Classic Apple Cinnamon Cake

This Classic Apple Cinnamon Cake brings the comforting flavors of warm, tender apples and fragrant cinnamon together in a moist, buttery cake that’s perfect for afternoon tea, brunch, or dessert. Loaded with juicy apple chunks and infused with vanilla and lemon brightness, every bite evokes cozy memories of homemade baking. Whether you’re baking for family gatherings or simply treating yourself, this recipe transforms simple pantry staples into a showstopping centerpiece that’s both nostalgic and effortlessly elegant.

Cooking Time

• Preparation: 20 minutes

• Baking: 45–50 minutes

• Cooling: 15 minutes

• Total Time: Approximately 1 hour 20 minutes

Ingredients

• 5 medium-sized apples (about 670 g total), peeled, cored, and thinly sliced

• 1 Tbsp lemon juice

• 2 Tbsp granulated sugar (40 g)

• ¼ tsp ground cinnamon

• 5 Tbsp unsalted butter (100 g), softened

• A pinch of salt

• 5 Tbsp granulated sugar (100 g)

• 8 g vanilla sugar (or 1 tsp vanilla extract)

• 2 medium eggs (63 g each), separated into yolks and whites

• 4 g baking powder

• 400 g all-purpose flour

• Powdered sugar, for dusting

Step-by-Step Cooking Directions

1. Preheat your oven to 180 °C (350 °F). Grease a 23 cm (9 in) round springform pan and line the base with parchment paper.

2. In a medium bowl, toss the apple slices with lemon juice, 2 Tbsp sugar, and ¼ tsp cinnamon. Set aside to macerate while you prepare the batter.

3. In a large mixing bowl, cream together the softened butter, a pinch of salt, 5 Tbsp sugar, and vanilla sugar (or extract) until light and fluffy, about 2 minutes with an electric mixer.

4. Add the egg yolks one at a time, beating well after each addition until fully incorporated.

5. In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry mixture into the butter mixture, alternating with the macerated apples (reserve a handful of apple slices for the top), until just combined.

6. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions, taking care to preserve as much air as possible.

7. Spoon the batter into the prepared pan, smoothing the top. Arrange the reserved apple slices decoratively on the surface.

8. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, tent loosely with foil.

9. Allow the cake to cool in the pan for 15 minutes, then release the springform and transfer to a wire rack. Dust with powdered sugar before serving.

Nutritional Information

(Per 1/10th of cake)

• Calories: 280 kcal

• Protein: 4 g

• Carbohydrates: 42 g
  – Sugars: 24 g

• Fat: 10 g
  – Saturated fat: 6 g

• Fiber: 2.5 g

• Sodium: 85 mg

The Origins and Popularity of the Recipe

Apple cakes have a long history in European home baking, with roots in Germany’s Apfelkuchen and France’s tarte tatin traditions. In the United States, spiced apple desserts became hallmarks of autumn celebrations, celebrated for their simplicity and reliance on seasonal fruit. This particular style—combining chopped apples within a fluffy cake base—gained popularity mid-20th century, as home cooks embraced electric mixers and springform pans. Today, apple cinnamon cakes remain beloved for their accessibility, comfort factor, and nostalgic appeal.

Reasons Why You’ll Love the Recipe

• Easy to Make: Uses basic pantry ingredients and everyday baking tools.

• Perfect Balance: Sweet apples and warm cinnamon harmonize in every tender bite.

• Versatile: Serve it for breakfast, brunch, dessert, or alongside afternoon tea.

• Moist Texture: Folding in beaten egg whites ensures a light, airy crumb.

• Customizable: Swap in different apple varieties or add nuts for extra texture.

Health Benefits

• Apples: Provide dietary fiber, vitamin C, and antioxidants that support digestive health and immune function.

• Cinnamon: Contains anti-inflammatory compounds and may help regulate blood sugar levels.

• Moderate Fat: Butter offers a richer mouthfeel while providing fat-soluble vitamins.

Serving Suggestions

• Warm slices slightly and serve with a scoop of vanilla ice cream or dollop of whipped cream.

• Drizzle with caramel or butterscotch sauce for an indulgent treat.

• Pair with a steaming mug of chai tea or spiced latte to echo the cinnamon notes.

• Enjoy with sharp cheddar cheese on the side for a savory-sweet contrast, a tradition in some New England kitchens.

