Print
Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Simple and classic - this tender Apple Cinnamon Cake has a cinnamon sugar ribbon running through it. The cinnamon whipped cream and caramel topping turn this into a special dessert.

Apple Cinnamon Cake with Cinnamon Whipped Cream


  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 15 servings 1x
  • Category: Dessert

Description

Simple and classic – this tender Apple Cinnamon Cake has a cinnamon sugar ribbon running through it. The cinnamon whipped cream and caramel topping turn this into a special dessert.


Scale

Ingredients

Cake:

  • 2 1/4 cups sugar, divided
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 medium apples, peeled and cubed (I used 2 golden delicious and 2 granny smith)
  • 2 teaspoons ground cinnamon

Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup prepared caramel ice cream topping

Instructions

Preheat the oven to 350ºF. Grease a 13×9-inch baking dish. Set aside.

Combine 2 cups of the sugar, the oil, eggs, orange juice and vanilla in a large bowl. Beat to combine.  In another bowl, combine the flour, baking powder, and salt.  Add one-third of the flour mixture to the wet mixture and beat just until combined. Add half of the remaining flour mixture and beat to combine, then beat in the remaining flour mixture.  Add the apples and stir to combine.

In a small bowl, mix together the remaining 1/4 cup sugar and the 2 teaspoons of ground cinnamon.

Spread half of the batter into the prepared pan.  Sprinkle the cinnamon sugar mixture over the batter, then add the remaining batter in dollops, carefully covering the top of the cake.

Bake the cake until a tester inserted in the center comes out clean, about 60 minutes. If the cake starts to get too dark, cover with foil.  Cool the cake completely.

To make the whipped cream, place the heavy whipping cream in a bowl and beat until soft peaks form.  Slowly start to add the powdered sugar, then the cinnamon. Continue to beat until stiff peaks form.

To serve, place a slice of the cooled cake on a plate and top with a dollop of the whipped cream. Drizzle with the caramel sauce.

Recipe Notes:

adapted from Taste of Home Church Supper Desserts

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

  • Serving Size: 1 piece
  • Calories: 460
  • Sugar: 41 g
  • Sodium: 143 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 71 mg