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Home » Baking

Cinnamon Apple Cake with Salted Maple Buttercream

October 11, 2017 by Jane Saunders 21 Comments

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This Cinnamon Apple Cake is a light and bouncy sponge cake loaded with nuggets of home dried apple. Adorned by delectable salted maple buttercream, this is one elegant cake to fall in love with.

A cinnamon apple sponge cake sandwiched with buttercream and topped with dried apple.

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A few weeks back I ended up leaving some apples in the fruit bowl for a bit too long. By the time I got around to looking at them, they had lost their firm and crisp appeal. These apples were destined for a fruit compote until I developed the urge to bake a fancy cake.

Now, apple cakes are a very lovely treat and there are plenty of versions available. A great many recipes use uncooked apple stirred directly into the cake mix. Since apples give off a lot of liquid during cooking, these cakes will be squidgy and very moist – almost wet, but in a good way. This kind of apple cake is screaming out for a generous pouring of custard and they make the pudding of my dreams following a Sunday Roast.

But I wanted to create an apple cake that was more in-keeping with afternoon tea. Something that could tolerate a little buttercream and withstand an elegant garnish. So, I took those apples, sliced them and packed them off to the oven to take a long slow cook.

How to Make Apple and Cinnamon Cake

Using dried apple is the perfect way to incorporate this fruit into a traditional sponge cake. Once the fruit has been baked, making this apple cinnamon cake is as easy as making a regular sponge cake. 

The result is a light and bouncy sponge with nuggets of apple in every bite. It’s moist but definitely not wet.

Cinnamon and a little nutmeg, both firm friends with apples, tumbled into my mixing bowl too. And, since we are now well and truly into autumn, they are especially welcome in this apple cinnamon cake.

To accentuate these seasonal flavours further, I paired my apple and cinnamon cake with salted maple buttercream. That’s regular, fluffy buttercream with a dollop of maple syrup and a touch of finely ground salt partying hard in there. The salty undertones temper the overall sweetness of the buttercream and the maple syrup adds a mellow dimension to it. This is the kind of buttercream that is hard to resist.

Maple buttercream in a bowl with maple syrup drizzled on top and seasalt alongside.

Easy Cake Decorating

Being truthful, my cake decorating skills are not top-notch. I can just about decorate a layer cake and get it looking reasonable. Just don’t ask me to get it perfectly smooth or do anything too fancy. Am I resonating with a few of you here? Well, you’ll be pleased to hear that the look I’ve achieved on this apple and cinnamon cake is incredibly easy to replicate. If you like easy cake decorating, this is the way you should go:

  • You’ll need a piping bag fitted with a nozzle with a round opening approx. 1.3cm wide (I used a Wilton 1A)
  • On the base layer, pipe little mounds of buttercream around the edge in a circle and then fill in the centre in the same way
  • Place the top layer of cake over the piped buttercream
  • Smooth a thin layer of buttercream over the top and spread with a palette knife
  • Pipe a circle of buttercream mounds around the edge of the cake and then fill in the centre – just like you did in the centre
  • Push a slice of dried apple into each mound
  • Dust lightly with ground cinnamon
step by step images for decorating a cinnamon apple cake.
Cinnamon Apple Cake part way decorated with maple buttercream. Dried apple rings nearby.

And if you really hate piping, you can of course just pile your buttercream onto your cinnamon apple cake and spread it out with a knife. You are in a judgement-free zone here.

It’s also perfectly acceptable to use store-bought dried apple. I made my own because I had apples to use up but the perk of homemade is that you can select the apples to use. I’m particularly fond of Pink Lady apples because they are crisp, sweet and slightly tart and the blush skin colour adds a little extra beauty to the look of the cake. The flavour really shone through once I’d dry baked them too.

A slice of cinnamon apple cake with maple buttercream on a red side plate.

You can also use the batter for this apple cinnamon cake to make cupcakes.  I did bake one when I remade this cake for the photographs recently. I left all the cakes to cool whilst I took my daughters to their swimming club. When I got home the cupcake had been scoffed by my husband, innocently thinking I’d baked a treat just for him. Hmm. So, no photo but they do make lovely cupcakes – so I’m told anyway.

