I had the rest of the apples I’d gotten from our church friends to use and I went with this cinnamon sugar apple cake as it seemed like such a “fall” or autumn cake to make. Not to mention it was really quick to put together.
If you need a quick and easy coffee-cake-type cake, this is a good one to go with, especially when you use apples in season. It’s safe to go with tart apples like Granny Smiths since the cake has a sugar topping so more tart apples would keep it from being too sweet. This had a fluffy, cakey texture and is what my mom would consider “good with coffee”.
1/3 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups chopped apples
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted
- Preheat oven to 325 degrees F. Line a 9 x 13" pan with foil and lightly spray with nonstick cooking spray.
- In a large bowl, whisk brown sugar, oil, egg and buttermilk. Stir in baking soda and vanilla. Mix in flour until just combined and fold in apples. Do not overmix. Pour batter into prepared pan.
- In a small bowl, combine sugar, cinnamon and butter, mixing with a fork. Spread evenly over the batter. Bake for 40-45 minutes or until golden brown and a toothpick inserted near the middle comes out clean or with a few crumbs. Serve warm or at room temperature.