Easy Cinnamon Apple Cake
A cozy autumn-inspired cake that combines the sweetness of fresh apples with the comforting spice of cinnamon, perfect for family gatherings and potlucks.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened) Make sure the butter is softened for easy mixing.
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 2 large eggs Add one at a time.
- 1/4 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour You can swap half with whole wheat flour for a healthier version.
- 1 tsp baking soda
- 1 tsp ground cinnamon Add a pinch of nutmeg for extra flavor.
- 1/4 tsp salt
Add-ins
- 1 1/2 cups chopped apples (peeled) About 2 medium apples.
- 1/2 cup chopped walnuts Can substitute with pecans or omit for a nut-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking pan.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined.
- Gently fold in the chopped apples and walnuts until evenly distributed.
- Pour the batter into the prepared baking pan and spread it out evenly.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Slice into wedges and serve. Optional: Add a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
Store leftovers in an airtight container at room temperature for up to three days, in the fridge for a week, or freeze for up to three months. Thaw overnight in the fridge or at room temperature.