:max_bytes(150000):strip_icc()/20250822-AppleCinnamonCake-NiedleCreative15-SEA-15-ab389838b8854be88e81e752abc542c1.jpg?w=1920&resize=1920,1440&ssl=1 "This Simple Cinnamon Apple Cake Delivers Massive Fall Taste With Minimal Effort")
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There are many apple truffles on the market, however what I really like about this one is its steadiness of ease, taste, and texture. It delivers cozy, autumnal payoff you’d count on from one thing far fussier. The batter comes collectively shortly, enriched with yogurt and applesauce for tang and moisture, so the cake itself is tender and flavorful with out being overly candy.
The cake is full with a fan of thinly sliced apples baked down into mushy, cinnamon-scented layers. I like to make use of Cortland or Gala, which keep tart and supple as soon as baked. Granny Smiths, whereas basic for pie, keep a bit too agency right here and do not provide you with that melt-in-your-mouth texture. A fast brush of softened butter and a sprinkle of cinnamon sugar assist the fruit caramelize simply sufficient to make each chew really feel prefer it’s topped with spiced apple pie.
Severe Eats / Niedle Inventive
This Simple Cinnamon Apple Cake Delivers Massive Fall Taste With Minimal Effort
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For Cake:
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170 g unsalted butter (6 ounces; 12 tablespoons), melted and cooled, plus extra for greasing
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248 g all-purpose flour (8 3/4 ounces; 1 3/4 cup plus 3 tablespoons)
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2 teaspoons (8 g) baking powder
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1/2 teaspoon floor cinnamon
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150 g granulated sugar (5 1/4 ounces; 3/4 cup)
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1/2 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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2 massive eggs, at room temperature
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113 g plain yogurt (4 ounces; 1/2 cup)
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127 g applesauce (4 1/2 ounces; 1/2 cup)
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4 medium Cortland, Macintosh, or Gala apples (1 pound; 454 g), peeled, cored, and sliced into 1/4-inch wedges
For Topping:
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28 g unsalted butter (1 ounce; 2 tablespoons), melted
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30 g granulated sugar (about 1 ounce; 2 tablespoons)
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1/2 teaspoon floor cinnamon
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Modify oven rack to center place and preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter; put aside.
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In a medium bowl, whisk flour, baking powder, and cinnamon to mix; put aside.
Severe Eats / Niedle Inventive
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In a big bowl, whisk butter, sugar, and salt to mix. Add eggs, separately, adopted by the yogurt and applesauce, whisking till easy. Add flour and whisk till simply mixed.
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Utilizing a versatile spatula, scrape batter into ready pan and easy high. Working clockwise, fan apples out on high of batter in a single, even layer till batter is totally coated. Utilizing a pastry brush, brush softened butter on high of apples. In a small bowl, whisk sugar and cinnamon to mix and sprinkle over apples.
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Bake till edges are golden, apples have softened, and cake is simply set, 40 to 45 minutes. Switch cake to a wire rack. Let cool in pan for 20 minutes, then take away sides and let cool utterly, about 45 minutes.
Severe Eats / Niedle Inventive
Particular Tools
9-inch springform pan, whisk, versatile spatula, pastry brush, wire rack
Make-Forward and Storage
The cake may be saved in an hermetic container at room temperature for as much as 4 days.
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