- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 700 kcal
Quick summary
“The apple cinnamon cake features soft fruit pieces incorporated into a buttery batter perfumed with spices. The contrast between the softness of the cake and the juicy fruit cubes makes the preparation a classic option for coffee.”
What you need to know
- Fresh apple cubes distribute punctual moisture through the dough without making it heavy.
- Beating the butter with sugar until aerated ensures a soft texture and uniform crumb.
- Cinnamon powder mixed directly into the dry ingredients flavors the entire structure during the 35 minutes in the oven.
Ingredients
Main
- 4 apples (preferably Granny Smith or Fuji variety)
- 1 cup sugar
- 1/2 cup of butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup milk
- For an extra touch, add chopped walnuts to the batter before baking.
- If you prefer a moister cake, add a little more milk.
- Use sweeter apples for a sweeter flavor or mix tart apples with sweet ones.
- The cake can be covered with confectioners' sugar after cooling.
- This cake can be served warm with a scoop of vanilla ice cream.
Instructions
Principal
- Peel and cut the apples into cubes and set aside.
- In a bowl, beat the butter with the sugar until you get a light cream.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, mix the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the butter mixture, alternating with the milk. Mix until homogeneous.
- Gently fold the chopped apples into the batter.
- Pour the batter into the greased and floured pan.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool in the pan for 10 minutes, and unmold.
Chef's tips
- Cut the apple cubes into a uniform size of about 1 centimeter so they cook evenly without sinking into the pan.
- Toss the apple pieces in a tablespoon of wheat flour before adding to the dough to keep them well distributed.
- Respect the 10 minutes of rest in the pan after removing from the oven before unmolding, avoiding cracks in the slice.
Variations
- Add 1/2 cup of chopped walnuts or chestnuts to the apples to add a crunchy texture to the filling.
- Dust the completely cooled cake with powdered sugar mixed with a pinch of cinnamon.
- Replace half of the white sugar with brown sugar to give a dark golden tone and toasted notes.
Substitutions
- The butter can be replaced with 1/2 cup of culinary margarine or sunflower vegetable oil.
- Regular cow's milk can be replaced by almond vegetable drink or natural apple juice in the same amount.
- Granny Smith or Fuji apple can be replaced by firm cubed gala apple.
How to store
Store the apple cake in a closed container or under a cake dome at room temperature for up to 3 days. In case the weather is hot and humid, store in the refrigerator for up to 5 days to avoid mold resulting from fruit moisture.
Can it be frozen?
The baked cake can be frozen in slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, transfer the portions to the refrigerator the day before and heat quickly in the oven before serving.
What to serve with
Serve warm slices accompanied by a scoop of vanilla ice cream or fresh whipped cream. For drinks, it pairs perfectly with cups of apple cinnamon tea or fresh brewed coffee.
Frequently asked questions
Do I have to peel the apples?
The peel can be kept if it is well sanitized, but removing the skin ensures that the cubes remain soft and integrated into the dough.
Can I use Argentine or green apple in the recipe?
Yes, the green apple (Granny Smith) brings a pleasant acidity that balances the sugar in the dough, being an excellent alternative.
How to tell if the center of the cake is fully baked?
Insert a wooden toothpick into the middle of the pan at 35 minutes; if it comes out dry and without liquid batter residue, the cake is ready.
Does the apple sink to the bottom of the pan during cooking?
To prevent the cubes from sinking, coat the apple pieces in a light layer of all-purpose flour before adding to the batter.
