Apple Cinnamon Cake
Prepare yourself for the rich flavors of Honey Crisp apples and cinnamon in this luscious Apple Cinnamon Cake. The cream cheese icing is lightly sprinkled with cinnamon-sugar amping up the flavors even more. This delicious dessert is perfect for company or holiday dinner menus since it serves 15! If you're looking for a delightful recipe for Fall Baking, Thanksgiving dinner, Easter or Mother's Day, this lovely cake is just the ticket!
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 electric mixer
- 1 sharp paring knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 table knife or icing spreader
- 1 small bowl
- 2 wooden spoons
- 1 whisk
Ingredients
CAKE:
- 2 cups granulated sugar
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking powder
- 3 tbsp. ground cinnamon
- 1 tsp. sea salt
- 4 large eggs
- 1/2 cup canola oil or avocado oil
- 1/2 to 1 cup half-and-half (I used one cup)
- 4 cups Honey Crisp apples diced and peeled - Honey Crisp preferred, but any apples will do (I used two very large Honey Crisp apples which yielded about 5 cups apples)
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1/4 cup salted butter softened, (1/2 stick)
- 1 tsp. pure vanilla extract
- 16 oz. powdered sugar
- 1 tbsp. granulated sugar for topping, optional
- 1/2 tsp. cinnamon for topping, optional
Instructions
CAKE:
- Preheat oven to 350º.
- Combine granulated sugar, flour, baking soda, cinnamon and salt together in a large mixing bowl.
- In a separate bowl combine, eggs, oil and half and half.
- Add liquid mixture to dry mixture and stir well.
- Add apples last and stir by hand with a wooden spoon to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread batter in baking dish.
- Bake at 350º for 35-40 minutes or until a toothpick inserted in center comes out clean.
- Cool cake completely before adding Cream Cheese Frosting.
CREAM CHEESE ICING:
- Beat cream cheese, butter and vanilla extract in a large mixing bowl until smooth.
- Add powdered sugar about ¼ to ½ cup at a time, while continuing to beat icing until smooth.
- Spread over top of cooled Apple Cake.
- Optional: Combine granulated sugar and cinnamon in a small bowl.
- Stir to combine and sprinkle evenly over the cream cheese frosting.
- Refrigerate until ready to serve.
Notes
NOTE: If desired, sprinkle cream cheese frosting with cinnamon-sugar mixture before serving.
NOTE: I made these changes to the original recipe: The recipe called for two tablespoons baking powder. I thought this was excessive and cut the amount to two teaspoons. I added half-and-half (not included in the original recipe) because the mixture was too dry and didn’t cook up as well for me as it does for Debbie. I also added two extra eggs for the same reason, to give the cake more body and a fluffier texture. I used 5 cups of apples instead of flour. I reduced the butter in the icing by half since the icing tasted too buttery. I added the cinnamon-sugar mixture to the top so the plastic wrap wouldn't stick to the icing, but it added wonderful flavor.
NOTE FROM DEBBIE BARNARD: This cake always sunk in the middle for Betty, and it does for me too. NOTE FROM TERESA: I found with the changes I made, the cake did NOT sink in the middle.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 487kcalCarbohydrates: 79gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 76mgSodium: 295mgPotassium: 119mgFiber: 3gSugar: 62gVitamin A: 426IUVitamin C: 2mgCalcium: 107mgIron: 1mg
Tried this recipe?Let us know how it was!