Cinnamon Apple Cake Recipe

When the air gets crisp and the leaves start to change, there’s nothing quite as comforting as the aroma of apples and cinnamon filling the house. This cinnamon apple cake is my go-to for those cool fall days when I’m craving something sweet, but not too rich. It’s soft and moist with juicy apple chunks in every bite, and a cinnamon-sugar topping that gives it a slightly crunchy finish. Whether you’re making it for a family gathering or just for yourself, this cake hits all the right notes.

I first made this cinnamon apple cake on a rainy afternoon when I wanted to bake something simple with ingredients I already had at home. I remember pulling it out of the oven, letting it cool just enough to cut a slice, and savoring that first bite while it was still warm. The apples were tender, the cake was light, and the cinnamon sugar had baked into a perfect sweet crust on top. Ever since, it’s been one of those recipes I come back to again and again, especially when I’m in the mood for something homey and satisfying.

this RECIPE

A bit of background: The charm of apple cakes 🍎

Apple cakes have a long history, with recipes appearing in cookbooks as far back as the 17th century. They’re beloved in many cultures and take on different forms depending on where you are—some are dense and spiced, others light and fluffy, and a few even use whole apples. This particular version is an American-style apple cake, known for its moist texture and warm spices. In the United States, apple cakes often feature cinnamon, which enhances the natural sweetness of the apples and adds that unmistakable aroma we all associate with fall. This cake is perfect for using up baking apples, which hold their shape well and add just the right balance of tartness.

Let’s talk ingredients: The stars of the show

• Brown sugar: Brown sugar gives the cake a hint of molasses flavor and extra moisture. It’s what keeps the cake so tender and soft. If you don’t have brown sugar, you can substitute white sugar, though the flavor won’t be as deep.
• Oil: Oil helps keep the cake moist and fluffy. I usually use vegetable or canola oil, but melted coconut oil works too if you want a hint of extra flavor.
• Apples: Baking apples like Granny Smith or Honeycrisp are ideal here. They hold their shape and add a nice tartness that balances the sweetness. If you’re in a pinch, you could use another variety, but the texture might be softer.
• Cinnamon: Cinnamon is essential for that cozy, autumnal flavor. It’s used in the topping to give the cake a sweet and slightly crunchy layer.
• Buttermilk: Buttermilk adds a slight tang and helps keep the cake extra soft. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.

Essential tools for the perfect cake

For this recipe, you don’t need any fancy equipment—just a few basics.

• 9×13-inch baking pan: This is the ideal size to ensure the cake bakes evenly. If you don’t have this size, you can use two smaller pans, but keep an eye on the bake time.
• Large mixing bowl: Since you’ll be mixing the wet and dry ingredients, a large bowl gives you enough room to stir everything together without making a mess.
• Rubber spatula: A spatula is perfect for folding in the apples and scraping every bit of batter into the pan.
• Measuring cups and spoons: Accuracy is key with baking, so make sure you have proper measuring tools.

Step-by-step: Making your cinnamon apple cake

1. Prep the oven and pan: Start by preheating your oven to 325°F. Grease a 9×13-inch baking pan with a bit of oil or butter to prevent sticking.
2. Mix the wet ingredients: In a large bowl, combine the brown sugar, oil, egg, buttermilk, and vanilla. Stir until everything is well-blended. You don’t need to use a mixer for this—just a spoon or whisk will do.
3. Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until the flour is just incorporated. Be careful not to overmix, as this can make the cake dense.
4. Fold in the apples: Add the chopped apples to the batter and gently fold them in with a spatula. The apples should be evenly distributed, giving you a bit of apple in every bite.
5. Pour and smooth the batter: Pour the batter into your prepared pan, using a spatula to spread it out evenly.
6. Make the topping: In a small bowl, mix together the granulated sugar, cinnamon, and melted butter. Sprinkle this mixture evenly over the top of the batter. It will create a sweet, slightly crunchy layer that’s so satisfying.
7. Bake: Place the pan in the preheated oven and bake for 40-50 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, it’s ready. Let the cake cool slightly before slicing.

Creative twists and tasty variations

• Add nuts: Try folding in a half-cup of chopped walnuts or pecans for some extra crunch. The nutty flavor pairs wonderfully with apples and cinnamon.
• Make it gluten-free: Use a gluten-free all-purpose flour blend in place of the regular flour. I’ve tried this with good results, though the cake may be a bit denser.
• Vegan adaptation: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use plant-based milk, and opt for coconut oil instead of butter.
• Add a cream cheese swirl: For an extra indulgent twist, drop spoonfuls of sweetened cream cheese (just mix softened cream cheese with a little sugar and vanilla) into the batter before baking, then swirl it around with a knife.
• Spice it up: If you love warm spices, try adding a pinch of nutmeg or cloves to the batter along with the cinnamon. It’ll make the cake even cozier.

Serving suggestions for your cinnamon apple cake

This cake is delicious on its own, but if you want to take it up a notch, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You could also drizzle a simple glaze made from powdered sugar and milk over the top for a bit of extra sweetness. For a rustic presentation, sprinkle a little extra cinnamon on top before serving. If you’re making this for a party or gathering, cut it into squares and arrange them on a platter with some fresh apple slices on the side.

Beverage pairings

Since this cinnamon apple cake is so warm and comforting, it pairs beautifully with a hot beverage. Here are a few options to consider:

• Spiced apple cider: This classic fall drink enhances the apple flavors in the cake and adds extra warmth.
• Chai latte: The spices in chai—cinnamon, cloves, and cardamom—complement the flavors in the cake, creating a cozy pairing.
• Hot caramel milk: Warm milk with a dash of caramel syrup is a rich and creamy option that’s especially nice if you’re serving the cake for dessert.
• Vanilla steamer: For a caffeine-free option, try a vanilla steamer. It’s simply steamed milk with a splash of vanilla syrup, and it brings out the vanilla in the cake beautifully.

Storing and reheating your cake

This cinnamon apple cake keeps well at room temperature for up to two days if covered. For longer storage, you can refrigerate it for up to a week—just make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. If you’d like to freeze it, cut it into squares and wrap each piece individually in plastic wrap before placing them in a freezer-safe bag. Frozen cake will keep for up to three months.

To reheat, pop a slice in the microwave for about 20 seconds. It’ll warm up nicely, and the aroma of cinnamon and apples will make it feel like it just came out of the oven.

Adjusting for different serving sizes

This recipe makes a generous 9×13-inch cake, which is perfect for a crowd. If you want to make a smaller batch, you can halve the recipe and bake it in an 8×8-inch pan. Just keep an eye on the baking time, as it might finish a bit sooner. For a larger gathering, consider making two 9×13-inch cakes, as this cake tends to disappear quickly!

Common questions about cinnamon apple cake

1. Can I use other types of fruit?
Yes, you can! Pears make a lovely substitute for apples, and they’ll bake up with a similar texture.

2. Do I have to peel the apples?
Peeling is recommended for the best texture, but if you like a bit of extra fiber and texture, you can leave the peels on.

3. What’s the best way to measure flour?
For accuracy, spoon the flour into your measuring cup and level it off with a knife. This prevents you from packing too much flour, which could make the cake dense.

4. Can I make this cake in advance?
Absolutely! It actually tastes even better the next day, as the flavors meld together. Just store it in an airtight container.

5. Is this cake sweet?
Yes, but it’s not overly sweet. The brown sugar adds a mellow sweetness, and the cinnamon-sugar topping gives it a nice contrast without being too sugary.

Print