Description
This moist and flavorful Cinnamon Apple Cake is a perfect treat for any occasion. Featuring tender chunks of peeled apples and crunchy walnuts, it combines the warm aroma of cinnamon with a soft, buttery crumb. Baked to golden perfection, it’s delightful served warm, especially with a scoop of ice cream.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 2 eggs
- 1/4 tsp vanilla extract
Dry Ingredients
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Add-ins
- 1 1/2 cups chopped and peeled apples (about 2 medium apples)
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C) and spray a 9-inch round cake pan with cooking spray to prevent sticking.
- Mix Batter: In a large bowl, beat softened butter with sugar and dark brown sugar on medium speed until the mixture is light and fluffy. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract. Then add flour, baking soda, cinnamon, and salt, mixing until just combined. Finally, fold in the chopped apples and walnuts evenly throughout the batter.
- Bake the Cake: Spoon the batter into your prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for about 10 to 15 minutes in the pan. Cut into slices and serve warm, optionally with a scoop of ice cream for extra indulgence.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Chopped walnuts can be substituted or omitted for nut allergies.
- For a more intense cinnamon flavor, sprinkle some cinnamon sugar on top before baking.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
