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Apple Cinnamon Cake

This is an easy cake to make but it tastes best in the fall when you can use fresh apples. I prefer granny smiths in this recipe to keep the cake from getting too sweet. I also serve it warm with vanilla ice cream and caramel syrup. But it also tastes great as a coffee cake for breakfast.

Course Breakfast, Dessert
Keyword Apple Cake
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8
Calories 350 kcal

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/4 tsp pure vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups granny smith apples peeled and chopped (about 2)
  • 1/2 cup pecans chopped
  • Vanilla ice cream for garnish
  • Caramel syrup for garnish

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan with cooking spray. (I use coconut or avocado oil since they don't add any weird flavors to the cake) You can also use a 9" springform pan, if you prefer.

  2. In large mixing bowl, use an electric mixer on medium speed to beat together the softened butter, white sugar, and brown sugar. Blend until light and fluffy. Then beat in the eggs, one at a time, but do not overheat or else the eggs will get tough.

  3. With a large spoon, stir in the vanilla, flour, baking soda, cinnamon, and salt. Then fold in the apples and pecans. Pour into the prepared pan.

  4. Bake in the preheated oven for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a baking rack for 10-15 minutes. Serve warm with vanilla ice cream.