I ruvv fall. Almost as much as I ruvv this cinnamon apple cake. The leaves are changing, the air is crisp, and the colder temperatures mean I can start wearing sweaters again. Oh, and it’s apple season. Apples. My favorite fruit. Crunchy, sweet, tart, fresh, and absolutely delicious. So naturally I jump at any opportunity to make apple desserts. Here’s a quick recap of my previous apple adventures:

Upside-down apple biscuits: delectable little guys. 
Scrumptious apple pie: an elegant pie perfect for company. 
Applesauce spice cake: one of the best cakes I’ve ever eaten. 
Apple cinnamon coffeecake: my go-to fall cake. So dense and flavorful. 
 

And now to add to the list, this cinnamon apple cake! It’s super moist but also light, and makes a lot of cake, seeing as half of the volume is apples. So that means half the calories, right? No, who am I kidding. It means twice the portion size.

Yaaaay. Fall. 

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Apple roundup and a cinnamon apple cake

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 1 sheet cake 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

  • 4 1/2 cups diced apples (roughly 3 apples)
  • 3/4 cups medium brown sugar
  • 3/4 cups granulated sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 6 ounces plain or greek yogurt
  • 1/2 cup canola or vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • whole or slivered almonds to decorate (optional)

Instructions

  1. Preheat oven to 350° F and grease a medium baking pan. Set aside.
  2. In a large bowl sift together the flour, and the rest of the dry ingredients. In a separate bowl, combine wet ingredients and mix until well incorporated. Fold the flour mixture into the wet ingredients, gently mixing the ingredients just until combined. Mix in chopped apples.
  3. Pour the batter into the baking pan, making sure it is evenly distributed. Decorate the top of the cake with a handful of almonds.
  4. Bake in an oven for 40 minutes or until a knife comes out clean when inserted into the pan. Allow to cool completely before serving.
Recipe adapted from the whinery.
 
 

One comment

A fan in Belmont
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Besides the crisp air and glorious trees, apple recipes are the next best thing about fall! I have one that combines a cake like yours with a caramel sauce and vanilla ice cream.

Looking forward to your next recipe…

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