Description
This Cinnamon Apple Cake is a moist and flavorful dessert featuring a tender cake studded with cinnamon-coated apples and swirled with a buttery cinnamon mixture. Finished with a smooth icing sugar glaze, this cake offers a delightful balance of sweetness and spice perfect for any occasion.
Ingredients
Scale
Apples
- 2 apples (peeled & diced)
- 45 g granulated sugar
- 1 tsp cinnamon
Cinnamon Swirl
- 150 g light brown sugar
- 2 tbsp cinnamon
- 120 g unsalted butter (melted)
Cake Batter
- 360 g plain flour
- 200 g caster sugar
- 4 tsp baking powder
- 300 ml whole milk
- 1 tsp vanilla extract
- 2 large eggs (lightly beaten, room temperature)
- 110 g unsalted butter (melted & cooled slightly)
Glaze
- 200 g icing sugar
- 40 ml whole milk
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 180°C (160°C fan) and line an 8×10-inch baking tray with non-stick baking paper to prevent sticking during baking.
- Prepare Apples: Peel and dice the apples. In a small bowl, whisk together granulated sugar and cinnamon, then coat the diced apples in this mixture and set aside to infuse flavor.
- Make Cinnamon Swirl Mixture: In a separate small bowl, combine light brown sugar, cinnamon, and melted butter. Stir until fully combined and set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together plain flour, caster sugar, and baking powder until evenly combined.
- Add Wet Ingredients: Pour in whole milk, vanilla extract, and beaten eggs into the dry mixture. Whisk gently until just combined, then fold in the melted butter using a wooden spoon or rubber spatula to create a smooth batter.
- Incorporate Apples: Fold the cinnamon-coated apples into the batter evenly, ensuring they are well distributed.
- Assemble Cake: Pour the batter into the prepared baking tray, spreading it out evenly to the edges.
- Add Cinnamon Swirl: Stir the cinnamon swirl mixture briefly if separation occurred, then dollop it in spoonfuls across the top of the batter. Use a knife to swirl the mixture through the batter, keeping it mostly on the surface.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake comes out mostly clean with a few moist crumbs, and the cinnamon swirl appears wet and gooey while hot.
- Prepare Glaze: While the cake is baking, mix icing sugar and whole milk together in a bowl until the mixture is smooth and runny.
- Glaze Cake: Once the cake is warm from the oven, pour the glaze evenly over the top, allowing it to drip into cracks for extra flavor and moisture.
- Cool and Serve: Let the cake cool in the tin for about 45 minutes. Slice into 16 to 20 pieces and enjoy warm or cold.
- Enjoy: Serve this delicious cinnamon apple cake as a comforting dessert or with a cup of tea or coffee.
Notes
- The cinnamon swirl should remain on top of the batter for a gooey texture; avoid over-mixing it into the cake.
- Use room temperature eggs for better batter consistency.
- For a more intense apple flavor, let the coated apples sit longer before folding into the batter.
- This cake can be stored covered at room temperature for up to 3 days.
- Optional: Serve with whipped cream or vanilla ice cream for an indulgent treat.
