Apple Cake Recipe – Easy Cinnamon & Wheat Flour Bake

Last Updated on 2 months by Neha Deshmukh

Apple Cake Recipe – Easy Cinnamon & Wheat Flour Bake

Hey everyone! If you’re anything like me, the smell of cinnamon and apples baking instantly feels like home. I stumbled upon this apple cake recipe years ago, and it’s become a family favourite – especially during the cooler months. It’s wonderfully moist, subtly spiced, and surprisingly easy to whip up. Plus, it’s got a little secret ingredient that makes it extra special… let’s get baking!

Why You’ll Love This Recipe

This apple cake isn’t just delicious; it’s incredibly versatile. It’s perfect for a cozy afternoon tea, a simple dessert after dinner, or even a festive treat. What I love most is that you can bake it in the oven or microwave – making it a lifesaver when you’re short on time. And the combination of wheat flour and cinnamon gives it a lovely, warm flavour that’s just irresistible.

Ingredients

Here’s what you’ll need to make this delightful apple cake:

• 2 Apples
• 1 cup Wheat flour / atta (approx. 120g)
• 1 cup All purpose flour / Maida (approx. 125g)
• 1 cup Powdered sugar (approx. 120g)
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Cinnamon powder
• 0.5 tsp Vanilla essence
• 1 cup Milk (240ml)
• 0.5 cup Melted butter (115g)
• 1 tbsp Cooking oil
• 0.5 cup Water (120ml)

Ingredient Notes

Let’s talk ingredients! Using atta (wheat flour) adds a lovely nutty flavour and a slightly denser texture to the cake, which I adore. It also makes it a little healthier, right? Don’t worry, the all-purpose flour keeps it nice and light.

Cinnamon is key here. It really brings out the sweetness of the apples. I always use a good quality cinnamon powder for the best flavour.

And the best part? You can choose your baking method! This recipe works beautifully in a convection oven for a more traditional bake, or you can speed things up with the microwave. It’s perfect for those days when you need a cake now!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, wash and chop those apples into small cubes. Then, grind them into a smooth puree with ½ cup of water. Set this aside – it’s the star of the show!
2. In a large bowl, sieve together the wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon powder. Sifting ensures everything is nicely combined and prevents lumps.
3. In a separate bowl, combine the melted butter, milk, vanilla essence, and the apple puree we just made. Give it a good whisk until everything is well blended.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix! A few lumps are okay. Stir in 1 tbsp of cooking oil.
5. Pour the batter into a greased baking pan (around 8×8 inches works well).
6. For oven baking: Bake in a preheated convection oven at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
7. For microwave baking: Cook ½ cup of batter in a microwave-safe bowl on high (800W) for 3-4 minutes. Check for doneness and adjust time accordingly.
8. Let the cake cool slightly before serving. Honestly, the hardest part is waiting!

Expert Tips

• Don’t open the oven door frequently while baking, as this can cause the cake to sink.
• Greasing the pan really well is crucial for easy removal. I like to use butter and a dusting of flour.
• A toothpick is your best friend! It’s the most reliable way to check if the cake is baked through.

Variations

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the milk for plant-based milk (like almond or soy).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend instead of the wheat and all-purpose flour. Make sure it contains xanthan gum for binding.
• Spice Level Adjustment: If you really love cinnamon, feel free to add an extra ½ tsp. Or, for a warmer flavour, add a pinch of nutmeg. My grandma always added a tiny bit of cardamom too!
• Festival Adaptations: During Navratri or Diwali fasting, you can substitute the all-purpose flour with singhara (water chestnut) flour and use rock salt instead of regular salt.

Serving Suggestions

This apple cake is wonderful on its own, but it’s even better with a dollop of vanilla ice cream or a sprinkle of powdered sugar. A cup of hot chai or coffee is the perfect accompaniment. My kids love it with a simple cream cheese frosting!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then foil.

FAQs

What type of apples work best in this cake?

Granny Smith, Honeycrisp, or Fuji apples are all excellent choices. They hold their shape well during baking and have a lovely tartness that balances the sweetness of the cake.

Can I use brown sugar instead of powdered sugar?

You can, but the texture will be slightly different. Brown sugar will result in a moister, denser cake.

Is it necessary to use both wheat flour and all-purpose flour?

Not necessarily, but I find the combination gives the best texture and flavour. You can use all all-purpose flour if you prefer.

How do I adjust baking time for different oven types?

Every oven is different! Start checking for doneness around 30 minutes and adjust the baking time accordingly.

Can this cake be made ahead of time?

Yes! You can bake it a day or two in advance and store it in an airtight container. It actually tastes even better the next day as the flavours meld together.