If you like this apple and cinnamon cake you may also like these bakes too:

  • Easy Vanilla Sponge Cake
  • Sticky Toffee Pudding Cupcakes
  • Cinnamon Chocolate Cake with Salted Honey Buttercream
  • Easy Vanilla Malt Cupcakes

A 2 layer cinnamon and apple cake sandwiched together with buttercream and decorated with dried apple and ground cinnamon. Presented on a wire rack with slices of apple and pine cones around it

Cinnamon Apple Cake with Salted Maple Buttercream

Jane Saunders
This Cinnamon Apple Cake is a light and bouncy sponge cake loaded with nuggets of home dried apple. Adorned by delectable salted maple buttercream, this is one elegant cake to fall in love with. 
Please note: this recipe uses 6 inch cake tins. Please see recipe notes if you wish to use 8 inch tins
5 from 6 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: Worldwide
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 580kcal
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Ingredients

For the Dried Apples

  • 4 crips & tart apples (I used Pink lady) (see notes)

For the Cake

  • 150g/ ⅔ cup butter (unsalted, room temperature)
  • 150g / ¾ cup Golden caster sugar
  • 150g/ 1 ¼ cups Plain (all purpose) flour
  • 3 large eggs
  • 3 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 1 tsp Baking powder
  • 4 tsp Whole (full fat) milk

For the Salted Maple Buttercream

  • 150g/ ⅔ cup butter (unsalted, room temperature)
  • 165g/ 1 ½ cups icing (confectioner’s) sugar
  • 2 tbsp Maple Syrup
  • ¼ tsp Sea salt flakes (optional)

Instructions

Make the dried apples

  • Preheat the oven to 120C/ 240F/ GM ½ and line several baking trays with parchment paper
  • Carefully core and peel 3 of the apples and slice into rounds approx 3-4mm thick. Lay the slices out on the baking sheet
  • Do not peal the final apple. Core it and slice into very thin rounds – no thicker than 2mm. Add to the baking sheet 
  • Put the tins in the oven and cook for 1 hour, turning after 30 minutes
  • Remove from the oven, let cool, then store in airtight containers until ready to use.  The thinner slices will be crisper than the thicker slices – store in separate containers. The apple slices will darken over time, but will keep for several days once cooked

Make the Cinnamon Apple Cake

  • Preheat oven 170C/ 325F/ GM3 and grease & line two 6 inch/ 15cm cake tins
  • Finely chop the thick, skinless dried apple slices.
  • Weigh the flour, baking powder, cinnamon and nutmeg into a bowl and stir briefly
  • Put the butter and sugar into a medium sized bowl and cream, using electric beaters, until fluffy and pale in colour
  • Separate the egg yolks and whites. Add the yolks to the cake batter and put the whites into a small mixing bowl
  • Add the milk to the cake batter and beat until the milk and egg yolks are incorporated
  • Sieve the flour mix into the cake batter and, using a large metal spoon, gently mix it all into the cake batter
  • Stir the chopped dried apples into the mix
  • Whisk the egg white to stiff peaks. Take a large spoonful and fold into the cake batter then fold in the rest of the egg whites very gently
  • Divide the batter between the tins filling to ⅔ full. Avoid the temptation to overfill your tins – just use any excess batter make a cupcake or two
  • Bake for approx 25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
  • Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack before decorating

Make the Buttercream

  • Use a pestle and mortar to crush the sea salt to a powder
  • Using electric beaters whip the butter and icing sugar together – add the icing sugar 1 tablespoon at a time
  • Beat in the maple syrup, followed by the powdered salt
  • Taste – add a little more powdered salt to suit tastes

Assembling the Cake

  • Put one layer of the cake onto a board/ plate and pipe blobs of buttercream around in a circle. Fill in the middle in the same way – use just under half of the buttercream 
  • Carefully top with the remaining layer of cake. Pipe a couple of blobs of buttercream onto the top and spread it out thinly to just cover the top of the cake  
  • Pipe neat blobs onto the top of the cake in a circle and again, fill in the centre in the same way
  • Take a few of the remaining apple rings and, using scissors, cut into wedges. Use to decorate the top of the cake – poke one into each buttercream peak. Sprinkle with a little ground cinnamon
  • Any remaining slices of apple can be served alongside the cake

Notes

  1. If using store bought dried apple use 75g/ 3 oz in the cake mix. They are not so good for decorating the top of the cake, so perhaps just dust with the cinnamon powder
  2. There is just enough buttercream to decorate this cake as pictured. Do ensure you do not use too much buttercream in the middle and run out on the top. If you want to decorate the sides of the cake too, scale up the buttercream recipe as per instructed in note 4 below.
  3. You can also use the batter to make cupcakes – you’ll get 12-16 from the mix. Bake for 18-22 minutes.
  4. This recipe is for 2 x 6 inch cake tins. If you would like to bake this cake in 8 inch cake tins please use the following measurements: 5 apples (thickly slice 4) ⋅ 200g/ 1 cup sugar ⋅ 200g/ ⅞ cup butter ⋅ 200g/ 1 ⅔ cup flour + 1 ½ teaspoon baking powder + 4 teaspoon cinnamon + ¾ teaspoon nutmeg ⋅ 4 eggs ⋅ 6 teaspoon milk
  5. Scale up the buttercream (there may be a little leftover): 225g/ 1 cup butter ⋅ 250g/ 2 cups icing sugar ⋅ 3 tablespoon maple syrup ⋅ ⅜ teaspoon sea salt flakes

