Cinnamon Apple Cake

Cinnamon Apple Cake is a warm, cozy dessert filled with tender apples and plenty of sweet cinnamon flavor. The soft, moist cake is topped with juicy cinnamon-coated apples and finished with a simple vanilla glaze that drips beautifully over the golden edges.

This cake is especially good during apple season, but the simple ingredients make it easy to prepare any time of year. Every slice has a lovely combination of buttery cake, soft baked apples, warm spice, and sweet glaze.

Serve it slightly warm with coffee or tea for an afternoon treat, or add a scoop of vanilla ice cream for an easy dessert everyone will love.

Cinnamon Apple Cake

Easy Cinnamon Apple Cake with tender apples, warm cinnamon and a sweet vanilla glaze. A soft, moist dessert perfect for fall baking.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 generous slices

Calories: 390

Ingredients Method Notes

Ingredients

  

• For the Cake
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• For the Cinnamon Apples
• 3 medium apples peeled, cored, and chopped
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter
• For the Vanilla Glaze
• ¾ cup powdered sugar
• 1 –2 tablespoons milk
• ½ teaspoon vanilla extract

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Add the chopped apples to a bowl. Toss them with brown sugar, cinnamon, and melted butter until evenly coated. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
6. Add about half of the dry ingredients and mix gently. Add the milk and sour cream, followed by the remaining dry ingredients. Mix just until combined.
7. Spread the batter evenly into the prepared cake pan.
8. Spoon the cinnamon apple mixture evenly over the top. Gently press some of the apple pieces slightly into the batter while leaving plenty visible on the surface.
9. Bake for 45 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool in the pan for 15 minutes before transferring it to a serving plate.
11. Whisk together the powdered sugar, milk, and vanilla until smooth. Once the cake has cooled slightly, drizzle the glaze generously over the apples and allow some to run down the sides.

Notes

• Choose firm apples that soften during baking without completely falling apart. Honeycrisp, Pink Lady, Granny Smith, Braeburn, and Fuji are all good options.
• The cake batter should be thick enough to support the apple topping. Avoid adding extra milk unless the batter seems unusually dry.
• Let the cake cool before adding the glaze. If the cake is very hot, the glaze will melt completely instead of creating the pretty drizzle shown on top.

Variations

• Apple Cinnamon Walnut Cake: Fold ½ cup chopped walnuts or pecans into the batter for extra crunch.

• Caramel Apple Cake: Skip the vanilla glaze and drizzle the cooled cake with caramel sauce.

• Extra Cinnamon Cake: Increase the cinnamon in the batter to 2 teaspoons for a stronger warm-spice flavor.

• Apple Streusel Cake: Add a simple brown sugar and butter crumble over the apples before baking.

• No-Glaze Version: Leave off the glaze and lightly dust the cooled cake with powdered sugar instead.

What to Serve with Cinnamon Apple Cake

Cinnamon Apple Cake is moist and flavorful enough to enjoy on its own, but a few simple additions can turn a slice into an extra-special dessert.

• Vanilla ice cream is perfect with a slightly warm slice of cake.
• Whipped cream adds a light, creamy contrast to the cinnamon apples.
• Caramel sauce brings out the natural sweetness of the baked apples.
• Hot coffee makes this cake a wonderful breakfast or afternoon treat.
• Chai or black tea pairs especially well with the warm cinnamon flavor.
• Fresh apple slices can be served alongside the cake for a simple fall presentation.

For dessert, serve the cake slightly warm with vanilla ice cream. For breakfast or brunch, a simple slice with coffee is all you need.

Tips for the Best Cinnamon Apple Cake

• Cut the apples into similar-sized pieces so they cook evenly.
• Use room-temperature eggs, butter, and sour cream for a smoother batter.
• Don’t overmix after adding the flour, or the cake can become dense.
• Use firm baking apples rather than very soft varieties.
• Check the center of the cake before removing it from the oven.
• Allow the cake to cool slightly before glazing.
• For extra cinnamon flavor, lightly sprinkle cinnamon over the finished glaze.

Storage

• Keep the Cinnamon Apple Cake covered at room temperature for up to 2 days. Because the cake contains plenty of fresh apples, refrigerating it is best for longer storage.

• In the refrigerator, it will keep well for up to 5 days. Let individual slices come to room temperature before serving, or warm them gently in the microwave for a soft, freshly baked texture.

• You can also freeze unglazed slices for up to 2 months. Thaw them overnight in the refrigerator and add fresh glaze before serving.

Time

Prep Time: 20 minutes
Bake Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes

Servings

Serves 8 people (8 generous slices).

This cake is rich and moist, so one medium wedge makes a satisfying dessert. For brunch, a party, or a dessert table where you’re serving several treats, you can cut the cake into 10 smaller slices.

Nutrition

Approximate nutrition per serving:

• Calories: 390
• Protein: 5g
• Carbohydrates: 60g
• Fat: 15g
• Sugar: 39g
• Sodium: 210mg

Frequently Asked Questions

What apples are best for Cinnamon Apple Cake?

Firm apples that hold their shape during baking work best. Honeycrisp and Pink Lady provide a sweeter flavor, while Granny Smith apples add a pleasant tartness that balances the sugar and glaze. You can also combine sweet and tart apples.

Should I peel the apples before adding them to the cake?

• Peeling is recommended for this recipe because it gives the apple topping a softer texture. However, you can leave the skin on if you prefer a more rustic cake.

Why did my apple cake turn out soggy?

• Too much moisture from the apples or underbaking can make the center soggy. Avoid using overly soft or extremely juicy apples, and make sure the center of the cake is completely baked before removing it from the oven.

Can I make Cinnamon Apple Cake ahead of time?

• Yes. You can bake the cake one day ahead and keep it covered. For the prettiest presentation, wait to drizzle the vanilla glaze over the cake until closer to serving.

Can I use apple pie spice instead of cinnamon?

• Yes. Apple pie spice works very well and usually contains cinnamon along with nutmeg and other warm spices. Use it in place of the cinnamon if you want a slightly more complex spice flavor.

Can I make this cake without the glaze?

• Absolutely. The cinnamon apples already add plenty of sweetness and moisture. You can leave the cake plain or dust it lightly with powdered sugar once it has cooled.

Can I freeze Cinnamon Apple Cake?

• Yes. For the best results, freeze it without the glaze. Wrap individual slices tightly and place them in a freezer-safe container for up to 2 months. Thaw before serving and add fresh glaze if desired.