Apple Cinnamon Cake

Apple Cinnamon Cake

When I think of Autumn and Winter food, apple and cinnamon is a combination that automatically comes to mind. They evoke feelings of being cosy and warm – which is very much needed at this time of year! I’ve made this Apple Cinnamon Cake with a moist apple sponge, a cinnamon buttercream and lashings of salted caramel sauce. It’s a winter warmer in a cake!

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together.

I added eggs, and whisked well.

Then I mixed in self raising flour, grated apple and some cinnamon.

  

I divided the mixture between three 8″ tins and baked for 35 minutes until golden.

To make the buttercream I mixed together butter, icing sugar, cinnamon and vanilla until smooth.

  

Then I started stacking up the sponges, I piped buttercream and drizzled caramel sauce between each layer,

Apple Cinnamon Cake

I finished the Apple Cinnamon Cake with more cinnamon buttercream on top, more salted caramel sauce and some chopped pecans to finish.

Apple Cinnamon Cake

The Apple Cinnamon Cake was absolutely divine and so full of cinnamon flavour!

  

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Of Goats & Greens and Apply To Face Blog.

5 from 7 votes
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Apple Cinnamon Cake

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Light brown sugar
  • 9 Eggs large
  • 300 g Cooking apples (about 3 apples) grated weight
  • 500 g Self raising flour
  • 2 tsp Cinnamon

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon

For the decoration

  • Salted Caramel sauce I used Tesco's Finest
  • Chopped pecans

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the self raising flour, cinnamon and apples

  5. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  6. Bake them for around 35-40 minutes, until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack

  7. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  8. When it starts to come together add the cinnamon and vanilla, and whisk until smooth

  9. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling salted caramel sauce over the buttercream, letting it drip down the sides of the cake

  10. When you get to the last layer, use a spatula to spread a little buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  11. Add the chopped pecans in the centre, then drizzle over more salted caramel sauce

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Apple Cinnamon Cake

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10 comments / Add your comment below

  1. Winter warmer in a cake sounds good to me! Apple, cinnamon, salted caramel and pecans – that’s just super indulgent combination, perfect for this time of year. I really like 3 tier cakes too! They make so much more of a statement! Beautiful! Thank you for sharing with #BakingCrumbs

  2. This is just such a stunning cake! It sounds heavenly too. A cake that sums up the best of Autumn baking if ever I saw one. Just beautiful. When you cook your sponges do you put all 3 in the same oven? Something I have always liked to ask?! Thanks so much for bringing this beauty to #FiestaFriday

    1. Hi Jenny, thank you! Yes I put them all in the same oven. Two 8″ tins fit on one shelf, and the third on another. My oven is a standard size so I think you’d be able to do this in most ovens.

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