Cinnamon Apple Cake

February 22, 2026

Facebook

Deliciously moist Cinnamon Apple Cake slice on a white plate.

---Advertisement---

Cinnamon Apple Cake — Simple Spiced Apple Cake Recipe

Warm, fragrant slices of cinnamon apple cake fill the kitchen with spice and comfort. This cake is gently spiced, studded with tender apple pieces, and topped with a crisp cinnamon-sugar crust that keeps each slice lively. After testing this recipe 12 times with different apple varieties and a few flour swaps, I settled on the balance below: enough sugar to caramelize, enough acid to brighten, and a soft crumb that never feels dry. I first refined the method while running the pastry station at a neighborhood bistro, where the cake needed to hold up under a pastry case all morning. The result is forgiving for home bakers and reliably delicious for company. If you like dense, apple-forward desserts, you may also enjoy my take on an apple upside-down cake. Read on for ingredient notes, clear steps, and tips that make this cake turn out every time.

Why This Recipe Works

The batter is slightly denser than a sponge. That keeps apple pieces suspended instead of sinking.
A brief maceration of the apples with lemon juice and sugar pulls out surface moisture and concentrates flavor.
Folding apples in at the end prevents overmixing the batter and keeps the crumb tender.
A quick cinnamon-sugar finish caramelizes in the oven, adding crunch and contrast to the soft cake.
Using room-temperature eggs and butter gives an even emulsion, which yields a consistent rise.

Ingredients Breakdown

Cake flour mixture (250 g / 2 cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda): Flour provides structure. Baking powder and baking soda give lift and color.
- Substitution: You can use 250 g (2 cups) 1:1 gluten-free blend plus ½ tsp xanthan gum; baking time may increase by 3–5 minutes.
Sugar (200 g / 1 cup granulated sugar): Sweetens and helps with browning. Reducing sugar will make the crumb paler and less caramelized.
Butter (115 g / 8 tbsp unsalted butter, room temperature): Fat for tenderness and flavor. You can use neutral oil 220 ml (¾ cup + 2 tbsp) for a moister cake, but the texture will be less “buttery.”
Eggs (2 large, room temperature): Emulsify and add structure.
- Egg substitute: Use 60 g (2 oz) applesauce per egg, but the cake will be denser and less aerated.
Sour cream (120 g / ½ cup): Adds tang and moisture. You can substitute Greek yogurt; expect a slightly tangier flavor.
Vanilla extract (1 tsp / 5 ml) and lemon zest (from 1 lemon): Brighten flavors and cut sweetness.
Apples (about 500 g / 3 medium apples): Use firm, crisp apples like Honeycrisp or Braeburn; they hold shape when baked. Softer apples will break down more.
- Tip: Peel and dice into 1–1.5 cm (½-inch) pieces for even distribution.
Spices (2 tsp ground cinnamon, ¼ tsp ground nutmeg): Cinnamon is primary; nutmeg is optional but recommended.
Salt (½ tsp Diamond Crystal kosher salt — if using Morton’s, use ¼ tsp): Balances sweetness and enhances flavors.
Topping: 2 tbsp granulated sugar + 1 tsp ground cinnamon for sprinkling before baking.

Brand note: Use Diamond Crystal kosher salt if possible. If you use Morton’s, halve the amount, as it is denser.

Essential Equipment

9-inch (23 cm) round cake pan — not 8-inch. The batter volume needs a 9-inch pan to avoid overflow.
Parchment paper round to line the pan for easy release.
Stand mixer or handheld mixer to cream butter and sugar evenly.
Digital scale for accurate dry-ingredient weights.
Two medium bowls for wet and dry ingredients.
Rubber spatula for folding — do not overmix when combining apples.
Optional: An angled offset spatula for smoothing the top.
If you prefer a one-pan, skillet-style dessert, see a similar cast-iron method in this German apple pancake for technique inspiration.

Prep time 20 minutes, Cook time 45 minutes, Inactive time None, Total time 1 hour 5 minutes. Makes 8 servings (about 1 slice each).

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round pan, line the bottom with parchment, and grease the parchment. This prevents sticking and ensures the cake releases cleanly. Allow the pan to sit while you mix ingredients.

Step 2: Mix dry ingredients

In a bowl, whisk 250 g (2 cups) all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon, and ¼ tsp nutmeg until evenly combined. Break up any clumps so the leaveners distribute evenly. Set aside for later.

Step 3: Cream butter and sugar

In the mixer bowl, beat 115 g (8 tbsp) unsalted butter and 200 g (1 cup) granulated sugar on medium speed for 2–3 minutes, until pale and slightly fluffy. Scrape the bowl once. This step traps air, which helps the cake rise.

Step 4: Add eggs and flavorings

Add 2 large eggs, one at a time, beating 20–30 seconds after each until incorporated. Mix in 1 tsp (5 ml) vanilla extract and the zest of 1 lemon. Beat only until smooth — avoid overbeating which can toughen the crumb.

Step 5: Combine wet and dry

Alternate adding the dry ingredients and 120 g (½ cup) sour cream to the butter mixture, beginning and ending with the dry mix: add in three additions (dry — sour cream — dry). Mix on low for 15–20 seconds per addition, just until no streaks remain. Do not overmix or the cake will be dense.

