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Cinnamon-Spiced Apple Cake recipe

Cinnamon-Spiced Apple Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This sponge cake is quick and easy to prepare. It's rich, buttery, lightly spiced and very fruity. It also does well in packed lunches.

49 people made this

IngredientsServes: 16

  • 500g apples, peeled and finely chopped
  • 200g butter, softened
  • 250g caster sugar
  • 4 eggs
  • 300g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 100g chopped walnuts

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Cream butter, sugar and eggs with hand blender until creamy. Mix together flour, cinnamon and baking powder. Add to batter. Fold in chopped walnuts and apples.
  2. Preheat oven to 180 C / Gas 4. Pour batter into a greased loaf tin and bake for about 60 minutes.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (6)

This cake is delicious , I didnt have enough walnuts so added some sultanas, there was a lot of mixture and it filled two loaf tins, I would suggest that you halve the ingredients if you want to make just one loaf.the peeling and chopping of the apples was a bit time consuming, and the mixture was very heavy to stir by hand. BUT worth it as its wonderful, moist and very tasty.-04 Sep 2011

Easy to prepare. Cake took 1hr 30 min to bake, but well worth the wait. Most and full flavour. I added ginger for extra taste. Was delicious :-)-08 Sep 2013

I have made this twice now and my family love it! The first time I got a 2kg and a 1kg loaf out of the mixture, this time I used my 2kg loaf tin and used the rest of the mixture to make individual muffins which were delicious. This recipe is so easy and results in a moist and very tasty cake :-)-10 Sep 2013

  • Oil, for spraying
  • 750g Bramley cooking apples
  • 1 tbsp fresh lemon juice
  • Fnely grated zest of ½ lemon
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 2 large eggs
  • 100g demerara sugar, plus 2 tbsp
  • 200ml semi-skimmed milk
  • 100ml sunflower oil
  • ½ tsp sifted icing sugar, for dusting

Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 23cm springclip cake tin with baking parchment. Mist the base and sides with oil.

Peel the apples and cut them into quarters. Remove the cores and cut the apples into thin slices – you’ll need about 500g prepared weight. Put the apple slices in a bowl and toss with the lemon juice and zest.

Mix the flour, baking powder, cinnamon and spice in a large mixing bowl. Whisk the eggs with the 100g of sugar, the milk and sunflower oil in a separate medium bowl using a large metal whisk. Then pour the wet ingredients into the dry ingredients, stirring lightly until combined – use the whisk to break up any stubborn lumps. Toss the lemony apples through the cake batter until evenly mixed and pour the mixture into the prepared tin.

Sprinkle the 2 tablespoons of sugar evenly over the top and bake the cake in the centre of the oven for 1 hour until it is well risen and golden on top. Test the cake by inserting a skewer into the centre – it should slide easily through the apples in the middle and come out clean.

Leave the cake to cool for 10 minutes before removing it from the tin and carefully peeling off the baking parchment. Dust with sifted icing sugar and serve warm or cold with a little single cream or half-fat crème fraiche.

This cake is deliciously moist, so it’s best to keep it wrapped in foil and eat it within a couple of days. It is quite large, so if you want to keep yourself from being tempted to eat too much, you could cut the cake into quarters and freeze some for another time. Wrapped tightly, it will freeze well for 3 months. Defrost the cake fully before serving and warm it through in a low oven or a microwave if you like.

So in case you missed all that, here’s why this apple cake is so good (again)

  • Deliciouslymoist and tender cake crumb – say goodbye to dry, fall-apart crumbly cakes!
  • A sweet and butterytaste – delivers real buttery flavour as all good butter cakes should!
  • The most amazing brown sugar, cinnamon streusel topping! – this comes with a warning! It’s so addictive, you’ll probably want to streusel every other cake from here on!
  • The fruity deliciousness of cinnamon-infused caramelised apples in every slice of cake – it’s almost like having apple pie cake!
  • A cake that always turns out!

Recipe: Apple Cake

Apple Cake by Houston Chronicle copy editor Brian Grant is a cinch.

1 tablespoon pure vanilla extract

3 cups diced apples, peeled

Instructions: Preheat oven to 325 degrees. Grease and flour a Bundt pan and set aside.

