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It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls for cake! This Apple Cinnamon Cake is so easy to make and will fill the whole house with the most delicious scent.
Whether you’re an experienced baker or a complete beginner, you’ll love this seasonal bake.
This Apple Cake is autumn comfort food, topped with crunchy flaked almonds, perfect to serve with a cup of tea on a chilly afternoon.
Another new favourite fruity cake along with my Lemon Drizzle Cake and Pumpkin Cake.
Why you’ll love this Apple Cake recipe
⭐️ Super easy to make
⭐️ Simple ingredients
⭐️ All the tastes of the season
How we came up with this recipe
I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!
There’s no need for any elaborate equipment, although you can use a food mixer if you have one.
This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!
The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.
This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.
Apple Cake ingredients
- Apples – The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
- Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
- Eggs – I prefer medium, free range
- Other ingredients – Caster sugar, self-raising flour, ground cinnamon
- For the topping – Flaked almonds
How to make Apple Cake
1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar until light and fluffy.
2. Add the eggs, flour, and cinnamon and beat until well combined and there are no pockets of flour. Fold in the cubed apples by hand.
3. Line a 20cm x 20cm square tin with baking paper or parchment and pour in the mixture, smoothing gently with a spatula.
4. Sprinkle over the flaked almonds and bake for 30-35 minutes, checking at 30 minutes to be sure.
Substitutions
- Topping – You could just sprinkle over the light brown sugar and ground cinnamon for the topping if you are short of almonds
- Want a change from apples? – You could make this with pears instead as an alternative
- Butter – You can use dairy-free spread if you prefer
Leftovers
Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.
Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Top tips
Extra apples
You might feel tempted to add another apple in. If you are desperate to, you’re very welcome, but the texture of the cake will be so soft that it will fall apart. This would make it delicious for dessert but not such a sliceable bake.
Cutting up the apples
Make sure you cut your apples into very small cubes. If the cubes are too big the cake will be more likely to break up.
Add a topping
To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.
More cake recipes…
FAQs
You can use a skewer or thermometer to check it is cooked all the way through. A skewer should come out clean.
If you think your cake is browning too quickly, cover the top with some tin foil. I tend to check it at 30 minutes and then put some foil over if it’s looking like it’s very brown already. Try not to open the cake before 30 minutes or it will sink.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Autumn Apple Cake {with Cinnamon}
Ingredients
- 150 g Butter, Room temperature
- 150 g Caster sugar
- 2 Eggs, Medium, free range
- 200 g Self-raising flour
- 2 tsp Ground cinnamon
- 300g Apples (about x4 apples), Chopped weight | 1cm cubes
For the topping:
- 25 g Flaked almonds
Instructions
- Pre-heat the oven to 180°C.
- Beat the butter and sugar until light and fluffy in a large bowl.
- Add the eggs, flour and cinnamon and beat until well combined and there are no pockets of flour.
- Fold in the apples by hand.
- Line a 20cm x 20cm square tin with baking paper or parchment. Pour in the mixture, smoothing gently with a spatula. Sprinkle over you flaked almonds.
- Bake for 30-35 minutes (check at 30 minutes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely cake! Easy to make and absolutely gorgeous.
Yum! Really easy cake to make. I served it for dessert with custard and there were leftovers for the next day too. Delicious!
This was lovely. I made it into an apple upside down pudding by putting extra butter sugar and two sliced apples on the bottom of a pyrex dish instead of a crumble topping. Boys had it hot with icecream, me with cream – delicious!