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Apple Cinnamon Cake

Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce! 
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Cake Mixture

  • 210 g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 150 g caster or granulated sugar
  • 1 large or 2 medium apples peeled and roughly chopped
  • 2 eggs
  • 120 ml vegetable oil
  • 120 ml Greek yoghurt

Cinnamon Topping

  • 50 g caster or granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter melted

Instructions

  • Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line an 20cm/8-inch square cake tin with parchment paper.
  • In a large mixing bowl, add the flour, baking powder, bicarbonate of soda, salt and sugar. Add chopped apple and stir together to combine.
  • In a jug, add the eggs, oil and the yoghurt. Whisk to combine. Now add the wet ingredients to the dry and fold gently until completely mixed. Be careful not to over mix the cake mixture.
  • Transfer the cake mixture to the lined cake tin. Now make the cinnamon topping. In a small bowl, combine the sugar, cinnamon and melted butter until a lumpy mix comes together. Take small handfuls of the cinnamon topping and sprinkle over the top of the cake.
  • Bake the cake for 35-40 minutes, or until a cake tester when inserted in the centre of the cakes comes out clean, without any uncooked batter attached. Leave to cool in the tin for a few minutes, before transferring to a wire rack to finish cooling completely.
  • When ready to serve, slice the cake in to 12 pieces, dust with icing sugar if desired. We served ours with a scoop of ice cream and salted caramel sauce - the cake tastes beautiful on its own.
  • The cake will store in an airtight container for up to 3 days at room temperature.