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:
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.
Preheat oven to 350° F and grease a medium baking pan. Set aside.
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.
Pour the batter into the baking pan, making sure it is evenly distributed. Decorate the top of the cake with a handful of almonds.
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.