Apple Cinnamon Cake

White plate with cake slices on it and silver fork on the side.

5 from 6 votes

This Cinnamon Apple Cake recipe combines timeless flavors in a delicious, melt-in-your-mouth cake. It's light, fluffy, and super moist, making an undeniably satisfying cake!

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American

Servings:

Author: Bailey Rhatigan

Equipment

9 x 13 baking pan bundt cake
mixing bowls

Ingredients

1¼ cup brown sugar
1 egg
1 tsp vanilla extract
⅓ cup avocado oil *see notes
1 cup almond milk *see notes
1 tsp apple cider vinegar
2⅓ cup all purpose flour
1 tsp baking soda
2 cups apples, chopped *about 3 small apples.
¼ cup unsweetened apple sauce

Cinnamon Sugar Topping

⅓ cup walnuts, chopped
½ cup white granulated sugar
2 tsp cinnamon
½ tsp nutmeg *optional
2 tbsp butter, softened

Optional Icing

½ cup powdered sugar
½ -1 tsp milk *add the milk a little at a time to the powdered sugar.

Instructions

Preheat oven to 350º degrees. Mix the eggs, brown sugar, apple sauce and vanilla together in a large bowl. Add in almond milk, apple cider vinegar, and oil, mix. In a separate bowl whisk the flour and baking soda together. Combine the dry ingredients into the wet ingredients.
Fold in the chopped apples. I leave the skins on for this recipe because they soften to much you won't notice them and they add in extra nutrients
Pour batter into a parchment lined 9×13 pan. Smooth it out a bit on the top. In a medium bowl, combine the softened butter, cinnamon, walnuts white granulated sugar. Mix well and add this mixture in an even layer over the apple cake batter.
Place in the oven on the middle rack and cook for 30-40 minutes or until a toothpick comes out clean and it is cooked through. Please note* ovens vary in temps so keep an eye on time, you may need to adjust a little.
Let the apple cake cook before slicing into. Optional to drizzle the two ingredient icing or eat it as it (both are great!)

Notes

*any neutral oil will work, olive or canola oil as well.

*any plant milk will work, you may also use dairy milk.

Add extra apples. You can add more apple chunks if you want more apple flavor.

Don't overmix the batter. Mix the batter until just combined. Overmixing can lead to a dense and tough cake. Use a gentle hand when folding in the dry ingredients and apples.

Test for doneness. Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. If not, bake for a few more minutes and test again.

Allow for proper cooling. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack or cutting board to cool completely. This prevents it from becoming too fragile and falling apart.

To make this a little healthier, skip the added icing and don't add walnuts, this will cut at least 120 calorie per serving.

To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For longer storage, refrigerate it for up to a week. You can also freeze slices of cake in an airtight container for up to three months. Just make sure to thaw them in the refrigerator before serving.

Nutrition