Apple Cinnamon Cake
A moist, spiced cake packed with soft chunks of apple.
Before You Start
This is a cosy, homey cake loaded with fresh apple and warm cinnamon. The fruit keeps it moist for days. Tossing the apple pieces in a little of the flour stops them sinking to the bottom.
Instructions
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1
Heat the oven to 175°C / 350°F and line a 23 cm square tin. Toss the diced apple with a spoonful of the flour.
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2
Whisk the eggs, sugar, oil, milk and vanilla until combined.
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3
Add the remaining flour, cinnamon, baking powder and salt. Stir just until no dry flour remains.
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4
Fold in the floured apple pieces.
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5
Spread into the tin and level the top. If you like, sprinkle with 1 tbsp sugar mixed with ½ tsp cinnamon.
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6
Bake for 42 to 50 minutes until golden and a skewer comes out clean. Cool in the tin.
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💡 Baker's tips
- Toss the apple in flour first so the pieces stay suspended instead of sinking.
- Use a firm, tart apple like Granny Smith or Braeburn so it holds its shape.
🔀 Make it your own
- Add ½ cup (60 g) chopped walnuts or pecans.
- Drizzle with a simple glaze of powdered sugar and milk once cool.
📦 Storing & freezing
Airtight at room temperature for 3 days, or the fridge for 5. It freezes well.
❓ Frequently asked
Which apples are best for baking?
Firm, slightly tart varieties like Granny Smith, Braeburn or Honeycrisp hold their shape and balance the sweetness of the cake.
Can I make it dairy-free?
Yes. It uses oil rather than butter, so just swap the milk for a plant milk and it stays moist.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
