Classic Cinnamon Apple Cake

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I can never resist a warm slice of cinnamon apple cake straight from the oven—the comforting aroma alone is enough to bring me back to childhood fall afternoons. This cake is everything I love about a classic dessert: moist, warmly spiced, filled with tender apple chunks, and topped with a crisp cinnamon-sugar crust that crackles slightly with every bite. It’s simple to make, but it always feels like something special.

Whether I’m baking it for a weekend brunch, a casual dinner party, or just because the apples in my fruit bowl are begging to be used, this recipe never fails to deliver. It’s the kind of cake that feels cozy, familiar, and completely satisfying. And the best part? You don’t need any fancy equipment or ingredients—just a bowl, a whisk, and a handful of pantry staples.

Why You’ll Love This Classic Cinnamon Apple Cake

This cake has the perfect balance of soft, tender crumb and a caramelized, cinnamon-speckled crust. The apples stay juicy but don’t sink, thanks to a thick batter that holds them up. It’s rustic, not overly sweet, and pairs beautifully with coffee or tea. You’ll love it for how easy it is to make—and how hard it is to stop at just one slice.

What Kind of Apples Should I Use?

I like to use firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji. These hold their shape and give a bright contrast to the sweetness of the batter. You can peel them or leave the skin on if you prefer a more rustic texture—it’s really up to your taste.

Options for Substitutions

Out of apples? Try pears—they offer a softer, fragrant twist. You can also swap white sugar with light brown sugar for deeper flavor. Want to make it dairy-free? Use a plant-based milk and a neutral oil instead of butter. And if you’re gluten-free, a good 1:1 baking flour blend works surprisingly well here.

Ingredients for this Classic Cinnamon Apple Cake

• Apples – The star of the show! Fresh apples add moisture, texture, and natural sweetness.
• All-purpose flour – Provides the structure and base of the cake.
• Granulated sugar – Sweetens the batter and creates that golden, crisp topping.
• Eggs – Help bind the ingredients and add richness.
• Vegetable oil – Keeps the cake moist and tender without overpowering the flavor.
• Vanilla extract – Enhances the warm flavors and balances the sweetness.
• Baking powder – Gives the cake lift and helps it rise.
• Cinnamon – Adds cozy spice that defines the flavor profile.
• Salt – Balances the sweetness and enhances all the other flavors.

Step 1: Prep Your Apples

Peel (optional) and dice 2 large apples into small chunks, about 1/2-inch pieces. Set them aside in a bowl and toss with a pinch of cinnamon if you like an extra burst of spice.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together 3/4 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly thickened.

Step 3: Add Dry Ingredients

Sift in 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir gently until the batter is just combined—don’t overmix.

Step 4: Fold in the Apples

Gently fold the diced apples into the batter. The mixture will be quite thick, which is perfect for holding up the fruit while baking.

Step 5: Transfer to Pan and Top

Pour the batter into a greased 8×8-inch baking dish or cake pan. Smooth the top. In a small bowl, mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle it evenly over the top of the batter.

Step 6: Bake

Place in a preheated 350°F (175°C) oven and bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean. The edges should be beautifully browned and crisp.

Step 7: Cool and Slice

Let the cake cool in the pan for at least 15–20 minutes before slicing. This helps it set and makes it easier to serve. Enjoy warm, at room temperature, or even chilled!

How Long to Prepare the Classic Cinnamon Apple Cake

Prep Time: Most of the prep time goes into chopping the apples and mixing the batter. You’ll need about 15–20 minutes to get everything ready. The batter comes together quickly once the apples are chopped, especially since it’s a one-bowl recipe.

Baking Time: The cake bakes in about 40–45 minutes. It’s done when the top is golden and a toothpick inserted into the center comes out clean. Let it rest for at least 15 minutes before slicing so it holds its shape.

Tips for Perfect Classic Cinnamon Apple Cake

• Use firm apples to avoid mushiness—Honeycrisp or Granny Smith work best.
• Don’t overmix the batter; stir just until the flour disappears.
• Sprinkle the cinnamon-sugar topping generously—it adds an irresistible crunch.
• Let the cake cool slightly before cutting to keep slices neat.
• Store at room temperature covered with a towel or plastic wrap to maintain texture.

Watch Out for These Mistakes While Cooking

• Using too-soft apples: They’ll break down too much during baking.
• Overbaking: Check at 40 minutes to prevent dryness.
• Under-seasoning: Don’t skip the salt—it really balances the sweet flavors.
• Overmixing the batter: This can make the cake dense or tough.
• Forgetting to grease the pan: It’s a simple step that makes a big difference when removing the cake.

What to Serve With Classic Cinnamon Apple Cake?

1. Vanilla Ice Cream

A scoop of creamy vanilla adds a perfect contrast to the warm spiced cake.

2. Whipped Cream

Light and fluffy, it balances the dense cake texture beautifully.

3. Sharp Cheddar Cheese

A slice of cheese on warm apple cake? It’s a sweet-savory combo that’s surprisingly delicious.

4. Hot Coffee or Latte

The bitterness of coffee cuts through the sweetness for a balanced bite.

5. Warm Apple Cider

Double down on apple flavor for the ultimate cozy pairing.

Storage Instructions

Room Temperature: Keep the cake covered with a cloth or in an airtight container for up to 2 days.

Refrigerator: If storing longer, wrap tightly and refrigerate for up to 5 days. The top may soften, but the flavor remains great.

Freezing: Wrap slices in plastic and foil, then freeze for up to 3 months. Thaw at room temp or reheat in the oven to restore the crisp top.

Estimated Nutrition (Per Serving)

• Calories: ~280
• Sugar: ~22g
• Fat: ~12g
• Saturated Fat: ~2g
• Carbohydrates: ~38g
• Fiber: ~2g
• Protein: ~3g
• Sodium: ~160mg

Frequently Asked Questions

What’s the best type of apple to use?

Firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji are ideal.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend for best results.

Can I use butter instead of oil?

Absolutely. Melted butter will work, but the cake may be slightly denser.

Can I bake this in a round pan?

Yes. An 8-inch round cake pan works just as well—just monitor the baking time.

How do I keep the topping crunchy?

Make sure to sprinkle it just before baking and don’t cover the cake while it’s still warm.

Conclusion

This Classic Cinnamon Apple Cake is proof that simple ingredients can make something truly special. Whether you serve it warm for dessert or enjoy a leftover slice with coffee the next morning, it delivers cozy comfort in every bite. It’s a cake I keep coming back to, not just for the flavor, but for the ease and joy it brings to my kitchen every time I make it.

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