Ever have one of those weekends where you just want to unwind with a cozy treat? This Cinnamon Apple Cake is one of my go-to recipes for such days. It's inspired by my Grandma's classic apple pie but with a simpler, cake-like twist. Perfect for a fall afternoon or a get-together with friends, this cake combines the familiar warmth of cinnamon with the sweetness of apples, topped off with a delightful sugar glaze. It's simple enough for a weeknight dessert, yet impressive for any holiday table.
This Cinnamon Apple Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A hot cup of coffee or a mug of spiced chai makes it even more special. If you're serving it as part of a bigger spread, consider fresh fruit or a light salad to balance out the sweetness.
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Cinnamon Apple Cake with Sugar Glaze
Servings: 8
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce
2 cups peeled and chopped apples (Granny Smith or Honeycrisp work well)
For the Sugar Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or more if needed)
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce
2 cups peeled and chopped apples (Granny Smith or Honeycrisp work well)
For the Sugar Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or more if needed)
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, alternating with the applesauce. Fold in the chopped apples until evenly distributed.
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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While the cake is cooling, prepare the sugar glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
Drizzle the glaze over the cooled cake. Allow the glaze to set before serving.