What is the secret to super moist cake?

The secret to making a super moist Cinnamon Apple Cake lies in two key ingredients: Greek yogurt and vegetable oil . Greek yogurt gives the batter thickness and moisture retention, while vegetable oil remains liquid at room temperature, keeping the crumb tender even after the cake has cooled. Also, avoid overmixing the batter to ensure the texture stays soft and light.

How to make apple and cinnamon cake?

Making an apple and cinnamon cake is easier than you might think: Prepare dry ingredients —flour, sugar, baking powder, and spices. Add fresh chopped apples to the dry mix. Whisk wet ingredients —eggs, vanilla, oil, and yogurt—in a separate bowl. Combine wet and dry mixtures gently. Top with a cinnamon-sugar mixture before baking. Bake, cool, and drizzle with a sugar glaze. It’s a simple process with big flavor results.

What is in a Queen Elizabeth cake?

Queen Elizabeth cake is a classic Canadian dessert made with dates as its primary fruit ingredient, topped with a coconut and brown sugar icing. It’s different from Cinnamon Apple Cake but shares that same moist, sweet character and old-fashioned appeal. While Queen Elizabeth cake leans on caramel-like flavors, apple and cinnamon bring fruity freshness and warm spice.

Which apples are best for apple cake?

The best apples for baking are those that hold their shape and offer a balance of sweetness and tartness. Top choices include: Honeycrisp Fuji Gala Granny Smith (for a tart bite) Using a mix of sweet and tart varieties gives your Cinnamon Apple Cake the most interesting flavor profile.

Cinnamon Apple Cake – The Best Moist Dessert Recipe You’ll Ever Try

Description

A tender Cinnamon Apple Cake drizzled with a milk glaze.

Ingredients

Scale

Apple cake

210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (3/4 cup) caster sugar or granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil or flavourless oil
120 ml (1/2 cup) Greek yogurt

Cinnamon topping

50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Sugar glaze

30 grams (1/4 cup) icing sugar or powdered sugar, sifted
1–2 tablespoons milk

Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
To make cinnamon topping, combine sugar, cinnamon and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.

Nutrition

Calories: 310
Sugar: 25 g
Sodium: 143.8 mg
Fat: 14.1 g
Carbohydrates: 42.7 g
Protein: 4.8 g
Cholesterol: 42.2 mg

Keywords: Cinnamon Apple Cake, moist apple cake, fall dessert