Recipes Apple Cinnamon Cake

 

A moist, tender cake bursting with juicy apple chunks and warm cinnamon spice—this cozy dessert is pure autumn in every bite. With a soft crumb, buttery richness, and just the right amount of sweetness, it's perfect for coffee breaks, holiday gatherings, or whenever you want a slice of homemade comfort. Easy to make, family-approved, and even better the next day.

Why You’ll Love This Recipe

This isn’t just a cake—it’s a celebration of fall flavors. Every forkful delivers tender cake, tender-crisp apples, and a gentle warmth from cinnamon that fills your kitchen with an irresistible aroma. It’s simple enough for weeknights but special enough for Sunday brunch or Thanksgiving dessert. Whether served plain, dusted with powdered sugar, or drizzled with glaze, it always disappears fast.

Perfect for:

Fall and holiday baking

Coffee or tea pairings

Meal prep (it gets moister over time!)

Gifting or sharing with neighbors

🍎 "I made this for my book club," said one home cook. "They asked if I’d been baking all morning. I told them it took 15 minutes to mix!" 

Ingredients

Dry Ingredients

2 cups (240g) all-purpose flour, spooned & leveled

1½ tsp baking powder

1 tsp ground cinnamon (plus more for topping if desired)

½ tsp salt

Wet Ingredients

½ cup (1 stick / 115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

½ cup (120ml) milk (whole or 2% recommended)

Add-Ins

2 medium apples, peeled and diced (~2 cups)

✅ Best varieties: Granny Smith, Honeycrisp, or Braeburn 

½ cup (60g) chopped walnuts or pecans (optional, for crunch)

Optional Finishes

Powdered sugar, for dusting

Vanilla glaze or cream cheese frosting

Cinnamon-sugar sprinkle before baking

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Lightly grease a 9x5-inch loaf pan or 8-inch square baking dish. For easy removal, line with parchment paper leaving overhang on two sides.

2. Mix Dry Ingredients

In a medium bowl:

Whisk together flour, baking powder, cinnamon, and salt until no lumps remain. Set aside.

3. Cream Butter & Sugar

In a large bowl using a hand mixer or stand mixer:

Beat softened butter and sugar on medium speed 2–3 minutes, until light and fluffy.

Add eggs, one at a time, beating well after each.

Mix in vanilla extract.

4. Alternate Wet & Dry Mixtures

With mixer on low:

Add ⅓ of the dry ingredients, then ½ of the milk, mixing just until combined.

Repeat: another ⅓ dry, rest of milk, then final ⅓ dry.

Mix only until smooth and no streaks remain—do not overmix.

✅ Pro Tip: Scrape down the bowl halfway through to ensure even blending. 

5. Fold in Apples & Nuts

Gently stir in diced apples and chopped nuts (if using) with a spatula.

Fold just until evenly distributed—don’t crush the fruit.

6. Pour & Bake

Pour batter into prepared pan and spread evenly.

Optional: Sprinkle top with cinnamon-sugar or extra chopped nuts for texture.

Bake 40–45 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).

✅ Check at 35 mins —ovens vary. Tent with foil if browning too quickly. 

7. Cool & Serve

Let cool in pan on a wire rack 15 minutes.

Use parchment overhang or a knife to lift out and cool completely before slicing.

Dust with powdered sugar, drizzle with glaze, or serve as-is.

Serve at room temperature with:

A hot cup of coffee or spiced cider

A scoop of vanilla ice cream

Or all by itself—it’s that good!

You Must Know

Use tart apples —they hold shape and balance sweetness. Avoid Red Delicious—they turn mushy.

Room-temp ingredients blend better —cold eggs or butter can curdle the batter.

Don’t overmix —leads to dense cake. Stir only until combined.

Let it cool —warm cake falls apart when sliced.

Tastes better tomorrow —the apples soften and spices bloom overnight.

Storage Tips

Store at room temperature in an airtight container for up to 2 days.

Refrigerate for up to 5 days—bring to room temp before serving.

Freeze for up to 2 months: Wrap tightly in plastic + foil, or slice and freeze individually. Thaw overnight.

Ingredient Substitutions

All-purpose flour

Gluten-free 1:1 blend

Works well if GF-friendly

Milk

Almond, oat, or soy milk

Dairy-free option

Butter

Coconut oil or vegan butter

For dairy-free version

Eggs

Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

Slight texture change

Walnuts/pecans

Sunflower seeds or omit

Customize to taste or allergies

Serving Suggestions

Serve slices with whipped cream for dessert.

Pack in lunchboxes (reheats beautifully).

Double the batch and freeze half for future comfort.

Great for potlucks—bring the whole loaf!

Cultural Context

Inspired by European apple cakes and American farmhouse baking, this recipe honors the long tradition of using seasonal fruit in simple, soul-warming desserts. Found on Sunday tables, church bake sales, and holiday buffets alike, it’s real food made for real life—humble ingredients transformed into something deeply satisfying.

Pro Tips

Double the recipe? Yes—perfect for gifting or freezing.

Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.

Want more spice? Add ¼ tsp nutmeg or cloves to the dry mix.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use applesauce instead of diced apples?

A: Not really—the texture changes completely. Stick to fresh diced apples for chunkiness.

Q: Why did my cake sink in the middle?

A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?

A: Only if using certified GF flour blend. Always verify labels.

Q: Can I add raisins or dried cranberries?

A: Absolutely! Toss in ½ cup with the apples.

Q: Can I make muffins instead?

A: Yes! Fill greased or lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Allergy Information

Contains: dairy (butter, milk), eggs, tree nuts (if using walnuts/pecans), wheat.

