Preheat oven to 175°C / 350°F. Grease a 9-inch springform pan (or 9-inch round cake pan)
and line the bottom with parchment for easy release.
Step 2: Season the apples
Toss diced apples with 2 tbsp brown sugar, 1 tsp cinnamon, and lemon juice. Set aside while you make batter.
Step 3: Make the swirl (and crumble if using)
Mix brown sugar, cinnamon, and melted butter for the swirl. If making crumble, mix flour, sugar, cinnamon,
then cut in cold butter until crumbly. Chill topping.
Step 4: Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 5: Cream butter and sugars
In a large bowl, beat butter with granulated sugar and brown sugar until fluffy (2 minutes).
Add eggs one at a time, then mix in vanilla.
Step 6: Combine batter
Mix in sour cream (or yogurt). Add dry ingredients and mix just until combined.
If batter is very thick, add milk 1 tablespoon at a time until it’s spreadable.
Step 7: Layer and swirl
Spread half the batter into the pan. Sprinkle half the cinnamon swirl mixture.
Add half the apples. Repeat with remaining batter, swirl, and apples.
Use a knife to gently swirl the top just a little (don’t overmix).
Step 8: Add crumble (optional) and bake
If using crumble, sprinkle it over the top. Bake for 45–60 minutes,
until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too quickly, tent loosely with foil during the last 15 minutes.
Step 9: Cool and glaze
Cool cake 15 minutes in the pan, then release (if springform) and cool completely.
Drizzle with glaze once cooled if desired.
Success check: A moist, cinnamon-scented cake with tender apple pockets and a sweet swirl in every slice.
Serving and Storage:
Serving
Serve slightly warm for the coziest texture. It’s perfect with coffee, tea, or a scoop of vanilla ice cream.
For an extra treat, drizzle caramel sauce over slices.
Storage
Store covered at room temperature for 2 days, or refrigerate for 5 days.
Reheating
Warm slices in the microwave for 10–15 seconds or in a low oven to bring back that fresh-baked softness.
Freezing
Freeze slices wrapped tightly for up to 2 months. Thaw at room temperature or overnight in the fridge.
Tips:
Tip 1: Dice apples evenly
Even apple pieces bake at the same rate and give consistent texture.
Tip 2: Don’t overmix
Overmixing makes cakes tough. Mix until flour just disappears.
Tip 3: Sour cream = moisture insurance
Sour cream (or yogurt) keeps the crumb tender for days and balances sweetness.
Tip 4: Tent with foil if needed
Apples and sugar can brown quickly. Foil prevents the top from over-darkening before the center is baked.
Tip 5: Let it cool before slicing
Cooling helps the cake set so slices stay neat, especially with lots of apples.
Variations:
1) Caramel Cinnamon Apple Cake
Add a caramel drizzle or swirl caramel sauce into the batter for extra indulgence.
2) Apple Walnut Cinnamon Cake
Fold 1/2 cup chopped walnuts or pecans into the batter for crunch.
3) Apple Cider Spice Cake
Replace milk with apple cider and add a pinch of cloves for deeper fall flavor.
4) Gluten-Free Option
Use a 1:1 gluten-free flour blend. Keep an eye on bake time—gluten-free cakes may bake slightly faster or slower depending on brand.
5) Mini Bundt or Muffin Version
Bake in a mini bundt pan or muffin tin (reduce bake time; start checking at 18–22 minutes for muffins).
Conclusion:
This Cinnamon Apple Cake is everything a cozy bake should be: moist, tender, and full of warm cinnamon flavor,
with sweet apples tucked into every slice. It’s easy enough for everyday baking, special enough for gatherings,
and flexible enough to customize with crumble, glaze, nuts, or caramel. One bite and it’ll become a repeat favorite.
FAQ:
What are the best apples for baking?
Firm apples like Granny Smith, Honeycrisp, Braeburn, and Pink Lady hold their shape and give the best texture.
Why did my cake turn out dense?
Dense cake usually comes from overmixing or too much moisture from apples. Mix gently and dice apples evenly.
Can I make this cake ahead?
Yes. It tastes even better the next day. Store covered and add glaze right before serving for the best look.
Can I use oil instead of butter?
Yes. Substitute 1/2 cup neutral oil for butter. The cake will be very moist but slightly less buttery in flavor.
How do I know it’s done?
A toothpick should come out clean or with a few moist crumbs. If it hits an apple piece, test again in a nearby spot.
Can I skip the swirl or crumble?
Absolutely. The cake is delicious plain—swirl and crumble just add extra bakery-style sweetness and texture.
