Description
A moist and flavorful cinnamon apple cake featuring tender chunks of fresh apple, a cinnamon sugar topping, and a sweet sugar glaze. This easy-to-make cake is perfect for dessert or an indulgent 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 Oven and Prepare Pan: Preheat your 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 ensure easy removal.
- Mix Dry Ingredients and Apples: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the roughly chopped peeled apple and stir briefly to distribute evenly.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and Greek yogurt just until the egg yolks break up and mixture is smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together with a wooden spoon until just combined. Avoid over mixing to keep the cake tender.
- Add Batter to Pan and Top: Spoon the batter evenly into the prepared cake pan. In a small bowl, mix the caster sugar, ground cinnamon, and melted butter until lumpy and wet. Sprinkle this cinnamon topping evenly over the batter.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 minutes or until a skewer inserted in the center comes out clean. Once baked, transfer the cake to a wire rack and let it cool completely.
- Make and Drizzle Glaze: Mix the sifted icing sugar with 1 tablespoon of milk until smooth. If the glaze is too thick, add up to 1 additional tablespoon of milk. Drizzle the glaze all over the cooled cake for a sweet finish.
Notes
- Use a sharp knife to peel and chop the apple for best texture in the cake.
- If you prefer a more intense apple flavor, lightly sauté the chopped apples with a pinch of cinnamon before adding to dry ingredients.
- Do not over mix the batter to avoid a dense cake; fold ingredients gently.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- Substitute Greek yogurt with sour cream or buttermilk for a similar tang and moisture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/8 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: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
