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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.
PrintApple Cinnamon Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
- 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
Instructions
- 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.
Notes
* I used honeycrisp apples, but use whatever type you like
Elizabeth says
March 2, 2019 at 3:41 amYou have to go to Portillo’s for a Beef sandwich or their hot dogs. Best in Chicago. Great City not in winter but the food makes up for the lousy weather.
Sarah says
March 3, 2019 at 3:02 pmGood food really makes up for crummy weather. I’ll add this to my list of places to go. Thanks!
Lori says
April 17, 2019 at 4:00 pmSarah I second a visit to Chicago for Portillo’s. It’s a staple here! And if you get there try their chocolate cakeBut your cake looks like a perfect option for breakfast, lunch, dinner or snack!
★★★★★
Sarah says
April 18, 2019 at 12:16 pm*looks up flights to Chicago*
Niki says
April 18, 2019 at 12:27 pmHoneycrisp apples are my favorite too! I love your tip on using any kind of apple in this dish. Your photos are beautiful, and it’s awesome how the pattern of your cooking rack mirrors the pattern on your plates!
★★★★★
Sarah says
April 23, 2019 at 12:11 amThanks so much! I hadn’t even noticed about the plates!
Abbey says
April 24, 2019 at 8:08 pmWhat gluten free flour would you recommend for this? I’m thinking of trying a blend of almond and tapioca! Love this recipe.
★★★★★
Sarah says
April 25, 2019 at 9:38 pmI haven’t tried this recipe with gf flour yet, but your combo of almond and tapioca would be perfect! The slight nutty taste from the almond flour would taste great with the apples and cinnamon!
Kathryn says
May 16, 2019 at 5:43 pmI love how easy this cake it to make! 20 minutes is totally doable. Can’t wait to try it soon!
★★★★★
Sarah says
May 16, 2019 at 5:55 pmIt’s amazing how quick and easy it is!!