Description
This Easy Cinnamon Sugar Apple Cake is a moist and flavorful dessert featuring a blend of warm spices, tender apples, and a sweet cinnamon sugar topping. Made with a reduced apple cider base, coconut oil, and natural sweeteners like maple syrup or honey, it’s a comforting treat perfect for autumn or any time you crave a cozy cake.
Ingredients
Scale
Cake Batter
- 1½ cups apple cider
- â…“ cup melted coconut oil
- 1 Tbsp vanilla extract
- 1 large egg
- ½ cup maple syrup or honey
- â…“ cup apple butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2–3 tsp cinnamon-pumpkin pie spice blend
- 2 cups thinly sliced Honeycrisp apples (no need to peel)
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 1 tsp cinnamon
- 1 Tbsp cold butter, shredded
Optional
- Honey butter or whipped cream for serving
Instructions
- Reduce Cider: In a small saucepan, simmer the apple cider over medium heat until it reduces to about ¾ cup. This concentrates the flavor. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup or honey, apple butter, egg, vanilla extract, and the reduced apple cider until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, kosher salt, and cinnamon-pumpkin pie spice blend into the wet ingredients. Mix until just combined. Gently fold in the thinly sliced Honeycrisp apples to preserve their texture.
- Prepare Topping: In a separate small bowl, combine the granulated sugar and cinnamon. Set this cinnamon sugar mixture aside for sprinkling on the cake.
- Assemble Cake: Grease a 9×13-inch baking pan. Pour the cake batter evenly into the pan. Sprinkle the cinnamon sugar topping evenly over the batter. Dot the surface with shredded cold butter evenly to create a flavorful crust.
- Bake: Preheat your oven to 325°F (163°C). Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool & Serve: Allow the cake to cool slightly in the pan. Slice and serve warm or at room temperature. Optionally, serve with honey butter or whipped cream for added richness.
Notes
- Use Honeycrisp apples for their sweet, crisp texture; no need to peel for added fiber.
- Reducing the apple cider intensifies the apple flavor in the cake.
- Maple syrup and honey can be used interchangeably based on preference.
- For a dairy-free version, use vegan butter or omit the butter topping and serve with coconut whipped cream.
- Ensure the shredded butter topping is cold for better melting and texture during baking.
- This cake keeps well for 2-3 days when refrigerated; warm slightly before serving.
