Description
This Easy Cinnamon Sugar Apple Cake is a moist and flavorful dessert featuring a rich apple cider reduction, warm spices, and fresh honeycrisp apples. Topped with a buttery cinnamon sugar crumble, it is perfect for autumn gatherings or any cozy occasion.
Ingredients
Scale
Wet Ingredients
- 1 ½ cup apple cider
- ⅓ cup melted coconut oil
- 1 tbsp vanilla extract
- 1 large egg
- ½ cup honey or maple syrup
- ⅓ cup apple butter
Dry Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2-3 tsp apple or pumpkin pie spice
Additional Ingredients
- 2-3 Honeycrisp apples, very thinly sliced
- 6 tbsp cold salted butter, grated
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven and prepare baking dish: Preheat your oven to 350° F. Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal.
- Reduce the apple cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce the heat and let it simmer for 10 to 15 minutes until it reduces down to about ½ cup. Remove from heat and allow it to cool completely.
- Make the cake batter: In a large mixing bowl, combine the cooled apple cider reduction with melted coconut oil, vanilla extract, the large egg, honey or maple syrup, and apple butter. Stir until well blended. Add the all-purpose flour, baking soda, apple or pumpkin pie spice, and kosher salt. Mix gently until just combined, taking care not to overmix. Fold in the thinly sliced Honeycrisp apples. The batter will be thick and chunky due to the apples.
- Prepare to bake: Spread the thick batter evenly into the prepared baking dish, smoothing the top.
- Make the cinnamon sugar topping: In a small bowl, combine the granulated sugar, ground cinnamon, and grated cold salted butter. Mix until the mixture becomes clumpy and crumbly. Sprinkle this cinnamon sugar topping evenly over the surface of the batter in the baking dish.
- Bake the cake: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the cake is just set and a toothpick inserted into the center comes out clean or with moist crumbs. The topping should be lightly golden and crisp.
- Serve: Remove the cake from the oven and allow it to cool slightly. Serve warm, optionally with honey butter (a mix of honey and butter) for added richness. Enjoy this comforting apple spice dessert!
Notes
- For the best flavor and texture, use fresh Honeycrisp apples thinly sliced, but any tart-sweet apple will work.
- Honey butter pairs wonderfully with this cake; simply mix softened butter with honey to spread on warm slices.
- You can substitute the coconut oil with melted unsalted butter if preferred.
- If you do not have apple butter, you can substitute with an equal amount of applesauce for a lighter version.
- This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days. Warm before serving.
- For extra texture, consider adding chopped nuts like walnuts or pecans to the batter or topping.
Nutrition
- Serving Size: 1 slice (1/15th of cake)
- Calories: 220
- Sugar: 19g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
