Introduction
and filled with sweet-tart apple pieces that keep every slice moist for days. The cinnamon swirl does more than look pretty:
it melts into the batter as it bakes, creating pockets of caramel-like flavor and a gentle ribbon of spice that perfumes the whole cake.
This version is designed for consistency: the apples are lightly coated with flour so they don’t sink, the batter mixes quickly
without fuss, and the bake time works whether you prefer a classic round cake or an easy 9×13 pan for casual slicing.
Add the optional vanilla glaze for a bakery finish, or serve it plain with coffee for a simple, cozy treat.
Best apples to use: Choose firm apples that hold shape (Granny Smith, Honeycrisp, Pink Lady, Braeburn).
Softer apples can turn mushy and make the cake wet.
Ingredients
Cake batter
- 320 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 200 g granulated sugar
- 120 g brown sugar
- 3 large eggs (room temperature)
- 240 ml buttermilk (or milk + 1 tbsp lemon juice)
- 180 ml neutral oil (or 170 g melted butter for richer flavor)
- 2 tsp vanilla extract
Apple layer
- 3–4 medium apples (about 450–550 g), peeled and diced
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 tsp cinnamon
- 2 tbsp flour (helps prevent sinking)
Cinnamon swirl
- 100 g brown sugar
- 1 tbsp cinnamon
- 45 g melted butter
Optional vanilla glaze
- 150 g powdered sugar
- 2–3 tbsp milk (or apple cider for extra flavor)
- 1/2 tsp vanilla
- Pinch of salt
Pan note: For a tall, classic look, use a 23 cm / 9-inch round pan.
For easy serving at gatherings, a 9×13 pan bakes a little faster and slices neatly into squares.
