Description
This Cinnamon Apple Cake Delight is a moist, flavorful cake bursting with the natural sweetness of fresh apples and a warm cinnamon topping. Perfectly balanced with Greek yogurt and a subtle vanilla hint, this classic baked dessert is topped with a light cinnamon sugar glaze for an extra touch of indulgence. It’s ideal for cozy afternoons or special occasions, serving 8 generous portions.
Ingredients
Scale
Dry Ingredients
- 210 grams (1 and 1/2 cups) plain flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil or flavorless oil
- 120 ml (1/2 cup) Greek yogurt
Cinnamon Topping
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1–2 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the chopped apple and stir briefly to distribute evenly.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, vegetable oil, and Greek yogurt until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient mixture and gently fold together until just combined, being careful not to overmix. Spoon the batter into the prepared cake pan, smoothing the top.
- Prepare Cinnamon Topping: In a small bowl, mix the caster sugar, ground cinnamon, and melted butter until a lumpy mixture forms. Sprinkle this evenly over the cake batter in the pan.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack completely.
- Make Glaze: Mix the sifted icing sugar and milk in a small bowl to create a smooth glaze. Adjust the milk quantity to reach your desired consistency for drizzling.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze evenly over the top to finish the dessert.
Notes
- Use a tart apple such as Granny Smith for a nice balance between sweet and tangy flavors.
- Be careful not to overmix the batter to keep the cake tender and light.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
