Apple Cinnamon Cake
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 apples (diced, about 1 cup)
- ¼ cup (50g) light brown sugar
- 1 teaspoon ground cinnamon
- 1 and ½ cups (190g) all-purpose flour
- 1 and ¾ teaspoons baking powder
- ½ cup (65g) granulated sugar
- ½ cup (120ml) oil (sunflower or canola or corn oil)
- 2 large eggs (at room temperature)
- ½ cup (125ml) yogurt or sour cream
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F (180°C) and grease an 8 or 9-inch cake pan or line with parchment paper. Set aside.
- Prepare the apples: Peel the apples, and chop them into ½ inch pieces. Mix the apples with brown sugar and cinnamon, and set aside.
- Whisk the flour and baking powder. Set aside.
- In a medium-sized mixing bowl, beat sugar with oil, then beat in eggs, milk, and vanilla extract.
- Pour the dry ingredients over the wet ingredients, and gently whisk until just combined. Make sure not to overmix the batter.
- Fold in the cinnamon apples, and pour the batter evenly into the prepared cake pan.
- Bake: Bake for 30-35 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, and set on a wire rack to cool down. Allow to slightly cool for at least 30 minutes before slicing and serving.