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Cinnamon Apple Cake.


Cinnamon Apple Cake.

Michelle Pulman

This weekend we went apple-picking with friends, a tradition we started three years ago. We all grab the dogs, hop in the car, and drive over to Melick's Town Farm where we pick several pounds of apples (as well as pumpkins and gourds for the house). It's something we look forward to every October -- mainly because having so many apples around the house means we can cook and bake with them for weeks.

Below is a recipe for the very first thing I usually bake with my loot: Cinnamon Apple Cake. It's easy to prep, takes less than one hour to bake, and has quickly become a favorite seasonal treat for our group.


  • 5-6 apples (peeled and sliced)
  • 2 eggs
  • 2 cups flour
  • 1 cup light brown sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract 
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat your oven to 350 degrees.

In a large mixing bowl, peel, core, and slice all of the apples into small pieces. I like to use a mix of different apples (usually half Granny Smith and half Red Delicious or McIntosh, but you can use any of your favorites). Once all apples are peeled and sliced, set them aside.

In a separate bowl, beat the two eggs with the oil. Then add all remaining ingredients (flour, sugar, baking soda, vanilla, cinnamon, salt). Next, gently fold in the apples that you prepped earlier. Note that the batter will seem a little dry before adding the apples. Once the apple slices are added in, their juice will moisten the batter significantly and will make it easy to mix. 

Add the apple slices to the batter, gently folding them in until evenly mixed.

Grease a baking dish and pour the batter into the dish. If you have a few leftover apple spices, you can place them across the top of the cake as a pretty garnish and to remind people what they're eating (if you don't have any extras, don't worry about it).

Bake in the oven for 50-55 min and let cool for a few min before serving. And that's it!