I keep coming back to this cinnamon apple cake because it bakes up tender, buttery, and packed with juicy apple pieces under a crackly cinnamon sugar top.

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I’m obsessed with this cinnamon apple cake because it tastes like the best part of a bakery case without acting fancy. The crumb is soft, the top gets a little golden, and every bite has those juicy apple pockets that make me go back with a fork.

I love how ground cinnamon cuts through the sweetness instead of just sitting there like background noise. And the apples?

They do the heavy lifting. But what really gets me is the texture, tender, buttery, slightly messy.

No fuss, no drama. Just a cake I keep thinking about again after the plate’s empty.

Ingredients

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Flour gives the cake its soft, cozy structure without getting too heavy.
Baking powder and soda help it rise, so it’s not dense or sad.
Salt keeps all that sweetness from tasting flat.
Tiny but important.
Cinnamon brings the warm apple-pie vibe everyone actually wants.
Nutmeg adds a little bakery-style depth.
Just enough to notice.
Granulated sugar keeps things sweet and gives a tender crumb.
Brown sugar adds moisture and that caramel-ish flavor.
So good.
Butter makes it rich, soft, and honestly way more comforting.
Eggs hold everything together and give the cake a nice bounce.
Vanilla makes the whole thing smell like you tried harder.
Sour cream or yogurt keeps it moist.
Basically, cake insurance.
Apples bring juicy bites, natural sweetness, and that fresh fall feeling.
Lemon juice keeps the apples bright and cuts the sweetness a bit.
Nuts add crunch, but skip them if you’re not into it.
Plus powdered sugar makes it look cute with almost zero effort.

Ingredient Quantities

2 cups (240 g) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/2 cup (115 g) unsalted butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (120 ml) sour cream or plain Greek yogurt

3 medium apples (about 1 to 1 1/4 lb or 450 to 560 g), peeled, cored, and diced

1 tablespoon lemon juice

1/2 cup (60 g) chopped walnuts or pecans, optional

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 9×9-inch square baking pan, or line with parchment.

2. Toss diced apples with 1 tablespoon lemon juice and set aside.

3. Whisk together 2 cups (240 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg in a bowl.

4. In a large bowl, beat 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

5. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.

6. Add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup (120 ml) sour cream or plain Greek yogurt, beginning and ending with the dry ingredients, mixing until just combined.

7. Fold in the lemon tossed apples and 1/2 cup (60 g) chopped walnuts or pecans if using, taking care not to overmix.

8. Spread batter evenly into the prepared pan and smooth the top.

9. Bake 45 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.

10. Cool in the pan on a wire rack 10 to 15 minutes, then remove to cool completely. Dust with powdered sugar if desired before serving.

Equipment Needed

1. Oven
2. 9-inch round or 9×9-inch square baking pan (or parchment and pan)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Chef knife and cutting board
8. Peeler and apple corer (or paring knife)
9. Wire cooling rack and toothpick for testing doneness

FAQ

How can I prevent the apples from sinking to the bottom of the cake? Lightly coat the diced apples in about 1 tablespoon of flour before folding them into the batter to help suspend them evenly.

Can I use store bought applesauce instead of diced apples? Applesauce will work but will change the texture to denser and moister. Reduce the sour cream by about 2 tablespoons to keep the batter from becoming too wet.

What is the best way to tell when the cake is done? Insert a toothpick into the center. It should come out with just a few moist crumbs. The top should be golden and the edges slightly pulling away from the pan.

Can I make this recipe gluten free? Yes. Substitute a 1-to-1 gluten free flour blend that contains xanthan gum and follow the recipe as written. Texture may be slightly different but flavor remains great.

How do I store leftovers and how long do they keep? Store cooled cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm briefly before serving if desired.

How To Make A Delicious Cinnamon Apple Cake Recipe Substitutions and Variations

All purpose flour: use whole wheat pastry flour for a nuttier, slightly denser cake (use 1:1); or a gluten free 1-to-1 baking blend (use 1:1), or cake flour for a lighter crumb (use 1 cup plus 2 tablespoons per cup).
Unsalted butter: swap with equal weight neutral vegetable oil (keeps cake moist), melted coconut oil (adds mild coconut flavor), or vegan butter for a dairy free option (use 1:1).
Sour cream or plain Greek yogurt: replace with buttermilk (use 1:1) for tang and tenderness, or plain yogurt runny with a splash of milk to thin (use 1:1), or applesauce for lower fat (use 3/4 cup applesauce per 1/2 cup sour cream and reduce sugar slightly).
Granulated sugar: substitute light brown sugar for a deeper, caramel note (use 1:1), coconut sugar for less refined sweetness (use 1:1), or honey/maple syrup (use about 3/4 cup liquid sweetener per 1 cup sugar and reduce other liquids by 3 tablespoons).

Pro Tips

1. Use firm, tart apples like Granny Smith or Honeycrisp for the best texture and bright flavor. They hold up during baking instead of turning to mush and balance the sweetness of the batter.

2. Pat the diced apples lightly with a paper towel if they look very wet after tossing with lemon. Excess surface moisture can thin the batter and make the cake dense in the center.

3. Toast the nuts briefly in a dry skillet until fragrant, then cool before folding them in. Toasting deepens the flavor and keeps them from going soft in the finished cake.

4. Check doneness early and often toward the end of baking. If a toothpick comes out with moist crumbs but not raw batter, it is done. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes to prevent overbrowning while the center finishes.

How To Make A Delicious Cinnamon Apple Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I keep coming back to this cinnamon apple cake because it bakes up tender, buttery, and packed with juicy apple pieces under a crackly cinnamon sugar top.

Servings

servings

Calories

326

kcal

Equipment: 1. Oven
2. 9-inch round or 9×9-inch square baking pan (or parchment and pan)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Chef knife and cutting board
8. Peeler and apple corer (or paring knife)
9. Wire cooling rack and toothpick for testing doneness

Ingredients

2 cups (240 g) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 ml) sour cream or plain Greek yogurt
3 medium apples (about 1 to 1 1/4 lb or 450 to 560 g), peeled, cored, and diced
1 tablespoon lemon juice
1/2 cup (60 g) chopped walnuts or pecans, optional
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 9×9-inch square baking pan, or line with parchment.
Toss diced apples with 1 tablespoon lemon juice and set aside.
Whisk together 2 cups (240 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg in a bowl.
In a large bowl, beat 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup (120 ml) sour cream or plain Greek yogurt, beginning and ending with the dry ingredients, mixing until just combined.
Fold in the lemon tossed apples and 1/2 cup (60 g) chopped walnuts or pecans if using, taking care not to overmix.
Spread batter evenly into the prepared pan and smooth the top.
Bake 45 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cool in the pan on a wire rack 10 to 15 minutes, then remove to cool completely. Dust with powdered sugar if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.