Description
This Cinnamon Sugar Apple Cake is a moist and flavorful dessert bursting with the sweet and tart taste of fresh Honeycrisp apples. Featuring a tender crumb enriched with buttermilk and brown sugar, it’s crowned with a crisp, buttery cinnamon sugar topping that adds a delightful crunch. Perfect for fall gatherings or an everyday treat, it’s easy to prepare and bakes into a large 9×13 inch pan, making it ideal for sharing.
Ingredients
Units
Scale
Apple Cake:
- 1 1/2 cups brown sugar
- 1/3 cup oil
- 1 egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 1/2 cups chopped Honeycrisp apples
Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to ensure it reaches the correct temperature while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, oil, and egg. Whisk these ingredients together until smooth and combined.
- Add Buttermilk and Vanilla: Stir in the buttermilk and vanilla extract, mixing gently to maintain a light batter.
- Incorporate Dry Ingredients: Add the baking soda and sifted flour to the wet mixture. Stir until just combined; avoid overmixing to keep the cake tender.
- Fold in Apples: Gently fold in the chopped Honeycrisp apples ensuring even distribution without breaking them down.
- Prepare Baking Pan: Butter a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Pour Batter into Pan: Transfer the batter into the prepared pan, spreading it evenly for uniform baking.
- Make Cinnamon Sugar Topping: In a small bowl, mix granulated sugar and cinnamon; stir in melted butter until well combined.
- Apply Topping: Evenly sprinkle and spread the cinnamon sugar topping across the surface of the batter.
- Bake: Place the pan in the preheated oven and bake for approximately 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before serving. Optional accompaniments include honey butter or whipped cream for added indulgence.
Notes
- Use Honeycrisp apples for the best balance of sweetness and tartness; alternatively, Granny Smith or Fuji apples can be used.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes before using.
- For a richer topping, you can sprinkle chopped nuts such as pecans or walnuts along with the cinnamon sugar.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve warm or at room temperature, ideal with a dollop of whipped cream or honey butter.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per 9x13 pan)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
