A moist cake topped with a layer of grated yellow apple with cinnamon and brown sugar, baked in a single pan then drizzled with sweetened condensed milk or chocolate sauce. An easy recipe with ingredients that delivers a result similar to French bakery pastries.
Apple and cinnamon cake is a classic homemade dessert that pairs the sweetness of roasted apple with the warmth of cinnamon in a single pan.
Many home cooks rely on it during the winter when apples are plentiful in the markets and families look for a warm dessert to serve with tea.
Preheat the oven to 180 degrees Celsius 10 minutes before starting. Grease a round cake pan (24 cm diameter) with a thin layer of vegetable oil and dust it with a thin layer of flour, then tap the pan to remove the excess flour.
Peel the yellow apples and grate them on a coarse grater into a side bowl. Add the brown sugar and cinnamon, and stir with a spoon until every slice is coated. Set them aside to absorb the flavor while preparing the batter.
In an electric mixer bowl, crack the eggs and add the sugar. Beat on medium speed for 3 to 4 minutes until the mixture doubles in volume and becomes pale yellow in color with a creamy, smooth texture.
Add the vanilla, liquid milk, and vegetable oil to the egg and sugar mixture. Continue beating on low speed for a minute until all the ingredients are well combined and form a uniform liquid mixture.
In a small bowl, mix the flour with the baking powder and salt. Add this dry mixture to the liquid mixture in three batches, beating on low speed between each batch. Stop beating as soon as the last trace of flour disappears, because over-beating makes the cake tough.
Pour the cake batter into the prepared pan and level the surface with a spoon. Spread the apple and cinnamon mixture evenly on top of the cake, leaving small gaps between the filling so the batter peeks through underneath.
Place the pan in the preheated oven on the middle rack. Bake for 35 minutes. Test the cake's doneness by inserting a small wooden skewer into the center; if it comes out clean with no batter stuck to it, the cake is ready. Turn off the oven and leave the pan inside for 5 additional minutes to set.
Take the pan out of the oven and let it cool for 10 minutes, then turn the cake over onto a wire cooling rack to cool completely. Before serving, drizzle the sweetened condensed milk or chocolate sauce on top to taste.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Apple and Cinnamon Cake, and how to fix them:
The dry ingredients may have been over-beaten with the liquid after adding the flour. Stop as soon as the trace of flour disappears from the surface, then stop beating.
Spread the filling right after pouring the batter into the pan and just before baking. If we wait too long, the batter absorbs it and it sinks.
Cover the cake with parchment paper and store it in the refrigerator for 3 to 4 days. Heat a slice in the microwave for 20 seconds before serving.
Cut the cake into slices and wrap each slice in plastic wrap, then store in the freezer for a month. Transfer to the refrigerator a full night before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| vegetable oil | sunflower oil or canola oil | 1:1 | Same result in texture with a neutral flavor. |
| sweetened condensed milk | chocolate sauce or sweetened liquid cream | 1:1 | Chocolate sauce gives a richer flavor and suits cocoa lovers. |
Grate the apple before starting to mix the ingredients so it does not darken, and spread it on top right after pouring the batter to stay fresh. The wooden skewer is the best test for doneness: if it comes out dry with no batter, the cake is fully baked.
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