Easy Cinnamon Apple Cake

room temperature for a few hours.
Tips Tricks
When it comes to baking with apples the rule of thumb is to use firm varieties since theyll hold up better while baking. I used a mixture of Granny Smith and Honeycrisp apples to balance the tart and sweet flavors but feel free to use any other firm apples you have on hand. The key is to slice them into about ¼ inch thick slices so you get a little bit of apple in every bite.
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Easy Cinnamon Apple Cake
Author Gaby Dalkin
5 from 37 votes
If youre looking for a moist delicious and super flavorful breakfast cake this Cinnamon Apple Cake is IT!
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PREP TIME 45minutes mins
COOK TIME 50minutes mins
TOTAL TIME 1hour hr 35minutes mins
COURSE Dessert
CUISINE German
SERVINGS 10 people
INGREDIENTS
4 cups sliced apples about 34 apples peeling optional
1 tablespoon fresh lemon juice
2 cups white sugar
¾ cup coconut oil
2 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
INSTRUCTIONS
To prepare the apples peel and core about 4 apples. Slice them into about ¼ inch thick slices and place them into a large bowl. Pour the sugar over the apples and give them a quick toss with your hands and then add the lemon juice. Let the apples and the sugar sit for about 3045 minutes. This process will soften the apples and dissolve the sugar.
Preheat oven to 350 degrees F.
Add the oil eggs and vanilla to the apple mixture and stir together with a spoon.
Add the flour baking soda cinnamon salt and cloves into the apple mixture. Combine with a spoon carefully until the dry mixture is just incorporated.
Spray a 9x9 or 9x13 baking dish with baking spray and line with parchment paper. Transfer the batter into the baking dish and bake in a preheated oven for 5055 minutes for a 9x9 or 4550 minutes for a 9x13 or until a knife can be inserted in the center and comes out clean.
Serve with freshly whipped cream.
NOTES
When it comes to baking with apples the rule of thumb is to use firm varieties since theyll hold up better while baking. I used a mixture of Granny Smith and Honeycrisp apples to balance the tart and sweet flavors but feel free to use any other firm apples you have on hand. The
key is to slice them into about ¼ inch thick slices so you get a little bit of apple in every bite.
Nutrition Information
Calories 423kcal Carbohydrates 66g Protein 4g Fat 18g Saturated Fat 14g Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0 003g Cholesterol 33mg Sodium 295mg Potassium 97mg Fiber 2g Sugar 45g Vitamin A 76IU Vitamin C 3mg Calcium 15mg Iron 1mg