Cinnamon Apple Cake Recipe

If you’re a fan of cozy, fall-inspired flavors, this cinnamon apple cake will be right up your alley. It’s the perfect treat to whip up on a cool day when you want your kitchen to smell amazing, like something straight out of an apple orchard. The combination of tender, juicy apples and warm cinnamon makes each bite comforting and delicious. And the best part? It’s an incredibly simple recipe that doesn’t require any fancy equipment or advanced baking skills, so you can have it in the oven in no time.

This cake has become a staple in my home, especially during apple season. I remember the first time I made it – I was a little skeptical because the ingredients were so basic, but one bite, and I was hooked. It’s the kind of dessert that’s just as good with a cup of tea on a quiet afternoon as it is dressed up with a scoop of ice cream for guests. Trust me, this one’s a keeper.

this RECIPE

A little background on cinnamon apple cake 🍏

Apple cakes have been around for centuries, and nearly every culture with access to apples has its own version. In Europe, especially in Germany, apple cakes or “apfelkuchen” are a beloved tradition, often featuring layers of apples and buttery pastry. American apple cakes tend to be a bit simpler and more rustic, often just apples folded into a spiced batter. This version leans into that simplicity, letting the flavors of fresh apples and cinnamon shine.

Traditionally, apple cakes are made with whatever apples are local or in season. Over time, we’ve added ingredients like vanilla and brown sugar to give it more depth and sweetness. This cake is soft and moist, with a delightful crunch from the cinnamon-sugar topping – it’s a real treat that celebrates the beauty of humble ingredients.

Let’s talk ingredients: the essentials and a few swaps

• Brown sugar: This adds a deeper, caramel-like sweetness to the cake that pairs perfectly with the apples. If you’re out of brown sugar, you can use white sugar in a pinch, but the flavor will be a bit less rich.
• Oil: I usually use vegetable or canola oil because they keep the cake nice and moist. If you prefer, you could use melted butter for a slightly richer flavor, but keep in mind it may change the cake’s texture a bit.
• Egg: The egg binds everything together and adds structure to the cake. If you’re vegan or out of eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead.
• Milk: This keeps the batter smooth and helps give the cake a tender crumb. Regular or low-fat milk works here, or you can substitute with almond or oat milk if you prefer.
• Flour: Regular all-purpose flour does the trick. Make sure to measure it correctly by spooning it into your measuring cup and leveling off with a knife. Too much flour can make the cake dense!
• Baking soda and salt: These provide lift and balance the sweetness.
• Apples: Baking apples, like Granny Smith or Honeycrisp, hold up well and add a nice tart contrast to the sweet batter. You’ll want to chop them into small pieces so they distribute evenly.
• Cinnamon sugar topping: This simple mix of sugar, cinnamon, and butter adds a sweet, crunchy layer that takes the cake to the next level. It’s the “secret” to making this cake feel like an extra-special treat.

Essential kitchen tools for this recipe

• Mixing bowls: You’ll need a couple of bowls for mixing the batter and the topping. Any size will do, but a large bowl is helpful for stirring everything together without making a mess.
• 9×13-inch baking pan: This size is perfect for this recipe and ensures even baking. If you don’t have this exact size, you can use an 8×8 pan, but be prepared for a thicker cake that might need a bit more time in the oven.
• Measuring cups and spoons: Precise measurements are key in baking. Make sure to use the right tools so your cake turns out just right.
• Spatula or spoon: For folding in the apples and scraping every bit of batter into the pan. A silicone spatula works great.
• Toothpick or cake tester: To check for doneness. When it comes out clean, you know your cake is ready.

