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. 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]
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
Preheat oven to 325 degrees F and grease a 9×13 inch 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.
- Use less brown sugar in the cake: I’ve reduced the brown sugar to 1 cup instead of 1 1/2 before. It’s less sweet but not noticeably so.
- Substitute the buttermilk for Greek yogurt: I have not tried this but others have.
- Use white whole wheat flour in place of the all-purpose: I’ve done a straight substitute. I have not tried whole wheat flour though, only white whole wheat which is lighter.
- Add warm spices to the cake: like 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Some people think the cake is too bland without it. I think adding the spices to the batter takes away from the topping and from the apple-y flavor of the cake, but it’s up to you.
- Add salt to the cake: some people think the cake batter is too bland without salt. The original recipe did not have salt and since I don’t use salt in baking except for breads, I didn’t see the need to add it. I don’t know how much you would add but you can look at other recipes for cakes made in a 9×13 inch pan and see what amount they use.
- Double the topping: the topping is not meant to cover every square inch of the cake when it is unbaked. However, when the cake is baked, the cake rises and makes all sorts of yummy nooks and crannies with the topping.
The Pajama Chef 
Can you tell me how long this will stay fresh and can it remain at room temperature or does it have to be refrigerated? I would like to make it but ship it from New York to Colorado which could take up 5-8 days. Not sure it will survive the trip well and still taste good
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Hello Janis,
I don’t think this cake would survive very well if you ship it as described. I usually keep it at room temperature for about 3 days max. It will keep 3-5 days refrigerated but the crispness of the cinnamon sugar topping declines after a day or so, and since it is made with fresh apples, I fear it would not taste good in the 5-8 days range especially when exposed to heat in the shipping process. I’m sorry about that! Hope you find another recipe for this use.
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