My Cinnamon Apple Cake Recipe brings bakery-level aroma to your kitchen without any fuss. I pull this out whenever apples crowd my counter and I want something cozy fast. The crumb stays tender, the apples bake up juicy, and the cinnamon perfumes the whole house. I call it my “coffee’s best friend” and it never complains about the title.
Homemade Cinnamon Apple Cake Recipe
I built this cinnamon apple cake for maximum flavor with minimum steps. The batter uses pantry staples, and you don’t need a mixer. The apples carry the moisture, so the crumb stays soft for days. You get a crisp, cinnamon-sugar top that crackles when you cut into it, which always feels like a tiny bakery moment.
I tested this cake with oil and with butter, and I prefer oil for a moist crumb that stays tender. I still get great flavor from brown sugar, vanilla, and a touch of nutmeg. Fold in a generous amount of apples, so every bite tastes like autumn. I keep the spice level balanced, not aggressive, so kids and cinnamon fans both sign off.
Ingredients You’ll Need
- All-purpose flour: 2 cups (240 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Large eggs, room temperature: 2
- Neutral oil (or melted unsalted butter), cooled: 1/2 cup (120 ml)
- Sour cream or Greek yogurt, room temperature: 3/4 cup (180 g)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 2 teaspoons
- Firm apples, peeled and diced 1/2-inch (Honeycrisp, Granny Smith, Braeburn, Pink Lady): 3 cups (about 3 medium, 360 g)
- Chopped walnuts or pecans (optional): 1/2 cup (60 g)
Cinnamon-sugar top:
- Granulated sugar: 2 tablespoons
- Ground cinnamon: 1 teaspoon
Optional Vanilla Glaze
- Powdered sugar: 3/4 cup (90 g)
- Milk: 1–2 tablespoons, as needed
- Vanilla: 1/2 teaspoon
- Pinch of cinnamon
Pan Size Options
- 9-inch round or springform pan: 45–55 minutes at 350°F (175°C)
- 8-inch square pan: 45–55 minutes at 350°F (175°C)
- 9×5-inch loaf pan: 55–65 minutes at 350°F (175°C)
How to Make Cinnamon Apple Cake
- Prep the pan and oven: Preheat to 350°F (175°C). Grease your pan and line the bottom with parchment. Stir the cinnamon-sugar top in a small bowl and set it aside.
- Mix the dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Mix the wet ingredients: In a large bowl, whisk eggs, granulated sugar, and brown sugar until glossy. Whisk in oil, sour cream, milk, and vanilla until smooth.
- Combine: Sprinkle the dry ingredients over the wet and whisk gently until a few flour streaks remain. Fold in the diced apples and nuts until the batter looks even.
- Fill the pan: Spread the batter into the prepared pan and level the top. Sprinkle the cinnamon sugar evenly over the surface.
- Bake: Slide the pan onto the center rack and bake until the top looks golden and a toothpick comes out with a few moist crumbs, about 45–55 minutes. Tent with foil at the 40-minute mark if the top browns too fast.
- Cool and finish: Cool the cake in the pan for 15 minutes. Loosen the edges, lift or unmold the cake, and cool for at least 30 more minutes.
- Glaze (optional): Whisk the glaze ingredients until smooth and drizzle over the barely warm cake. Slice with a serrated knife for neat edges.
Pro Baking Tips
- Weigh the flour so you don’t pack the cup; 240 g keeps the crumb tender.
- Taste an apple piece and adjust cinnamon sugar to match sweetness; tart apples can handle a touch more sugar.
- Use an oven thermometer so you bake at a true 350°F; ovens love to keep secrets.
- Toss the diced apples with a teaspoon of lemon juice if you prep them early; the lemon keeps the color bright.
- Let the cake cool before glazing so the drizzle sets instead of running off.
- Slice leftovers the next day for extra-clean cuts; the crumb sets up and slices like a dream.
Substitutions & Variations
- Butter vs. oil: Use melted unsalted butter for a richer flavor, or use neutral oil for a moister crumb that stays soft longer.
- Flour swap: Use 50% whole-wheat pastry flour for a heartier bite, or use a 1:1 gluten-free baking blend and add 1 tablespoon milk if the batter feels thick.
- Dairy-free: Use plant yogurt and non-dairy milk; keep the oil as written and you still get great texture.
- Spice profile: Add 1/4 teaspoon cardamom or allspice for a warmer spice vibe, or bump cinnamon by 1/2 teaspoon for extra punch.
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans, or sprinkle them on top with the cinnamon sugar.
- Raisins or cranberries: Stir in 1/2 cup for a bakery-style fruit cake twist.
- Crumb topping option: Mix 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, a pinch of salt, and 4 tablespoons cold butter until crumbly. Sprinkle over the batter before baking.
- Caramel drizzle: Warm store-bought caramel and drizzle over cooled slices for a bakery-case finish.
Serving Ideas
- Pair warm slices with vanilla ice cream or cinnamon whipped cream for dessert night.
- Serve room-temp slices with Greek yogurt and a drizzle of honey for a cozy brunch.
- Dust with powdered sugar and add thin cheddar slices for a New England nod that always intrigues guests.
- Pour hot coffee or spiced tea and call it an afternoon snack that feels a little fancy.
Make-Ahead and Storage Tips
My cinnamon apple cake keeps its moisture for days, so I slice it on Sunday and snack like a pro all week.
Make-Ahead: Bake the cake and cool it completely, or mix the dry ingredients in one bowl and the wet in another, then combine and bake within 24 hours for maximum lift.
To Refrigerate: Store cooled cake in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature.
To Reheat: Warm slices in a 300°F oven for 8–10 minutes, in an air fryer at 320°F for 3–5 minutes, or microwave in 15–20 second bursts until just warm.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix flour, sugar, cinnamon, baking soda, and salt.
- In another bowl, beat eggs, sour cream, butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped apples and walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.