Cinnamon Apple Cake

There are some things that just bring me back to being a kid, and this Cinnamon Apple Cake is certainly one of them!

Cinnamon Apple Cake from www.whatsgabycooking.com (@whatsgabycookin)

My Omi (that’s German for Grandma) used to make Cinnamon Apple Cake for my mom when she was a kid. My mom then turned around and made it for me and my sister when we were growing up! It’s pretty much one of the easiest cake recipes I know.

It makes for an excellent dessert or even a sweet breakfast if you are a sweets in the morning type person. I know I am! I could eat cakes for breakfast just about every day and all would be right in the world!! Whip this one up this weekend with all those beautiful apples from the market. I used a mixture of Granny Smith and Honeycrisp apples, but you can really use any variety!!

Fall Fest: Cinnamon Apple Cake

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Description:

By:
Gaby Dalkin
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Servings:
0
Prep Time:
Cook Time:
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Ingredients

  • 4 cups sliced and peeled apples
  • 1 tablespoon fresh lemon juice
  • 2 cups white sugar
  • 3/4 cup coconut oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Instructions

  • To prepare the apples, peel and core about 4 apples. Slice them into about 1/4 inch thick slices and place them into a large bowl. Pour the sugar over the apples and give them a quick toss with your hands and then add the lemon juice. Let the apples and the sugar sit for about 30-45 minutes. This process with soften the apples and the sugar will become liquid.
  • Preheat oven to 350 degrees F.
  • Add the oil, eggs and vanilla to the apple mixture and stir together with a spoon.
  • In another bowl, combine the flour, baking soda, cinnamon and cloves. Mix together until the baking soda and spices are evenly distributed through the dry ingredients mixture. Add the dry ingredients to the wet ingredients, and combine with a spoon carefully until the dry mixture is just incorporated.
  • Spray a 9x9 baking dish with baking spray and line with parchment paper. Transfer the batter into the baking dish and bake in a preheated oven for 50-55 minutes, or until a knife can be inserted in the center and comes out clean.
  • Serve with freshly whipped cream.
Fall Fest: Cinnamon Apple Cake: Chef Vision

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55 comments

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  3. d.liff @ yelleBELLYboo

    Looks delicious!

    We used to call my dad’s grandmother Oma, too!

  4. Nancy@acommunaltable

    I love these kinds of cakes – easy and delicious… and yes, they are perfect for dessert!

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  7. Carrie@Bakeaholic Mama

    Oh this looks delish! I wish I had a slice right now a perfect fall comfort dessert!

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  9. brandi

    gorgeous! I love apple desserts that aren’t pie – that’s just too time consuming for most days 🙂

  10. Allison [Girl’s Guide to Social Media]

    I can’t believe how easy this cake is! I must bake this soon. I love the flavor combo of apple and cinnamon. Yum!

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  12. Brooke

    This looks like a perfect any time snack. Or breakfast. I’m totes obsessed with pumpkin, so thank you for getting me on the right track for what baking I need to do right away.
    xoxoxo

  13. Rocky Mountain Woman

    My sweet German grandma used to make tomato soup cake. I loved it!

    This looks wonderful, maybe my grandkids will remember me if I make it for them…

    (They aren’t very fond of tomato soup cake).

  14. Diane {Created by Diane}

    Your apple cake looks delicious. It’s so great you have all passed the cake along to each other.

  15. Caroline @ Pink Basil

    Perfect! I have some apples that I need to find a purpose for, and I think this is it 🙂

  16. Monika

    Mmmmm. I can’t wait for all the good fall stuff. Must make this cake soon!

  17. g.

    Thank you for sharing your Omi’s recipe — so sweet! Looks wonderful, just what I’m craving and bookmarked for this weekend.

  18. Becki’s Whole Life

    Love recipes like this that have been passed through the generations. They always seem to be the best.

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  23. Patti

    I would love to make several of these ahead & give them as gifts.
    Can this cake be frozen & enjoyed later?

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  25. Laura

    Can I double and make in a 9×13? Do you think it would change the baking time much? Also need to make gluten free? I don’t think there would be an issue with that. Thoughts?

    • Gaby

      you could use a GF flour substitute and not have any issues!!

      doubling the recipe is fine – but it will take longer to bake so keep your eyes on it and check it with a knife to make sure the middle is done!

    • Laura

      Thanks! Looking forward to trying this one at a post Thanksgiving dinner.

  26. RK

    Thank you for sharing a recipe with such special family memories! Just out of curiosity….was coconut oil in the original recipe? My family is from the Czech Republic, really close to the German border & I know coconut oil would’ve not been available there years ago. Looks so good & I’m looking forward to trying!

    • Gaby

      nope – she used to use vegetable oil but I prefer coconut!! Good eye 🙂

    • Gaby

      I used a mixture of Granny Smith and Honeycrisp apples, but you can really use any variety!!

  27. Gail

    I made this cake but apples are not visible on top like yours. Did I do something wrong?

    • Gaby

      I places some on top before baking! That’s why you can see them – but you didn’t do anything wrong!

    • Gaby

      yup – but chop them smaller so they still bake and are soft

  28. Kaelin

    could I make the batter the day before and refrigerate it to bake in the morning?

  29. Jordan

    I see in a previous comment that you can make and freeze. But what if I made it a day or two ahead and refrigerated? Would it still be good.

    – so many of your recipes are household favorites in my home! Thanks for making cooking easy and fun!

    • Gaby

      that would totally be great! that’s what my mom did for us as kids!