Description
This Cinnamon Sugar Apple Cake is a moist, flavorful dessert made with chopped Honeycrisp apples, a tender cake base sweetened with brown sugar, and a delightful cinnamon sugar topping. Perfectly spiced and ideal for fall or any time you crave a comforting, fruity cake.
Ingredients
Units
Scale
Apple Cake:
- 1 1/2 cups brown sugar
- 1/3 cup oil
- 1 egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 2 1/2 cups chopped Honeycrisp apples
Cinnamon Sugar Topping:
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat: Preheat your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature for even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, oil, and egg until well combined.
- Add Buttermilk and Vanilla: Stir in the buttermilk (or milk plus vinegar) and vanilla extract, mixing just until combined.
- Incorporate Dry Ingredients: Sprinkle baking soda over the mixture and gently fold in the flour until the batter is just combined without overmixing.
- Fold in Apples: Carefully fold the chopped Honeycrisp apples into the batter to distribute them evenly.
- Prepare Baking Pan: Butter a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Pour Batter: Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Make Cinnamon Sugar Topping: In a small bowl, combine the sugar, cinnamon, and melted butter; then sprinkle and spread this mixture evenly over the cake batter.
- Bake: Place the pan in the preheated oven and bake for 45 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Serve: Let the cake cool slightly before serving. Enjoy it plain or topped with honey butter or whipped cream for extra indulgence.
Notes
- Use Honeycrisp apples for the best balance of sweetness and tartness; other firm apples can be substituted but may alter the flavor.
- Milk combined with vinegar can be used as a buttermilk substitute to activate the baking soda properly.
- Do not overmix the batter to ensure a tender cake texture.
- This cake is delicious served warm or at room temperature and pairs well with whipped cream or honey butter.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
