Apple Cinnamon Cake | The Grounded Kitchen

This is the kind of cake that earns a permanent spot in your rotation. Simple to put together, reliably good, and exactly what you want on a cool afternoon — a tender, buttery crumb studded with soft apple pieces and finished with a cinnamon brown sugar crust that bakes into something almost caramel-like on top. No frosting required, no fuss. Just a good, honest cake that tastes like it took more effort than it did. Ingredients 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup milk 2 cups apples, peeled and chopped (about 2 medium apples) Cinnamon Topping 2 teaspoons ground cinnamon ½ cup brown sugar, packed Directions Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Add the flour mixture to the creamed mixture in three additions, alternating with the milk — begin and end with the flour. Stir just until combined after each addition; do not overmix. Fold in the chopped apples. Pour the batter into the prepared pan and spread evenly. In a small bowl, stir together the cinnamon and brown sugar. Sprinkle evenly over the top of the batter. Bake for 40–45 minutes, or until a toothpick inserted into the centre comes out clean and the top is deep golden brown. Allow to cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature. Tips Choose the right apple. A firm, slightly tart variety like Granny Smith, Honeycrisp, or Cortland holds its shape during baking and balances the sweetness of the topping. Softer apples like McIntosh will break down more — still delicious, just a different texture. Don’t overmix. Once the flour goes in, stir only until just combined. Overmixing develops gluten and results in a dense, tough crumb. The alternating method matters. Adding flour and milk in alternating additions keeps the batter emulsified and produces a more even, tender crumb than adding everything at once. The topping sinks slightly — that’s fine. As the cake bakes, the cinnamon sugar will partially sink into the batter and partially caramelise on top. Both parts are delicious. Check early. Ovens vary. Start checking at 38 minutes — the cake is done when a toothpick comes out clean and the edges have pulled slightly away from the pan. Serving suggestions. Excellent warm with a scoop of vanilla ice cream or a dollop of whipped cream. Also very good the next day at room temperature — the flavours deepen overnight.

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