This easy apple cake with a touch of cinnamon is moist, not too sweet and perfect for dessert or alongside a festive breakfast or brunch.
- 2 medium Granny Smith apples (Honeycrisp apples also work well)
- 1 1/4 cups all-purpose flour (or gluten-free flour; I tested with Cup4Cup Gluten Free Flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 large eggs, at room temperature
- 2/3 cup packed light brown sugar
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup coconut oil or butter, melted (see notes)
- 1/2 teaspoon vanilla extract
- powdered sugar, for dusting
- Prep: Preheat oven to 350°F. Grease a 9-inch cake pan with a little coconut oil and dust with flour. Peel and chop the apples into bite-size pieces (don't worry if they're not all uniformly sized.)
- Mix the dry ingredients: Place the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, sour cream, coconut oil and vanilla and whisk again.
- Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then pour everything into the pan and use the spatula or your fingers to even out the top.
- Bake: Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes, carefully flip the cake out onto a serving plate, and use a flour duster filled with powdered sugar to dust the top of the cake.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
To melt the coconut oil or butter, place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
Keywords: easy apple cake, cinnamon apple cake