Cinnamon Apple Cake
This easy, no-butter cinnamon apple cake has a moist cinnamon cake layer topped with fresh apples and sprinkled with cinnamon sugar for the perfect finishing touch!
Servings: 8
Calories: 406kcal
Ingredients
Cinnamon sponge cake
- 120 g Vegetable oil
- 200 g Granulated sugar
- 100 g Brown sugar
- 3 Eggs at room temperature
- 180 g Yogurt thick Greek or Turkish style yogurt at room temperature
- 1 teaspoon Vanilla extract
- 310 g All purpose flour
- 1 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon powder
- ½ teaspoon Salt
Apple Topping
- 500 g Apples Core the apples, then cut into slices. No need to peel the apples.
- 1 tablesooon Lemon juice freshly squeezed
- 100 g Granulated sugar
- 1 teaspoon Cinnamon powder
Glaze - optional
- 90 g Powdered sugar
- 2-3 tablespoons Apple juice
Instructions
Make the apple topping
- Cut the apples into about ½ cm / quarter of an inch slices and sprinkle with the lemon juice to avoid browning while preparing the sponge layer.
- Mix the granulated sugar with the cinnamon powder and set it aside.
Make the cinnamon cake batter
- Heat oven to 175°C / 347°F and line a 23cm / 9-inch round pan with parchment paper.
- Whisk together the room temperature yogurt, eggs, sugar, and oil. Then, add the vanilla extract.
- Sift the flour, cinnamon powder, salt, baking powder, and baking soda together in a separate bowl.
- Fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined.
- Pour the cake batter into the prepared pan and smooth the top with an offset spatula.
- Arrange the apple slices on top of the cake batter. Then, generously hint the top of the apples with the cinnamon sugar mixture.
Bake
- Bake the cake for 60-70 minutes or until a toothpick inserted comes out clean. If the cake was browning too much, cover the top with aluminum foil.
- I decided not to glaze the cake as the apple slices provided enough decoration on top, however, if desired; mix the apple juice with the powdered sugar and glaze the cake with the help of a spoon.
- Store any leftover cake refrigerated or at room temperature in an air-tight container for 2-3 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- For the cake batter, make sure that all the ingredients are at room temperature.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
- Bake the cake until the toothpick check; the toothpick should come out dry. However, do not overbake the cake after this, as overbaked cake can become dry.
- Make sure to place parchment paper on the bottom of the cake pan—it will be very handy later for moving the cake around.
Nutrition
Calories: 406kcal | Carbohydrates: 90g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 374mg | Potassium: 187mg | Fiber: 3g | Sugar: 57g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
