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Autumn dessert: cinnamon sugar apple cake

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The Pastry Chef's Baking

(Read caption) This is a delicious apple cake with a cinnamon sugar topping, perfect for an autumn dessert.

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We're finally getting some fall weather in California, the heat wave appears to be over and the temperatures are finally dropping to the point where I might need to wear something over whatever sleeveless top I persist in wearing. So the fall-themed desserts continue.

I had the rest of the apples I'd gotten from our church friends to use and I went with this cinnamon sugar apple cake as it seemed like such a "fall" or autumn cake to make. Not to mention it was really quick to put together.

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I didn't have a lot of apples left over so I skimped a little on how much I put into the cake. If you end up putting in more apples, just remember that fruit releases moisture into the cake during baking so you don't want to underbake this. Bake just long enough that the toothpick comes out clean when you poke the center. Otherwise, your cake might be gummy.

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If you need a quick and easy coffee-cake-type cake, this is a good one to go with, especially when you use apples in season. It's safe to go with tart apples like Granny Smiths since the cake has a sugar topping so more tart apples would keep it from being too sweet. This had a fluffy, cakey texture and is what my mom would consider "good with coffee."

Cinnamon sugar apple cake
From The Pajama Chef

1-1/2 cups brown sugar
1/3 cup canola oil
1 egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups chopped apples

For the topping:
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted

1. Preheat oven to 325 degrees F. Line a 9" x 13" pan with foil and lightly spray with nonstick cooking spray.

2. In a large bowl, whisk brown sugar, oil, egg and buttermilk. Stir in baking soda and vanilla. Mix in flour until just combined and fold in apples. Do not overmix. Pour batter into prepared pan.

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3. In a small bowl, combine sugar, cinnamon and butter, mixing with a fork. Spread evenly over the batter. Bake for 40-45 minutes or until golden brown and a toothpick inserted near the middle comes out clean or with a few crumbs. Serve warm or at room temperature.

Related post on The Pastry Chef's Baking: Snickerdoodle Apple Cobbler


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