Danish Cinnamon Apple Cake, a delicious buttery cake filled and topped with slices of apples and cinnamon sugar. It's so tasty that it doesn't even need frosting and is perfect for enjoying warm, straight out of the oven.
This buttery deliciousness filled with flavors of fresh apples and cinnamon relies on basic pantry ingredients making it the perfect breakfast, dessert or anytime treat.
Oh, and if you're all about baking with apples, you've got to check out my other recipes too. I'm talking French Custard Pie with Apples, Mini Apple Date Cakes, and my Mini Apple Ginger Pies with a surprise cheddar cheese twist.
Trust me, they're all winners!
Visual Instructions
Here are step by step pictures so you can see the process.
- The full printable recipe with amounts and instructions are at the end of this post.
- Peel and core 1 ½ pounds (4 to 5 apples / 600g) into ¼ inch (6mm) slices and set aside
Make the batter
- Use an electric mixer to beat ¾ cup (170g) butter, ¾ cup (170g) caster sugar and 1 ½ teaspoons vanilla extract until pale and creamy (about 4 - 5 minutes)
- Sugar – caster sugar / superfine sugar with finer granules is better as it dissolves more easily. However, regular / granulated sugar will be fine too.
- Then add the eggs one at a time, beating well after each addition (3 eggs)
- In a separate bowl, whisk together 1 ½ cups (187g) plain flour and 1 teaspoon of baking powder.
- Add the flour mixture to the butter mixture, and use a spatula to mix until just combined. Do not overmix the batter, or it will result in a dry textured cake.
Cinnamon sugar mixture
- In a small bowl, combine ⅓ cup (75g) caster sugar and 1 ½ teaspoons ground cinnamon and set aside.
Assemble the cake
- Spread half the cake batter over the base of the prepared tin. Use a rubber or offset spatula to gently spread and level out the batter.
- Arrange half the apple slices over the batter and then sprinkle with half the cinnamon sugar mixture.
- Repeat with the remaining cake batter, apples and cinnamon sugar. Bake at 356° F / 180° C (160° C fan) for 35 - 40 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven but leave the cake in the pan for 10 minutes before turning out onto a serving plate. Can be sliced and served warm or at room temperature.
😋 Baker's tip: This cake goes really well with a scoop of vanilla ice cream or sweetened whipped cream.
Tips for Spreading the Thick Batter Easily
Having trouble spreading the thick batter? Here are some tips to make it easier!
- Dollop and Spread: Spoon the batter in dollops (scoops) over the layer of apples and cinnamon. Then, gently spread it out using the back of a spoon or an offset spatula. Start from the center and work your way outwards, being careful not to disturb the arrangement of the apples too much.
- Piping Bag: Transfer the batter into a piping bag. Pipe the batter evenly over the apples and cinnamon in a spiral or zigzag pattern. Then, use a spatula to gently spread and even out the batter.
- Dip the spatula in water: A spatula dipped in water can assist in spreading thick batter smoothly over the apples and cinnamon. Just make sure to shake out any excess water to avoid thinning the batter too much.
Storage
Room temperature: Store in an airtight container for up to 2 days.
Refrigerate: In an airtight container for up to 4 days.
If you find the texture drier the next day, fear not! Simply warm individual slices for a few seconds in the microwave or pop them in the oven for about 5 minutes to restore their softness.
Enjoy 😋
Recipe
Danish Cinnamon Apple cake
Ingredients
- 1 ½ pound (600g) apples (about 4 to 5 medium apples)
For the batter
- ¾ cup (170g) salted butter (softened to room temperature)
- ¾ cup (170g) superfine (caster) sugar (note 1)
- 1 ½ teaspoons vanilla extract
- 3 large eggs (at room temperature)
- 1 ½ cups (187g) plain (all purpose) flour
- ¼ teaspoon salt (add ½ teaspoon if using unsalted butter)
- 1 level teaspoon baking powder
Cinnamon sugar mixture
- ⅓ cup (75g) superfine (caster sugar) (note 1)
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C) or 315 °F (160°C) fan- forced.
- Grease an 8 inch (20cm) cake pan or springform pan with butter and line the base with parchment paper.
- Peel, core, and slice the apples into ¼ inch (6mm) slices. Put the apple slices in a bowl of water and set aside. This keeps them from turning brown while you prepare the batter.1 ½ pound (600g) apples
Batter
- Use an electric mixer to beat the butter, caster sugar and vanilla extract until pale and creamy (about 4 - 5 minutes)¾ cup (170g) salted butter, ¾ cup (170g) superfine (caster) sugar, 1 ½ teaspoons vanilla extract
- Then add the eggs one at a time, beating well after each addition.3 large eggs
- In a separate bowl, whisk together the flour, salt and baking powder.1 ½ cups (187g) plain (all purpose) flour, ¼ teaspoon salt, 1 level teaspoon baking powder
- Add the flour mixture to the butter mixture, and use a spatula to mix until just combined. Do not overmix the batter, or it will result in a dry textured cake.
Cinnamon sugar mixture
- In a small bowl,whisk the caster sugar and ground cinnamon together and set aside.⅓ cup (75g) superfine (caster sugar), 1 ½ teaspoons ground cinnamon
Assemble the cake
- Spread half the cake batter over the base of the prepared baking pan. Use a rubber or offset spatula to gently spread and level out the batter.
- Arrange half the apple slices over the batter and then sprinkle with half the cinnamon sugar mixture. (note 2)
- Repeat with the remaining cake batter, apples and cinnamon sugar. (note 3)
- Bake in the preheated oven for 35 - 40 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven but leave the cake in the pan for 10 minutes before turning out onto a serving plate. Can be sliced and served warm or at room temperature.
- Optional serving suggestion: The cake goes really well with a scoop of vanilla ice cream or sweetened whipped cream.
Storing
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerate: In an airtight container for up to 4 days.
- If you find the texture drier the next day - simply warm individual slices for a few seconds in the microwave or pop them in the oven for about 5 minutes to restore their softness.
Recipe Notes
- Dollop and Spread: Spoon the batter in dollops (scoops) over the layer of apples and cinnamon. Then, gently spread it out using the back of a spoon or an offset spatula. Start from the center and work your way outwards, being careful not to disturb the arrangement of the apples too much.
- Piping Bag: Transfer the batter into a piping bag. Pipe the batter evenly over the apples and cinnamon in a spiral or zigzag pattern. Then, use a spatula to gently spread and even out the batter.
- Dip the spatula in water: A spatula dipped in water can assist in spreading thick batter smoothly over the apples and cinnamon. Just make sure to shake out any excess water to avoid thinning the batter too much.
Nutrition
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