This Apple Cinnamon Cake is a soft fruit sponge with small pieces of apple and a gentle warmth from cinnamon. The flavour is balanced and comforting rather than heavily spiced, allowing the apple to remain the main feature.
It is a calm, home-style cake that suits everyday baking and cooler afternoons. The method is simple and steady, making it suitable for beginners who want to add a touch of spice without extra steps or complexity.
Recipe Information
Difficulty: Beginner
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 8 slices
Ingredients
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180 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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1½ teaspoons ground cinnamon
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150 g caster sugar
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2 medium eggs
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110 ml sunflower oil
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120 ml milk
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1 teaspoon vanilla extract
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2 medium eating apples, peeled, cored, and cut into small cubes
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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Prepare the apples first, cutting them into small, even cubes so they soften evenly while baking. Set aside.
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In a large bowl, mix the flour, baking powder, salt, cinnamon, and sugar until evenly combined.
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In a jug, lightly beat the eggs with the oil, milk, and vanilla extract until smooth.
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Pour the liquid mixture into the dry ingredients.
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Stir gently with a wooden spoon until a smooth batter forms and no dry flour remains.
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Fold the apple pieces through the batter so they are evenly spread.
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Spoon the mixture into the prepared tin and level the surface lightly.
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Bake for 40 minutes, until lightly golden, springy in the centre, and a skewer inserted comes out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
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Use firm eating apples so the pieces hold their shape during baking.
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Keep the cinnamon gentle so it supports the apple rather than overpowering it.
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The cake may feel soft while warm because of the fruit but will firm up as it cools.
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Always cool fully before slicing for clean edges.
Variations
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Apple and nutmeg: Replace half the cinnamon with a pinch of nutmeg.
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Dairy-free: Use a plant-based milk such as oat or soy.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea or coffee, or dust lightly with icing sugar. This cake is also lovely served slightly warm with custard or cream.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if desired.
