Cinnamon Sugar Apple Cake Recipe

Ingredients

Dry Ingredients

• 2 cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, melted
• ¾ cup packed brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ½ cup whole milk

Apple & Cinnamon Sugar Layer

• 3 medium Granny Smith apples, peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter, melted (for apples)
• 1 teaspoon ground cinnamon (for apples)
• ¼ cup light brown sugar (for apples)
• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon (topping)

Instructions

Making the Batter

1. Combine dry ingredients. In a large mixing bowl whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution of leavening agents and prevents pockets of flour.
2. Mix wet ingredients. In a separate bowl, stir ½ cup melted butter with ¾ cup brown sugar until smooth. Beat in the 2 eggs, then add 1 teaspoon vanilla and ½ cup milk. The mixture should be glossy and slightly thick.
3. Combine wet and dry. Pour the wet mixture into the dry bowl and fold gently with a spatula. Stop mixing as soon as the flour disappears; over‑mixing would develop gluten and make the cake dense.
4. Incorporate the batter. Spoon the batter over the apple layer, spreading it gently with the back of a spoon. The batter will sit atop the apples, but as it bakes the apples will rise slightly, creating a marbled effect.
5. Add the topping. In a small bowl, blend ½ cup granulated sugar with 1 ½ teaspoons cinnamon. Sprinkle this mixture evenly over the batter. The topping will caramelize, forming a crisp, fragrant crust.