Umbrian Apple Cinnamon Cake Recipe

Baking this apple cinnamon cake feels like giving the air a cozy hug, where the scent of spiced apples swirls into your senses and transforms your kitchen into a warm autumnal retreat. 🍏🍰✨

Writing recipes that capture the warmth and flavors of traditional Italian desserts is my passion. This cake, which hails from Umbria, is a lovely blend of all-purpose flour, baking powder, and ground cinnamon (my favorite ingredient!) with the sweetness of granulated sugar and the richness of unsalted butter.

My favorite part, though, is the layer of thinly sliced apples that gives the cake some delightful texture. A sprinkle of light brown sugar and ground cinnamon on top makes it so aromatic, wafting through the house while it bakes.

Umbrian Apple Cinnamon Cake Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Butter: Adds moisture and richness; source of fat.
• Sugar: Sweetens the cake; provides energy.
• Eggs: Bind ingredients together; source of protein.
• Apples: Add natural sweetness and fiber.
• Cinnamon: Enhances flavor; contains antioxidants.
• Walnuts: Add crunch; source of healthy fats.

Umbrian Apple Cinnamon Cake Recipe Ingredient Quantities

• 1 ⅓ cups (180g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 2 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon (for topping)
• ½ cup (60g) chopped walnuts (optional)
• Confectioners’ sugar for dusting (optional)

How to Make this Umbrian Apple Cinnamon Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) before you begin. While it heats up, take a 9-inch round springform or cake pan and give it a good greasing. For best results, use parchment paper to line the bottom of the pan; it will guarantee that your cake comes out of the pan with no stickiness and no risk of breaking.

2. In a medium bowl, combine the flour, baking powder, salt, and ground cinnamon. Whisk them together until they are well blended and then set them aside.

3. In a big mixing bowl, beat together the soft butter and the granulated sugar until they are light and fluffy, using an electric mixer set at medium speed.

4. Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the extract of vanilla.

5. Slowly incorporate the dry ingredients into the wet mixture, interspersing them with the milk. Start and finish this part of the process with the flour mixture. When all the ingredients are in the bowl, don’t overmix. At this point, you want a batter that’s just combined.

6. Softly mix the apples, cut into thin slices, and, if you’re using them, the chopped walnuts, into the batter. Mix until they are evenly incorporated into the batter.

7. Distribute the batter evenly in the prepared cake pan.

8. In a small bowl, mix together the light brown sugar and ½ teaspoon ground cinnamon for the topping. This mixture is then evenly sprinkled over the top of the cake batter.

9. Preheat the oven to 350 degrees F. (175 degrees C). Grease a 9×9-inch pan—preferably metal—and line it with parchment paper, leaving an overhang on the sides. Butter the parchment and dust the inside of the pan with 2 tablespoons of all-purpose flour. Tap out the excess flour. The parchment should stick to the pan and the flour should stick to the batter. Ingredients 2 1/2 cups (125 grams) of almond meal 1 1/2 cups (150 grams) of powdered sugar 1/2 teaspoon of salt 8 large eggs, separated and at room temperature 1 teaspoon of pure vanilla extract 1/2 teaspoon of almond extract 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 1/2 teaspoons (6 grams) of lemon zest 1 teaspoon of lemon juice.

10. Let the cake cool in the pan on a wire rack for about 10 minutes. After that, take it out of the pan and let it cool all the way down. If you want, you can then dust the cake with powdered sugar before you serve it. Have fun!

Umbrian Apple Cinnamon Cake Recipe Equipment Needed

1. Oven
2. 9-inch round springform or cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Small mixing bowl
7. Whisk
8. Electric mixer
9. Rubber spatula or wooden spoon
10. Kitchen scale or measuring cups and spoons
11. Wire cooling rack

FAQ

• Q: Can I use different types of apples for this cake?A: Yes, a variety of apples such as Granny Smith, Honeycrisp, or Fuji can be used depending on your preference for tartness and sweetness.
• Q: Is it necessary to peel the apples before adding them to the cake?A: For a smoother texture, it is recommended to peel the apples, but if you prefer, you can leave the peel on and enjoy added fiber and texture.
• Q: Can I substitute the all-purpose flour for a gluten-free option?A: Yes, as a substitute for all-purpose flour, you can use a gluten-free flour blend that is 1:1.
• Q: How should I store the Umbrian Apple Cinnamon Cake?A: Keep the cake in an airtight container at room temperature for no more than three days, or place it in the refrigerator, where it will keep for up to a week.
• Q: Can I omit the walnuts if I have a nut allergy?A: Yes, the walnuts are not necessary and can be excluded if you are allergic to nuts, or just like a cake without nuts.
• Q: Can I freeze the cake for later use?Yes, the cake can be frozen. It should be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to three months. Thaw it overnight in the refrigerator before serving.
• Q: How do I ensure the cake is moist?A: Don’t overbake the cake. Measure accurately. Pay special attention to the flour. It must be the right amount for that level of moisture.

Umbrian Apple Cinnamon Cake Recipe Substitutions and Variations

1 ⅓ cups (180g) all-purpose flour: Substitute with 1 ⅓ cups (180g) flour made from whole wheat for a nuttier flavor.
1/2 cup (113g) of unsalted butter. Use 1/2 cup (113g) of coconut oil instead if you want a dairy-free butter. (Don’t worry. You won’t taste the coconut in the final dish.)
¾ cup (150g) granulated sugar: Use ¾ cup (150g) of coconut sugar for a more natural alternative.
Substitute ½ cup (120ml) unsweetened applesauce for a vegan version of the original recipe calling for 2 large eggs.
½ teaspoon ground cinnamon: Substitute ½ teaspoon ground nutmeg to impart a different flavor profile.

Pro Tips

1. Apple Preparation To prevent the apples from browning as you prepare the batter, toss the sliced apples with a bit of lemon juice. This will also add a slight tang to balance the sweetness of the cake.

2. Spice Variation Enhance the flavor profile by adding a pinch of nutmeg or a small amount of allspice to the dry ingredients, complementing the cinnamon and adding warmth.

3. Butter Consistency Ensure that the butter is at room temperature before creaming with sugar. This ensures maximum air incorporation, resulting in a lighter and fluffier cake texture.

4. Pan Lining For effortless removal of the cake, not only line the bottom of the pan with parchment paper, but also cut strips to line the sides. This ensures the cake releases smoothly from the pan.

5. Even Baking Rotate the cake halfway through the baking time. This helps ensure even baking, especially if your oven has hot spots, resulting in a uniformly cooked cake.