Step-by-step: My foolproof method for cinnamon apple cake

1. Preheat and prepare your pan
   Start by preheating your oven to 325°F. Grease a 9×13-inch baking pan – I like to use a bit of butter or nonstick spray to make sure nothing sticks. Set the pan aside while you make the batter.
2. Mix the wet ingredients
   In a large bowl, combine the brown sugar, oil, egg, milk, and vanilla extract. Give it a good stir until everything is well-blended. The mixture will be smooth and caramel-colored, thanks to the brown sugar.
3. Add the dry ingredients
   Add the flour, baking soda, and salt to the wet ingredients. Stir just until everything is combined. Be careful not to overmix, as this can make the cake a little tough. You want the batter to be smooth but not overly worked.
4. Fold in the apples
   Gently fold in your chopped apples. Try to distribute them evenly throughout the batter so you get a bit of apple in every bite. The batter might seem a bit thick, but that’s okay – the apples will release some moisture as they bake.
5. Pour into the pan
   Pour the batter into your prepared pan and spread it out into an even layer. It doesn’t need to be perfect, just make sure it’s level so the cake bakes evenly.
6. Make the cinnamon sugar topping
   In a small bowl, stir together the granulated sugar, cinnamon, and melted butter. Sprinkle this mixture evenly over the top of the batter. It’ll create a deliciously crunchy crust as it bakes.
7. Bake
   Pop the pan into your preheated oven and bake for 40-50 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it around the 40-minute mark, as every oven is a little different.

Fun variations to try

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be a bit different, but it’ll still be delicious.
• Vegan version: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and almond or oat milk. The cake will be a little denser but still flavorful.
• Add some nuts: For a bit of crunch, fold in a half cup of chopped walnuts or pecans with the apples. They pair wonderfully with the cinnamon and apple flavors.
• Seasonal spices: If you love warm spices, try adding a pinch of nutmeg or cloves to the batter. They add a little extra depth and make the cake feel even cozier.
• Top it with caramel: Drizzle some caramel sauce over the finished cake for a real treat. It’s a bit indulgent but worth it for a special occasion!

Serving and presentation ideas

This cake is fantastic served warm, straight from the pan. For a more polished presentation, cut it into squares and dust a bit of powdered sugar over the top. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the warm spices and apples. If you’re serving it for brunch, try pairing it with fresh apple slices and a sprinkle of cinnamon on the plate.

beverages to pair with cinnamon apple cake

• Hot apple cider: Nothing says fall quite like a warm mug of spiced apple cider. The flavors echo the apples in the cake and make for a cozy combination.
• Chai tea: The warming spices in chai perfectly complement the cinnamon in the cake. Try a chai latte if you want something creamy.
• Vanilla almond milk: For a subtle pairing, serve a glass of vanilla-flavored almond milk. Its gentle sweetness is a nice contrast to the cake’s cinnamon sugar topping.
• Spiced herbal tea: A cup of cinnamon or apple-flavored herbal tea enhances the flavors of the cake without overpowering it.
• Iced caramel latte: If you’re a coffee fan, an iced caramel latte can bring out the cake’s caramel notes from the brown sugar.

Storage and reheating tips

This cake keeps well covered at room temperature for about 2 days. For longer storage, wrap it tightly and keep it in the fridge for up to a week. To reheat, just pop a slice in the microwave for about 10 seconds – it’ll taste just as good as when it was freshly baked. You can also freeze individual slices; wrap them in plastic wrap and store in an airtight container. Just thaw and warm them up when you’re ready for a treat.

Adjusting the recipe for different serving sizes

This recipe makes about 12-15 servings in a 9×13-inch pan. If you want to make a smaller cake, you can halve the recipe and bake it in an 8×8-inch pan; just reduce the baking time slightly. For a larger crowd, you could double the recipe and use two 9×13-inch pans, though you may need to rotate them halfway through baking to ensure even cooking.

Troubleshooting common issues

• Cake too dense? Make sure you didn’t overmix the batter, and check that your baking soda is fresh. Old baking soda can cause the cake to be heavy.
• Soggy bottom? This can happen if your apples were extra juicy. Next time, try patting them dry with a paper towel before folding them into the batter.
• Topping sinking into the batter? Sprinkle it on just before baking, and try to spread it evenly for the best results.

Frequently asked questions

Q: Can I use a different type of apple?
A: Absolutely! Granny Smith and Honeycrisp work well, but feel free to experiment with your favorites. Just avoid overly soft varieties like Red Delicious.

Q: Can I make this cake ahead of time?
A: Yes, this cake stays moist and flavorful for a couple of days. Just store it in an airtight container at room temperature.

Q: Can I add nuts or raisins?
A: Definitely! About half a cup of chopped nuts or a handful of raisins can add a nice texture and flavor.

Q: What if I don’t have buttermilk?
A: No problem – just use regular milk. If you like, add a splash of lemon juice or vinegar to the milk and let it sit for a few minutes to mimic the tang of buttermilk.

Q: Can I freeze the cake?
A: Yes, you can freeze it! Slice it into portions, wrap each one in plastic wrap, and store in an airtight container or bag.

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