Apple Cake with Cinnamon Whipped Cream

Ingredients

• 1.5 cup all-purpose flour
• 1.5 tsp baking powder
• 1.5 tsp cinnamon (divided)
• 0.5 tsp salt
• 0.5 cup unsalted butter (softened)
• 0.75 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 0.25 cup milk
• 2 apples (peeled and diced)
• 1 cup heavy whipping cream (cold)
• 2 tbsp powdered sugar

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   In a medium bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, and salt.

3. 3

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.

5. 5

   Gently fold in the diced apples into the batter.

6. 6

   Pour the batter into the prepared cake pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Allow the cake to cool completely before serving.

8. 8

   To make the whipped cream, beat the cold heavy cream, powdered sugar, and the remaining 0.5 teaspoon of cinnamon with a hand mixer or stand mixer until stiff peaks form.

9. 9

   Serve a slice of cake topped with a generous dollop of the cinnamon whipped cream.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. Keep the whipped cream refrigerated and whip it fresh just before serving for the best texture.

Nutrition per serving

• dessert
• cake
• thanksgiving
• autumn
• baking
• vegetarian