EASY CINNAMON APPLE CAKE
There’s just something comforting about the smell of apples and cinnamon drifting through the kitchen. This simple cinnamon apple cake comes together quickly, and every slice is tender, fragrant, and just sweet enough. It’s the kind of treat I love to serve on a quiet afternoon with a warm mug of tea or to bring along to a fall get-together. Nothing fancy—just honest, home-baked goodness.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups finely chopped apples, peeled (about 2 medium apples)
- 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or spray it well with non-stick spray so the cake releases easily after baking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy—usually just a couple of minutes. Beat in the eggs one at a time, making sure each is fully incorporated, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture on low speed just until everything comes together. Gently fold in the chopped apples and walnuts. - Spread the batter evenly into your prepared pan. Bake for 40–45 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool in the pan for about 10–15 minutes before transferring it to a wire rack to finish cooling.
- Once cooled, slice into wedges and enjoy. It’s wonderful on its own, but if you’re feeling a little indulgent, add a scoop of vanilla ice cream or a drizzle of warm caramel.