Step 6: Prepare the apples

Toss 500 g (about 3 medium) peeled and diced apples with 1 tbsp (12 g) granulated sugar, 1 tbsp (15 ml) lemon juice, and ½ tsp cinnamon. Let sit 5–10 minutes to macerate and release a little juice; drain off any excessive liquid if there is a lot. This keeps the batter from getting soggy.

Step 7: Fold apples into batter and bake

Gently fold the apples into the batter with a spatula until evenly distributed, about 10–12 folds. Scrape into the prepared pan, smooth the top, then sprinkle the cinnamon-sugar topping (2 tbsp sugar + 1 tsp cinnamon). Bake in the center of the oven for 40–45 minutes, or until the top is golden, a toothpick comes out with moist crumbs (not wet batter), and an internal temperature of 96–99°C (205–210°F) in the center. Rotate the pan once at 25 minutes for even browning.

Step 8: Cool and serve

Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edges, then invert onto the rack and remove the parchment. Cool another 20–30 minutes before slicing so the crumb sets. Warm slices gently before serving if desired.

Expert Tips & Pro Techniques

Common mistake: Overmixing after adding flour makes a tight crumb. Fold just until combined; streaks are okay. Stop mixing as soon as no dry flour is visible.
Apple choice matters: Use Honeycrisp, Braeburn, or Granny Smith for balance. Skinny or overripe apples make the cake soggy.
Make-ahead: Bake the cake and cool completely. Wrap tightly and store at room temperature for up to 24 hours or refrigerate up to 3 days. Reheat as below.
Professional tweak: Toss apples in a touch of cornstarch (½ tsp) if they are very juicy. This absorbs excess liquid without changing flavor.
Even browning: If the top browns too fast, tent lightly with foil after 30 minutes, then finish baking.
For a glossier top: Brush the warm cake with 1 tbsp apricot jam thinned with 1 tbsp water right after baking.

Storage & Reheating

Refrigerator: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keeps 3–4 days. Bring to room temperature before serving for best texture.
Freezer: This cake freezes well. Wrap slices in plastic and then foil, or freeze the whole cake wrapped tightly. Freeze up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–10 minutes, or until warmed through. Avoid microwaving for long stretches — it can make the crumb gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. Add 3–5 minutes to baking time.
Vegan Version: Use 220 ml (¾ cup + 2 tbsp) neutral oil instead of butter, replace eggs with 60 g (2 oz) applesauce per egg, and replace sour cream with ½ cup (120 g) non-dairy yogurt. Bake until a toothpick comes out mostly clean.
Caramel Apple Twist: Fold in 100 g (½ cup) chopped caramel or drizzle 60 ml (¼ cup) salted caramel sauce over the top after cooling. Baking time stays the same.
Upside-down style: Thinly slice apples and arrange on the bottom of a buttered pan with brown sugar before adding batter for a glossy, caramel top. For inspiration on presentation, see this invisible apple cake for a thin-sliced approach.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with a cup of strong coffee or a lightly spiced chai.
A bright side: a simple citrus salad (orange segments and mint) cuts through the cake’s richness.
For a brunch spread, offer alongside yogurt and granola to contrast textures.

Nutrition Information

Per serving (1 slice; recipe makes 8 servings)

Calories: 375 kcal
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 75 mg
Sodium: 210 mg
Total Carbohydrates: 54 g
Dietary Fiber: 2.5 g
Sugars: 33 g
Protein: 4.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Dry cake usually comes from overbaking or overmixing. Check doneness by toothpick; it should come out with moist crumbs, not completely dry. Also, measure flour by weight or spoon-and-level the cup to avoid too much flour.

Q: Can I make this without eggs?
A: Yes. Use 60 g (2 oz) applesauce or 1/4 cup (60 ml) mashed banana per egg. Expect a slightly denser, moister crumb.

Q: Can I double this recipe?
A: Yes. Use two 9-inch pans or one 10–12-inch pan. Baking time will change: two pans bake for about the same time; one larger pan may need an extra 5–10 minutes. Check with a toothpick.

Q: Can I prepare this the night before?
A: Yes. Bake, cool completely, then wrap tightly and store at room temperature for up to 24 hours, or refrigerate. Warm briefly before serving.

Q: How long does this cake keep in the fridge?
A: Properly stored in an airtight container, it keeps 3–4 days in the refrigerator.

Q: My apples sank to the bottom — what happened?
A: Apples sank likely because they were too large, too wet, or the batter was too thin. Dice apples 1–1.5 cm (½-inch). Toss with a tablespoon of flour if they are very wet.

Q: Can I use brown sugar instead of granulated sugar?
A: Yes. Light brown sugar will add molasses flavor and a moister crumb. Replace 200 g (1 cup) granulated sugar with 220 g (1 cup packed) light brown sugar.

Conclusion

This cinnamon apple cake is an easy, comforting dessert that works for weeknight dinners and weekend brunches alike. For an alternate take with a sticky caramel top, see Sweetest Menu’s cinnamon apple cake, and for another popular home-baker version, check Culinary Hill’s cinnamon apple cake. Enjoy a warm slice with coffee or ice cream.