Cinnamon Apple Cake Recipe tastes like a cozy fall afternoon with a crunchy cinnamon top, tender apples, and a soft, buttery crumb in every bite. It works perfectly for beginner bakers and busy parents, and it takes about 1 hour from start to finish. I baked a version of this in my tiny first apartment kitchen, and my smoke alarm cheered me on more than any cooking teacher ever did.
Why You Should Try This Cinnamon Apple Cake Recipe
This Cinnamon Apple Cake Recipe gives you a soft, moist crumb, pockets of juicy apple, and a crackly cinnamon sugar top that smells like a bakery. It tastes great warm or at room temperature, so you can bake it in advance and still impress everyone.
You mix everything in basic bowls, no mixer required, and the batter forgives small mistakes. It works with everyday pantry staples, so you skip any fancy shopping trip and still pull off a bakery-level dessert.
“This Cinnamon Apple Cake Recipe tastes like apple pie and coffee cake had a very delicious baby, and my family devoured it in one night. ★★★★★”
Ingredients You’ll Need
Dry ingredients
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2 cups (240 g) all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- Avoid cake flour, since it makes the texture too soft and fragile.
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon fine sea salt
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2 teaspoons ground cinnamon
- Use a fresh, fragrant cinnamon; Saigon cinnamon gives a stronger flavor.
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¼ teaspoon ground nutmeg (optional, but adds warmth)
Wet ingredients
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½ cup (115 g) unsalted butter, melted and slightly cooled
- You can swap in neutral oil like canola or vegetable oil for a softer, more tender crumb.
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½ cup (120 ml) neutral oil
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1 cup (200 g) granulated sugar
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½ cup (100 g) light brown sugar, packed
- Use all white sugar if needed, but brown sugar adds moisture and a caramel note.
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3 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1 cup (240 ml) whole milk or buttermilk
- Buttermilk gives a slightly tangy flavor and extra tenderness.
- Use 1 cup milk plus 1 teaspoon vinegar as a quick buttermilk swap.
Apples
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3 medium apples, peeled, cored, and diced small (about 2 ½ cups)
- Use firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or Fuji.
- Mix tart and sweet apples for the best flavor.
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1 tablespoon lemon juice
- Toss with the apples to keep them bright and to balance sweetness.
Cinnamon sugar topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Optional glaze
- ¾ cup (90 g) powdered sugar, sifted
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Pantry shortcuts and substitutions
- Use pre-peeled, sliced apples from the produce section to save time; dice them smaller before mixing.
- Use store-brand sugar and flour; they work just as well as premium brands here.
- Use pumpkin pie spice in place of cinnamon and nutmeg if that sits in your pantry already.
Equipment list
- 9-inch round cake pan or 8-inch square pan, at least 2 inches deep
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons
- Small bowl for cinnamon sugar
- Toothpick or thin skewer for doneness check
Tips & Tricks
- Measure flour by spooning it into the cup and leveling it; packed flour makes the cake dense.
- Dice apples small, about ½ inch, so they soften fully and spread evenly in the crumb.
- Toss apples with lemon juice and a spoonful of flour to keep them from sinking.
- Use room temperature eggs and milk so the batter mixes smoothly and bakes evenly.
- Mix the batter just until no dry streaks remain; overmixing makes the texture tough.
- Line the pan with parchment and lightly grease the sides so slices release cleanly.
- Sprinkle the cinnamon sugar topping right before baking so it stays crisp.
- Check doneness early; pull the cake when a toothpick comes out with a few moist crumbs, not wet batter.
- Let the cake cool at least 20 minutes before slicing so it holds its shape.
- Warm slices in the microwave for 10–15 seconds to bring back that fresh-baked feel.
How to Make Cinnamon Apple Cake Recipe
Step 1: Prep the pan and apples
Preheat your oven to 350°F (175°C). Grease a 9-inch round or 8-inch square pan, then line the bottom with parchment and lightly grease the parchment. Peel, core, and dice the apples into small cubes, then toss them with lemon juice and 1 tablespoon of the measured flour.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the remaining flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any clumps so the mixture looks even and light. Set this bowl aside while you mix the wet ingredients.
Step 3: Whisk the wet ingredients
In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until the mixture looks smooth and slightly thick. Add the eggs one at a time, whisking well after each addition so the mixture looks glossy. Stir in the vanilla and mix again.
Step 4: Bring the batter together
Pour half of the dry ingredients into the wet mixture and whisk gently until just combined. Add the milk or buttermilk and whisk again, then add the remaining dry ingredients. Switch to a spatula and fold until no dry streaks remain; the batter should look thick but pourable.
Step 5: Fold in the apples
Add the diced apples to the batter and gently fold them in so they spread evenly. Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter a couple of times to release any large air bubbles.
Step 6: Add the cinnamon sugar topping
In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle the mixture evenly over the surface of the batter, covering the top from edge to edge. The sugar will bake into a crunchy, fragrant crust.
Step 7: Bake the cake
Place the pan on the center rack of the oven. Bake for 35–45 minutes, depending on your pan and oven, until the top looks golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent the cake loosely with foil and keep baking until the center finishes.
Step 8: Cool, glaze, and serve
Set the pan on a wire rack and let the cake cool at least 20–30 minutes. If you want to glaze it, whisk powdered sugar, milk, and vanilla in a small bowl until smooth and drizzle over the slightly warm cake. Slice into squares or wedges and serve warm or at room temperature.
What to Serve with Cinnamon Apple Cake Recipe
Serve this Cinnamon Apple Cake Recipe with a scoop of vanilla ice cream or a spoonful of whipped cream for a classic dessert plate. Pair it with hot coffee, chai, or a mug of cocoa for a cozy afternoon snack. Add fresh apple slices or a simple fruit salad on the side if you want a lighter touch. It also works nicely on a brunch table with scrambled eggs, yogurt, and granola.
Storage Options
- Store leftover cake tightly covered at room temperature for up to 2 days; the cinnamon sugar top stays crisp this way.
- Keep slices in an airtight container in the fridge for up to 5 days; warm them briefly in the microwave to soften the crumb.
- Freeze individual slices wrapped in plastic, then placed in a freezer bag, for up to 2 months.
- Reheat frozen slices in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 10 minutes until warm and fragrant.