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Cinnamon Sugar Apple Cake Recipe

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3.9 from 11 reviews

This Cinnamon Sugar Apple Cake is a moist and tender treat featuring chopped crisp apples folded into a lightly sweetened cake batter. Topped with a crunchy cinnamon-sugar-browned butter mix and optionally served with a luscious whipped brown butter honey mascarpone cream, this cake balances warm autumn flavors with creamy richness, perfect for cozy gatherings or dessert.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Batter

  • 2 large eggs (100 g without shell)
  • 1/3 cup + 2 tbsp (105 ml) avocado or vegetable oil
  • 1/2 cup (120 g) full fat sour cream or Greek yogurt
  • 2 tbsp (30 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon salt
  • 1 1/2 cups (210 g) cake flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups (~230 g) apple, chopped (about 1 large crisp apple)

Cinnamon Sugar Topping

  • 1/3 cup (66 g) granulated sugar
  • 1 teaspoon cinnamon
  • 4 teaspoons (20 g) brown butter or butter, melted

Whipped Brown Butter Honey Mascarpone Cream (Optional)

  • 1/4 cup (57 g) unsalted brown butter, solid
  • 6 oz mascarpone, cold or slightly softened
  • 2 oz cream cheese, softened (or additional mascarpone)
  • 1/2 tablespoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons honey, to taste
  • Optional: 1–2 tablespoons cold heavy cream for lighter whipped texture

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (350°F). Line a 10×6.5-inch or 8×8-inch baking pan with parchment paper to enable easy removal of the cake after baking.
  2. Chop apples: Roughly chop the apples into about 1/2 inch (1.25 cm) chunks, setting them aside for the batter.
  3. Make cinnamon sugar topping: In a small bowl, combine the granulated sugar, cinnamon, and melted brown butter. Stir well and set aside for topping the cake later.
  4. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, oil, sour cream (or Greek yogurt), whole milk, granulated sugar, brown sugar, vanilla extract, and salt until the mixture is smooth and well blended.
  5. Add dry ingredients: Sift the cake flour, baking powder, and baking soda directly into the wet ingredients bowl. Using a spatula, gently fold in the dry ingredients with light motions to avoid overmixing.
  6. Fold in apples: When the batter is mostly incorporated but still has a few flour streaks, fold in the chopped apples evenly until fully distributed and the batter is smooth.
  7. Prepare for baking: Pour the batter into the prepared baking pan, smoothing the top with the spatula so it bakes uniformly. Evenly sprinkle the cinnamon sugar topping over the batter.
  8. Bake: Bake for 35–40 minutes until the top is golden and crisp, springs back when pressed gently, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes before slicing. Serve warm or cool completely before topping with the optional whipped brown butter mascarpone cream.
  10. Make whipped mascarpone cream (optional): Using a stand or hand mixer, cream the solid brown butter until smooth. Add the mascarpone, cream cheese, vanilla extract, and salt and mix on medium-low speed until well combined, scraping down the bowl as necessary. Add honey and beat until evenly incorporated. For a lighter texture, whip in 1–2 tablespoons of cold heavy cream until reaching desired fluffiness. Use to top the cooled cake.

Notes

  • Use a crisp apple variety like Granny Smith or Honeycrisp for best texture and flavor.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • The cinnamon sugar topping adds a delightful crunch and flavorful caramelization.
  • The whipped mascarpone cream is optional but lends a luxurious finish.
  • Ensure brown butter is solid (not melted) before creaming with mascarpone for best texture.
  • Store leftovers covered in the refrigerator and serve chilled or at room temperature.
  • You can substitute cream cheese entirely with mascarpone if preferred for a richer cream topping.

Find it online: https://allcookedup.com/cinnamon-sugar-apple-cake-recipe/