Apple Cinnamon Cake is the kind of dessert that feels like a warm hug on a crisp day. Moist and tender, it blends the sweetness of fresh apples with the cozy spice of cinnamon, all wrapped in a buttery, golden crumb.
Perfect for fall gatherings, afternoon tea, or a simple family treat, this cake is both rustic and elegant—delicious on its own or paired with a dollop of whipped cream.
Why People Will Love This Recipe
Warm, comforting flavors – apples and cinnamon are a timeless duo that never disappoint.
Simple ingredients, stunning result – pantry basics transform into a bakery-worthy dessert.
Perfect texture balance – moist cake studded with juicy apple pieces and crunchy nuts (if using).
Versatile serving – delicious plain, dusted with powdered sugar, or topped with caramel drizzle.
Crowd-pleasing dessert – ideal for family dinners, holidays, or as a cozy snack with coffee or tea.
Key Ingredients
Fresh Apples – bring natural sweetness and moisture, while adding bursts of fruity flavor in every bite.
Ground Cinnamon – infuses the cake with warmth and a cozy, spiced aroma.
Unsalted Butter & Sugar – create a rich, tender crumb with a balanced sweetness.
Flour & Baking Powder – provide structure and lightness, ensuring the cake rises perfectly.
Optional Nuts – chopped walnuts or pecans add a nutty crunch and extra texture.
Apple Cinnamon Cake
Ingredients
All-purpose flour – 2 cups
Baking powder – 1 ½ teaspoons
Ground cinnamon – 1 teaspoon
Salt – ½ teaspoon
Unsalted butter (softened) – ½ cup
Granulated sugar – 1 cup
Large eggs – 2
Pure vanilla extract – 1 teaspoon
Milk – ½ cup
Medium apples (peeled, cored, and diced) – 2
Optional: Chopped walnuts or pecans – ½ cup
Instructions
Prepare oven & dry ingredients:
Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well blended.
Cream butter & sugar:
In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Combine batter:
Gradually add the dry mixture to the wet ingredients, alternating with the milk.
Mix just until combined—do not overmix.
Add apples & bake:
Gently fold in the diced apples and nuts (if using) until evenly distributed.
Pour the batter into the prepared pan and spread it into an even layer.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before slicing and serving.
Important Notes
Use crisp, slightly tart apples (like Granny Smith) for balance; overly sweet apples may make the cake heavy.
Make sure the butter is softened before creaming with sugar for a light, fluffy texture.
Do not overmix the batter once the dry ingredients are added—this helps avoid a dense cake.
If you like stronger spice, add a pinch of nutmeg or ginger along with the cinnamon.
Let the cake cool fully before slicing to prevent it from breaking apart.
Nutrition Information (per slice, based on 10 servings)
Calories: 280 kcal | Total Fat: 12 g | Saturated Fat: 6 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 160 mg | Total Carbohydrates: 39 g | Dietary Fiber: 2 g | Sugars: 22 g | Protein: 4 g
Frequently Asked Questions:
1. Can I make this cake ahead of time?
Yes. It keeps well at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving to refresh texture.
2. Can I use whole wheat flour instead of all-purpose flour?
You can, but replace only half with whole wheat to avoid a dense texture. The cake will taste heartier.
3. Can I skip the nuts?
Absolutely. The nuts are optional and the cake will still be moist and delicious without them.
4. What’s the best way to serve this cake?
It’s wonderful plain, but you can also dust it with powdered sugar, drizzle caramel sauce, or serve with vanilla ice cream.
5. Can I freeze this cake?
Yes. Wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before enjoying.
6. Should I peel the apples before adding them?
Yes, peeling is recommended for a tender texture. Leaving the peel on can add chewiness, but that’s a personal preference.
7. How do I prevent the apples from sinking to the bottom?
Toss diced apples lightly in flour before folding into the batter—this helps them stay evenly distributed.
8. Can I bake this in a different pan?
Yes. A square 8×8-inch pan works, or even a loaf pan, but adjust baking time accordingly.
9. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready.
10. Can I double this recipe for a larger crowd?
Yes. Simply double the ingredients and bake in a 9×13-inch pan. Increase the baking time slightly and check for doneness with a toothpick.
