Apple Cinnamon Cake
Apple Cinnamon Cake
Apple Cinnamon Cake
Apple Cinnamon Cake

Apple Cinnamon Cake

David Venable

This moist, flavorful cake is like autumn in a pan. Bake it just before guests arrive…the delicious aroma will greet them at the door.

Cinnamon Topping

  • 2 tsp ground cinnamon
  • 1/4 cup white sugar

Directions

Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan.
To prepare the Cinnamon Topping, combine the cinnamon and sugar together in a small bowl; set aside.
To prepare the cake, combine the flour, salt, baking powder, and cinnamon in a large mixing bowl. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, whip the sugar, eggs, vanilla, and oil on high speed until light yellow in color. Reduce the speed to low and alternate adding the dry ingredients and the orange juice. Mix until fully incorporated.
Pour half the batter into the prepared pan. Top with half the chopped apples and half the cinnamon sugar mixture. Pour in the other half of the batter and top with the remaining apples and cinnamon sugar.
Bake for 70-80 minutes until a toothpick inserted in the middle comes out clean.
When cool, make the icing. Pour the milk, one Tbsp at a time, into a small bowl with the sugar and mix after each addition. Add the vanilla and mix again. Drizzle onto the cake.

Cake

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup vegetable oil
  • 1/3 cup orange juice
  • 3 cups Granny Smith apples, cored, peeled, and chopped

Icing

  • 1 cup confectioners' sugar
  • 2-1/2 Tbsp milk
  • 1/2 Tbsp vanilla extract

Cook's Notes

This cake is great warm or cold. If you like, drizzle some white icing on top to make it even prettier.

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