Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and whip up this Apple Cinnamon Roll Cake – a guaranteed crowd-pleaser that’s easy enough for anyone to make.
Ingredients:
- For the cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 teaspoons baking powder
- 2 large eggs
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- For the filling:
- 2-3 medium apples (peeled, cored, and diced)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- For the cinnamon swirl:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- For the vanilla glaze (optional):
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
Making the apple filling:
- In a medium bowl, combine the diced apples, sugar, cornstarch, and cinnamon. Toss to coat evenly. Set aside.
Making the cinnamon swirl:
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the cinnamon until well combined.
Making the cake batter:
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the melted butter.
Assembling the cake:
- Pour half of the cake batter into the prepared pan. Spread the apple filling evenly over the batter.
- Dollop spoonfuls of the cinnamon swirl mixture over the apple filling.
- Carefully pour the remaining cake batter over the top, spreading evenly.
Swirling the magic:
- Using a knife or skewer, gently swirl the cinnamon filling into the batter to create a marbled effect. Be careful not to overmix.
Baking and cooling:
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Making the vanilla glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake, if desired.
Tips:
- For a richer flavor, use brown butter in the cinnamon swirl. To brown butter, melt it over medium heat in a saucepan, swirling the pan occasionally until the butter turns golden brown and develops a nutty aroma.
- If your apples are very juicy, you may want to increase the cornstarch to 1 1/2 tablespoons to prevent the filling from being too runny.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- This cake is best served at room temperature, but can also be stored in the refrigerator for up to 3 days.
Enjoy this delicious and festive Apple Cinnamon Roll Cake for Easter brunch, dessert, or any time you’re craving a sweet treat!
Happy baking!
