Description
This Cinnamon Apple Cake is a comforting and delicious dessert perfect for fall. Featuring a moist batter loaded with tender, tart apples and warm spices like cinnamon and nutmeg, it’s topped with a cinnamon sugar sprinkle that creates a subtle crunch. Made from scratch with simple ingredients including butter, eggs, and sour cream, this classic American cake offers a perfect balance of sweet and spice, ideal for cozy gatherings or an everyday treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Other Ingredients
- 2 cups peeled and chopped apples (such as Granny Smith)
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar (for topping)
- ½ teaspoon ground cinnamon (for topping)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, which helps incorporate air into the batter.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully integrated before adding the next. Then, blend in the vanilla extract.
- Incorporate Sour Cream: Mix in the sour cream until the mixture is smooth, adding moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients just until combined, taking care not to overmix to prevent a dense cake.
- Add Apples and Nuts: Gently fold in the chopped apples and nuts if using, distributing them evenly throughout the batter.
- Transfer and Top Batter: Pour the batter into the prepared pan and smooth the top. In a small bowl, mix the 2 tablespoons granulated sugar with ½ teaspoon cinnamon and sprinkle evenly over the surface of the batter to create a sweet, spiced crust after baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, preventing sogginess from steam trapped in the pan.
Notes
- Granny Smith apples are preferred for their tartness and firmness, ensuring they hold their shape during baking. Alternatively, Honeycrisp or Fuji apples can be used for a sweeter flavor.
- For added sweetness and moistness, consider drizzling a simple glaze made from powdered sugar and milk over the cake once it has cooled.
- You can substitute nuts or omit them altogether for a nut-free version.
- Ensure not to overmix the batter after adding flour to maintain a light texture.
