There’s nothing quite the same when we talk about two of fall season’s favorite – apples and cinnamon. They make a such a great team together. This popular combination reminds you of nothing but cozy blankets, warm spices and that distinct home-y aroma. Oh how can you not fall in love with this? It just gives you another reason to visit your nearest orchard and bring home more apples to bake. And you won’t regret trying this ’cause it’s over-the-top delicious with sweet crunchy apples in between bites and the warm, sweet fragrant notes of cinnamon. Not to mention that it’s stick-to-the-back-of-your-fork moist!
What is the Best Apple to Use in a Cake?
Unlike this Apple Cobbler HERE, this Cinnamon Apple Cake lets you use whatever apples you want as the cake itself can stand out on its own. Just make sure that they are fresh and crispy. But if you’re pretty curious on which apples are the best for baking, you can choose from any of the following: Granny Smith, Fuji, Pippin, Golden Delicious, or Gravenstein.
Can You Bake this in a Bundt Pan?
Absolutely! Grease your bundt pan first and pour over the pecan cinnamon topping. Then pour the batter into the bundt pan and bake at 325 °F for 55-60 minutes or until a tester inserted into the center comes out clean. Let the cake rest in the pan for about 20 minutes, then invert it on to a wire rack.
Can You Freeze Cinnamon Apple Cake?
Yes, you certainly can. Simply let it cool first, then wrap the baked apple cake in an aluminum foil or plastic wrap. After that, keep the wrapped cake in an airtight container and into the freezer for 3 months. Bring it to room temperature before serving.
How to Store Leftover Cinnamon Apple Cake?
For any leftover cinnamon apple cake, wrap it in a plastic wrap or aluminum foil and keep in an airtight container in the refrigerator for about 5 days.
More Fall Baking Recipes For You
Pumpkin Bread Apple Cobbler Pecan Pie Coffee Cake (with video) Caribbean Banana Nut Bread Cinnamon Bread Rolls
How To Make Cinnamon Apple Cake
Making the Batter
Place rack in the middle layer of the oven, preheat the oven to 350°F/160°C. Grease a 10-inch circular baking pan generously with cooking spray, line with parchment paper and set aside. In a medium bowl, sift together flour, and baking powder, mix well and set aside. In a large bowl, using a hand mixer, cream together butter and sugar until fluffy and pale yellow for about 5-6 minutes. Break eggs and separate egg white from the egg yolks in two separate small bowls. Add egg yolks a little at a time to the sugar and butter mixture and mix for about 2 minutes. Add yogurt and continue mixing until well blended. Fold in flour and baking powder mixture a little at a time until fully incorporated. Then add vanilla extract , cinnamon and nutmeg spice. Using a fork or egg whisk, beat egg whites until soft peaks form. Gently fold in beaten egg whites into the batter until fully incorporated then fold in diced apples, stir well until ingredients are fully combined. Scrape down the sides of the mixing bowl. Pour batter into greased cake pan and spread evenly, level the top with the spatula. Tap pan on work surface to eliminate any large air bubbles.
Cinnamon Topping
In a medium bowl, combine ground cinnamon, melted butter, pecans, caster sugar and stir vigorously until well blended and lumpy.
Baking the Cake
Spread evenly on top of the batter. Bake until a skewer inserted into the center comes out clean, about 50 -55 minutes. Transfer to a wire rack. Let the cake rest in the pan for about 20 minutes then remove the ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar, if you wish, and serve.