Common Mistakes to Avoid

• Overmixing the Batter: Will deflate beaten egg whites, leading to a dense cake.

• Skipping Lemon on Apples: May cause discoloration and less vibrant flavor.

• Underbaking: Center will remain gooey; always test with a skewer.

• Using Underripe Apples: May result in a tart or overly firm texture—choose apples that are crisp and slightly sweet.

Pairing Recommendations

• Beverages: A crisp Riesling, lightly spiced mulled cider, or black tea with a hint of vanilla.

• Cheese: Aged cheddar or mild Brie complements the sweet-spiced profile.

• Accoutrements: Serve alongside apple butter or cinnamon-honey drizzles for extra flavor layers.

Cooking Tips

• Uniform Apple Slices: Slice apples evenly to ensure consistent texture and baking.

• Room-Temperature Ingredients: Butter and eggs at room temperature incorporate more smoothly.

• Prevent Soggy Bottoms: Line your pan with parchment and grease the sides to release cleanly.

• Foil Shield: Tent the top if it browns too quickly during the last 10 minutes of baking.

Similar Recipes to Try

• German Apfelkuchen: A flatter, more tart-forward apple tart with a sugar-cinnamon crumb topping.

• French Apple Clafoutis: A custard-like batter poured over sliced apples and baked until puffed.

• Apple Streusel Coffee Cake: Layered with crumb topping for extra crunch.

• Spiced Carrot Apple Cake: Incorporates grated carrots and warm spices for added moisture and nutrients.

Variations to Try

1. Walnut Crunch: Fold in ½ cup chopped walnuts or pecans for a nutty bite.

2. Maple Cinnamon: Replace vanilla sugar with 2 Tbsp pure maple syrup and sprinkle extra cinnamon.

3. Gluten-Free Version: Swap flour for a 1:1 gluten-free baking blend.

4. Vegan Adaptation: Use coconut oil instead of butter, flax “eggs” for binding, and aquafaba in place of egg whites.

Ingredient Spotlight

• Apples (670 g):
  – Choose varieties like Gala, Honeycrisp, or Fuji for a balance of sweetness and firmness.
  – Rich in pectin, which helps retain moisture in the cake.

• Vanilla Sugar (8 g):
  – Infuses subtle floral notes; you can easily make your own by steeping vanilla beans in sugar.

• Egg Whites:
  – Whipped to stiff peaks, they lighten the crumb without additional leaveners.

Conclusion

This Classic Apple Cinnamon Cake is a timeless favorite that celebrates the simple pleasure of baking with seasonal fruit. With its moist crumb, warming spices, and versatile serving options, it’s destined to become a go-to recipe for cozy gatherings or everyday indulgence. Whether you’re a seasoned baker or a beginner, you’ll appreciate how easily this cake comes together and how joyfully it disappears from the table. Embrace the aroma of cinnamon-kissed apples filling your kitchen and treat yourself to a slice of autumn all year round.

10 Comprehensive FAQs

1. Can I use a different pan shape or size?
   Yes—bake in an 8×8″ square pan for about 40 minutes, or mini loaf pans for 25–30 minutes, adjusting time as needed.

2. How should I store leftovers?
   Keep at room temperature, covered, for up to 2 days; refrigerate for up to 4 days and return to room temperature before serving.

3. Why did my cake sink in the middle?
   Possible reasons include underbaking, opening the oven door too early, or overbeating the egg whites causing collapse.

4. Can I prepare batter ahead of time?
   You can assemble apples with sugar and cinnamon the night before, but mix in egg whites just before baking for best rise.

5. What apple varieties work best?
   Crisp, slightly sweet apples like Honeycrisp, Pink Lady, or Gala maintain texture and natural sweetness.

6. Is it okay to omit the egg whites?
   Omitting them yields a denser cake; you can replace with ¼ cup more milk or yogurt for moisture, but texture will differ.

7. Can I add dried fruit?
   Stir in ½ cup raisins or dried cranberries along with the apple slices for extra chew and tartness.

8. How do I know the cake is done?
   A clean skewer or toothpick inserted into the center and the cake pulling away slightly from the pan edges are good indicators.

9. Why did the top brown too quickly?
   Your oven may run hot—use an oven thermometer and tent with foil if necessary during the last 10 minutes.

10. Can I halve or double the recipe?
    Yes—just maintain the same ratios and adjust baking time: smaller batches bake faster, larger batches take longer.