Description
This classic Cinnamon Apple Cake features tender chunks of apple and warm cinnamon spices baked into a moist, buttery cake. Perfect for autumn or any time you crave a comforting dessert, this cake balances sweet, spicy, and nutty flavors with a soft crumb and optional crunchy walnuts.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Add-Ins
- 2 cups peeled and diced apples
- ½ cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick while baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, helping to create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Add Vanilla: Stir in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Apples and Walnuts: Gently fold in the peeled and diced apples and walnuts (if using) until they are evenly distributed throughout the batter.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured cake pan, spreading it evenly to ensure uniform baking.
- Bake the Cake: Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully turn the cake out onto the wire rack to cool completely before serving to maintain texture and flavor.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavors.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar.
- Optional walnuts add crunch, but can be omitted or replaced with pecans for variation.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
- Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.