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Cinnamon Apple Cake

A warm and cozy cake filled with juicy apples and accented with cinnamon, perfect for family gatherings or a cozy evening at home.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups peeled and chopped apples (about 2 large apples)
  • 1/2 cup chopped walnuts (optional) Optional for added crunch
Topping Ingredients
  • 1/4 cup brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set it aside.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
  5. Add the sour cream and mix until the batter is smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Gently fold in the chopped apples and walnuts (if using), ensuring they are evenly distributed.
  8. Pour the batter into your prepared pan and smooth out the top.
  9. In a small bowl, mix together the brown sugar and additional cinnamon; sprinkle it evenly over the batter.
Baking
  1. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as desired.

Notes

For the best flavor, use a mix of sweet and tart apples like Granny Smith and Honeycrisp. Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.