New recipes

Apple and cinnamon cake recipe

Apple and cinnamon cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This recipe combines the sweetness and texture of the apples with the warm aroma of cinnamon and a hint of almond. Lovely served either warm or chilled, on its own or accompanied by cream, vanilla ice-cream or custard.


London, England, UK

46 people made this

IngredientsServes: 8

  • 3 large apples, such as Gala or Braeburn
  • 220g unsalted butter, softened
  • 220g granulated sugar
  • 2 tablespoons semi-skimmed or full fat milk
  • 3 eggs
  • 1 teaspoon almond extract
  • 220g self-raising flour
  • 2 tablespoons ground almonds
  • 2 to 3 teaspoons ground cinnamon

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat the oven to 180 C / Gas 4 and line a large round cake tin.
  2. Thinly slice 2 1/2 apples. Then finely chop or grate your remaining half and set aside.
  3. Cream together the butter and the sugar. Once smooth, beat in the milk.
  4. Whisk the eggs with the almond extract and gradually add into the butter mixture. Add your finely chopped or grated apple and stir well.
  5. Sieve in your flour. Add the cinnamon and ground almonds and then fold everything together. Put your mixture into your tin and level out the top with the back of your spoon.
  6. Arrange the apples as desired over the top, overlapping them. Slice extra apple if needed as you need the entire top to be covered - when the cake rises there will be more surface area so use plenty! Optional: Finish with a sprinkle of sugar, cinnamon, and if desired a few sliced almonds.
  7. Bake in the oven - it should take 30 to 45 minutes but it all depends on how much moisture and sugar was in your apples so it can vary - keep a close watch until the apple slices are golden and test the cake is cooked all the way through. Leave to cool or serve right away!

Tip

If almond isn't your thing, substitute the almond extract for vanilla extract, and use a little ground rice instead of ground almonds - just as good! Also, for a richer mixture, you could also use half soft brown sugar instead of white.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (0)


Cinnamon Apple Cake Recipe

TRADITIONAL BRITISH RECIPE: This Apple Cake recipe will be perfect for those of you that cannot even imagine to eat a plain apple.

A friend of mine is like this. She put cinnamon on Apples every time. Now that I think about it I have never seen her eating a plain apple. Ever.

This cake is loaded with fresh natural Apples, the perfect amount of cinnamon and sugar for that sweet treat.

Skill Level: Time: 90 Minutes
Price: Makes: 1 Cake

6 large or 8 small Apples

450gr White Sugar
( first portion )

90gr White Sugar
( second portion )

6 large or 8 small Apples

1lb White Sugar
( first portion )

3.1oz White Sugar
( second portion )

6 large or 8 small Apples

2 cups White Sugar
( first portion )

2.75 cups All-Purpose Flour

6 tablespoons White Sugar
( second portion )

1 tablespoon Baking Powder

01 - Preheat oven to 175C / 350F.

02 - Grease a Cake Mold ( can also be a tube pan ).

03 - Peel and chop the Apples.

04 - In a bowl, combine the chopped Apples with Cinnamon and White Sugar ( second portion ) and set aside.

05 - In a clean separate bowl, stir Flour, Baking Powder and Salt together.

06 - In a third bowl, mix Oil, the first portion of White Sugar, Orange Juice, Vanilla and Eggs together.

07 - Combine dry ingredients ( second bowl ) with wet ( third bowl ), and mix until smooth.

08 - Pour half of the Batter into the prepared Cake Mold.

09 - Spread half of the Apples mix on top of Batter.

10 - Pour the remaining Batter over the top of Apples and top with the remaining Apples.

11 - Bake in the pre-heated oven for 90 minutes or until either fork or toothpick comes out clean when inserted in the centre of the Cake.


  • Baking spray with flour
  • 2 ½ cups white whole-wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup canola oil
  • ½ cup orange juice
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 medium Granny Smith apples, peeled and chopped (about 4 1/2 cups)

Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl set aside.

Combine granulated sugar, brown sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment beat on medium speed until combined, about 1 minute. Add eggs and vanilla, beating just until combined. Add the flour mixture to the sugar mixture beat until just incorporated. Fold in apples. Transfer the batter to the prepared pan and smooth the top evenly.

Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely, about 1 hour.

Equipment: 12-cup Bundt pan, stand mixer

To make ahead: Wrap cooled cake airtight and store at room temperature for up to 1 day.


Ingredients of Note

  • Granny smith apples: I recommend Granny Smith apples in the recipe because their tartness offsets the sweetness of the cake and glaze, but your favorite baking apple should work just fine.
  • Lemon juice: A little lemon juice mixed in with the apples also adds a little tartness to balance the sweet cake.
  • Sour cream: Sour cream is used in the cake batter and helps make the cake soft and moist. If you don’t have any, you can replace it with the same amount of unsweetened Greek yogurt.

  • Vegetable shortening for greasing the pan
  • 3 Cups plus 2 tablespoons all-purpose flour
  • 3 large (or 6 or 7 small) Gala, Honeycrisp or SweeTango apples, about 1 1/2 pounds total
  • 1/3 Cup packed dark brown sugar
  • 1 1/2 Tablespoon ground cinnamon
  • 1 1/2 Cup granulated sugar
  • 2 1/2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 4 large eggs
  • 1 Cup expeller-pressed canola oil or safflower oil
  • 1/2 Cup freshly squeezed orange juice
  • 1 Tablespoon pure vanilla extract
  • 1/2 Cup powdered sugar

Use vegetable shortening to heavily grease the interior of a 13-by-9-inch metal baking pan.

Add 2 tablespoons flour to the pan. Working over the sink, shake the pan to coat it on all sides with flour. Shake out any excess flour.

