Description
This classic Apple Cinnamon Cake is a moist and flavorful dessert perfect for any occasion. It combines tender chunks of fresh apples with warm cinnamon and a hint of vanilla, baked into a soft, spiced cake. The optional walnuts or pecans add a delightful crunch, while a dusting of powdered sugar gives the cake an elegant finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
Other Ingredients
- 2 cups peeled and chopped apples (about 2 medium apples)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to maintain a smooth texture. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix just until combined to prevent overmixing, which can result in a dense cake.
- Fold in Apples and Nuts: Gently fold in the peeled and chopped apples along with the chopped walnuts or pecans if using. This adds texture and bursts of flavor throughout the cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared springform pan and spread it out smoothly with a spatula.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then gently remove the springform ring and transfer the cake to a wire rack to cool completely.
- Optional Dusting: Once the cake is completely cooled, dust it with powdered sugar before serving for a decorative and sweet finish.
Notes
- For a nuttier flavor, try toasting the walnuts or pecans before folding them into the batter.
- If sour cream is not available, plain yogurt is an excellent substitute to maintain moisture.
- You can adjust the cinnamon amount according to your taste preference; adding a pinch of nutmeg can also complement the apple flavor.
- To keep apples from browning after chopping, toss them in a little lemon juice before adding to the batter.
- This cake keeps well covered at room temperature for up to 2 days, and it can be refrigerated for up to 4 days.
