A little sweet, a little spicy, this apple cinnamon cake is like a mouthful of warmth and love. The cinnamon crumble is the show-stopper, especially when served warm. The recipe makes a big batch to share the goodness generously.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Servings: 16
Calories: 228kcal
Ingredients
1½brown sugar
⅓cupvegetable oil, I used sunflower
1egg
1cupbuttermilk
1tspbaking soda
1tspvanilla essence
2½cupsflour+ a little more for dusting
1½cupred apples,peeled and chopped
For the cinnamon frosting
½cupcastor sugar
1½tspcinnamon powder
1tbspbutter
Instructions
Preheat oven to 160ºC (~325ºF). Grease and dust a 9”X13” pan.
In a mixing bowl, beat together brown sugar, oil, egg, buttermilk*, baking soda, ½ tsp cinnamon powder and vanilla until frothy.
Fold in flour in the wet mixture, one-third at a time. Follow by mixing in the chopped apples.
Pour the batter into the prepared pan.
For the cinnamon frosting, combine the castor sugar, butter and 1 tsp cinnamon powder to make a crumble topping and sprinkle it evenly over the cake batter.
Bake for 45 minutes or until a toothpick or a cake-tester comes out clean.
Remove from the oven and let it cool a little before digging in!
Notes
Buttermilk is of a little runny consistency, I used half thick yogurt and half low fat milk to prepare 1 cup.
Don’t throw the peels of the apple. If you can’t use them immediately, simply put them in the freezer and use them later in oatmeal,smoothies and herbal teas. Check out the image below for ideas to use fresh or frozen apple peels.