Cinnamon Apple Cake is a soft, moist cake filled with tender apple pieces and plenty of warm cinnamon flavor. As it bakes, the apples soften into the crumb while a cinnamon-sugar layer on top creates lightly crisp, caramelized spots.
This is the kind of cake I like for fall baking because it doesn’t require frosting, decorating, or even particularly neat slices. It’s simple enough for an afternoon with coffee but still feels right at home on a holiday dessert table.
This cake has a genuinely homemade feel without requiring complicated baking techniques. The batter comes together quickly, and there’s no separate frosting to prepare once it cools.
There are plenty of apples throughout rather than just a thin layer on top. That keeps the crumb moist and gives you soft pieces of fruit in almost every bite.
It’s also one of those cakes that’s equally comfortable at breakfast, alongside afternoon coffee, or served warm as dessert.
Fresh apples provide much of the moisture, so the cake stays soft for days. I like using a firm baking apple that keeps a little texture instead of disappearing completely into the batter.
And the smell while this is in the oven is reason enough to make it. Apples, cinnamon, brown sugar, and butter are hard to beat once the weather starts cooling down.
Ingredients You’ll Need
You’ll need basic baking ingredients and a few fresh apples:
- Apples
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Sour cream
- Vanilla extract
- Baking powder
- Ground cinnamon
- Salt
How To Make Cinnamon Apple Cake
Step 1: Preheat the oven to 350°F and lightly grease a 9-inch square baking pan. Line it with parchment paper if you’d like to lift the finished cake from the pan.
Step 2: Peel and core the apples, then cut them into small chunks. Keep the pieces fairly similar in size so they soften evenly while the cake bakes.
Step 3: Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
Step 4: In a separate large bowl, beat the softened butter with the granulated sugar until creamy and slightly fluffy. Add the eggs one at a time, then mix in the vanilla and sour cream.
Step 5: Gradually fold the dry ingredients into the butter mixture. Stop as soon as no obvious streaks of flour remain.
Step 6: Fold the chopped apples gently into the batter. Spread everything evenly in the prepared pan, making sure the apples reach all the way into the corners.
Step 7: Stir the brown sugar with a little additional cinnamon, then sprinkle it evenly across the surface of the cake.
Step 8: Bake for about 40–45 minutes, until the top is golden and a toothpick inserted into a cakey area near the center comes out without wet batter. Let the cake cool for at least 15 minutes before cutting.
Cinnamon Apple Cake Variations
Apple Pecan Cake
Fold chopped pecans into the batter with the apples for some nutty crunch.
Apple Walnut Cake
Use chopped walnuts for a slightly earthier flavor that works especially well with cinnamon.
Caramel Apple Cake
Drizzle a little caramel sauce over individual warm slices just before serving.
Extra-Cinnamon Apple Cake
Increase the cinnamon slightly if you want the warm spice flavor to be especially noticeable.
Apple Raisin Cake
Fold a small handful of raisins into the batter for little chewy, sweet bites throughout.
Storing Cinnamon Apple Cake
Once completely cool, keep the cake covered at room temperature for about 1–2 days or refrigerate it for longer storage. It will stay moist for about 4 days in the refrigerator.
What Apples Are Best?
Granny Smith, Honeycrisp, Pink Lady, or Braeburn all work nicely. A combination of tart and sweet apples gives the cake especially good flavor.
Should I Peel The Apples?
I prefer peeling them for this cake because the apple pieces blend more naturally into the soft crumb. You can leave the skins on if you like a more rustic texture.
Why Is My Apple Cake Soggy?
The apples may have been especially juicy, or the cake may simply need more baking time. Make sure the center is fully baked before removing it from the oven.
Can I Make Cinnamon Apple Cake Ahead?
Yes. This cake stays moist particularly well and can easily be baked the day before serving.
Can I Use Yogurt Instead Of Sour Cream?
Plain full-fat Greek yogurt is a good substitute and gives the cake a similarly moist texture.
Does Cinnamon Apple Cake Need Frosting?
Not at all. The cinnamon-brown sugar topping provides plenty of sweetness and gives the surface a nice finish without frosting.
For longer storage, wrap individual slices and freeze them in an airtight container. Let them thaw at room temperature or warm them briefly before serving.
What To Serve With Cinnamon Apple Cake
- Hot coffee: A warm slice of apple cake and a cup of coffee make an easy afternoon treat.
- Black tea: Simple black tea pairs nicely with the cinnamon without competing with the apple flavor.
- Vanilla ice cream: Serve a slightly warm slice with a small scoop for an easy fall dessert.
- Whipped cream: A spoonful of lightly sweetened whipped cream adds something creamy without covering up the apples.
- Fresh fruit: Pear slices, berries, or grapes are nice when you’re serving the cake as part of a brunch spread.
- Caramel sauce: A light drizzle over individual servings works especially well when the cake is still slightly warm.
Cut the apples into fairly small pieces rather than large wedges. You want them to become tender and settle naturally into the cake instead of creating wet pockets in the crumb.
And don’t overmix once the flour goes in. A gentle hand keeps Cinnamon Apple Cake soft and tender.
Cinnamon Apple Cake
Ingredients
- 2 medium apples peeled, cored, and chopped
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon divided
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9-inch square baking pan.
- Peel, core, and chop the apples into small pieces.
- Whisk together the flour, baking powder, 1½ teaspoons cinnamon, and salt.
- Beat the butter and granulated sugar until creamy. Add the eggs one at a time, then mix in the sour cream and vanilla.
- Fold the dry ingredients into the wet mixture just until combined.
- Gently fold in the chopped apples and spread the batter evenly in the prepared pan.
- Mix the brown sugar with the remaining ½ teaspoon cinnamon and sprinkle evenly over the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted near the center comes out without wet batter.
- Cool for at least 15 minutes before slicing.
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