Irresistible Cinnamon Apple Cake

Here is my favorite cinnamon apple cake recipe, with a moist, tender crumb, warm spices, and chunks of fresh apples baked right into every bite.

This cinnamon apple cake is what I make whenever I have a pile of apples sitting on my counter. It’s simple enough for a weeknight dessert but special enough for company. Plus, it makes the whole house smell amazing while it’s baking.

What Kind of Apples Should I Use?

For this cinnamon apple cake, you’ll want to choose apples that hold their shape well during baking and won’t turn to mush. Granny Smith apples are a great choice because they’re tart and firm, which balances nicely with the sweet cake batter. Honeycrisp and Braeburn apples also work well since they maintain their texture and add a nice sweetness. If you prefer a softer apple piece in your cake, Gala or Fuji apples will break down a bit more but still taste delicious. Just make sure your apples are fresh and crisp – avoid any that feel soft or have brown spots, as these won’t give you the best results.

Options for Substitutions

This cake recipe is pretty forgiving and works well with several swaps:

• Red apples: Any firm apple variety works great here – try Granny Smith for extra tartness, Honeycrisp for sweetness, or even pears for a different twist. Just make sure they’re peeled and chopped to the same size.
• Greek yogurt: Regular plain yogurt, sour cream, or even applesauce can replace Greek yogurt. If using applesauce, reduce the oil by 2 tablespoons since it adds moisture.
• Vegetable oil: Melted butter (cooled slightly), canola oil, or light olive oil all work well. You can even use melted coconut oil, just make sure it’s not too hot when you add it to the batter.
• Caster sugar: Regular granulated sugar works perfectly fine – the cake won’t know the difference! Brown sugar can also be used for a deeper flavor, though it will make the cake slightly denser.
• Plain flour: All-purpose flour is your best bet here. Don’t substitute with self-raising flour since this recipe already has specific leavening agents measured out.
• Icing sugar for glaze: If you don’t have powdered sugar, you can skip the glaze entirely or make a simple cinnamon sugar topping by mixing regular sugar with extra cinnamon and sprinkling it on top before baking.

Watch Out for These Mistakes While Baking

The biggest mistake people make with apple cake is overmixing the batter once the flour is added, which creates a tough, dense cake instead of the light, tender crumb you’re after – mix just until the ingredients are combined and you can’t see any streaks of flour.

Another common error is cutting your apple pieces too small, as they’ll break down completely during baking and disappear into the cake, so aim for chunks about the size of your thumbnail for the best texture and bursts of apple flavor.

Don’t skip the step of tossing your chopped apples with a little flour before folding them in, as this prevents them from sinking to the bottom of the pan during baking.

Finally, resist the urge to open the oven door too early – wait at least 35-40 minutes before checking, as the cake needs time to set properly and opening the door can cause it to collapse in the center.

What to Serve With Cinnamon Apple Cake?

This cake is perfect on its own with a cup of coffee or tea, but I love serving it with a dollop of vanilla ice cream or freshly whipped cream to make it feel extra special. The warm cinnamon and apple flavors pair beautifully with a drizzle of caramel sauce or even a spoonful of Greek yogurt for a lighter option. For breakfast or brunch, try serving slices alongside some crispy bacon or sausage links – the sweet and savory combo is really good. You can also dust it with a bit of extra cinnamon or serve it with sliced fresh apples and a handful of toasted walnuts for added crunch.

Storage Instructions

Keep Fresh: This cinnamon apple cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The apples actually help keep it nice and tender! If you’ve added the icing, it might get a bit soft, but it still tastes great.

Refrigerate: For longer storage, wrap the cake well and pop it in the fridge where it’ll keep for up to a week. I actually think it tastes even better after a day or two because all those cinnamon and apple flavors have time to meld together.

Freeze: You can freeze this cake for up to 3 months – just wrap it tightly in plastic wrap and then foil, or slice it first and freeze individual pieces. I like to freeze it without the icing and add that fresh when I’m ready to serve.

Serve: Let frozen cake thaw at room temperature for a few hours, or warm individual slices in the microwave for 20-30 seconds. If you want to freshen up day-old cake, a quick 10-second zap in the microwave brings back that just-baked texture.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 28-34 g
• Fat: 80-90 g
• Carbohydrates: 320-350 g

Ingredients

For the cake:

• 2 large eggs
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1/2 cup greek yogurt (full fat for best moisture)
• 1 tsp vanilla extract (I use Nielsen-Massey vanilla extract)
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup chopped red apple (peeled and chopped into 1/2 inch pieces)
• 2 tsp baking powder

For the cinnamon topping:

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 tbsp melted butter

For the glaze:

• 1/4 cup powdered sugar (sifted to remove lumps)
• 1–2 tbsp milk

Step 1: Prepare the Pan and Apples

• 1 cup peeled, chopped red apple

Preheat the oven to 180°C (350°F) if using a standard oven, or 160°C (320°F) for a fan-forced oven.

Grease and line an 8-inch round cake pan with baking or parchment paper.

Meanwhile, peel and chop the red apple into small pieces, getting them ready for the batter.

Step 2: Mix the Dry and Wet Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• chopped red apple from Step 1
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup Greek yogurt

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar.

Stir in the chopped red apple from Step 1.

In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and Greek yogurt just until the yolks are broken up and everything is combined.

I like to use Greek yogurt for extra moisture and tang.

Pour the wet mixture into the dry ingredients and gently mix with a wooden spoon until just combined.

Do not overmix to keep the cake tender.

Step 3: Add Batter to Pan and Make the Cinnamon Topping

• batter from Step 2
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter

Spoon the cake batter into the prepared pan, smoothing the top.

In a small bowl, combine 1/4 cup granulated sugar, ground cinnamon, and melted butter.

Mix together until the mixture is lumpy and wet.

Sprinkle this cinnamon topping evenly over the cake batter.

Step 4: Bake the Cake

• cake batter with cinnamon topping from Step 3

Place the cake in the oven and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.

Once baked, transfer the cake to a wire rack and let it cool completely in the pan before removing.

Step 5: Make and Drizzle the Glaze

• 1/4 cup powdered sugar, sifted
• 1–2 tbsp milk

In a small bowl, mix together the powdered sugar with 1 tablespoon of milk until smooth.

If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.

Drizzle the glaze all over the cooled cake.

I find that sifting the powdered sugar helps avoid lumps in the glaze for the prettiest finish.