Cinnamon Apple Cake

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, which helps give the cake a soft texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. The batter should be smooth and glossy at this stage.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter-sugar mixture, alternating with spoonfuls of Greek yogurt (or sour cream). Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.

Step 6: Layer the Batter and Apples

• Spread half the batter into a greased and floured 9-inch springform or square baking pan.
• Evenly distribute half of the cinnamon-apple mixture over the batter.
• Add the remaining batter on top, then finish with the rest of the apples.
• For extra flavor, sprinkle a mixture of brown sugar, cinnamon, and chopped nuts on top.

Step 7: Bake the Cake

Preheat your oven to 350°F (175°C). Bake the cake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly crisp.

Step 8: Cool and Serve

Let the cake cool in the pan for 10–15 minutes before slicing. For an added touch, dust the top with powdered sugar or drizzle with a light glaze made of powdered sugar and milk.

Serving Suggestions

• Classic: Serve warm with a dusting of powdered sugar.
• Indulgent: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Breakfast Style: Enjoy with a cup of coffee or chai for a cozy morning treat.

Final Thoughts

This Cinnamon Apple Cake is proof that the simplest ingredients often yield the most comforting desserts. The tender apples, warm cinnamon, and moist crumb make it perfect for fall, yet versatile enough to enjoy year-round. Bake it for your family, take it to a gathering, or savor it on a quiet afternoon—it’s a recipe that will quickly become a household favorite.

Would you like me to also create a quick-glaze recipe for the top of the cake (a simple drizzle to make it café-style)?