• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

CINNAMON APPLE CAKE PREPARATION

• Wash the apples under cold water, pat dry and remove the core.

  Using a large grater, or a small food processor, grate/chop your apples. Set aside.
  4 apples
  
• In a mixing bowl, using a handheld mixer, cream the softened butter together with the granulated sugar on a medium-high speed for about 2 minutes, until light and fluffy. 
  4 oz butter, 10.58 oz granulated sugar
  
• Beat the eggs one at a time together with the vanilla bean paste for about 10-15 seconds each until just combined. NOTE: Do not over mix.
  2 eggs, 1 tsp vanilla bean paste
  
• Combine the all-purpose flour together with the baking soda, cinnamon, Pumpkin Pie Spice, and sea salt. 
  8.82 oz all-purpose flour, 2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp sea salt
  
• Fold the chopped apples.

  NOTE: You might feel that there are more apples than batter but it is perfectly normal. This will change once baked.
  
• Pour your batter into the prepared baking pan. Flatten the top using a spatula.
  

BAKE!

• Bake for 45 minutes at 350℉/180℃. (every oven heats differently, monitor your cake from 40 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Cinnamon Apple Cake is out of the oven, let it cool down for about 10-15 minutes. Flip it upside down onto your service plater. Scoop the apple pie filling on top. Enjoy at room temperature with extra filling on the side. Autumn Leaves & Pumpkins Please!

  NOTE: Unlike most cakes, this cake is just as delicious the following day. Store it at room temperature up to 3 days.
  

APPLE PIE FILLING PREPARATION

• While the cake is baking, prepare the apple pie filling.

  Wash the apples under cold water, pat dry, remove the skin and core.

  In a medium sauce pan, add the diced apples together with the butter, light brown sugar, cinnamon, vanilla bean paste, Pumpkin Pie Spice, and apple cider.

  Mix until the apples are coated with the spices. Cook over medium high heat, stirring, for about 8-10 minutes, or until the apples are tender to your liking.

  Stir the corn starch together with the spring water in a small bowl until dissolved. Then, stir into the apples while still over medium high heat. Cook for 1 minute or so until the caramel thickens up. Remove from the heat to cool down before serving on top of your cinnamon cake.
  4 apples, 1.75 oz butter, 2.82 oz light brown sugar, 2 tsp ground cinnamon, 1 tsp vanilla bean paste, 1/2 tsp pumpkin pie spice, 1 Tbsp spiced apple cider, 1 tsp corn starch, 2 Tbsp spring water