Description
This delightful Apple Cinnamon Cake combines tender chunks of fresh apples with warm cinnamon spice, creating a moist and flavorful dessert perfect for any occasion. With a simple preparation process and a comforting aroma from the oven, this cake makes a fantastic treat for apple lovers seeking a cozy, home-baked experience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
Additional Ingredients
- 2 cups peeled and chopped apples (about 2 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until fully combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for your cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, thoroughly mixing after each addition. Then, incorporate the vanilla extract for flavor depth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture while alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined to avoid overmixing, which could toughen the cake.
- Fold in Apples and Nuts: Gently fold in the chopped apples and nuts (if using) using a spatula or wooden spoon to evenly distribute them without breaking the fruit down.
- Transfer Batter: Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in Pan: Let the cake cool in the pan for about 10 minutes to firm up slightly and make removal easier.
- Cool Completely and Serve: Remove the cake from the pan and transfer it to a wire rack to cool completely. Once cooled, optionally dust with powdered sugar before serving to add a touch of sweetness and attractive presentation.
Notes
- You can substitute sour cream with plain yogurt for a slightly different tang and texture.
- For added crunch and flavor, feel free to use walnuts or pecans; omit if you prefer a nut-free cake.
- Make sure not to overmix the batter after adding the dry ingredients to keep the cake tender.
- Check the cake at 45 minutes to avoid overbaking, as oven temperatures can vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
