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Apple Cinnamon Cake
8 inch cake pan
about 1 cup
1 and ½ cups
1 and ¾
(or canola oil or melted coconut oil)
at room temperature
pure vanilla extract
Preheat the oven to 350°F (177°C) and grease an 8 or 9-inch cake pan or line with parchment paper. Set aside.
Prepare the apples:
Peel the apples, and chop them into ½ inch pieces. Mix the apples with brown sugar and cinnamon, and set aside.
Whisk the flour and baking powder. Set aside.
In a medium-sized mixing bowl, beat sugar with oil, then beat in eggs, milk, and vanilla extract.
Pour the dry ingredients over the wet ingredients, and gently whisk until just combined. Make sure not to overmix the batter.
Fold in the cinnamon apples, and pour the batter evenly into the prepared cake pan.
Bake for 30-35 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven, and set on a wire rack to cool down. Allow to slightly cool for at least 30 minutes before slicing and serving.
9 Inch Pan:
You can bake this cake in a 9-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
Refrigerate the cake for at least 30 minutes before slicing. This helps the cake hold its shape when slicing.
Cover leftover cake tightly and store in the refrigerator for up to 4 days.