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Small Apple Cinnamon Cake

Small Apple Cinnamon Cake

This Small Apple Cinnamon Cake is decadent and moist with big swirls of apple and cinnamon and a sweet powdered sugar glaze that sets and crinkles when you cut into it.

Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 to 5 servings
Calories 436 kcal
Author Tracy

Ingredients

Special Equipment

Apple Cinnamon Mixture

  • 3/4 cup (about 1 small) diced Granny Smith apple
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon

Cinnamon Topping

  • 1/4 cup (2oz) salted butter softened
  • 1/4 cup (50g) brown sugar
  • 2 teaspoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon

Cake

  • 1/2 cup + 2 tablespoons (75g) all-purpose flour measured by weight or using the spoon and sweep method
  • 1/2 teaspoon + 1/8 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons (1oz) salted butter softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30g) sour cream
  • 2 tablespoons milk any percentage

Glaze

  • 2/3 cup (80g) powdered sugar sifted
  • 1 tablespoon and 1 1/2 teaspoons milk any percentage
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish. If you’d like to be able to lift the cake out of the dish, line with a sheet of parchment paper.
  2. In a small bowl, stir together apples, sugar, lemon juice and cinnamon. Set aside.
  3. In a small bowl, combine softened butter, brown sugar, flour, and cinnamon. Use a fork to mix ingredients until the mixture resembles a thick paste. Set aside.
  4. In a small bowl, whisk together flour, baking powder, and salt.
  5. In a medium bowl, combine softened butter and sugar and beat until light and fluffy. Beat in room temperature egg and vanilla until well-combined. Add sour cream and one tablespoon of the milk. Beat until smooth,
  6. Add half of the flour mixture and mix until just combined. Repeat with remaining tablespoon of milk and second half of the flour mixture.
  7. Transfer batter to your prepared baking dish, smoothing out the top.
  8. Combine apple and butter and sugar mixture and stir together. Drop spoonfuls of the mixture over the top of your cake until it is all gone. Use a knife to swirl mixture into the batter. Cut deeply into the batter when swirling. You don’t want to completely mix the apples into the batter, but you should see some batter at the top.

  9. Bake for 27 to 35 minutes, until a toothpick inserted into a cakey section near the center comes out with just a few moist crumbs.

  10. While your cake is still warm, in a small bowl, combine all glaze ingredients. Whisk until smooth and pour over the cake. Allow the glaze to set for 15 to 20 minutes.
  11. Serve and enjoy!

Recipe Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

This cake is best on the first day. Stored covered, it will remain very moist, but the glaze will become sticky and no longer set.

Approximate nutritional information is for 4 servings.