Easy Cinnamon Apple Cake
Moist and tender cake featuring fresh apple chunks, warm cinnamon spice, and crunchy walnuts. Perfect fall dessert that's simple to make with pantry staples.
Ingredients
- 1¼ cups chopped apples peeled, approximately 2 medium apples
- ¼ cup softened butter
- ¼ cup sugar
- ¼ cup dark brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- In a large mixing bowl, cream together softened butter, granulated sugar, and dark brown sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until flour disappears. Do not overmix.
- Gently fold in chopped apples and walnuts using a wooden spoon or spatula until evenly distributed.
- Pour batter into prepared pan and spread evenly with a spatula.
- Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Let cake rest in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
Choose firm apple varieties like Granny Smith or Honeycrisp for best results
Ensure butter is at room temperature for proper creaming
Cut apples into uniform ½-inch pieces
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week
Can be frozen for up to 3 months when wrapped properly
Serve with vanilla ice cream, whipped cream, or caramel sauce for extra indulgence
Ensure butter is at room temperature for proper creaming
Cut apples into uniform ½-inch pieces
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week
Can be frozen for up to 3 months when wrapped properly
Serve with vanilla ice cream, whipped cream, or caramel sauce for extra indulgence