Nutrition Per Serving (Approximate)

Calories:580kcal | Carbohydrates:71g | Protein:5g | Fat:32g | Saturated Fat:20g | Cholesterol:142mg | Sodium:368mg | Potassium:224mg | Fiber:3g | Sugar:52g | Vitamin A:1075IU | Vitamin C:4mg | Calcium:72mg | Iron:1mg
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  1. Eileen Lynch

    February 08, 2019 at 9:27 pm

    Would this cake stay fresh for a few days as one tier of a wedding cake?

    Reply
    • Jane Saunders

      February 09, 2019 at 10:51 am

      Hi Eileen, like most sponge cakes, I’d say this one is best eaten within 2-3 days. After that time it’s texture will deteriorate quite quickly. It sounds like a lovely alternative to a traditional wedding cake though.

      Reply
  2. Minela

    January 10, 2018 at 6:20 pm

    This looks perfect for these cold winter nights! I love the mood lighting in your photos too.

    Reply
    • Jane Saunders

      January 11, 2018 at 1:07 pm

      Thanks so much, Minela

      Reply
  3. Tracey Steele

    October 14, 2017 at 3:13 pm

    5 stars
    I made this today, after finding your recipe via Pinterest. It went down a treat! Excellent recipe, thanks for sharing.

    Reply
    • Jane Saunders

      October 15, 2017 at 12:11 pm

      Thankyou so much Tracey. It means so much when readers take the time to get in touch to tell me they’ve enjoyed my recipe.

      Reply
  4. Jenny from jennyisbaking.com

    October 13, 2017 at 6:34 pm

    This is inspiring! I was thinking of making a pumkin layer cake with pears. I love the way how you piped it on. Thanks for sharing!

    Reply
    • Jane Saunders

      October 14, 2017 at 8:43 am

      Thanks so much Jenny. Pumpkin and pear sounds like a lovely combination too. I’ll be watching out for your cake.

      Reply
    • Jane Saunders

      October 16, 2017 at 2:36 pm

      Thanks so much Jenny. Pumpkin and pears sounds delicious too.

      Reply
  5. Julie

    October 12, 2017 at 5:21 pm

    5 stars
    Wow, Jane that’s a work of art! I love apple anything and this cake wouldn’t last long at my house.

    Reply
    • Jane Saunders

      October 12, 2017 at 8:47 pm

      Thankyou Julie. It didn’t last long here either.

      Reply
  6. Sabine

    October 12, 2017 at 4:46 pm

    I love the idea of a salted maple buttercream! When saltiness and sweetness come together it’s always a win.

    Reply
    • Jane Saunders

      October 12, 2017 at 8:48 pm

      Thanks Sabine. I know what you mean – the little hit of salt somehow makes the sweetness of the buttercream just that bit more mellow.

      Reply
  7. Thanh | Eat, Little Bird

    October 11, 2017 at 11:25 pm

    5 stars
    I think your decorating skills are indeed top notch! What a beautiful-looking cake, perfect for Autumn 🙂

    Reply
    • Jane Saunders

      October 12, 2017 at 8:50 pm

      Thankyou Thanh – my theory is to go simple and work to make what I can achieve look it’s best. I try not to get to ambitious 😉

      Reply
  8. Dorothy at Shockingly Delicious

    October 11, 2017 at 10:45 pm

    5 stars
    I am so ready for a light and bouncy cake! LOVE the way this looks!

    Reply
    • Jane Saunders

      October 12, 2017 at 8:50 pm

      Thanks Dorothy.

      Reply
  9. Calleigh Keibler - TheForkBite

    October 11, 2017 at 9:29 pm

    Gotta try this cinnamon cake this weekend and it’s calling my waistline for mercy but I can barely hear it.

    Reply
    • Jane Saunders

      October 12, 2017 at 8:51 pm

      Try earmuffs to knock out those annoying voices telling you no and treat yourself this weekend. 😉

      Reply
  10. Bintu | Recipes From A Pantry

    October 11, 2017 at 9:11 pm

    5 stars
    This sounds like my kind of cake – the maple buttercream sounds especially delicious!

    Reply
    • Jane Saunders

      October 12, 2017 at 8:52 pm

      Thanks Bintu

      Reply

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