Cinnamon Apple Cake

This easy cinnamon apple cake is so delicious with a soft and moist vanilla cake filled with pieces of tender apple, a crunchy cinnamon sugar topping, and a sweet vanilla glaze. This is the perfect cake for morning tea, plus it’s completely dairy-free!

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 45

Total Time 55

Servings pieces

Calories 252kcal

Author Sally

Equipment

Ingredients

For the apple cake:

1 cup white sugar/granulated sugar
½ cup canola oil
2 eggs room temperature
½ cup dairy-free sour cream
2 teaspoons vanilla extract
2 cups plain flour/all purpose flour
1 teaspoon baking powder
2 cups peeled and chopped apples

For the cinnamon sugar topping:

½ cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon melted dairy-free butter

For the vanilla glaze (optional):

½ cup icing sugar
¼ teaspoon vanilla extract
1-2 tablespoons dairy-free milk

Instructions

Preheat the oven to 180°C (350°F) and line a 23×23 cm (9×9 inch) square cake pan with baking paper, allowing the sides to overhang for easy removal.
In a large mixing bowl, beat together the sugar and oil. Add the eggs, one at a time, beating well between each addition until the mixture becomes paler in colour. Add the dairy-free sour cream and vanilla extract and mix to combine.
To the bowl, add the flour and baking powder and mix until just combined. Switch to a rubber spatula to scrape down the sides and ensure the flour is fully incorporated. The batter will be quite thick and sticky at this point.
Add the peeled and chopped apple pieces to the batter and fold through gently, being careful to ensure the apples are distributed evenly in the batter without overmixing.
Pour the batter into the prepared cake pan and smooth out the top.
In a small bowl, mix together the brown sugar, ground cinnamon, and melted dairy-free butter until it resembles wet sand. Sprinkle this mixture evenly over the top of the cake batter.
Place the cake in the oven and bake for 45 minutes or until the cake is golden brown on top and a skewer inserted into the centre comes out clean. Let the cake cool completely on a wire rack.
Make the glaze by mixing the icing sugar and vanilla extract with a little dairy-free milk until it’s thick but of a consistency that will allow you to drizzle. Drizzle this glaze over the cooled cake and allow to set before slicing and serving.

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