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!!

Cinnamon Apple Cake

Gaby
If you're looking for a moist delicious and super flavorful breakfast cake - this Cinnamon Apple Cake is IT!
5 from 6 votes
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine German
Servings 10 people+

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
  • 1/2 teaspoon kosher salt
  • 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.
  • Add the flour, baking soda, cinnamon, salt and cloves into the apple mixture. 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.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




85 comments

    • Gaby

      no the apples and sugar sit in a bowl and then you add the rest of the ingredients into the bowl to make the batter

  1. Jane K.

    5 stars
    I have now made two of your recipes; the cream cheese/brownie swirl and this cake. Both are true winners! I always cut back the sugar in every recipe I make, but this was still delicious with 1.5 cups instead of 2. Also very quick and easy! Thanks so much!

  2. Julie

    I tried it tonight and it was pretty good although my first thought after tasting it is that it needed salt, just a 1/4 tea or so to bring out the flavors a bit more.

  3. Lisa Lamouresux

    5 stars
    It’s the bomb! Such a great, moist fall cake to use up those apples. I used 2 Granny Smith and 2 Fuji apples. It is like eating a healthy cinnamon roll and great with ice cream. We also ate it for breakfast with coffee. Easy to make and be sure to wait the 35 mins for the sugar to liquify. Neat treat.
    A new family favorite.

  4. Helen

    5 stars
    Delicious! I made it in two 8” cake pans (25 min baking time) because kitchen reno = making do with what’s accessible! Totally quick and easy to whip up. Will be on repeat.

  5. Sarah

    5 stars
    This was so delicious! It was an easy recipe that my 11 year old daughter made and we all enjoyed! We added a tad less sugar because our apples were on the sweeter side. Everyone loved the texture on top and the warm and moist apples. This will definitely be one of our go-to Fall recipes now. Thanks Gaby for another excellent recipe!!

  6. Margot Warren

    5 stars
    I never leave reviews but had to on this one. My family said this is one of the best cakes they’d ever had. We ate it warm out of the oven and it had a sugary crust that was awesome with vanilla ice cream. Leftovers equally great! LOVE IT!