Why macerate the apples instead of cooking them?

Macerating draws out juice and develops flavor while preserving the crisp, fresh texture of the apples—better contrast to the soft cake.

Can I make this cake ahead?

Yes, bake the cake up to 1 day ahead and store covered at room temperature. Macerate apples and whip cream just before serving.

What apples work best?

Crisp, tart varieties like Granny Smith, Honeycrisp, or Pink Lady hold texture well when macerated and balance the sweet cake.

Can I scale this recipe?

Yes; double or halve all ingredients proportionally. Adjust baking time by 5–10 minutes if the cake size changes significantly.

Is this recipe dairy-free?

Not as written—it contains butter, milk, and whipped cream. Substitute with plant-based alternatives if needed, though results may vary.

Cinnamon Cake with Fresh Apple Topping

Name: Cinnamon Cake with Fresh Apple Topping
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 tbsp unsalted butter, softened to room temperature; ¾ cup granulated sugar; ½ tsp salt; ½ tsp baking powder; ⅛ tsp ground nutmeg; 1 tsp ground cinnamon; 1 large egg; 1 ½ cups all purpose flour; ½ cup milk, any percentage; 2 apples, peeled, cored, and cut into wedges; 2 tsp brown sugar; ⅛ tsp salt; ½ tsp cinnamon; 2 tsp lemon juice; ¾ cup heavy cream; 1 tbsp granulated sugar; 1 tsp vanilla extract

CookOSBeta

Cinnamon Cake with Fresh Apple Topping | CookOS

Ingredients

6 tbsp unsalted butter, softened to room temperature
¾ cup granulated sugar
½ tsp salt
½ tsp baking powder
⅛ tsp ground nutmeg
1 tsp ground cinnamon
1 large egg
1 ½ cups all purpose flour
½ cup milk, any percentage
2 apples, peeled, cored, and cut into wedges
2 tsp brown sugar
⅛ tsp salt
½ tsp cinnamon
2 tsp lemon juice
¾ cup heavy cream
1 tbsp granulated sugar
1 tsp vanilla extract

17 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with parchment paper so that paper extends over the long edges of the pan. Spray parchment paper lightly with cooking spray.
2
In the bowl of a stand mixer, combine butter, sugar, salt, baking powder, nutmeg, and cinnamon.
3
Mix on low speed to combine and then increase speed to medium and beat until light and fluffy, about 5 minutes.
4
Scrape down the sides of the bowl as needed. With mixer running add the egg and beat until smooth.
5
With the mixer on low, add half the flour, followed by half the milk, allowing each component to be incorporated before adding the next. Repeat with remaining flour and milk. Scrape down beater and inside of the bowl.
6
Spread cake into prepared pan. Insert into your Suvie. Input settings, and cook now or schedule.
7
Bake at 325°F for 25 minutes (For Suvie 2.0, Bake at 375°F)
8
After the cake has finished baking, remove from Suvie and allow to cool in the pan for 10 minutes. Using parchment sling, remove cake from pan and cool on a wire rack until room temperature.
9
While the cake cools, toss apples with brown sugar, salt, cinnamon, and lemon juice. Stir apples occasionally until juicy.
10
Just before serving, combine heavy cream, 1 tbsp granulated sugar, and vanilla in the bowl of a stand mixer with a whisk attachment.
11
Whisk on high until soft peaks form, about 3 minutes.
12
Cut cake into pieces, top with apples, and a dollop of whipped cream.