Cinnamon Apple Cake

Cinnamon Apple Cake

Growing up on Okanese First Nation, our home was often filled with the aroma of the warm spices and sweet apples in this simple yet classic cake. Easily created with pantry staples the Cinnamon Apple cake is everything you could want in an apple pie...if the pie was a cake! It's wonderful to recreate something that tastes just like my Kokum used to make. Chef Jodi Robson.

16 people
  • Ingredients

    2 apples (such as Empire, McIntosh, Cortland), peeled, cored finely chopped (1/4-inch-1 cm) (2)

    1 Tbsp cinnamon (15mL)

    2 cups all-purpose flour (500 mL)

    1-1/2 tsp baking powder (7 mL)

    1/2 tsp salt (2 mL)

    1/2 cup canola oil (125 mL)

    1 cup granulated sugar (250 mL)

    1/4 cup packed dark brown sugar (60 mL)

    3 eggs (3)

    1 Tbsp vanilla extract (15 mL)

    1/2 cup warm milk (125 mL)

  • Directions
    1. Line a 13 x 9-inch (3.5 L) baking pan with parchment paper, leaving a 2-inch (5 cm) overhang at each end; spray with cooking spray.
    2. In small bowl, combine the apples with cinnamon. Set aside.
    3. In medium bowl, whisk together flour, baking powder and salt.
    4. In a large bowl, beat oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time; add vanilla.
    5. With mixer on low speed, alternately beat in flour mixture with milk, making 3 additions of flour mixture and 2 of milk, until blended. Fold in apple mixture. Spoon batter into prepared pan; smoothing top.
    6. Bake in 350⁰F (180⁰C) oven for 40 to 45 minutes or until cake tester inserted in centre comes out clean.


Nutritional Analysis

Serving Size
1/16th cake
Total Fat
9 g
Saturated Fat
1 g
Trans. Fat
0.04 g
35 mg
82 mg
32 g
1 g
18 g
3 g
61 mg