Peel, core and quarter apples. Slice the apples into 1/4-inch thick wedges. (If your apples are large, cut the wedges in half.)

Put apples into a medium bowl. Stir in brown sugar and cinnamon mix well.

Mix remaining 3 cups flour, granulated sugar, baking powder and salt in a large bowl.

Whisk eggs together in a small bowl.

Make a well in center of flour pour in oil, orange juice and vanilla. Pour in beaten eggs.

Use a large rubber spatula to gently fold the mixture just until all the flour is moistened.

Spread about two-thirds of the batter over the bottom of the prepared pan.

Gently arrange apple mixture over the batter, being careful not to let apples touch the sides of the pan.

Use the spatula to dollop the remaining batter evenly over apples (they won't be completely covered).

Bake until top is nicely browned and wooden pick inserted in a batter area comes out clean, about 50 minutes. Cool in pan on wire rack.

Stir a couple of teaspoons of water into the powdered sugar in a small bowl to make a smooth, thickish glaze.

Use a large fork to drizzle the glaze over the warm cake. Serve cake while it's still warm.


Low Carb Keto Apple Cinnamon Cake Recipe

Serves: 9 pieces

Ingredients:

  • 1 cup almond flour, 112g
  • 1/2 cup coconut flour, 56g
  • 1 tbsp arrowroot starch, 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum(optional, helps with texture)
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 10 tbsp salted butter, melted, 150g
  • 1/2 cup powdered monkfruit/erythritol sweetener, 90g
  • 2 eggs, room temperature
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 small apple, chopped, 100g

Cinnamon/Sweetener Layer

  • 1 tsp cinnamon
  • 1 1/2 tbsp truvia sweetener (or 3 tbsp of a sweetener that measures like sugar)
  • 1/4 cup powdered monkfruit/erythritol sweetener, 48g
  • 1 tbsp cream cheese
  • 1 tbsp light cream (half and half, 18%, milk of choice, etc will all work fine, just don't use heavy cream or it will thicken too much)
  • 1/4 tsp vanilla extract

Directions:

  1. Pre-heat oven to 350*F.
  2. In a bowl, add your dry ingredients including almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, melt your butter in the microwave then add your eggs, heavy cream and vanilla extract. well until smooth.
  4. Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
  5. Add your apple chunks and mix once more.
  6. Line an 8×8 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later).
  7. Press half of the mixture evenly into the pan. Mix your cinnamon and truviasweetener and sprinkle half of it over the batter.
  8. Press the rest of the apple mixture evenly over the top of that layer and sprinkle with the rest of the cinnamon and truvia sweetener.
  9. Bake for 28-35min or until the cake has started to brown on top and doesn't leave a dent when you gently press your finger down in the center.
  10. Let the cake cool fully before removing it from the pan.
  11. Prepare your glaze by whisking together the above 4 glaze ingredients in a small bowl until smooth.
  12. Drizzle the glaze over the cake. Once it's set, you can slice and serve! Enjoy your Low Carb Keto Apple Cinnamon Cake!

Nutrition for 1/9th of recipe: 255 calories | 22.3g fat | 3.9g NET carbs | 5.1g protein | 3.8g fiber

To store this sugar free apple cinnamon cake, layer the slices between parchment paper in an airtight container and store in the fridge for up to 5 days OR&hellip


Spray a 8 inch spring pan (Photo 10) Add half of the cake batter mix to the pan (Photo 11) and spread out in an even layer (Photo 12) Add the apple pie filling mix on top of the batter that is in the pan (Photo 13)

Spread out the apple pie filling evenly (Photo 14) and then add the remaining cake batter (Photo 15) and spread out evenly (Photo 16)

Sprinkle the cinnamon sugar crumb mix on top evenly (Photo 17) and put in the oven for 50-55 minutes until fully cooked.


SUBSCRIBE TO OUR NEWSLETTER

MAIN INGREDIENTS OF THIS RECIPE:

- Apple, cinnamon, lemon, eggs

HOW TO PREPARE APPLE, LEMON AND CINNAMON CAKE:

Wash, peel the apples and remove the seeds. Place the apples cut into cubes together with the cinnamon in a blender and blend on high until obtain a creamy mixture.
Beat the eggs, the sugar and the lemon zest until obtain a homogeneous mixture. Add the apple cream, the lemon juice and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture. Pour the mixture into the prepared tin and bake about 35 to 40 minutes. Turn off the oven and unmold the cake. Let cool to room temperature and serve.


Cinnamon Apple Cake

Cinnamon and apple have a nice little friendship, don’t they? They lift each other up like only true friends do. And while they’re completely different things when they’re apart, together they’re their own flavor entity: apple-cinnamon. Just speaking that word brings to mind the combo of cozy, warm spice and tender, sweet apples. And that combo (with an added sidekick of chopped walnuts for a bit of crunch) is just the pair to flavor a simple everyday cake like this one.

We consider an “everyday” cake to be a cake that comes together in one bowl, takes less than 15 minutes to get in the oven, and doesn’t need any frosting. You know, the kind that would easily pass for a quick bread if it were baked in a loaf pan? That’s what this is. You can bake it in any kind of pan you like, and eat it as a snack or a casual dessert, or even sneak a piece in for breakfast… It doesn’t really matter. We just know it’s good!

This cake has a moist and tender crumb and is strong in cinnamon flavor. It isn’t overrun with apples – there’s just enough to keep it moist and flavorful – but make sure you chop them pretty well you don’t really want big chunks here. It’s a straightforward cake. Simple to make, easy to enjoy, and flavored with a classic combination of sweetness and spice. It’s everything nice!