There’s no better way to show off Fall apples than in this simple Apple Cinnamon Cake with more apples then cake. A single layer of cake filled with sweet apples, raisins and pecans, just right for breakfast or brunch or add some whipped cream and you’ve got dessert.
You’ll find that this simple batter comes together in no time. The cake is filled with apples adding moisture and flavor making it a favorite for a relaxing weekend breakfast or brunch. Add a spoonful of whipped cream for an amazing dessert.
This apple cinnamon cake literally has more apples than batter. The apples add so much moisture that even frozen and thawed it’s still just as moist as the day you make it. With golden raisins and nuts, this cake is great for a morning or afternoon pick-me-up.
The problem with a layer cake is that it makes so much, and that deliciously sweet icing can put you in a sugar coma. This spiced apple cake is just one layer and doesn’t need any frosting or glaze. The apples and a little sugar add all the sweetness you need.
The first time I made this scrumptious cake, I froze half of it and took it to work a few weeks later. We all had a bad case of the “blahs” and needed something to cheer us up. This seemed to do the trick. If need a larger breakfast cake, try a streusel coffee cake that will feed a crowd, or if it’s peach season, a peach coffee cake.
Why you’ll love it
- Apples are always available
- Simple to make with pantry staples
- The texture is soft
- So much flavor
- Your house will smell like apple pie!
What you’ll need
- Apples – you can use any type that you like in this recipe. I’ve used fuji and honeycrisp.
- Golden raisins – you can also use regular raisins or leave them out, but I love the flavor of apples and raisins.
- Pecans – you can easily substitute walnuts
- Cake flour – cake flour makes it soft and tender
- Spices – cinnamon, ground ginger, ground cloves
- Pantry staples – flour, baking soda, salt, sugar, butter, eggs
What is cake flour?
Cake flour is flour that is lower in protein than all-purpose flour. It’s great for cakes where you want a soft texture. All purpose flour will add more structure to whatever baked goods you are making.
How to make apple cinnamon cake
Step 1 – Prepare the cake pan
To keep a layer cake from sticking, cut out a circle of parchment paper and put it in the bottom of the cake pan. Then just peel it off after you have removed it from the pan.
Step 2 – Prepare the batter
Combine the dry ingredients then add butter and mix with an electric mixer. Add eggs and mix until fluffy.
Step 3 – Add the fruit
Fold in the apples, raisins and pecans, the batter will be very thick, it will look like too many apples and not enough batter. Spread the batter evenly in the pan.
Step 4 – Bake
Bake for 1 hour, until it’s dark golden brown. Let the cake cool completely in the pan on a wire rack.
Invert on to a plate and sprinkle with powdered sugar.
FAQs and tips
What are the best apples for apple cinnamon cake?
Any type of apple will work in this case, but those that have more structure are best like honeycrisp, fuji or granny smith.
Does apple spice cake need to be refrigerated?
Cake can get dried out in the fridge, so it’s best to leave it covered on the counter for a day or two, after that freeze it.
More apple desserts
Savory Apple Dishes
- A quick dinner option, Mussels with Apples are served over a light cream sauce for an easy weeknight meal.
- Try this melt in your mouth Pork Tenderloin with caramelized apples for an easy to assemble meal.
- Grab a sweet and savory Sausage Muffin with Apples for a breakfast on the go.
Adapted from Flour:Spectacular Recipes from Boston’s Flour Bakery and Cafe
Apple Cinnamon Cake
- 1 cup flour
- ¾ cup cake flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1½ cups sugar
- ¾ cup butter room temp
- 2 eggs
- 4 cups apples peeled and chopped
- ½ cup golden raisins
- 1 cup pecan pieces toasted
- Preheat oven to 350º. Butter and flour a 9-10 inch round cake pan.
- Combine both flours, baking soda, cinnamon, ginger, and cloves in teh bowl of an electric mixer. Add the sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients.
- Add eggs and mix on low for about 10-15 seconds until they are incorporated, turn the mixer to medium and beat for about 1 minute, or until the batter is light and fluffy.
- Fold in the apples, raisins and pecans. The batter will be very thick, it will look like too many apples and not enough batter. Spread the batter evenly in the pan.
- Bake for 55-60 minutes or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
- Invert on to a plate and then flip it again on to your serving platter. Slice and sprinkle with powdered sugar right before serving.
Barbara’s Tips + Notes
- You can use almost any type of apple, I prefer fuji or honeycrisp.
- To make sure the cake comes out of the pan, place a circle of parchment paper in the bottom of the pan and then peel it off once you have inverted it.
- The powdered sugar will dissolve into the top of he cake after a few minutes so if you want the pretty top, dust it right before serving.
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