Simplicity at it’s finest: the apple cinnamon cake has layers of apples in a delicate cake with a hint of warm cinnamon.
A little bit clafoutis, a little bit apfelkuchen, and a little bit apple pie, this cake is absolutely the best of all the worlds.
This cake came to be on a day full of baking during a snowstorm when I had lots of apples to use. We typically have honeycrisp in the house (Dan’s favorite), but the flavor profile of this cake is so simple, any kind of apple will work. Want something more tart? Go for Granny Smith.
The combination of apples and cinnamon is classic and full of nostalgia for me. It makes me think of the sweet cinnamon apples my mom would serve with pork, and at the same time, it makes me think of Apple Jacks (remember those??). That makes it totally acceptable to have cake for breakfast, right?
Just check out those layers.Print
Apple Cinnamon Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup sugar
- 3 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 tsp orange zest
- 1/2 cup butter melted and cooled to room temperature
- 4 large apples, peeled, cored, and sliced thin
- Preheat the oven to 350 degrees. Grease and line a springform pan, set aside.
- In a small bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, beat the eggs and sugar until pale and foamy.
- Add the vanilla and orange zest, mix until combined.
- Add half of the flour and mix until combined. Add half of the butter and mix until combined. Repeat.
- Add the thinly sliced apples to the batter and fold in gently with a spatula.
- Add the batter to the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean.
- Cool for 5 minutes, then remove from the pan.
- Serve warm with powdered sugar and/or ice cream.
* I used honeycrisp apples, but use whatever type you like