Updated: Aug 28
Tender and moist Cinnamon Apple Cake - the perfect coffee cake or fall treat!
This recipe is a very lightly revised version of my mom's rhubarb cake recipe that we always enjoyed in the late summer/fall. I find it to be the perfect cake for this time of year as it has all the warm, dark and moody flavours of fall - brown sugar, cinnamon, apples, all wrapped up in a moist batter.
This recipe is a super easy recipe that everyone will love. It's great for a coffee cake, easy harvest field dessert, or treat to have around in case your find yourself having a bit of a sweet tooth.
Of course, you can make revisions to this recipe too. Whatever fresh or frozen fruit you have handy will go great in this cake (e.g., blueberries, strawberries, rhubarb, etc.). You can also add your favourite nuts on top or in the batter.
Okay, let's get into it!
Cinnamon Apple Cake
½ cup unsalted butter, room temperature
1½ cups granulated sugar
1 egg, room temperature
1 cup milk, room temperature
1 tablespoon vinegar
1 teaspoon baking soda
2 cups flour
2 cups chopped apples
½ cup brown sugar
2 teaspoons cinnamon
Preheat to 350°F and oil and line a 9x9 baking dish with parchment paper.
In a large bowl or stand mixer, cream the butter and granulated sugar together. Then, add the egg and combine until light and fluffy. In a small bowl, combine the milk and vinegar and add to the butter/sugar mixture along with the vanilla.
Add the flour, baking soda, and one teaspoon of cinnamon. Mix with the liquids until just combined.
Pour into the baking dish and sprinkle over the brown sugar and cinnamon. Place in the oven and bake for 50-55 minutes or when a toothpick comes out clean. Cool completely before cutting into 9-12 pieces. Enjoy!
Tried this recipe??
Be sure to let me know how it goes, and as always, send me a picture of you enjoying the recipe!