Description
This Easy Cinnamon Sugar Apple Cake is a delightful fall treat featuring a moist, spiced apple batter topped with a buttery cinnamon sugar crumble. Made with reduced apple cider, coconut oil, and Honeycrisp apples, this cake is bursting with warm autumn flavors and perfect for serving warm with honey butter for extra indulgence.
Ingredients
Scale
Batter
- 1 1/2 cups apple cider
- 1/3 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1/2 cup honey or maple syrup
- 1/3 cup apple butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2-3 teaspoons apple or pumpkin pie spice
- 2-3 Honeycrisp apples, very thinly sliced
Topping
- 6 tablespoons cold salted butter, grated
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal after baking.
- Reduce apple cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes until the cider is reduced to about 1/2 cup. Remove from heat and allow to cool completely.
- Make the batter: In a large mixing bowl, combine the cooled reduced apple cider, melted coconut oil, vanilla extract, egg, honey or maple syrup, and apple butter. Stir until well incorporated. Next, sift in the all-purpose flour, baking soda, apple or pumpkin pie spice, and kosher salt. Mix gently until just combined to avoid overmixing. Fold in the thinly sliced Honeycrisp apples carefully; the batter will be thick.
- Assemble in baking dish: Spread the thick batter evenly into the prepared 9×13 inch dish, smoothing the surface with a spatula.
- Prepare and add topping: In a small bowl, combine the grated cold salted butter, granulated sugar, and ground cinnamon. Mix until the mixture forms clumps. Evenly sprinkle this cinnamon sugar butter mixture over the top of the batter, creating a crunchy, flavorful topping.
- Bake the cake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the cake is just set and a toothpick inserted into the center comes out clean or with moist crumbs. Avoid overbaking to keep the cake moist.
- Serve: Allow the cake to cool slightly. Serve warm, optionally with honey butter as suggested in the notes. Enjoy the warm, comforting flavors typical of fall.
Notes
- This cake is better than bakery-bought versions, filling your kitchen with warm and inviting fall aromas.
- Serve warm for best flavor and texture, optionally with honey butter for an extra touch of sweetness.
- Use Honeycrisp apples or any crisp, sweet-tart apple variety for best results.
- Ensure the apple cider is fully reduced to concentrate the flavor and reduce excess moisture in the batter.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 374 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
