Cinnamon Apple Cake
If you're looking for a delicious and easy-to-make cake, look no further than this cinnamon apple cake. With just a few simple ingredients, you can have a moist and delicious cake prepped, baked and ready to eat in under an hour!
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Servings: 16 serves
Calories: 230kcal
Cost: $5
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 125 g butter softened to room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract or vanilla essence
- 2 eggs approx 60g each, room temperature
- 125 ml (½ cup) milk full cream, room temperature
- 225 g (1 ½ cups) self-raising flour sifted
- 2 apples cored and peeled
- 1 teaspoon ground cinnamon for sprinkling
- 3 tablespoon raw sugar for sprinkling, optional
Instructions
Conventional Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Beat the butter, caster sugar, cinnamon and vanilla extract until smooth and creamy.
- Add the eggs and milk and beat until combined.
- Sift in the self-raising flour and beat until just combined.
- Pour the mixture into the prepared tin.
- Cut the peeled apples into 4 sections and make deep slits in each section. Place the apples (round side facing up) onto the cake batter and press down lightly.
- Sprinkle over the ground cinnamon and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
Thermomix Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Cream butter, sugar, cinnamon and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the eggs and milk and beat for a further 20 seconds, Speed 3.
- Add the self-raising flour and combine for 20 seconds, Speed 4.
- Pour the mixture into the prepared tin.
- Cut the peeled apples into 4 sections and make deep slits in each section. Place the apples (round side facing up) onto the cake batter and press down lightly.
- Sprinkle over the ground cinnamon and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
- Use any apple that you like for this recipe. I prefer to use Pink Lady apples, but Granny Smith apples also work well, or you can use a combination of sweet and tart apples.
- If you don't have self-raising flour you can use all-purpose flour. Just sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
- Insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the fork, it must bake for longer.
- Add a sheet of foil loosely over the top if the cake is over-browning.
- This cake can be served at room temperature or warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months.
- Use gluten-free flour if you want to make this cake gluten-free.
- For a dairy-free version of this recipe, use non-dairy milk and butter.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
