Usher in winter with this moist cinnamon apple cake

Sweater weather calls for the season's best red, sweet, and juicy apples mixed with a hint of warming cinnamon to yield a soft and delicious cake perfect to satiate your cravings. This moist cinnamon apple cake has a buttery crumb topping with a hint of cinnamon that accentuates the flavors in this deliciously moist cake.

Apple Cinnamon Cake

Yield: Serves 24

Ingredients:

• For the crumb topping:
• 90 gm unsalted butter, melted
• 105 gm all-purpose flour
• 100 gm granulated sugar
• 30 gm light brown sugar, packed
• 1 ½ tsp ground cinnamon

For the apple cake:

• 3-5 Gala apples (roughly 1kg)
• 360 ml canola oil
• 375 gm dark brown sugar, packed
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• 375 gm all-purpose flour
• 30 gm ground cinnamon
• 1 ½ tsp baking soda
• 1 ½ tsp fine sea salt

For the glaze:

• 180 gm powdered sugar
• 30 ml whole milk
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 160°C. Line a 23×33 cm metal baking pan with parchment paper, ensuring the paper covers the bottom and sides of the pan.
2. Prepare the crumb topping by combining the flour, brown sugar, granulated sugar, and ground cinnamon in a medium bowl. Pour in the melted butter and mix thoroughly until dense, coarse crumbs form. Place the crumb mixture in the refrigerator to chill.
3. Grate 3-4 red apples using the large holes of a cheese grater. Squeeze out the juice from the grated apples. Measure exactly 280 grams of grated apples and around 200 ml of apple juice. Discard any excess juice or apple pulp. If necessary, grate more apples.
4. In a large mixing bowl, whisk oil and dark brown sugar. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract, measured grated apples, and apple juice. Mix until well combined.
5. In a separate bowl, sift the flour, ground cinnamon, baking soda, and salt.
6. Fold the flour bowl ingredients into the apple bowl mixture, mixing until just combined. Be careful not to overmix.
7. Pour the batter into the prepared baking pan. Evenly distribute the chilled crumb topping over the surface of the batter. Place the pan in the preheated oven and bake for 30-40 minutes.
8. To check for doneness, insert a toothpick into the center of the cake. The toothpick should come out clean with just a few moist crumbs. Remove the cake from the oven and let it cool in the pan on a wire rack.
9. Prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a small bowl. Mix until the glaze is smooth and free of lumps. Once the cake is completely cooled, drizzle the glaze over the top.
10. Cut the cake into slices and serve.

Tips and tricks for the perfect apple cinnamon cake

• Apple Selection: Choose firm, crisp apples like Gala, Honeycrisp, or Granny Smith for the best texture and flavor. The apples should be ripe but not overly soft, as they need to hold their shape when grated.
• Grating Technique: When grating apples, use the large holes of a box grater and grate carefully to avoid including the tough core. Squeeze out excess juice thoroughly to prevent a soggy cake, but don't remove too much moisture.
• Crumb Topping: Chill the crumb topping in the refrigerator to help it maintain its texture and create crispy, distinct crumbs when baked. Use your fingertips to create varied sizes of crumbs for an interesting texture.
• Mixing It Right: When combining wet and dry ingredients, mix just until the flour disappears. Overmixing can develop gluten, resulting in a tough, dense cake. Use a folding motion with a rubber spatula.
• Baking Tips: Oven temperatures can vary, so use an oven thermometer to ensure accurate heat. Place the cake in the center of the oven for even baking. Rotate the pan halfway through baking to promote uniform browning.
• Cooling and Glazing: Allow the cake to cool completely before applying the glaze. If the cake is warm, the glaze will melt and become transparent instead of creating a beautiful, distinct drizzle.
• Storage: Store the cake at room temperature, covered with plastic wrap, or in an airtight container. The cake stays moist and delicious for 2-3 days. If you want to keep it longer, you can refrigerate it for up to 5 days, but bring it to room temperature before serving to restore its soft texture.
• Flavor Variations: Feel free to experiment with spices. While the recipe calls for cinnamon, you can add a pinch of nutmeg, allspice, or cardamom to enhance the warm, autumn-like flavors.