Sift flour, baking soda, salt and cinnamon together and set aside.

In a separate bowl, whisk together the oil and sugar. Whisk in eggs one at a time, already beaten. Stir in vanilla.

Using a wooden spoon &mdash the batter gets very thick and will burn out hand-mixer motors I know from experience &mdash fold in the dry ingredients a little at a time. Fold in apples.

Pour batter into the Bundt pan. Bake 1 hour 20 minutes.

Cool completely on a wire rack before turning out of the pan.

Notes: This is a basic recipe, but there&rsquos room to customize. Add other spices such as nutmeg or clove, or add a ½ cup of chopped nuts.

My family loves it served plain, but you could dress it up with a simple icing or glaze of powdered sugar and milk, with either a little lemon juice or vanilla to flavor it (or bourbon, or honey, or maple and pecans, etc.). My sister loves it with a pat of butter smeared on it and warmed in the microwave.

  • 1 1/2 cups flour, divided
  • 1/2 cup brown sugar
  • 1 stick (1/2 cup) salted butter, cold and cut into chunks
  • 1/3 cup pecans, chopped
  • 1 teaspoon cinnamon, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 1 cup cinnamon applesauce
  • 1 teaspoon vanilla

Nutrition Information:


Serving Size:

Nutrition isn't always accurate.

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela

About Michaela Kenkel

Hi, I am Michaela. Stay at home Mom of four, married for over two decades to a man I adore, food blogger, dog lover, party thrower, gift giver, wish I were craftier, liver & lover of life.

This cake says “home”! Whenever we have guests on the way or we’re invited somewhere, I make an apple cake. It’s virtually impossible to find people who will turn down a fresh warm apple cake. This is one of the easiest recipes out there. You don’t need a mixer, just mix everything in one bowl with a spoon, and into the oven it goes.
Could it be any easier? Five minutes of prep work and the oven does the rest.


3 large eggs
200 grams sugar (1 cup)
180 ml oil (3/4 cup)
4 large apples
140 grams self-raising flour (1 cup)
1 cup quick / instant oats
60 ml orange juice (1/4 cup)
1 tsp cinnamon
1 tsp vanilla extract


1. Preheat an oven to 180°C.

2. Peel the apples and finely dice. Transfer to a bowl.

3. Add the other ingredients and mix until well combined. The batter will be thick.

4. Evenly transfer the batter to a greased pan. Bake in the oven for around 45 minutes or until a toothpick inserted in the center comes out clean.

Good to know…
Maybe you’ll be surprised to know that you don’t actually have to peel the apples, it comes out great with the peel on. You don’t need a mixer, just mix everything manually with a spoon. Regular oats don’t work well in this recipe. Freezer-friendly.

Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons water

Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes invert onto rack to cool completely.

Make the glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup) drizzle cake with glaze, and let set before serving.

  • Nonstick cooking spray
  • ½ cup chopped pecans
  • 1 tablespoon sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • 2 ½ cups chopped cantaloupe (11 ounces)
  • 1 package (2-layer-size) sugar-free yellow cake mix
  • ¾ cup refrigerated or frozen egg product, thawed
  • ⅓ cup water
  • 2 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract or vanilla-butter-and-nut flavoring
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup frozen light whipped dessert topping, thawed
  • 1 pinch Ground cinnamon

Preheat oven to 325 degrees F. Lightly coat a 10-inch fluted tube pan with cooking spray. Sprinkle pecans in the bottom of the prepared pan set aside. In a small bowl, stir together sugar and the 1/2 teaspoon cinnamon set aside.

Place cantaloupe in a blender or food processor. Cover and blend or process until smooth. In a large bowl, combine dry cake mix, cantaloupe purée, egg, water, oil, cinnamon, vanilla, nutmeg and ginger. Beat with an electric mixer on medium speed about 2 minutes or until well mixed.

Carefully pour batter over pecans in the tube pan spread batter evenly. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Immediately sprinkle with the sugar-cinnamon mixture. Cool completely before serving. Spoon whipped topping over slices if desired, sprinkle with additional cinnamon.

