Cinnamon Sugar Apple Cake

Umm, so you know how some things are best eaten straight out of the oven, standing at the kitchen counter with a fork poking into the still-too-hot-it’s-burning-your-mouth cake? But you don’t care because it’s just so delicious that if you don’t seize this moment you may very well regret it? Or is that just me?

Well, this is that dessert.

Cinnamon Sugar Apple Cake | thepajamachef.comCinnamon Sugar Apple Cake. It’s what dreams are made of.

Oh–not your dreams? Well, think again. This cake is uber moist [sorry, all you who are averse to that work--I'm not sure how else to describe it] and spongy. The crunchy topping is sugary sweet to the max, a perfect contrast to the fruity sweetness of the cake’s little bits of chewy apple delight. We enjoyed this cake for dessert and also breakfast, lunch, and dinner. Like Lindsay and her husband, Ben and I ate the whole pan in a matter of days. It is just that good. I hope you enjoy it too!

Cinnamon Sugar Apple Cake [from Pinch of Yum]
printable version

Ingredients:

  • 1 1/2 cups brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk [I subbed milk and lemon juice]
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups chopped apples [I used Gala once and then Gala/Granny Smith round 2, and didn't peel them.]
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees and grease a 9×13 pan with cooking spray. In a large bowl, whisk together brown sugar, oil, egg and buttermilk. Then stir in baking soda and vanilla. Lastly, mix in flour and apples.Pour batter into prepared pan.
In a small bowl, combine sugar, cinnamon, and butter, mixing gently with a fork. Spread it evenly over the batter. Bake for 40-45 minutes or until golden brown. Serve warm or at room temperature.
Time: 60 minutes [15 minutes active].
Yield: 20 servings.
Linked up with: Weekend Potluck.
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24 thoughts on “Cinnamon Sugar Apple Cake

  1. Jenna

    This IS the thing dreams are made of! And I’m reconciling myself to the word ‘moist.’ You’re right–sometimes there’s no other word in the world of cookery that can describe that.

    Reply
  2. Pingback: Marionberry Cherry Crumb Cake Recipe | Barbara Bakes

  3. Christina

    I made this cake tonight for my cousin (we are 1 yr apart) and my little brother. We all loved it! It was delicious. Moist and flavorful.

    Reply
    1. Sarah Post author

      Christina, so happy that you guys liked it!! This is definitely one of our favorites… now I want some! :) Thanks for coming back and letting me know :)

      Reply
  4. Jyotika

    Hi, this recipe looks awesome! I plan on making this today,so I have a question. Is granulated brown sugar fine for the job?

    Reply
    1. Sarah Post author

      I haven’t tried it so I don’t know for sure, but I would imagine so! The sugar is just a sweetener after all. Hope you enjoy it! I’d love to hear how it turns out. :)

      Reply
      1. Jyotika

        Everyone loved it! though I did find that the cake was a little less sweet. But it doesn’t matter, I suppose. Thankyou! :D

    1. Sarah Post author

      Hi Jamie! You could definitely try!! You would want to compare the volume of your bundt pan with a 9×13 pan (~15 cups according to the resource I have). Baking time would probably be adjusted too. I’m curious to know how it goes, as I don’t make bundt cakes very often! :) if there’s extra batter you could make a few cupcakes :) good luck!!!

      Reply
  5. Pingback: Flourless Chocolate Cake with Strawberry Sauce | The Pajama Chef

  6. Michelle

    Made this today and I used Greek yogurt instead of the buttermilk. Turned out fantastic! Thanks for the great recipe ☺️

    Reply

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