Apple and cinnamon cake

I have made this cake a few times, especially when I have apples that are not being eaten. I initially discovered it on Facebook, and it seemed quick and suitable for days when I want something simple yet flavorful. The apples and cinnamon give the cake exactly the taste I expect when I crave something sweet made at home. I do not recommend making two cakes at once, even though the temptation is great – it gets too moist if left until the next day.

Quick Info

Total time: 55-60 minutes
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick homemade dessert

Ingredients

70 g brown sugar (approx. 1/3 cup)
140 g granulated sugar
1 teaspoon ground cinnamon
2 small apples (or 1 larger apple), peeled and diced
115 g butter at room temperature
2 large eggs
1 teaspoon vanilla extract
200 g flour (approx. 1 ½ cups)
1 and 1/3 teaspoons baking powder
125 ml warm milk (approx. ½ cup)

Preparation method

1. Preheat the oven to 175°C. Line a 14x24 cm loaf pan with parchment paper.
2. In a small bowl, mix the brown sugar with the cinnamon.
3. Dice the apples into small cubes, then mix them with the brown sugar and cinnamon. Set aside while you prepare the batter.
4. In another bowl, cream the softened butter with the granulated sugar until light in color and creamy, about 3 minutes.
5. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
6. In a separate bowl, combine the flour with the baking powder.
7. Gradually incorporate the flour mixture into the butter mixture in 2-3 batches, alternating with the warm milk. Start and end with the flour. Do not overmix.
8. Pour half of the batter into the prepared pan. Place half of the apple mixture with sugar and cinnamon on top, gently pressing down with your hand to incorporate it slightly into the batter.
9. Add the remaining batter, level it, then place the other half of the apples on top, pushing them down gently with your hand or a spoon.
10. Bake the cake for 40 minutes or until a toothpick comes out clean. Allow it to cool for 10-15 minutes in the pan, then transfer it to a wire rack.

Why I make this recipe often

I like that it’s the kind of cake you can quickly make when you have uneaten apples. I prefer it fresh and warm, when it still has a slightly moist texture but hasn’t collapsed. It’s not a cake that holds up well after two days, but it rarely lasts that long.

Tips and variations

Tips
- Do not use very juicy apples, as they release too much liquid and make the batter heavy.
- If you don’t have parchment paper, grease the pan well and dust it with flour.
- Try not to overbeat the batter after adding the flour to avoid a dense cake.

Substitutions
- You can use just one apple if it’s large.
- Brown sugar can be replaced with granulated sugar, but the caramel flavor will be lost.
- Butter can be substituted with margarine, but the texture and taste will differ.

Variations
- It can be baked in a small rectangular pan as a cake, not just in the classic loaf shape.
- For different flavors, add nuts or raisins along with the apples.

Serving ideas
- You can serve it plain, warm, with tea or coffee.
- If you want something extra, a slice of cake goes well with a bit of yogurt or sour cream.

Frequently asked questions

How long does the apple cake stay fresh?
It’s best on the day it’s made. After 24 hours, it becomes quite moist. If you want to keep it, leave it uncovered or loosely covered with a cloth, not in an airtight container.

Can I use pears instead of apples?
Yes, but the final texture will change and it may be more watery. I recommend using firmer pears.

Can I reduce the sugar?
Yes, you can reduce the granulated sugar by 20-30 g, but the flavor will be less pronounced. Do not eliminate the brown sugar altogether, as it contributes to the specific flavor.

Can I make the cake without butter?
You can try using oil, but the texture will be less fluffy. The taste will be different.

Nutritional values

Approximately, one slice (out of 12) has about 190-200 kcal. Based on the composition, one serving contains about 25 g of carbohydrates, 8 g of fat, and 3 g of protein. These are approximate values and may vary depending on the apples and how much sugar you use.

Storage and reheating

The cake is not ideal for long-term storage. It’s best consumed within 1-2 days at room temperature. I do not recommend storing it in the fridge. If it remains, you can briefly heat it in the oven or microwave, but the texture will be slightly different.

Preheat the oven to 175°C. Line a loaf pan with parchment paper (dimensions 14cm/24cm). In a bowl, mix the brown sugar with cinnamon. Peel the apples and cut them into small cubes, then mix them with the sugar and cinnamon. Beat the butter (at room temperature) with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing after each until incorporated, then add the vanilla extract. In another bowl, mix the flour with the baking powder and gradually add it to the butter mixture, alternating with the milk. Pour half of the batter into the pan, place half of the apples on top of the batter, and gently push the apples into the batter with your hand. Pour the remaining batter and top with the rest of the apples, gently pushing them into the batter as well with your hand or a spoon. Bake the loaf in the preheated oven at 175°C until a toothpick comes out clean, about 40 minutes. Enjoy! It is very aromatic and moist! A single apple can be used, and it can also be baked as a cake in a smaller rectangular pan.

 Ingredients: For a cake: (dimensions 14cm/24cm) 70g brown sugar (1/3 cup) 140g granulated sugar 1 teaspoon cinnamon 2 large eggs 115g butter at room temperature 1 teaspoon vanilla extract 125ml warm milk (1/2 cup) 1 and 1/3 teaspoons baking powder 200g flour (1 and 1/2 cups) 2 peeled apples, diced

 Tags:  apple pie