Cinnamon Sugar Apple Cake

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.75 cup Granulated Sugar
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 1 tsp Ground Cinnamon
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 2 large Eggs (room temperature)
• 0.5 cup Milk (whole or 2% works best)
• 1 tsp Vanilla Extract
• 2 medium Apples (thinly sliced (about 2 cups), preferably a firm variety like Granny Smith or Honeycrisp)
• 2 tbsp Granulated Sugar (for topping)
• 1 tsp Ground Cinnamon (for topping)
• 0.25 cup Unsalted Butter (for honey butter) (softened)
• 2 tbsp Honey

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (175°C). Line the bottom of an 8‑inch square baking pan with parchment paper and lightly grease the sides.

   Time: PT5M

   Temperature: 350°F

2. Slice Apples

   Core the apples and slice them as thinly as possible (about 1‑2 mm). Set aside.

   Time: PT5M

3. Mix Dry Ingredients

   In a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and 1 tsp ground cinnamon until well combined.

   Time: PT3M

4. Cream Butter & Sugar

   In a separate bowl, beat the softened butter with an electric whisk or hand whisk until creamy, then add the eggs one at a time, beating well after each addition.

   Time: PT4M

5. Combine Wet & Dry

   Add the vanilla extract and milk to the butter mixture, stirring just until incorporated. Gradually fold in the dry‑ingredient mixture until a smooth batter forms. Do not over‑mix.

   Time: PT3M

6. Fold in Apple Slices

   Gently fold the thin apple slices into the batter, distributing them evenly without crushing.

   Time: PT2M

7. Add Cinnamon‑Sugar Topping

   In a small bowl combine 2 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle the mixture evenly over the batter in the pan.

   Time: PT2M

8. Bake the Cake

   Place the pan in the preheated oven and bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

   Time: PT30M

   Temperature: 350°F

9. Cool & Prepare Honey Butter

   Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Meanwhile, combine the softened 0.25 cup butter with 2 tbsp honey in a small bowl; microwave 10‑15 seconds and stir until smooth.

   Time: PT10M

10. Serve

    Slice the cake into squares, drizzle or spread with the melted honey butter, and enjoy warm with coffee.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (use 1:1)
• Instead of Granulated Sugar: Coconut Sugar, Brown Sugar (slightly darker)
• Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2)
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Salt: Sea Salt
• Instead of Ground Cinnamon: Ground Nutmeg (½ tsp)
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Eggs: Flax Egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Vanilla Extract: Almond Extract (½ tsp)
• Instead of Apples: Pears (thinly sliced)
• Instead of Granulated Sugar (for topping): Brown Sugar
• Instead of Ground Cinnamon (for topping): Ground Nutmeg (½ tsp)
• Instead of Unsalted Butter (for honey butter): Margarine
• Instead of Honey: Maple Syrup (2 tbsp)

Equipment Needed

• Mixing Bowl
• Whisk
• Rubber Spatula
• 8‑inch Square Baking Pan
• Parchment Paper (optional)
• Oven
• Cooling Rack (optional)
• Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature ensures proper rise.
• Creaming butter and sugar fully incorporates air for a light crumb.
• Folding apple slices gently prevents the batter from becoming dense.
• Baking until a clean toothpick emerges guarantees the cake is cooked through without over‑baking.

Chef Tips from the Video

• Use a mix of sweet and tart apples for depth of flavor.
• Add a pinch of nutmeg to the topping for extra warmth.
• For a glossy finish, brush the warm cake with a little melted butter before serving.

Troubleshooting

Storage

Refrigerator: Store cake slices in an airtight container for up to 4 days. Keep honey butter in a small jar, covered.

Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Room temperature: If consumed within 24 hours, keep the cake covered on the counter.

Make-Ahead Tips

• The cake can be baked a day ahead; reheat gently before serving.
• Honey butter keeps refrigerated for up to a week; bring to room temperature or warm briefly before using.

Frequently Asked Questions