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Apple Cinnamon Roll Cake

Apple Cinnamon Roll Cake

The ultimate fall dessert! A tender vanilla cake studded with juicy apples, swirled with a buttery brown sugar cinnamon ribbon, and topped with a sweet vanilla glaze. Tastes just like a cinnamon roll; without the fuss!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 20

Ingredients
  

For the Cake:

  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter melted
  • 1 cup diced apples peeled, about 1 medium apple
  • 2 tablespoons cornstarch

For the Cinnamon Swirl:

  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • 1 tablespoon ground cinnamon

For the Vanilla Glaze:

  • 2 cups powdered sugar
  • 4-5 teaspoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan generously with butter or non stick spray. Set aside.
  • Prep Apples: In a small bowl, toss the diced apples with 2 tablespoons cornstarch until evenly coated. Set aside.
  • Make Cake Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk, eggs, and vanilla. Beat with an electric mixer until smooth.
  • Finish Batter: Stir in the 4 tablespoons of melted butter. Gently fold in the cornstarch coated apples using a rubber spatula.
  • Pour Batter: Pour the batter into the prepared pan and spread into an even layer.
  • Make Cinnamon Swirl: In a separate medium bowl, beat the softened butter, brown sugar, and cinnamon together until light, fluffy, and well combined.
  • Swirl: Drop spoonfuls of the cinnamon mixture randomly over the cake batter. Gently swirl with a knife. Do not over mix.
  • Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Place the pan on a wire rack and cool for 15-20 minutes (cake should be warm, not hot).
  • Make Glaze: In a small bowl, whisk powdered sugar, 4 teaspoons of milk, and vanilla. Add the 5th teaspoon of milk if needed for a pourable consistency.
  • Glaze & Serve: Drizzle glaze over the warm cake. Let set for 10 minutes before slicing.

Notes

  • Apple Variety: Use Granny Smith for a tart flavor, or Golden Delicious, Honeycrisp, or Fuji for a sweeter cake.
  • Add Ins: For extra crunch, add 1/2 cup chopped walnuts or pecans to the cinnamon swirl mixture.
  • Storage: Store tightly covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
  • Freezing: Freeze unglazed cake, tightly wrapped, for up to 3 months. Thaw and add fresh glaze before serving.