Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!
Autumn is definitely in full swing here in the UK. This past weekend, the clocks went back, and the darker evenings are here to stay for the next few months. So it’s time to cosy in, and make and devour some comforting food!
I’ve had a few months off recipe creating/writing. Since sharing my Raspberry White Chocolate Muffins, I’ve been enjoying some travel – visiting Spain in September and Paris a couple of weeks ago. As well as working full-time, that hasn’t left me much time to blog. I also recently re-photographed this amazing Sticky Toffee Pudding, but last week I did also manage to bake a new autumn-inspired recipe.
I found this Apple Cinnamon Cake recipe on Sweetest Menu. It’s possibly one of the lightest cakes I’ve ever made, with a gorgeously airy texture.
Apple and cinnamon are match made in flavour heaven. Nothing says autumn more than this wonderful flavour combo.
The cake itself is a plain yogurt cake – it did have a teaspoon of vanilla added, but I didn’t have any in (oops!), but it was still excellent without it. Once prepared and spread out in the cake tin, it’s sprinkled with a cinnamon sugar mixture and baked until golden perfection. In the original recipe, a milk glaze/icing is drizzled over the cake, but I left mine without it because I planned to serve ours with ice cream and salted caramel sauce.
Apple Cinnamon Cake
Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!
Servings 12
Cake Mixture
- 210 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 150 g caster or granulated sugar
- 1 large or 2 medium apples peeled and roughly chopped
- 2 eggs
- 120 ml vegetable oil
- 120 ml Greek yoghurt
Cinnamon Topping
- 50 g caster or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter melted
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Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line an 20cm/8-inch square cake tin with parchment paper.
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In a jug, add the eggs, oil and the yoghurt. Whisk to combine. Now add the wet ingredients to the dry and fold gently until completely mixed. Be careful not to over mix the cake mixture.
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Transfer the cake mixture to the lined cake tin. Now make the cinnamon topping. In a small bowl, combine the sugar, cinnamon and melted butter until a lumpy mix comes together. Take small handfuls of the cinnamon topping and sprinkle over the top of the cake.
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Bake the cake for 35-40 minutes, or until a cake tester when inserted in the centre of the cakes comes out clean, without any uncooked batter attached. Leave to cool in the tin for a few minutes, before transferring to a wire rack to finish cooling completely.
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When ready to serve, slice the cake in to 12 pieces, dust with icing sugar if desired. We served ours with a scoop of ice cream and salted caramel sauce – the cake tastes beautiful on its own.
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The cake will store in an airtight container for up to 3 days at room temperature.
We all really enjoyed this cake, it was devoured in just a day. I only managed to get one single piece! The only change myself and my taste tasters agreed is we would love more apples in the next cake we make – so I would recommend adding 2 large chopped apples, or 3 smaller apples.
This cake will definitely make an appearance each year in my autumn baking! It’s without a doubt one of the BEST apple cakes you’ll make!
Try another couple of my favourite autumn cakes with this fantastic Pumpkin Cake with Cream Cheese Frosting
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