Cinnamon Apple Cake

Cinnamon Apple Cake - full of warm cozy flavor moist cake studded with crunchy diced apples and topped with a sweet butter cinnamon coated pecans. Perfect snack dessert or breakfast for this fall season. And you can use any apples you want!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 532kcal

Author Imma

Ingredients

Apple Cake

2 cups (260 g) all-purpose flour
2 teaspoons (8 g) baking powder
8 ounce (226.80 g) unsalted butter
1 ½ cup (300 g) granulated sugar
4 large eggs (separate )
½ cup yogurt
2 teaspoons (4.20 g) vanilla extract
1 teaspoon cinnamon spice
½ teaspoon nutmeg spice
1 -2 medium apple , diced

Cinnamon Topping

2 teaspoons ground cinnamon
3 tablespoons unsalted butter , melted
½ cup pecans or walnuts , chopped
½ cup Caster sugar

Instructions

Place rack in the middle layer of the oven, preheat the oven to 350°F/160°C. Grease a 10 inch circular baking pan generously with cooking spray, line with parchment paper and set aside.
In a medium bowl, sift together flour, and baking powder, mix well and set aside.
In a large bowl, using a hand mixer, cream together butter and sugar until fluffy and pale yellow for about 5-6 minutes. Break eggs and separate egg white from the egg yolks in two separate small bowls. Add egg yolks a little at a time to the sugar and butter mixture and mix for about 2 minutes.
Add yogurt and continue mixing until well blended. Fold in flour and baking powder mixture a little at a time until fully incorporated. Then add vanilla extract , cinnamon and nutmeg
spice.
Using a fork or egg whisk, beat egg whites until soft peaks form. Gently fold in beaten egg whites into the batter until fully incorporated then fold in diced apples, stir well until ingredients are fully combined. Scrape down the sides of the mixing bowl.
Pour batter into greased cake pan and spread evenly, level the top with the spatula. Tap pan on work surface to eliminate any large air bubbles.
In a medium bowl, combine ground cinnamon, melted butter, pecans, caster sugar and stir vigorously until well blended and lumpy. Spread evenly on top of the batter.
Bake until a skewer inserted into the center comes out clean, about 50 -55 minutes. Transfer to a wire rack.
Let the cake rest in the pan for about 20 minutes then remove the ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar, if you wish, and serve.

Notes

Wrap apple cake in plastic wrap or aluminum foil and keep in an airtight container in the refrigerator for about 5 days and in the freezer for about 3 months.
You can use any apple of your choice to make this recipe, just make sure they are fresh and crispy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition