In the quaint village of Applewood, where the scent of autumn filled the air year-round and the leaves whispered stories of old, there lived an elderly baker named Mrs. Ellie. Known throughout the land for her magical touch in the kitchen, Mrs. Ellie’s bakery was a cozy haven, with windows always misted from the warmth inside.
One crisp morning, as the golden hues of dawn kissed the rooftops of Applewood, Mrs. Ellie decided to bake something that embodied the essence of her beloved village. She wanted a cake that tasted like the laughter of children playing in piles of fallen leaves and felt as comforting as the softest woolen blanket on a chilly evening.
As she pulled out her old, worn recipe book—a gift from her grandmother who was famed for her autumn feasts—she stumbled upon a recipe for cinnamon apple cake. The page was stained and faded, with her grandmother’s handwriting curling like the apple peels she would soon slice.
Inspired, Mrs. Ellie set about gathering her ingredients. The apples were the finest of the season, picked from the ancient orchard behind her cottage, where the trees whispered secrets to those who cared to listen. Each apple was crisp and sweet, with just a hint of tartness that promised to sing beautifully in a cake.
The cinnamon was a gift from an old friend who had traveled the spice routes. It was rich and aromatic, a variety that when sprinkled lightly, danced across the senses like a warm breeze through autumn leaves.
As she mixed her ingredients, Mrs. Ellie thought of all the villagers who would stop by her bakery, lured in by the enchanting aroma of baking apples and cinnamon. She imagined the smiles and the stories they would share, each slice of cake making the day a little brighter, a little sweeter.
Finally, the cake was ready to be served. It sat splendidly on an old wooden table by the window, the top perfectly browned, the edges just pulling away from the pan, and the apple slices caramelized to a golden perfection, their edges curling like the pages of her grandmother’s recipe book.
And so, with the first cut of the cake, a new story began—a story of tradition, of autumn in Applewood, and of the simple joys that a slice of homemade cake can bring to the heart and soul.
Homemade Cinnamon Apple Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 4 cups chopped apples about 4 medium apples, peeled and cored
- Optional for topping: Thinly sliced apple rounds and extra cinnamon sugar
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or springform pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine with Dry Ingredients:
- Add the dry ingredients to the butter mixture in thirds, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Apples:
- Fold in the chopped apples.
- Pour into Pan and Add Topping:
- Pour the batter into the prepared cake pan.
- If using, arrange thinly sliced apple rounds on top and sprinkle with a little cinnamon sugar.
- Bake:
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve as is or with a dollop of whipped cream or ice cream.
- Enjoy your delightful homemade cinnamon apple cake, perfect for a cozy dessert or a special treat!
