Apple Cinnamon Cake

An apple cake that’s more fruit than batter. Six medium apples cut into eighths get folded into a simple oil-based batter with a full tablespoon of cinnamon and chopped almonds. Every slice is packed with tender apple pieces surrounded by a moist, spiced crumb.

Oil instead of butter keeps this cake incredibly moist. Where butter solidifies as the cake cools and can make the crumb feel dry the next day, oil stays liquid and keeps things tender. Three eggs provide the structure, and the generous amount of cinnamon gives the whole cake a warm, spiced fragrance.

The slow bake at a lower temperature is deliberate. All those apple chunks release moisture as they cook, and the cake needs time for that moisture to steam off and the center to set properly. A full 75-80 minutes sounds long, but the result is worth the wait.

Pro Tips

• Use a firm apple like Newtown Pippin, Granny Smith, or Honeycrisp. Soft apples turn to mush during the long bake.
• Cut the apples into eighths, not smaller. You want substantial pieces that hold their shape.
• Test with a toothpick near the center, not in an apple chunk. The apple pieces stay moist even when the cake is done.
• Serve warm with whipped cream or vanilla ice cream. This cake shines straight from the oven.

Variations

• Use walnuts or pecans instead of almonds.
• Add a handful of raisins or dried cranberries with the apples.
• Top with a caramel drizzle for an apple-caramel cake that tastes like fall.