Gluten-free option: Use certified GF flour.

Nut-free: Omit nuts or replace with seeds.

Always check labels—especially on pre-made ingredients and frostings.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

Calories: 280

Fat: 11g

Saturated Fat: 6g

Carbohydrates: 42g

Fiber: 2g

Sugar: 22g

Protein: 4g

Sodium: 280mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This cake doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with spice, apple, and someone who says, “Let’s make it unforgettable.”

Homemade No-Bake Twix Cheesecake

 

Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract

1 cup caramel sauce
1 cup whipped cream
Preparation Steps
Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create the crust layer. Refrigerate for 10 minutes to set.

Prepare the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.

Assemble the Layers: Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.

Final Chocolate Drizzle: Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel layer, allowing some to drip down the sides.

Chill and Serve: Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, and creamy cheesecake!

Cook’s Tip:
For easy slicing, warm your knife with hot water before cutting. This will help make clean slices through the caramel and chocolate layers.

Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 8-10 | Calories: Approx. 450 per serving

Enjoy!

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

 

This is one of my and hubby’s favorite meals. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook.

 

Ingredients

8 ct. Tube of refrigerated biscuits

1 lb. Ground breakfast sausage

2 Packs of country gravy mix

1 Can of evaporated milk

12 Large eggs

Salt and pepper to taste

 

How To Make Biscuits and Gravy with Sausage and Egg Breakfast Casserole

Preheat the oven to 350 degrees.

Brown the sausage in a skillet until completely cooked through. Drain any excess grease.

Reduce the heat to medium and sprinkle the gravy mix over the meat along with a cup of evaporated milk and a cup of water.

Mix, and saute until thickened.

In a bowl, mix together the eggs and 5 oz. of the evaporated milk along with salt and pepper to taste.

Scramble the eggs lightly in a skillet over medium heat.

Layer ⅓ of the meat and gravy in the bottom of a well-greased 9×13 baking dish and top with half of the eggs.

Add another layer of gravy mix, eggs and then top with the remaining gravy mixture.

Place the biscuits on top of the casserole and bake for 20-25 minutes until the biscuits are cooked through.

Enjoy!

Stuffing Balls

 

Stuffing Balls: A Perfect Side Dish for Any Occasion

Stuffing balls are a delightful twist on traditional stuffing—a staple side dish during holidays like Thanksgiving or Christmas. Shaped into compact, flavorful spheres, stuffing balls offer a perfect balance of crispiness on the outside and a moist, savory center. They’re easy to make, portion-friendly, and ideal for serving with roast meats or vegetarian mains.

Whether you’re preparing a festive feast or simply looking for a delicious new side, stuffing balls are sure to impress.

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🌿 Ingredients:

Here’s what you’ll need for about 12 stuffing balls:

• 6 cups of day-old bread (cubed, any type: white, sourdough, or whole grain)
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon rosemary (optional)
• Salt and pepper to taste
• 1 egg, lightly beaten
• ¾ to 1 cup vegetable or chicken broth
• 2 tablespoons fresh parsley, chopped
• Optional: ½ cup grated Parmesan or cooked crumbled sausage for extra flavor

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👨‍🍳 Method: Step-by-Step Instructions

Step 1: Prepare the Bread

Cut your bread into small, uniform cubes. If it’s not already stale, you can dry it out in the oven:

• Spread bread cubes on a baking sheet and bake at 300°F (150°C) for about 15 minutes or until lightly toasted.
• Let them cool completely

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil or butter over medium heat.

• Add the chopped onions and celery and sauté for 5–7 minutes, until soft and translucent.
• Stir in the garlic, sage, thyme, and rosemary. Cook for 1 more minute to release the aroma.

Step 3: Combine the Ingredients

In a large mixing bowl:

• Add the bread cubes, sautéed vegetables, and parsley.
• Pour in the lightly beaten egg.
• Gradually add broth, stirring gently until the mixture is moist but not soggy. You want the cubes to hold together when squeezed, but not be mushy.

👉 Tip: If adding cheese or sausage, fold it in at this stage.

Step 4: Form the Balls

Once the mixture is well combined:

• Use clean hands or a scoop to form golf ball-sized stuffing balls (about 2 inches in diameter).
• Pack them firmly but gently to help them hold their shape.

Step 5: Bake

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Arrange the stuffing balls with some space between each one.
• Bake for 20–25 minutes, or until golden brown and crisp on the outside.

🔄 Optional: For extra crispiness, lightly brush the tops with melted butter before baking.

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🍽️ Serving Suggestions

Stuffing balls go perfectly with roast turkey, chicken, or pork, and they make a great vegetarian side dish too. Serve them with gravy, cranberry sauce, or even on a bed of greens.

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💡 Variations & Tips

• Vegan Option: Use olive oil instead of butter, skip the egg, and replace broth with a vegan variety.
• Gluten-Free: Use gluten-free bread for a celiac-friendly version.
• Add-ins: Dried cranberries, chopped nuts (like pecans or walnuts), or apples can add a sweet crunch.

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🧊 Storing and Reheating

• To Store: Keep leftover stuffing balls in an airtight container in the fridge for up to 4 days.
• To Freeze: Place cooled stuffing balls in a freezer-safe bag and freeze for up to 2 months.
• To Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes until heated through.

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Final Thoughts

Stuffing balls are an elegant and easy upgrade from the classic casserole-style stuffing. They’re perfect for family gatherings, potlucks, or even a weeknight dinner when you’re craving something cozy and comforting. Plus, they’re easy to customize and great for prepping ahead.

Try them once, and they might just become your new favorite side dish!

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Let me know if you’d like a printable recipe card or images to go with this article!