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Hopkins Fields

Apple Cinnamon Cake

This is my go to cake for so many occasions. Its great for Easter, brunch, summer nights on the porch, tea parties and showers. It’s perfect with a small glass of Ice Wine.

1-cup sugar

1-cup brown sugar

1 ½ sticks room temperature butter

2 cups sifted AP Flour

Pinch of salt

2 tsp. baking powder

¾ cup whole milk

¾ tsp. best quality vanilla extract

1 ½ tsp. cinnamon

1 tsp. fresh lemon zest

3 Granny smith apples, peeled and sliced very thin

¾ cup heavy cream

1 Additional Tbsp. sugar


Preheat oven to 350 degrees. Butter a 10-inch round cake pan and cut a piece of parchment paper to fit the bottom. Beat the butter and sugars together in a mixer light in color. Beat in the eggs one at a time, scraping down the bowl after each addition. Combine the flour, salt and BP in a bowl and whisk it for 1 minute. Now mix the milk, vanilla and cinnamon into the butter mixture and slowly incorporate the flour mixture. Do Not Over Mix. Pour the mixture into the cake pan and spread it evenly. Lay the apple slices evenly over the cake in a concentric circle and carefully pour the cream over the cake. Sprinkle with additional sugar and bake for 45- 48 minutes until a toothpick placed in center comes out clean. Let the cake cool completely on a rack then invert onto a plate and then once more back to right side up onto a cake plate.

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