 9×13, the cake will be thinner and cook faster. Check it around the 30-minute mark. If you use a smaller pan, it will be thicker and need more time.
Q3. Can I freeze this cake?
Ans: Totally. Let it cool completely, then wrap it well in plastic wrap and then foil. It will be good in the freezer for up to 3 months. Just let it thaw on the counter before you eat it.
Wrapping Up
So there you have it. A super simple way to make a cinnamon apple cake that tastes like it came from a fancy bakery. But you made it. That’s pretty cool.
Now it’s your turn. Give this recipe a shot. Don’t be afraid to mess up, that’s how we learn.
Let me know how it goes in the comments below! And if you have any questions, just ask. I’m happy to help.