Description
This Cinnamon Apple Cake is a moist and flavorful dessert featuring tender apples, warm cinnamon, and a hint of vanilla. Perfect for autumn or any occasion, it combines soft cake with sweet, juicy apples and an optional crunch from walnuts. Baked to golden perfection, this classic cake is easy to make and enjoyed by all ages.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Add-ins
- 2 cups peeled and diced apples
- ½ cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure a smooth batter.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Apples and Walnuts: Gently fold in the peeled and diced apples along with the optional chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter into the prepared cake pan, spreading it out evenly for uniform baking.
- Bake: Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- Walnuts are optional but add a nice crunch and complementary flavor.
- Ensure the butter is softened to room temperature for better creaming results.
- Do not overmix the batter once you add dry ingredients to keep the cake tender.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
