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Easy Cinnamon Apple Cake

A delicious and simple dessert that brings warm autumn flavors with sweet apples, rich cinnamon, and crunchy walnuts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup butter (softened) Use unsalted for better control of salt content.
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs Room temperature works best.
  • 1/4 tsp vanilla extract
  • 1 1/4 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 tsp baking soda
  • 1 tsp ground cinnamon For extra flavor, consider adding a pinch of nutmeg.
  • 1/4 tsp salt
  • 1 1/2 cups chopped apples (peeled, about 2 medium apples) Use fresh, crisp apples for best flavor.
  • 1/2 cup chopped walnuts Can be substituted with pecans or omitted if allergies are a concern.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9-inch round baking pan with non-stick spray or lightly grease it with butter.
  2. In a large mixing bowl, beat together softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined.
  5. Gently fold in the chopped apples and walnuts.
Baking
  1. Pour the batter into the prepared baking pan and spread evenly.
  2. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Slice the cooled cake into wedges and serve. For a special touch, enjoy it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Wrap tightly before freezing.