Description
A moist and flavorful Cinnamon Apple Cake featuring tender chunks of apple, a spiced cinnamon topping, and a sweet sugar glaze, perfect for dessert or a cozy snack.
Ingredients
Units
Scale
Apple Cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil or flavourless oil
- 120 ml (1/2 cup) Greek yogurt
Cinnamon Topping
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Sugar Glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1-2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Add the chopped apple and stir briefly to evenly distribute the fruit.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, vanilla extract, vegetable oil, and Greek yogurt just until the egg yolks are broken and ingredients are blended.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients with a wooden spoon until just combined. Avoid over mixing to keep the cake tender. Spoon the batter into the prepared cake pan.
- Prepare Cinnamon Topping: Mix sugar, ground cinnamon, and melted butter until the mixture is lumpy and wet. Sprinkle the cinnamon topping evenly over the cake batter in the pan.
- Bake the Cake: Bake for 35 minutes at the preheated temperature, or until a skewer inserted into the center of the cake comes out clean. Once done, transfer the cake to a wire rack to cool completely.
- Make Sugar Glaze: In a small bowl, combine sifted icing sugar and 1 tablespoon of milk, stirring until smooth. Add an additional tablespoon of milk if the glaze is too thick. Drizzle the glaze evenly over the cooled cake.
Notes
- Use a tart apple variety for a balanced sweetness and flavor contrast in the cake.
- Make sure not to over mix the batter to keep the cake soft and light.
- The cinnamon topping adds a lovely texture and flavor, don’t skip it even if short on time.
- The glaze can be adjusted for thickness to your preference by adding milk gradually.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
