A simple and comforting cinnamon apple cake featuring tender apple pieces and warm cinnamon flavor, perfect for a quick dessert or afternoon snack.

2 large apples, peeled, cored, and chopped

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 tablespoon brown sugar (optional, for topping)

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Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined, avoiding overmixing.
Fold in the chopped apples carefully to evenly distribute them without breaking down too much.
Pour the batter into the prepared pan and smooth the top with a spatula.
If desired, sprinkle brown sugar on top for a caramelized crust.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For crunch, add chopped walnuts or pecans.

Substitute cinnamon with pumpkin pie spice for more complexity.

Use a gluten-free flour blend to make the cake gluten-free.

Add raisins or dried cranberries with the apples for variation.

Drizzle honey or maple syrup on top after baking for extra sweetness.

Store covered at room temperature for up to 3 days or refrigerate up to 5 days.

Freeze individual slices wrapped tightly for up to 2 months.

Reheat slices in the microwave for 15-20 seconds before serving.