Grandma’s Apple Cinnamon Cake

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Grandma’s Apple Cinnamon Cake is a sweet treat that brings back memories of home. This easy recipe makes a moist, flavorful cake packed with fresh apples and warm cinnamon. You can whip up this tasty dessert in just 30 minutes of prep time, plus an hour of baking.

The recipe uses simple ingredients you likely have on hand already. Tart sliced apples are mixed with sugar and spices, then combined with a buttery cake batter. Optional nuts and raisins add extra texture and flavor. The result is a tender, fragrant cake that’s perfect for fall gatherings or anytime you want a comforting homemade treat.

Exact Ingredients List

Here’s what you’ll need to make Grandma’s Apple Cinnamon Cake:

• 4 cups tart apples, sliced
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 eggs
• 3/4 cup unsalted butter (1 1/2 sticks), melted
• 2 teaspoons vanilla extract

You can also add these optional ingredients:

• 1/2 cup walnuts or pecans
• 1/2 cup raisins

This recipe makes 15 servings. Each serving has about 250 calories.

You’ll also need some equipment:

• Large bowl
• Medium bowl
• Silicone spatula
• 9×13 inch baking pan

Make sure you have all these items ready before you start baking. It’ll make the process much smoother and more fun!

Instructions

Start by mixing the sliced apples with sugar and brown sugar in a large bowl. Let this sit for 30 minutes or more to bring out the apple juices.

While waiting, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Add this dry mix to the apple mixture and stir well.

Next, add the eggs, melted butter, and vanilla to the bowl. Mix by hand until you have a smooth batter.

If you’re using nuts or raisins, gently fold them in now.

Pour the batter into your greased pan. Spread it evenly with a silicone spatula.

Bake for 45-60 minutes. The cake is done when a toothpick stuck in the middle comes out clean.

Let the cake cool in the pan before slicing. Enjoy your homemade apple cinnamon cake!

Possible Substitutes List

You can make some tasty swaps in this apple cinnamon cake recipe. Try these options:

• Apples: Pears or peaches work well
• Sugar: Coconut sugar or maple syrup
• Brown sugar: Dark brown sugar or honey
• All-purpose flour: Whole wheat or gluten-free blend
• Cinnamon: Apple pie spice or pumpkin pie spice
• Butter: Coconut oil or applesauce
• Vanilla: Almond extract

For the optional add-ins:

• Walnuts/pecans: Almonds or pumpkin seeds
• Raisins: Dried cranberries or chopped dates

These substitutes let you customize the cake to your taste or dietary needs. Just keep the amounts the same when swapping ingredients. The texture may change slightly, but the cake will still be yummy!

How To Make It Diabetes-Friendly

To make this apple cinnamon cake more suitable for people with diabetes, you can try a few simple swaps. Replace the sugar with a natural sweetener like stevia or monk fruit. Use whole wheat flour instead of all-purpose flour for added fiber.

Cut the amount of apples to 2 cups to reduce the natural sugars. Swap out the butter for unsweetened applesauce to lower the fat content. Add extra cinnamon for flavor without calories.

You can also reduce the serving size. Instead of 15 servings, cut the cake into 20 smaller pieces. This will lower the carb count per serving.

Try these ingredient substitutions:

• 1/2 cup stevia or monk fruit sweetener
• 2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 2 cups sliced apples
• 2 teaspoons cinnamon

Follow the same mixing and baking instructions. The texture may be slightly different, but you’ll still get a yummy apple cinnamon cake with less sugar and carbs.

Tips, Tricks & Storing

For the best results, use tart apples like Granny Smith or Honeycrisp. They hold their shape well during baking and add a nice flavor contrast to the sweet cake.

Make sure your butter is fully melted but not hot when you add it to the batter. This helps create a moist, tender cake.

Don’t overmix the batter after adding the wet ingredients. Stir just until combined to avoid a tough cake.

To check if your cake is done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

Let the cake cool in the pan for about 15 minutes before serving. This makes it easier to cut and serve neat slices.

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

To freeze, wrap individual slices tightly in plastic wrap and aluminum foil. They’ll keep for up to 3 months. Thaw at room temperature before eating.