Tip: If using a sugar substitute, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, Sweet'N Low(R) bulk or packets, or Truvia(R) in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 tablespoon granulated sugar. Nutrition analysis per serving: same as below except 156 calories, 26 g carbohydrate, 3 g total sugar.

Rachel Khoo

To celebrate Chinese New Year, I’ve been experimenting with a sweet twist on the classic spring roll. It takes a great deal to make me want to deep-fry, but these treats are worth the potential splatter and greasiness, believe me. Somewhere between a strudel and a spring roll, this is the culinary equivalent of my cultural heritage.

Cinnamon spiced apple spring rolls


50g butter 3 Cox’s apples, cored and cut into 2cm cubes 1 tsp ground cinnamon 35g raw cane sugar Pinch of sea salt Juice of ½ lemon 12-14 ready-made 15cm x 15cm spring roll wrappers 1 litre groundnut oil, for frying (use another oil, suitable for deep fat frying if you can't eat nuts or can't get hold of groundnut oil) Icing sugar, to serve

Melt the butter in a medium saucepan on a medium-to-low heat. Once melted, add the cubed apples along with the ground cinnamon, sugar, sea salt and lemon juice. Place the lid on the pan and turn the heat down to low. Cook for 15-20 minutes or until the cubes are tender but still keeping their shape. Transfer to a baking tray and leave to cool before placing in the fridge to chill for 30 minutes (or until cold).

Once cold, remove from the fridge. Take one spring roll wrapper and place a heaped tablespoon of the mixture along the centre leaving a margin either side of 2cm. Fold the sides over to cover the edges of the filling, then fold over the top and roll down tightly to encase the filling. Wet your fingers and dab the end to seal the edge. Set aside and repeat with further wrappers until you have used up the rest of the filling.

Heat the oil in a large heavy-based saucepan or wok to approximately 160C on a thermometer. Or heat and test the oil temperature by putting a breadcrumb in the oil. You want it to sizzle and turn golden after about 15 seconds. Fry the spring rolls in batches so as not to crowd the pan too much. Remove with a slotted spoon and leave to drain on kitchen paper or a wire rack. Serve dusted with icing sugar.

Apple and Cinnamon Spiced Tea Cake - Massimo and Monica Recipe

Being locked in has been fun and we have been baking more together as a family. so I wanted to share the first cake my gorgeous 10 year son has ever baked - plus it was on his list of home tasks from the school - learn to bake a cake! Bonus for this baking mamma!

I also created a video for those that are more visual and prefer that - enjoy!

185 grams of room temp butter (6 ounces)

1/2 teaspoon cinnamon - ground

1/2 teaspoon ginger - ground

2/3 cup of super fine caster sugar

1 1/2 cups of sifted plain flour

1/2 teaspoon baking powder

1/3 cup of room temp whole, full fat milk

4 small green apples - we are in lock down so only had red Delicious apples and they worked just fine, use what you have.

1/4 cup of apricot jam - we only had homemade mango jam and that worked too, use what you have!

Heat your over to 160 degrees Celsius (330F)

Line a 22cm (9”) spring form pan (forget I even owned spring form pans and was literally days from tossing them out!)

Butter, sugar, cinnamon and ginger into your mixer bowl and mix until pale, light and fluffy - remember to scrape down every so often - this took us about 5 or so mins.

Crack eggs one at a time seperateley and add in 1 at a time making sure all incorporated before adding the next one.

Sift salt, baking powder and flour together and add in to the mixer.

Mix for about a minute until well combine, scrape down the sides but don’t over mix as it toughens the cake.

Scoop the cake mix into the cake pan and smooth the surface.

Peel and core the apples - forgot I owed a corer too! Go figure that the old stuff was still handy! Never throw stuff out folks!

Cut apples in half and slice deeply into the apples.

Push the apples into the cake mix, but not too far, about 1cm in.

Mix the extra sugar and cinnamon together and sprinkle over the top.

Place into the over and set your timer for 50 mins… and wait….

Warm your jam and brush over the top.

Bake for another 10 mins or so until the skewer comes out clean.

Leave the cake to sit for 10 mins then gently release the the spring form pan - transfer to a plate once cool enough to handle and attack! we loved the cake warm!