Best Cinnamon Apple Cake
A delightful cake combining sweet apples and warm cinnamon, perfect for any occasion and topped with a creamy glaze.
Ingredients
Apple Mixture
- 45 g granulated sugar
- 1 tsp ground cinnamon
- 2 pieces apples, peeled, cored, and cut into small cubes
Cinnamon Swirl
- 150 g light brown sugar
- 2 tbsp ground cinnamon
- 120 g unsalted butter, melted
Cake Batter
- 360 g plain flour
- 200 g caster sugar
- 4 tsp baking powder
- 300 ml whole milk, brought to room temperature
- 1 tsp vanilla extract
- 2 large eggs, lightly whisked
- 110 g unsalted butter, melted and slightly cooled
Glaze
- 200 g icing sugar
- 40 ml milk
Instructions
Preparation
- Heat the oven to 180°C (160°C fan) / 350°F / Gas 4. Line a 20 x 25cm (8 x 10in) baking tin with nonstick baking paper.
- Prepare the apple mixture by combining the granulated sugar and ground cinnamon in a small bowl. Add the diced apples and toss well to coat evenly. Set aside.
- Make the cinnamon swirl by stirring together the brown sugar, cinnamon, and melted butter in a separate small bowl. Leave it ready for later.
Batter Preparation
- In a large bowl, whisk the flour, caster sugar, and baking powder.
- Add the milk, vanilla, and beaten eggs, mixing until just combined.
- Gently stir in the melted butter until the batter is smooth. Fold in the coated apples.
Baking
- Transfer the mixture to the lined tin and spread it evenly.
- Spoon the cinnamon swirl mixture over the top, then use a knife or skewer to swirl it through the batter.
- Bake for 40–45 minutes, or until a skewer inserted in the center comes out with a few crumbs.
- While the cake bakes, mix the icing sugar and milk for the glaze until smooth.
- Once baked, pour the glaze over the warm cake, spreading it evenly.
- Let the cake cool in the tin for at least 45 minutes before lifting out and slicing into pieces.
Notes
This cake keeps well for up to 3 days in an airtight container. Serve warm or at room temperature, and consider pairing it with vanilla ice cream or whipped cream.