Ingredients
Cinnamon apples
- 3 cups apples 360 g prepared; peeled, cored, cut into 1/3-inch (8 mm) cubes
- 1/4 cup granulated sugar 50 g
- 2 teaspoons ground cinnamon 5 g
Cake
- 1 3/4 cups all-purpose flour spooned and leveled (210 g)
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon fine table salt 3 g
- 1/2 cup unsalted butter softened (113 g)
- 2/3 cup granulated sugar 133 g
- 2 large eggs 100 g without shells
- 1 1/2 teaspoons vanilla extract 6 g
- 1/2 cup whole milk 120 ml; approximately 122 g
- 1 teaspoon unsalted butter for greasing (5 g)
Glaze
- 3/4 cup confectioners’ sugar sifted (85 g)
- 1 tablespoon water 15 ml; 15 g
- 1/2 teaspoon vanilla extract 2 g
Equipment
- 9-inch (23 cm) square metal baking pan, at least 2 inches deep
- Parchment paper
- Electric hand mixer or stand mixer
- Three mixing bowls
- flexible spatula
- Knife and cutting board
- Kitchen scale and measuring spoons
- Wire cooling rack
- Cake tester or wooden skewer
Instructions
- Heat the oven to 350°F (175°C), middle rack. Grease a 9-inch square metal pan with the 1 teaspoon butter and line with a parchment sling.
- Toss the prepared apples with the 50 g sugar and cinnamon in a bowl. In another bowl, whisk flour, baking powder, and salt.
- Beat the softened butter and 133 g sugar with an electric mixer at medium speed for 2–3 minutes, until lighter and fluffy. Beat in eggs one at a time, then the 1 1/2 teaspoons vanilla, scraping the bowl as needed.
- At low speed, add half the flour mixture, then the milk, then the remaining flour mixture. Stop as soon as incorporated. Scrape the bowl and fold gently to remove any dry pockets.
- Spread half the batter in the pan. Scatter half the cinnamon apples over it. Add the remaining batter in small spoonfuls and gently spread; some apples may show. Scatter the remaining apples and any bowl juices evenly over the surface, pressing the fruit lightly into the batter.
- Bake 40–45 minutes, until the center springs back lightly and a tester in the cake crumb comes out with moist crumbs but no raw batter. If needed, continue in 3–5-minute increments. Tent loosely with foil if the top browns before the center is done.
- Cool in the pan on a rack for 20 minutes. Lift carefully using the parchment and cool about 40 minutes more, until no longer warm. Cooling may take longer in a warm kitchen.
- Whisk confectioners’ sugar, water, and the remaining 1/2 teaspoon vanilla until smooth. If too thick to drizzle, add water a few drops at a time. Drizzle across the cooled cake, allow 10 minutes to set, and cut into 12 equal pieces.
Nutrition
Serving: 1slice (1/12 cake)Calories: 257kcalCarbohydrates: 40.7gProtein: 3.4gFat: 9.3gSaturated Fat: 5.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.7gCholesterol: 53.2mgSodium: 185.6mgPotassium: 76.4mgFiber: 1.1gSugar: 25.9gCalcium: 66.3mgIron: 1.1mg
Video
Video: Divas Can Cook demonstrates a related apple fritter loaf cake with creamed butter, layers of raw cinnamon apples, and a glaze after cooling. The video uses a loaf pan, applesauce, buttermilk, and a cream glaze; follow the square-cake recipe above for its ingredients, 9-inch pan, layering, and baking time.
Notes
Weights refer to prepared ingredients. Use firm apples such as Granny Smith or Pink Lady. Do not substitute a smaller pan without adjusting the recipe. Refrigerate covered within 2 hours; use within 3–4 days or freeze for up to 2 months for quality. Nutrition includes the entire glaze and all greasing butter. Cooling times are approximate. Estimated per serving from USDA SR28 ingredient data; includes all butter and glaze where applicable. Actual brands and portions vary.
