Recipes Apple Cinnamon Cake

 

A moist, tender cake bursting with juicy apple chunks and warm cinnamon spice—this cozy dessert is pure autumn in every bite. With a soft crumb, buttery richness, and just the right amount of sweetness, it's perfect for coffee breaks, holiday gatherings, or whenever you want a slice of homemade comfort. Easy to make, family-approved, and even better the next day.

Why You’ll Love This Recipe

This isn’t just a cake—it’s a celebration of fall flavors. Every forkful delivers tender cake, tender-crisp apples, and a gentle warmth from cinnamon that fills your kitchen with an irresistible aroma. It’s simple enough for weeknights but special enough for Sunday brunch or Thanksgiving dessert. Whether served plain, dusted with powdered sugar, or drizzled with glaze, it always disappears fast.

Perfect for:

Fall and holiday baking

Coffee or tea pairings

Meal prep (it gets moister over time!)

Gifting or sharing with neighbors

🍎 "I made this for my book club," said one home cook. "They asked if I’d been baking all morning. I told them it took 15 minutes to mix!" 

Ingredients

Dry Ingredients

2 cups (240g) all-purpose flour, spooned & leveled

1½ tsp baking powder

1 tsp ground cinnamon (plus more for topping if desired)

½ tsp salt

Wet Ingredients

½ cup (1 stick / 115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

½ cup (120ml) milk (whole or 2% recommended)

Add-Ins

2 medium apples, peeled and diced (~2 cups)

✅ Best varieties: Granny Smith, Honeycrisp, or Braeburn 

½ cup (60g) chopped walnuts or pecans (optional, for crunch)

Optional Finishes

Powdered sugar, for dusting

Vanilla glaze or cream cheese frosting

Cinnamon-sugar sprinkle before baking

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Lightly grease a 9x5-inch loaf pan or 8-inch square baking dish. For easy removal, line with parchment paper leaving overhang on two sides.

2. Mix Dry Ingredients

In a medium bowl:

Whisk together flour, baking powder, cinnamon, and salt until no lumps remain. Set aside.

3. Cream Butter & Sugar

In a large bowl using a hand mixer or stand mixer:

Beat softened butter and sugar on medium speed 2–3 minutes, until light and fluffy.

Add eggs, one at a time, beating well after each.

Mix in vanilla extract.

4. Alternate Wet & Dry Mixtures

With mixer on low:

Add ⅓ of the dry ingredients, then ½ of the milk, mixing just until combined.

Repeat: another ⅓ dry, rest of milk, then final ⅓ dry.

Mix only until smooth and no streaks remain—do not overmix.

✅ Pro Tip: Scrape down the bowl halfway through to ensure even blending. 

5. Fold in Apples & Nuts

Gently stir in diced apples and chopped nuts (if using) with a spatula.

Fold just until evenly distributed—don’t crush the fruit.

6. Pour & Bake

Pour batter into prepared pan and spread evenly.

Optional: Sprinkle top with cinnamon-sugar or extra chopped nuts for texture.

Bake 40–45 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).

✅ Check at 35 mins —ovens vary. Tent with foil if browning too quickly. 

7. Cool & Serve

Let cool in pan on a wire rack 15 minutes.

Use parchment overhang or a knife to lift out and cool completely before slicing.

Dust with powdered sugar, drizzle with glaze, or serve as-is.

Serve at room temperature with:

A hot cup of coffee or spiced cider

A scoop of vanilla ice cream

Or all by itself—it’s that good!

You Must Know

Use tart apples —they hold shape and balance sweetness. Avoid Red Delicious—they turn mushy.

Room-temp ingredients blend better —cold eggs or butter can curdle the batter.

Don’t overmix —leads to dense cake. Stir only until combined.

Let it cool —warm cake falls apart when sliced.

Tastes better tomorrow —the apples soften and spices bloom overnight.

Storage Tips

Store at room temperature in an airtight container for up to 2 days.

Refrigerate for up to 5 days—bring to room temp before serving.

Freeze for up to 2 months: Wrap tightly in plastic + foil, or slice and freeze individually. Thaw overnight.

Ingredient Substitutions

All-purpose flour

Gluten-free 1:1 blend

Works well if GF-friendly

Milk

Almond, oat, or soy milk

Dairy-free option

Butter

Coconut oil or vegan butter

For dairy-free version

Eggs

Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

Slight texture change

Walnuts/pecans

Sunflower seeds or omit

Customize to taste or allergies

Serving Suggestions

Serve slices with whipped cream for dessert.

Pack in lunchboxes (reheats beautifully).

Double the batch and freeze half for future comfort.

Great for potlucks—bring the whole loaf!

Cultural Context

Inspired by European apple cakes and American farmhouse baking, this recipe honors the long tradition of using seasonal fruit in simple, soul-warming desserts. Found on Sunday tables, church bake sales, and holiday buffets alike, it’s real food made for real life—humble ingredients transformed into something deeply satisfying.

Pro Tips

Double the recipe? Yes—perfect for gifting or freezing.

Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.

Want more spice? Add ¼ tsp nutmeg or cloves to the dry mix.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use applesauce instead of diced apples?

A: Not really—the texture changes completely. Stick to fresh diced apples for chunkiness.

Q: Why did my cake sink in the middle?

A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?

A: Only if using certified GF flour blend. Always verify labels.

Q: Can I add raisins or dried cranberries?

A: Absolutely! Toss in ½ cup with the apples.

Q: Can I make muffins instead?

A: Yes! Fill greased or lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Allergy Information

Contains: dairy (butter, milk), eggs, tree nuts (if using walnuts/pecans), wheat.

Gluten-free option: Use certified GF flour.

Nut-free: Omit nuts or replace with seeds.

Always check labels—especially on pre-made ingredients and frostings.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

Calories: 280

Fat: 11g

Saturated Fat: 6g

Carbohydrates: 42g

Fiber: 2g

Sugar: 22g

Protein: 4g

Sodium: 280mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This cake doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with spice, apple, and someone who says, “Let’s make it unforgettable.”