Creamy, warmly spiced, and delightfully moist, this Cinnamon Apple Cake is the kind of dessert that feels like a cozy hug on a plate. Imagine tender cake dotted with juicy apple pieces, a soft crumb, and the comforting aroma of cinnamon filling your kitchen — perfect for breakfasts, afternoon tea, or a simple family dessert. Fun fact: apple cake recipes were often served at harvest festivals in Europe, where bakers celebrated the apple season with cinnamon and nuts.
This recipe is special because it’s simple, quick to prepare, and utterly family-friendly. If you enjoy reliable, no-fuss cakes, you’ll love this one — it’s an easier companion to our richer apple pie and just as satisfying. If you want the original inspiration, check out this Cinnamon Apple Cake on RecipesFiber for another take. Get your apron on — this cake is ready to become a new family favorite!
What is Cinnamon Apple Cake?
What’s in a name? Cinnamon Apple Cake — it practically tells you exactly what you’re getting: apples and cinnamon teamed up in cake form. Why might it be called that? Maybe because a sprinkle of cinnamon and the sweetness of apples love each other enough to elope into batter. Or because when someone asks what’s baking and you answer “Cinnamon Apple Cake,” you suddenly seem like a culinary magician. After all, they do say “the way to a man’s heart is through his stomach.” If that’s true, this cake is a direct flight to the heart. Give it a try and see how quickly it becomes the go-to dessert at your table.
Why You’ll Love This
This Cinnamon Apple Cake is irresistible for three big reasons. First, the star is the tender, moist crumb studded with tender apple pieces and warm cinnamon — every bite is comforting and full of homely flavor. Second, it’s budget-friendly: pantry staples and a couple of apples deliver bakery-style results without the cost. Finally, the finishing touches — like a scoop of vanilla ice cream or a sprinkle of chopped walnuts — add texture and contrast that make each slice feel special.
Compared to a heavier apple crisp or a buttery apple pie, this cake is quicker to pull together while still giving you that classic apple-and-cinnamon experience. Ready to bake? Let’s get started.
How to Make
Quick Overview
This cake is wonderfully straightforward: simple creaming of butter and sugars, a few quick whisked dry ingredients, then fold in apples and walnuts. The result is a moist, lightly spiced cake with a soft interior and a tender crumb — and it bakes in about 40-45 minutes. Preparation takes around 15 minutes, so you can have a warm cake on the table in under an hour. Standout element: juicy apple pieces throughout the cake that keep it moist and flavorful.
Approximate times:
Preparation: 15 minutes
Baking: 40–45 minutes
Cooling: 10–15 minutes
Ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
1/4 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups chopped and peeled apples (about 2 medium apples)
1/2 cup chopped walnuts
Directions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.
- In a large bowl, beat the softened butter, sugar, and dark brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition so the batter is smooth and even.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure the leavening and spices are evenly distributed.
- Gradually mix the dry ingredients into the wet ingredients on low speed, scraping the bowl as needed, until just combined — do not overmix.
- Fold in the chopped and peeled apples and the chopped walnuts with a spatula until evenly distributed throughout the batter.
- Spoon the batter into the prepared 9-inch round cake pan and spread it evenly with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for about 10–15 minutes before slicing to allow it to set and be easier to remove.
- Serve warm, optionally topped with vanilla ice cream or a dusting of powdered sugar for extra indulgence.
What to Serve With
- A scoop of vanilla ice cream for hot-and-cold contrast.
- Whipped cream lightly sweetened with a pinch of cinnamon.
- A dollop of Greek yogurt and a drizzle of honey for a tangy counterpoint.
- Brewed coffee, chai tea, or a warm cider to complement the cinnamon notes.
- A crisp green apple salad with lemon vinaigrette if serving the cake as part of a larger brunch.
Top Tips for Perfecting
- Ingredient substitutions: Use light brown sugar if you don’t have dark brown sugar; it will be slightly less molasses-forward but still delicious. For a nut-free version, omit the walnuts or replace them with toasted oats.
- Apples: Choose firm, slightly tart apples like Granny Smith or Honeycrisp. Peel and chop evenly so they cook uniformly.
- Don’t overmix: Overworking the batter can make the cake dense. Mix until just combined.
- Even baking: If the top browns too quickly, tent lightly with foil for the last 10–15 minutes.
- Add-ins: For extra warmth, add a pinch of nutmeg or a spoonful of lemon zest to brighten the flavor.
Storing and Reheating Tips
Refrigeration: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow chilled slices to come to room temperature or warm gently before serving.
Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
Reheating: Warm slices in a 300°F oven for 8–10 minutes or microwave a single slice for 15–25 seconds until just warm. If frozen, thaw first, then reheat.
FAQs
Can I use a different type of nut or leave nuts out?
Yes — you can swap walnuts for pecans or almonds, or omit nuts entirely if you prefer a nut-free cake.
What kind of apples work best in this cake?
Firm apples that hold their shape when baked, like Granny Smith, Honeycrisp, or Fuji, work best for texture and balanced sweetness.
Can I make this recipe into muffins?
Yes — divide the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
Do I need to peel the apples?
Peeling is recommended for a smoother texture, but if you like more rustic bites, you can leave the peel on — just chop finely.
How do I prevent the cake from becoming soggy from the apples?
Tossing chopped apples with a teaspoon of flour before folding them into the batter can help absorb excess moisture and keep the crumb tender, not soggy.
Conclusion
This Cinnamon Apple Cake is an easy, comforting bake that delivers big cozy flavors with minimal fuss — perfect for weekday treats or a relaxed weekend dessert. It’s forgiving, family-friendly, and a great way to use up apples in the fridge. If you want to compare variations or see another beloved version, check out The BEST Cinnamon Apple Cake – Sweetest Menu for more inspiration. Try this cake tonight and share a warm slice with someone you love.
Cinnamon Apple Cake
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Sugar
- 1/2 cup Dark brown sugar
- 2 large Eggs
- 1/4 tsp Vanilla extract
- 1 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 1/2 cups Chopped and peeled apples (about 2 medium apples)
- 1/2 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.
- In a large bowl, beat the softened butter, sugar, and dark brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition so the batter is smooth and even.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure the leavening and spices are evenly distributed.
- Gradually mix the dry ingredients into the wet ingredients on low speed, scraping the bowl as needed, until just combined — do not overmix.
- Fold in the chopped and peeled apples and the chopped walnuts with a spatula until evenly distributed throughout the batter.
- Spoon the batter into the prepared 9-inch round cake pan and spread it evenly with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for about 10–15 minutes before slicing to allow it to set and be easier to remove.
- Serve warm, optionally topped with vanilla ice cream or a dusting of powdered sugar for extra indulgence.