Print

Ina Garten Apple Cinnamon Cake

Ina Garten Apple Cinnamon Cake
Print Recipe

A moist, tender crumb cake loaded with diced apples and a ribbon of cinnamon sugar throughout. This classic Ina Garten recipe balances sweet-tart fruit with warm spice for an irresistible breakfast or dessert treat.

Ingredients

Scale
  • 1 cup all-purpose flour (4.25 oz / 120g)
  • 1/2 cup granulated sugar (3.5 oz / 100g)
  • 1/2 cup light brown sugar, packed (3.5 oz / 100g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 large egg (lightly beaten)
  • 1/2 cup full-fat sour cream (4 oz / 115g)
  • 1/4 cup unsalted butter, melted and slightly cooled (2 oz / 57g)
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and diced into 1/4-inch cubes (about 1 cup / 5 oz / 140g)

Instructions

  1. Preheat the oven to 350°F (177°C) and set a rack in the middle position. Grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with a parchment round for easy release.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, 1/4 cup of the light brown sugar, 1/2 teaspoon of the cinnamon, kosher salt, and baking soda until evenly combined. This ensures the leavening and spice are distributed throughout the dry mix.
  3. In a separate large bowl, whisk the lightly beaten egg with the full-fat sour cream, melted unsalted butter, and vanilla extract until smooth and homogenous. Sour cream adds moisture and a tender crumb without making the cake heavy.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined — do not overmix or the cake will be tough. The batter will be thick and slightly lumpy.
  5. Fold in the diced Granny Smith apple until evenly distributed. The tart apple holds its shape during baking and contrasts beautifully with the sweet cinnamon-spiced cake.
  6. In a small bowl, stir together the remaining 1/4 cup light brown sugar and 1/2 teaspoon cinnamon to form the cinnamon-sugar swirl mixture. This creates a ribbon of caramelized spice through the center of the cake.
  7. Spread half of the batter into the prepared cake pan, smoothing it into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the surface, then dollop the remaining batter on top and gently spread to cover the filling. The swirl will remain distinct as the cake bakes.
  8. Bake for 40 to 45 minutes, until the cake is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 30 minutes, tent loosely with foil.
  9. Place the pan on a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edge, then invert onto a serving plate, remove the parchment, and flip right side up. Serve warm or at room temperature — the flavors deepen as it cools.

Notes

Store leftovers tightly wrapped in plastic at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the cooled cake in plastic then foil for up to 3 months; thaw overnight in the fridge and reheat individual slices in a 300°F (150°C) oven for 10 minutes. For a richer glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over warm cake.

Nutrition

Keywords: Ina Garten apple cinnamon cake, apple cinnamon coffee cake, apple crumb cake, Ina Garten cake recipe, apple cake with cinnamon sugar, breakfast cake, fall dessert, easy apple cake, sour cream apple cake, brown sugar apple cake

Find it online: https://inagartendishes.com/ina-garten-apple-cinnamon-cake-recipe/