Cinnamon Apple Cake

Ingredients

• 180 g unsalted butter (at room temperature)
• 180 g granulated sugar
• 3 eggs (at room temperature)
• 120 g all-purpose flour
• 8 g baking powder
• 1 c. à soupe ground cinnamon
• 10 cl milk
• 4 apples (Granny Smith or Golden, peeled and chopped)
• 1 c. à café ground cinnamon (for topping)
• 1 c. à soupe granulated sugar (for topping)
• 3 c. à soupe apricot jam (slightly warmed)

Instructions

1. Cream the butter and sugar

   In a large bowl, add the softened butter and granulated sugar. Beat on medium speed until the mixture is pale and creamy.

   Time: PT5M

2. Incorporate the eggs

   Add the eggs one at a time, beating well between each addition so the mixture remains homogeneous.

   Time: PT3M

3. Prepare dry ingredients and milk

   Sift the flour and baking powder into a bowl, add 1 c. à soupe of cinnamon. Incorporate this dry mixture into the wet mixture alternating with the milk (10 cl), starting and ending with the dry ingredients. Mix gently until the batter is smooth.

   Time: PT5M

4. Prepare the pan

   Line the cake pan with parchment paper. Pour the batter into the pan and tap lightly on the countertop to release air bubbles.

   Time: PT2M

5. Prepare the apples

   Peel the 4 apples, cut them in half, remove the core and make deep cuts in each half. Arrange the apples, cut side up, on the batter, pressing them in slightly.

   Time: PT10M

6. Sprinkle the topping

   Mix 1 c. à café of cinnamon with 1 c. à soupe of sugar. Sprinkle this mixture evenly over the apples and batter.

   Time: PT2M

7. Bake the cake

   Place the cake in the lower part of the pre‑heated oven at 200°C for 30 minutes. The cake is done when a knife inserted in the center comes out clean.

   Time: PT30M

   Temperature: 200°C

8. Prepare the apricot jam glaze

   While the cake is baking, put the apricot jam in a small saucepan and heat over low heat until it becomes fluid (about 5 minutes).

   Time: PT5M

9. Glaze the cake

   Immediately after removing from the oven, brush the still‑warm cake with the hot apricot jam using a kitchen brush.

   Time: PT2M

10. Cooling

    Allow the cake to cool on a rack for 15 minutes before unmolding and serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of unsalted butter: margarine
• Instead of granulated sugar: honey, maple syrup
• Instead of eggs: applesauce (as binder)
• Instead of all-purpose flour: gluten-free flour
• Instead of baking powder: baking soda + cream of tartar
• Instead of ground cinnamon: pastry spice blend
• Instead of milk: almond milk, soy milk
• Instead of apples: pears
• Instead of ground cinnamon (for topping): ground nutmeg
• Instead of granulated sugar (for topping): coconut sugar
• Instead of apricot jam: peach jam, orange jelly

Equipment Needed

• mixing bowl
• whisk
• silicone spatula
• sieve or fine strainer
• cake pan (20-22 cm)
• parchment paper
• oven
• kitchen knife
• peeler
• kitchen brush

Critical Steps — Do Not Skip

• Cream the butter and sugar until a light texture is achieved.
• Incorporate the eggs one by one without over‑beating.
• Do not over‑mix after adding the flour to keep the cake moist.
• Arrange the apples with cuts for good flavor diffusion.
• Bake at 200°C for 30 minutes, checking doneness with a knife.
• Brush the hot cake with apricot jam for a glossy glaze.

Chef Tips from the Video

• Lightly dust with powdered sugar before serving for a decorative touch.
• Add a pinch of nutmeg to the batter for an even warmer aroma.
• Serve the cake warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days.

Freezer: Wrap the cake in portions with plastic film then aluminum foil, keep up to 2 months.

Room temperature: At room temperature, the cake keeps 1 to 2 days in a covered container.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated; add the apples just before baking.
• Apricot jam can be warmed in advance and reheated quickly at glazing time.