Cinnamon Apple Cake Recipe

Recipes | October 25, 2013 | By

In honor of National Cookbook Month, we’re sharing a recipe from our Dream Dinners Cookbook that is perfect for fall. Chunks of apple and a cinnamon crumb topping make this dense cake a breakfast treat or a delicious dessert that is also perfect for National Apple Month. If you have a little extra time this weekend, take the kids apple picking and then make this cake with your fresh harvest. 
Cinnamon Apple Cake
Serves 6
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  1. Nonstick cooking spray
  2. 3 cups all-purpose flour
  3. 1 cup dark brown sugar, packed
  4. 1 cup granulated sugar
  5. ¾ cup canola oil*
  6. 1 teaspoon kosher salt
  7. ½ teaspoon ground ginger
  8. 4 teaspoons ground cinnamon
  9. 1 teaspoon baking soda
  10. 1 teaspoon baking powder
  11. 2 Granny Smith apples, peeled and sliced into bite-sized pieces
  12. 1 cup buttermilk
  13. ¼ cup nonfat egg substitute*
  1. Preheat the oven to 350° F.
  2. Spray one 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, combine the flour, brown sugar, granulated sugar, oil, salt, ginger and half of the cinnamon.
  4. Transfer 1 ½ cups of this mixture to a small bowl and add the remaining cinnamon to it. Stir until incorporated. Set aside for the topping.
  5. Add the baking soda, baking powder, apples, buttermilk, and egg substitute to the remaining flour mixture, stirring until just combined. Do not over mix.
  6. Pour into the prepared baking dish and sprinkle the reserved topping over the apple mixture.
  7. Bake for 1 ½ hours or until the cake is set and the topping is golden brown.
  8. Serve warm or at room temperature.
  1. *To reduce the amount of oil without sacrificing the cake’s moistness, replace half of the oil with applesauce. If you would like to use real eggs, ¼ cup nonfat liquid egg product is equal to 1 egg. Just crack the egg and whip until smooth, then use like the liquid product (just remember, there are 5 grams of fat per egg).
Dream Dinners



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