Description
Delight in the warm flavors of this Cinnamon Apple Cake, featuring moist cake batter studded with fresh apples and topped with a buttery cinnamon sugar topping and a delicate sugar glaze. Perfect for an afternoon treat or dessert.
Ingredients
Units
Scale
Apple Cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil or flavourless oil
- 120 ml (1/2 cup) Greek yogurt
Cinnamon Topping
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Sugar Glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1-2 tablespoons milk
Instructions
- Preheat and prepare pan: Preheat oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper for easy removal.
- Mix dry ingredients and apples: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the peeled and chopped apple pieces and stir briefly to distribute evenly.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and Greek yogurt until egg yolks are just broken and the mixture is smooth.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together with a wooden spoon just until combined, careful not to overmix to keep the cake tender.
- Transfer batter and add topping: Spoon the batter into the prepared cake pan, smoothing the top. In a small bowl, mix sugar, ground cinnamon, and melted butter until lumpy and wet, then sprinkle evenly over the cake batter.
- Bake the cake: Bake in the preheated oven for 35 minutes or until a skewer inserted into the center comes out clean. Once baked, remove from oven and cool on a wire rack completely.
- Prepare and drizzle glaze: Combine sifted icing sugar with 1 tablespoon of milk, stirring until smooth. If glaze is too thick, add the extra tablespoon of milk. Drizzle gently over the cooled cake before serving.
Notes
- Use a sharp apple with firm texture such as Honeycrisp or Gala for best flavor and texture.
- Do not overmix the batter to avoid a dense cake.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and use dairy-free butter for the topping.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 55 mg
