Description
This classic Cinnamon Apple Cake combines tender apple pieces with a moist, flavorful batter, topped with a warm cinnamon sugar crumble and finished with a delicate sugar glaze. Perfect for a comforting dessert or a sweet afternoon treat.
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 pans: 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.
- Combine dry ingredients: In a large mixing bowl, mix together flour, baking powder, baking soda, salt, and sugar. Add the chopped apple pieces and stir briefly to distribute evenly.
- Mix wet ingredients: In a separate bowl, whisk together eggs, vanilla extract, vegetable oil, and Greek yogurt just until the eggs are broken up.
- Combine wet and dry: Gently fold the wet ingredients into the dry mixture using a wooden spoon until just combined; avoid over mixing to keep the cake tender. Pour the batter into the prepared cake pan.
- Prepare cinnamon topping: Mix caster sugar, ground cinnamon, and melted butter until the mixture is lumpy and moist. Sprinkle this evenly over the cake batter in the pan.
- Bake the cake: Bake for 35 minutes or until a skewer inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
- Make and apply glaze: In a small bowl, combine sifted icing sugar with 1 tablespoon of milk, stirring until smooth. If needed, add the extra tablespoon of milk to reach desired consistency. Drizzle the glaze over the cooled cake.
Notes
- Use a tart apple variety like Granny Smith for a balance of sweetness and acidity.
- Ensure apples are peeled and chopped into uniform pieces for even baking.
- Do not over mix the batter to keep the cake light and fluffy.
- For a dairy-free option, substitute Greek yogurt with coconut yogurt or a plant-based yogurt.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
- The glaze can be adjusted in thickness by adding more or less milk depending on preference.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
