Apple Cinnamon Cake

A warmly spiced, moist cake with tender apple-studded crumb and a golden cinnamon sugar crust. No mixer needed.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 10 persons

Calories: 310

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp + 1 tsp ground cinnamon (divided)

1/4 tsp ground nutmeg

1/4 tsp fine sea salt

3/4 cup granulated sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup neutral oil

1/2 cup full-fat sour cream

1 tsp vanilla extract

2 tbsp whole milk

2 large firm apples, peeled and diced

1 tbsp granulated sugar (for apples)

1 tsp lemon juice

2 tbsp melted butter + 2 tbsp sugar + 1 tsp cinnamon (for topping)

Preheat oven to 350 degrees F. Grease and line a 9-inch cake pan.

Toss diced apples with sugar, cinnamon, and lemon juice. Set aside.

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Whisk both sugars with eggs until smooth. Add oil, sour cream, vanilla, and milk. Whisk to combine.

Fold wet into dry until just combined. Do not overmix.

Pour two-thirds of batter into pan. Layer two-thirds of apples on top. Spread remaining batter over, then top with remaining apples.

Brush top with melted butter. Sprinkle cinnamon sugar evenly over surface.

Bake 50 to 60 minutes until golden and a toothpick comes out clean.

Cool in pan 25 minutes, then transfer to a rack. Slice and serve.

Use a mix of Granny Smith and Honeycrisp for the best flavor balance.
Toss apple pieces in 1 tbsp flour before adding to keep them suspended in the batter.
Keeps at room temperature 2 days, refrigerated up to 5 days, frozen up to 3 months.