Cinnamon Apple Cake

Ingredients

• 1/4 cup Granulated Sugar (for coating apples)
• 2 tsp Ground Cinnamon (1 tsp for coating apples, 1 tsp for butter paste)
• 2 medium Apple (peeled and diced into 1/2‑inch cubes)
• 1/4 cup Light Brown Sugar (for cinnamon butter paste)
• 1/4 cup Unsalted Butter (melted)
• 1.5 cups All-Purpose Flour (sifted)
• 1/2 cup Granulated Sugar (for batter)
• 1 tsp Baking Powder
• 3/4 cup Milk (whole or 2% milk)
• 1 tsp Vanilla Extract
• 2 large Egg (beaten)
• 1 cup Icing Sugar (for glaze, sifted)
• 2 tbsp Milk (for glaze)

Instructions

1. Dice the Apples

   Peel (if desired) and dice the apples into roughly 1/2‑inch cubes. Set aside in a bowl.

   Time: PT5M

2. Coat Apples with Sugar & Cinnamon

   In a small bowl combine 1/4 cup granulated sugar and 1 tsp ground cinnamon. Stir, then add the diced apples and toss until evenly coated.

   Time: PT4M

3. Make Cinnamon Butter Paste

   In another small bowl mix 1/4 cup light brown sugar, 1 tsp ground cinnamon, and 1/4 cup melted butter until a smooth paste forms.

   Time: PT3M

4. Combine Dry Ingredients

   In the large mixing bowl whisk together 1.5 cups all‑purpose flour, 1/2 cup granulated sugar, and 1 tsp baking powder until evenly distributed.

   Time: PT2M

5. Add Wet Ingredients

   Create a well in the dry mixture, then pour in 3/4 cup milk, 1 tsp vanilla extract, and the 2 beaten eggs. Stir just until combined; the batter will be slightly lumpy.

   Time: PT4M

6. Incorporate Cinnamon Butter Paste

   Pour the cinnamon‑butter paste into the batter and stir until the mixture is smooth and glossy.

   Time: PT2M

7. Fold in Coated Apples

   Gently fold the coated apple pieces into the batter, distributing them evenly without over‑mixing.

   Time: PT2M

8. Prepare Baking Tray and Transfer Batter

   Grease the 9x13‑inch baking tray with a thin layer of butter or line with parchment. Pour the batter into the tray and smooth the top with a spatula.

   Time: PT2M

9. Swirl Cinnamon Paste

   Drop dollops of any remaining cinnamon‑butter paste over the surface and use a knife to create decorative swirls.

   Time: PT2M

10. Bake the Cake

    Preheat the oven to 350°F. Bake the cake for 40‑45 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT45M

    Temperature: 350°F

11. Prepare the Glaze

    While the cake bakes, whisk together 1 cup icing sugar and 2 tbsp milk until smooth and pourable.

    Time: PT3M

12. Glaze the Warm Cake

    Remove the cake from the oven and let it sit for about 5 minutes. Then pour the glaze over the still‑warm cake, allowing it to set for 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

40g

Fat

8g

Fiber

1g

Ingredient Substitutions

• Instead of Granulated Sugar: Coconut sugar, Honey (use less)
• Instead of Ground Cinnamon: Ground nutmeg (half amount)
• Instead of Apple: Pears (same amount)
• Instead of Light Brown Sugar: Dark brown sugar, Turbinado sugar
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of All-Purpose Flour: Whole wheat flour (use 1 cup + 2 tbsp)
• Instead of Granulated Sugar: Coconut sugar, Honey (use less)
• Instead of Baking Powder: Cream of tartar (1/2 tsp) + baking soda (1/4 tsp)
• Instead of Milk: Almond milk, Soy milk
• Instead of Vanilla Extract: Maple extract, Almond extract (1/2 tsp)
• Instead of Egg: Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Icing Sugar: Powdered sugar, Confectioners' sugar
• Instead of Milk: Water (thin glaze), Almond milk

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Measuring Cups and Spoons
• Whisk or Fork
• Knife
• 9x13-inch Baking Tray
• Oven
• Spatula
• Cooling Rack (optional)
• Sieve (optional)

Critical Steps — Do Not Skip

• Prepare baking tray and transfer batter
• Swirl cinnamon paste
• Bake the cake
• Glaze the warm cake

Chef Tips from the Video

• Use tart apples such as Granny Smith for a bright contrast
• Add a pinch of nutmeg to the cinnamon butter paste for extra warmth
• For a glossy finish, brush the set glaze with a tiny amount of melted butter

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 3 days.

Freezer: Wrap in foil and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1 day, covered.

Make-Ahead Tips

• Coat the diced apples and keep them refrigerated for up to 2 hours before baking
• Glaze can be prepared ahead and stored in the fridge; bring to room temperature before using
• The cake can be baked a day ahead; reheat gently in a 300°F oven for 10 minutes