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### **Directions:**
1. **Preheat and Prepare the Pan**
– Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and lightly dust it with flour. Set aside.
2. **Mix Dry Ingredients**
– In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. **Cream Butter and Sugar**
– In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2–3 minutes.
4. **Incorporate Wet Ingredients**
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Greek yogurt (or sour cream) until the batter is smooth.
5. **Combine Wet and Dry Ingredients**
– Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender. Fold in the diced apples.
6. **Pour and Top**
– Spread the batter evenly into the prepared pan. In a small bowl, mix the topping ingredients (brown sugar, cinnamon, melted butter, and nuts if using). Sprinkle the topping evenly over the batter.
7. **Bake**
– Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. **Serve**
– Serve warm or at room temperature. Pair with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.
### **Serving and Storage Tips:**
– **Serving Suggestions:** Enjoy this cake warm as a dessert or snack. It pairs wonderfully with coffee, tea, or a glass of apple cider.
– **Storage:** Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm individual slices in the microwave for a fresh-out-of-the-oven feel.
– **Freezing:** This cake freezes well. Wrap it tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.
### **Variations:**
1. **Gluten-Free:** Use a gluten-free all-purpose flour blend to make this cake gluten-free.
2. **Add a Streusel:** For an extra crumbly topping, mix 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons cold butter until crumbly and sprinkle over the batter.
3. **Caramel Apple Cake:** Drizzle caramel sauce over the cooled cake for a decadent twist.
4. **Fruit Medley:** Replace half the apples with pears or cranberries for a unique flavor combination.
### **FAQs**
**1. What kind of apples work best for this cake?**
Firm and slightly tart apples like Granny Smith or Honeycrisp are ideal as they hold their shape during baking and balance the sweetness of the cake.
**2. Can I make this cake ahead of time?**
Yes, this cake can be made a day in advance. Store it covered at room temperature and add any toppings or drizzles just before serving.
**3. Can I use oil instead of butter?**
Yes, you can substitute 1/2 cup of vegetable oil for the butter. This will make the cake slightly more moist but less buttery in flavor.
**4. Is this cake suitable for layering?**
While this recipe is best suited for a single-layer cake, you can double the recipe to create a layered version with cream cheese frosting or apple compote in between.
Apple Cinnamon Cake is an easy-to-make dessert that embodies the warm and comforting flavors of fall. Its moist crumb and fragrant spices make it an irresistible treat for any occasion. Enjoy experimenting with the variations and serving it up to your loved ones!
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