This Cinnamon-Spiced Apple Cake will delight both young and old apple pie lovers!
Imagine this: A moist, tender cinnamon-spiced apple cake with a golden brown crust.
Inside, you’ll find juicy apple cubes that have been baked to perfection, infusing each bite with sweet, tart bursts of flavour. The top of the cake is elegantly adorned with thinly sliced apple pieces, arranged in a delicate pattern that adds a touch of rustic charm.
A light dusting of cinnamon and sugar on top enhances the aroma and flavour, making this apple cake a feast for the senses.
It’s the perfect combination of texture and taste—ideal for any cozy gathering or solo indulgence.
Preparing Your Ingredients
Before diving into the recipe, start by preparing the apples.
After washing, peel, core, and cut the apples into quarters.
The combination of lemon juice and water helps prevent the apples from browning while you prepare the rest of the batter.
This step is crucial for maintaining their bright, fresh flavor, ensuring the apples retain their bite throughout the baking process.
Once the apples are ready, you’ll move on to the dry ingredients.
The flour, baking powder, and vanillin (or vanilla extract) form the foundation of the cake, while the addition of cinnamon gives the batter its cozy, spiced undertone. Don’t forget the lemon zest – this simple touch adds an aromatic brightness that lifts the cake’s flavor profile.
Crafting the Perfect Batter
The cake batter comes together with a combination of eggs, sugar, melted butter, and olive oil, whisked until creamy and pale yellow.
Greek yogurt adds a rich creaminess to the batter, which keeps the cake soft without making it too heavy. Once the wet ingredients are well incorporated, gently fold in the dry ingredients. This method ensures the batter remains light, helping the cake rise evenly in the oven.
Next, cube half of the apple quarters and toss them in cinnamon before folding them into the batter. The apples’ sweetness deepens as they bake, and the cinnamon enhances their natural flavours, creating a perfectly balanced bite.
Once you’ve transferred the batter to your prepared pan, the remaining apple slices are arranged on top in two concentric circles, creating a beautiful, rustic decoration.
Baking and Finishing Touches
The key to achieving the perfect Greek Apple Cake lies in a slow, even bake. At 180°C (350°F), the cake will need around 60 to 65 minutes in the oven.
To ensure it’s fully baked, insert a skewer or toothpick into the center – if it comes out clean, the cake is ready.
Allow it to cool completely before removing from the spring-form pan, then give it a final touch of icing sugar for a snowy finish.
Serve it as it is or with a dollop of whipped cream or even a scoop of vanilla ice cream for an added indulgence.
This Greek Apple Cake embodies the heart of Greek home baking: simple ingredients transformed into something truly special. Whether you’re serving it after a family dinner or enjoying a slice with your afternoon coffee, it’s a dessert that feels like a warm embrace.
Enjoy!
Cinnamon-Spiced Greek Apple Cake
A moist and tender, Greek Cinnamon-Spiced Apple Cake, which will delight both young and old apple pie lovers!
Ingredients
- 3 large Granny smith apples (about 1 kilo)
- Juice and zest of 1 lemon
- 2 large eggs, at room temperature
- 200 grams granulated sugar
- 50 grams unsalted butter, melted, plus more for greasing cake pan
- 50 grams extra virgin olive oil
- 100 grams Greek yoghurt
Dry Ingredients:
- 210 grams all-purpose flour, plus more for dusting pan
- 10 grams baking powder
- 1 vanillin
- ½ tsp salt
- ½ tsp ground cinnamon, plus more to sprinkle on top
- 1 tsp lemon zest
- Icing sugar to sprinkle on top (optional)
Instructions
- Zest the lemon using a fine grater and set aside. Cut the lemon in half and juice it.
- Wash the apples. Cut each one into 4 pieces and peel and core
them. Put them in a bowl with the lemon juice and add water to cover them. - Preheat the oven to 180°C, positioning the rack in the center of the oven.
- Line a 24 cm spring form baking tin with parchment paper and grease and flour the sides. Set aside.
- Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat.
- In a bowl, sift together the flour with baking powder and add the salt, vanillin and lemon zest.
- Beat the eggs with sugar until the mixture becomes pale yellow and creamy, for about 5 minutes. Add the melted butter and yoghurt and beat for another minute, until a smooth cake batter forms.
- Add the dry ingredient and whisk to incorporate.
- Cut six out of the twelve apple quarters into small cubes and sprinkle them with the cinnamon. Add them to the batter and mix until covered with the batter.
- Empty the batter in the prepared baking tin and smooth the surface.
- Cut the remaining six quarters of apples into thin slices (about 5 slices from each quarter) and decorate them on top of the cake, forming two circles. Sprinkle some cinnamon on top.
- Place the baking pan in the center of the preheated oven. Bake for about 60 to 65 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Remove the baking tin from the oven and set aside until the cake cools. Remove the spring-form and transfer it into a platter.
Carefully remove the parchment paper.
Let the cake cool completely before dusting it with icing sugar. - Serve as it is or with ice cream or a dollop of whipped cream.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 381Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 54mgSodium 327mgCarbohydrates 65gFiber 3gSugar 44gProtein 5g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Apples
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Kopiaste and Kali Orexi,
