A deliciously moist, easy to make Cinnamon Apple Cake. Packed with chunks of fresh apples and topped with a dusting of cinnamon and a water icing drizzle.
What can I use instead of Cinnamon?
Cinnamon is often the chosen spice when making an apple cake recipe. Add a pinch the next time you make an Apple Crumble or an Apple Crumble Cake.
As an alternative to cinnamon, you can use, Allspice, Mixed Spice, or Speculaas. I have a recipe for Speculaas if you want to make your own.
Add the spices to suit your state. You can liberally dust the top of the cake with spices or leave off altogether for a milder flavour.
I have more recipes for Apple Cake that you may like to try.
This Apple Sponge Eve’s Pudding is simplicity itself. Stewed apples topped with a vanilla sponge. Or this Sultana and Orange Drizzle cake with fruits soaked in fresh orange juice.
What variety of apple can I use?
I’ve used a dessert variety called Braeburn. But you can use any sweet variety. You could use a sharper variety such as Bramley, but you may find it gives a much sharper sour taste and would need to add a little extra sugar.
Can I use white sugar instead of brown sugar?
You can replace the dark brown sugar with white or caster sugar, for this Apple Cake recipe. But you won’t have the slight toffee flavour that you get when you use brown or dark sugar.
If you decide to use granulated sugar, you will need to beat the butter and sugar a little longer as the sugar grains are larger than other white and brown sugars.
Why this recipe works.
Using dark soft brown sugar gives a slight toffee taste and darker colour to the cake. Apples and toffee go really well together. They are the flavours of Autumn and bonfire night.
Adding a little golden syrup to the cake batter and as a glaze on top, helps to make this cake nice and moist.
Cinnamon helps to bring out the flavours of the apples, without being overpowering. You can adjust the amount of ground cinnamon to suit your state.
This recipe is so versatile, you can serve it as a pudding with lashing of custard. Or a dash of single cream.
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Cinnamon Apple Cake
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 1 medium dessert apple.
- 180 g butter softened
- 180 g soft dark brown sugar
- 3 medium eggs
- 200 g self raising flour
- 1 level teaspoons of ground Cinnamon
- 3 tablespoons golden syrup
Topping
- Ground cinnamon for dusting
- 3 tablespoons golden syrup
- 4 tablespoons icing sugar sieved
- 1 teaspoon preboiled water
Instructions
- Preheat the oven to 180 c/ 160 fan assisted. Grease and line a 20cm/8inch deep sided cake tin with baking parchment.
- Peel and core the apple. Chop into small chunks. No bigger than 1/2 inch. Place in a bowl of cold water to help prevent oxidation. Or the apples will turn an unsightly brown colour. Leave to one side until required. (You will need to drain and pat dry the apple chunks before using).
- Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.
- Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour between each one. This will help prevent curdling.
- Drain and pat dry the chopped apple.
- Fold in the remaining flour and ground cinnamon, to the sugar-butter mixture. Mix until thoroughly combined.
- Add the golden syrup and the chopped apple. Mix until well combined.
- Pour the mixture into the tin, spreading it evenly across the top.
- Bake for 30 - 35 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool for about 10 mins.
- While the cake is cooling in the tin. Gently warm the golden syrup in a medium pan. Make a few holes in the top of the cake with a cake skewer. Then spread the syrup over the slightly still warm cake with a pastry brush.
- Turn out onto a wire rack to cool completely
- Dust with ground cinnamon.
- Make the water icing by mixing the icing sugar and preboiled water together until you have a thick runny consistency. Drizzle over the cake.
Notes
- Dessert apples are best for this cake as they already have a natural sweetness to them.
- Using dark soft brown sugar gives a slight toffee taste and darker colour to the cake. Apples and toffee go really well together. They are the flavours of Autumn and bonfire night.
- Adding a little golden syrup to the cake batter and as a glaze on top, helps to make this cake nice and moist.
- Cinnamon helps to bring out the flavours of the apples, without being overpowering. You can adjust the amount of ground cinnamon to suit your state.
- This recipe is so versatile, you can serve it as a pudding with lashing of custard. Or a dash of single cream.
Lynn – I am wondering re this cake and also the sultana orange drizzle whether you think it would work if I replaced the flour with Dove’s gluten free all purpose along with their baking powder? I have seen some recipes suggest this swap if necessary and to check first if the flour has added xanthan gum and if not then add a small amount? It doesn’t seem that this one does have the added gum?
Hi Sandra
I’ve heard many people suggesting to simply replace the flour in many general recipes with gluten free. I’ve never done this myself. So I cannot confirm whether it would work or not on any of my recipes.
I love your cakes they are always so successful
I look forward to the next recipes and my family also do !!!!
Do you have a special coffee cake recipe please
Thank you for your kind words. I don’t have a traditional coffee cake as such. But would these Date and Coffee loaves made in 1lb loaf tins be of interest to you? Quick and Easy Date and Coffee Loaves.
I made this cake in a 7.5 inch round tin and served it with custard as a dessert. It took 55 minutes to cook for some reason – I was very worried but it was very light and everyone loved it. The apple didn’t sink either but I was very careful drying it! I’ll definitely be making it again! Thank you for the recipe! ?
Glad you like the recipe. Good to hear it worked well in a smaller round cake tin. There will always be a difference in baking times when using a different sized tin and the same volume of cake batter. It sounds like you got it spot on.