Description
This Cinnamon Apple Cake is a moist and tender dessert featuring fresh, peeled red apples combined with warm cinnamon spices. The cake is enriched with Greek yogurt and oil, providing a soft crumb and balanced flavor. A crunchy cinnamon sugar topping and a sweet glaze finish off this classic treat, perfect for serving with tea or coffee.
Ingredients
Scale
Cake Batter
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil or flavourless oil
- 120 ml (1/2 cup) Greek yogurt
Cinnamon Topping
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1-2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, baking soda, salt, and 150 grams of sugar. Add the peeled, roughly chopped red apple and stir lightly to evenly distribute the fruit without breaking it down.
- Mix Wet Ingredients: In a separate bowl, lightly whisk the eggs, vanilla extract, vegetable oil, and Greek yogurt just until the yolks are broken and ingredients are combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients and gently fold together using a wooden spoon. Stir just until combined to avoid overmixing which can make the cake tough. Pour the batter into your prepared cake pan.
- Prepare Cinnamon Topping: In a small bowl, mix the 50 grams of sugar, ground cinnamon, and melted butter until the mixture is moist yet lumpy. Sprinkle this topping evenly over the surface of the batter in the pan.
- Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a skewer into the center; it should come out clean. Once done, remove from oven and transfer the cake to a wire rack to cool completely.
- Make and Apply Glaze: Combine the sifted icing sugar with 1 tablespoon of milk. Stir until smooth, adding an additional tablespoon of milk if the glaze is too thick. Drizzle the glaze evenly over the cooled cake to finish.
Notes
- Make sure not to overmix the batter to maintain a tender crumb.
- You can substitute the Greek yogurt with sour cream or buttermilk if preferred.
- Use a sharp apple with good tartness like Granny Smith for a balanced flavor.
- The glaze can be flavored with a little vanilla extract or lemon zest for variation.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
