Cinnamon Apple Cake

cinnamon apple cake

‘Tis the season folks! All things pumpkin and apple! I happen to be more of an apple fan when it comes to baked treats. Who is with me? I love a good apple crisp, tart, and even cake. This cinnamon apple cake was developed yesterday on a whim; I was not sure how it would come out but here I am writing the recipe so it was definitely a success! I will be making this all of Fall; I promise you that!

Servings: either 6 or 8-inch baking pan or muffin tin (I recommend a springform pan)

Approx.: 50 min

Dry Ingredients

2 cups of all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

3/4 cup of brown sugar

Wet Ingredients

4 tbsp. room temp. cream cheese

2/3 cup milk of choice (I used almond milk)

1 egg

1 tsp. vanilla flavoring

1/3 cup vegetable oil

Apple Ingredients

2 apples of choice, peeled, and cut into small slices (we will be using 2 cups of this)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1 tbsp brown sugar

Crumb Topping

1 1/2 tbsp butter

1/3 cup brown sugar

1/2 tsp. cinnamon

Glaze (optional)

1 tbsp milk

1/4 cup powdered sugar

Other ingredients

butter or baking spray


In a large bowl or KitchenAid mixer with the paddle attachment, add in all the wet ingredients and mix together gently.

To this, slowly start adding in the dry ingredients mixing it all together until you have a creamy mixture.

Add in 2 cups of the apples now and gently fold into the batter. The batter should appear creamy and a tad on the sticky side but pourable using a spatula.

Pour the batter into a prepared pan that was either sprayed very well or buttered well. Fill about 3/4 of the way.

Make the crumb topping by mixing those ingredients above together. Spread on top of the batter.

Place in a 350 F oven to bake for at least 30 minutes. After 30 minutes, keep checking on it. The center of the cake takes the longest to fully bake. All together my cake took 40 minutes. It all depends on the thickness of the cake. You can use a toothpick inserted in the center to find out doneness; if the toothpick comes out clean then the cake is done and ready to take out.

Allow cake to fully cool before removing from the pan. Then glaze if you please and enjoy warm or room temperature.

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  1. Would love to make this but I am not able to print out this recipe or even copy past it to doc and print, how come?

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