Introduction
There is nothing quite as comforting as the warm aroma of cinnamon and baked apples wafting through your kitchen, and this Apple Cinnamon Cake Bowl delivers that cozy feeling in a perfectly portioned, single-serving dessert. Unlike a traditional large cake, the Cake Bowl is designed for instant gratification and minimal fuss. It’s the ideal treat for a chilly evening or a quick weekend indulgence, offering a moist, tender crumb loaded with sweet apple chunks and spice. This recipe is easily customizable and ensures you get that fresh-baked flavor without the commitment of baking an entire layer cake.
Ingredients
- All-Purpose Flour: 60 grams (1/2 cup)
- Light Brown Sugar (packed): 40 grams (3 tablespoons)
- Baking Powder: 2.5 grams (1/2 teaspoon)
- Ground Cinnamon: 2.5 grams (1/2 teaspoon) + extra for topping
- Salt: A pinch
- Milk (any kind): 45 ml (3 tablespoons)
- Unsalted Butter (melted) or Neutral Oil: 30 ml (2 tablespoons)
- Vanilla Extract: 2.5 ml (1/2 teaspoon)
- Egg (lightly beaten): 1 tablespoon (or 1/4 of a large egg)
- Apple (e.g., Honeycrisp or Granny Smith), peeled and diced small: 40 grams (1/4 cup)
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Lightly grease an oven-safe ramekin or small ceramic bowl (approximately 8-10 ounces / 240-300 ml capacity).
Tip: Ensure the apple pieces are diced very small (about 1/4 inch) so they soften fully during the short bake time.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until thoroughly combined and there are no lumps of brown sugar remaining.
- Mix Wet Ingredients: In a separate small bowl, whisk together the milk, melted butter or oil, vanilla extract, and the tablespoon of beaten egg.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the mixture is combined. Do not overmix; a few small streaks of flour are acceptable, as overmixing develops gluten and leads to a tough cake.
- Fold in Apples: Gently fold in the diced apple pieces. Spoon the batter evenly into the prepared ramekin or bowl. Sprinkle the top lightly with a pinch of extra cinnamon and sugar if desired.
- Bake: Place the bowl in the preheated oven and bake for 20 to 25 minutes. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
Tip: If the top browns too quickly, cover loosely with a small piece of aluminum foil for the last 5 minutes.
- Cool and Serve: Allow the Cake Bowl to cool on a wire rack for 5–10 minutes before serving. This allows the cake to set and prevents burning your mouth on the hot ceramic.
Nutritional Information
Based on the ingredients listed, this Apple Cinnamon Cake Bowl provides approximately 350-400 calories per serving. It is rich in carbohydrates and provides a modest amount of dietary fiber from the apple. The primary health benefit of this single-serving dessert is portion control, allowing you to enjoy a complete baked good experience without consuming the large amounts of fat and sugar found in traditional multi-serving cakes.
Storage
Since this recipe is designed for a single serving, storage is typically unnecessary. However, if you are making multiple bowls or have leftovers, allow the cake to cool completely. Cover the bowl tightly with plastic wrap or transfer the cake to an airtight container. It can be stored at room temperature for up to 1 day, or refrigerated for up to 3 days. To reheat, microwave for 15-30 seconds or warm briefly in a toaster oven until soft.
Conclusion
The Apple Cinnamon Cake Bowl is the quintessential fall dessert, perfectly balanced in flavor and texture. For an extra luxurious finish, serve the warm cake topped with a scoop of vanilla bean ice cream, a drizzle of salted caramel sauce, or a dollop of whipped cream. For variations, try adding 1/4 teaspoon of nutmeg or allspice to the dry mix, or folding in a tablespoon of chopped walnuts or pecans for added crunch.