Cinnamon Apple Cake Recipe

Table of Contents

The Easiest Cinnamon Apple Cake Recipe for Cozy Days

There’s a certain magic that happens when cinnamon and apples decide to get together. It’s the scent of crisp autumn air, the sound of leaves crunching underfoot, and the feeling of pulling on your favorite worn-in sweater. This Cinnamon Apple Cake is the physical embodiment of that feeling. For me, it’s more than a dessert; it’s a page from my grandmother’s tattered recipe box, a simple, unassuming cake that was always there for Tuesday night dinners and Sunday afternoon visits. It’s not fussy or perfect, but it’s deeply, wonderfully good. It’s the cake you can whip up with pantry staples when the urge for something warm and comforting strikes.

Why You’ll Love This Cinnamon Apple Cake

Effortless Elegance: This is a humble, one-bowl kind of cake that looks and tastes like you spent hours in the kitchen.
The Ultimate Comfort Food: The warm, spiced aroma that fills your kitchen is a hug in itself. Each tender, moist bite is pure nostalgia.
Versatile for Any Occasion: It’s equally at home as a weekday treat with your afternoon coffee as it is dressed up with a scoop of vanilla ice cream for a dinner party dessert.
A Clever Way to Use Apples: Got a few apples going soft in the fruit bowl? This cake is their glorious destiny.

A Story of Sweet Success

I’ll never forget the time I brought this cake to a neighborhood potluck. A friend’s husband, a famously picky eater who usually dodges anything “homemade,” reluctantly took a small slice. Ten minutes later, I saw him quietly cutting a second, much larger piece. He sought me out to say, “My grandmother used to make something like this. It’s perfect.” That’s the power of this cake—it doesn’t just taste good, it tastes like a memory, connecting people through its simple, honest flavor.

What Makes It Special

The magic of this cake lies in the harmony of its ingredients.

The Apples: They melt into the batter as it bakes, creating pockets of intense moisture and a soft, almost creamy texture. They are the soul of the cake.
Dark Brown Sugar: This isn’t just sweetness. The molasses in the dark brown sugar gives the cake a deeper, almost caramel-like flavor and contributes to its beautifully moist crumb.
Ground Cinnamon: This is the warm, aromatic spice that defines the cake, perfectly complementing the sweet-tart apples and creating that classic, beloved flavor profile.
Chopped Walnuts: They provide a delightful textural contrast with a gentle crunch and a nutty richness that balances the softness of the cake.

Making It Happen

First, let your kitchen warm up as you heat your oven to 350°F. Grease a 9-inch round cake pan—this ensures your beautiful cake will release without a fight.

Now, grab a large bowl. We’ll start by creaming the softened butter with both the white and dark brown sugars. Beat them together with an electric mixer until the mixture becomes pale, fluffy, and wonderfully smooth. This step is key for a light texture. Next, beat in the eggs, one at a time, letting each one fully incorporate before adding the next. A splash of vanilla extract goes in now, deepening the flavor.

It’s time to bring it all together. Gently stir in the flour, baking soda, cinnamon, and salt until just combined. Be careful not to overmix here; a few streaks of flour are fine. Finally, fold in the star players: your chopped, peeled apples and the walnuts. The batter will be thick and generously studded with fruit and nuts—that’s exactly what you want.

Spoon this fragrant batter into your prepared pan, smoothing the top with the back of your spoon. Slide it into the preheated oven and let it bake for 40 to 45 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean, perhaps with a few moist crumbs clinging to it.

Let the cake cool in its pan on a wire rack for about 10 to 15 minutes. This rest period allows the structure to set, making it easier to slice. Serve it warm, when the cinnamon scent is at its peak and the apples are at their most tender.

You Must Know

Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and can lead to a tough cake.
Apple Varieties Matter: For the best flavor and texture, use a firm, baking-friendly apple like Granny Smith (for a tart kick), Honeycrisp, or Braeburn.
Butter Temperature is Key: Your butter should be softened, not melted. Softened butter creams perfectly with the sugar, trapping air for a light cake.

Serving Ideas

This cake is a dream on its own, but it truly sings when served warm with a melting scoop of high-quality vanilla ice cream. The contrast of hot and cold, cakey and creamy, is sublime. For a simpler treat, a dusting of powdered sugar or a dollop of softly whipped cream is perfect. Pair a slice with a hot cup of coffee, a glass of cold milk, or even a sweet dessert wine.

Make It Different

Nut-Free: Simply omit the walnuts for a still-delicious cake, or substitute with rolled oats for a different kind of texture.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour.
Flavor Twists: Add a 1/4 teaspoon of nutmeg or cardamom along with the cinnamon for a more complex spice profile. A handful of raisins or dried cranberries would also be a lovely addition.

Storage and Reheating

Store any leftover cake (a rare occurrence!) covered tightly at room temperature for up to 2 days. For longer storage, wrap it well and keep it in the refrigerator for up to 5 days. To recapture that “fresh-from-the-oven” warmth, reheat individual slices in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes.

Success Tips

For the most tender cake, make sure your eggs are at room temperature alongside your butter. They incorporate into the batter more evenly, resulting in a better rise and texture. When measuring your flour, spoon it into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to a dry cake.

Frequently Asked Questions

Can I use a different type of pan?
Absolutely. An 8×8 inch square baking pan will work beautifully. Your baking time may be slightly different, so start checking for doneness a few minutes earlier.

Do I have to peel the apples?
For the best texture, yes, I highly recommend it. The apple peels can become a bit tough and separate from the soft cake during baking.

My cake is very dense. What happened?
This is likely due to overmixing the batter after the flour was added, or using an apple variety with a very high water content. Remember, mix until just combined!

Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Store it covered at room temperature. For the best experience, give it a quick warm-up before serving.

What’s the best way to chop the apples?
Aim for a small, 1/2-inch dice. This ensures they distribute evenly throughout the cake and soften perfectly during baking.

Cinnamon Apple Cake Recipe

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 8
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9-inch round cake

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups chopped and peeled apples (about 2 medium apples)
1/2 cup chopped walnuts

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
Add the flour, baking soda, cinnamon, and salt to the bowl. Stir by hand until the dry ingredients are just combined. Be careful not to overmix.
Gently fold in the chopped apples and walnuts.
Spoon the batter into the prepared pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 10-15 minutes before slicing and serving.

Recipe Tip: For an extra flavor boost, toss your chopped apples with a pinch of the cinnamon called for in the recipe before folding them into the batter. This ensures every piece of apple is perfectly spiced.