Cinnamon Apple Cake

by Sheryl

Cinnamon and apple have a pretty little friendship, right? They lift like friends only do. And though when they are apart, they are entirely different things, together they are their flavor entity: apple-cinnamon. The word allows the combination of cozy, moist spice, and tender, sweet apples come to mind. And that combo (with an added sidekick for a bit of crunch of chopped walnuts) is just the pair to taste a simple everyday cake like this one.

We think of a “daily” cake as a cake, which comes in a bowl together, needs less than 15 minutes for the oven, and needs no frosting. You know, the kind of baked in a pan which would simply go through a quick bread? That is what this is. You can bake it in any type of pan you want, eat it as a snack or quick dessert, or even sneak a slice for breakfast — it doesn’t matter. This cake has a tender, moist crumb and has a strong cinnamon flavor. The apples do not overrun– there’s just enough to keep it moist and flavourful – but make sure you chop it pretty well. Here you don’t want large chunks either. It’s a crunchy sandwich. Simple to make, easy to enjoy, and with a classic blend of sweetness and spice.

Ingredients:

2 cups all-purpose flour
(1) a large apple, peeled and chopped
1 cup of vegetable oil
1 cup dark brown sugar
1/2 cup granulated white sugar
1/2 cup walnuts, chopped
(2) large eggs
1 tbsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions:

1. Preheat oven at about 350 ° F and grease a 9-inch circular cake pan.

2. Add eggs and oil together in a bowl. Add the sugars of cinnamon, white and brown, and vanilla extract and blend until mixed.

3. Add and combine the flour, salt, baking soda, and baking powder, then mix until well incorporated. Fold in the nuts and apples and pour the batter into the prepared pan.

4. Bake until clean comes to a toothpick inserted in the center, about 4 minutes.

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