This recipe makes an apple cinnamon cake that is moist, fluffy and so delicious. It is full of apples so you’ll find apples in every bite and as we all know; cinnamon always goes great with apples and this cake is definitely no exception.

Apple cinnamon cake is my favourite dessert to make when I have uneaten apples left in the fridge. It is a delicious dessert that goes perfect with custard or ice-cream but also taste great eaten alone.

Pink lady apples are my favourite type of apples to bake with and I use them in pies, crumbles, muffins and cakes. They are also my favourite apples to eat alone and usually the only apples you will find in my house. I love them because they are sweet with the perfect flavour and they taste great in any dessert that I bake them in.

Ingredients for Apple Cinnamon Cake

For the full list of ingredients and measurements, scroll to the recipe card below.

Butter – I use unsalted butter.
Sugar – you can use caster or granulated sugar.
Oil – you can use vegetable oil, canola oil or rapeseed oil.
Eggs – use room temperature eggs.
Vanilla – use good quality vanilla extract or vanilla bean paste.
Yoghurt – use natural or plain yoghurt. For this cake I use low fat.
Salt – I use fine sea salt in all my cake recipes.
Cinnamon – use ground cinnamon to flavour the cake.
Flour – I use self-raising flour or you can use plain flour with 1 teaspoon baking powder.
Apples – I use pink lady apples for this apple cake recipe.

How to Make Apple Cinnamon Cake

Preheat the oven: Start by preheating the oven to 180^oC and lining an 8 inch/20cm round baking tin with parchment paper.

Combine the butter, sugar and oil: In a mixing bowl, cream together the butter, sugar and vegetable oil until smooth.

Mix in the wet ingredients: To the butter, sugar and oil, mix in the eggs, vanilla extract and yoghurt until smooth.

Add in the dry ingredients: Now, mix in the salt, ground cinnamon and the flour. Lastly, fold in the chopped apples.

Bake the cake: Bake the cake in the oven for 45 – 50 minutes or until a cake tester comes out clean. Allow the cake to cool in the tin for 10 minutes then transfer from the tin to a cooling rack to completely cool.

Recipe Tips

For this recipe, you will need chopped apple. Ensure you chop them as small as possible as large pieces will cause your cake to fall apart when you cut it.

Storage

You can store this cake at room temperature in an airtight container for up to 4 days. It can also be wrapped and stored in the freezer for up to 2 months.

Nutrition

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Apple Cinnamon Cake

This apple cinnamon cake that is moist, fluffy and so delicious. It is full of apples so you’ll find juicy pieces of apples in every bite.

Prep Time15

Cook Time45

Total Time1

Yield: 10 servings

Calories: 234kcal

Ingredients

50g unsalted butter soft at room temperature
155g caster sugar
60ml vegetable oil
2 medium eggs room temperature
1 teaspoon vanilla extract
125g natural yoghurt room temperature
½ teaspoon salt
1½ teaspoon ground cinnamon
170g self-raising flour
2 medium apples

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line an 8 inch/20cm round baking tin with parchment paper.
Cream together the butter, sugar and vegetable oil in a mixing bowl until smooth then using a wire or hand whisk, mix in the eggs, vanilla extract and yoghurt. Mix in the salt and ground cinnamon then gradually mix in the flour and chopped apples.
Bake in the oven for 45 – 50 minutes or until a cake tester comes out clean. Allow the cake to cool in the tin for 10 minutes before removing and transferring it to a cooling rack to completely cool.