I’m sharing my Apple Cinnamon Cake plus the one unexpected step that yields a crunchy cinnamon topping and a smooth frosting drizzle, from sweetestmenu.com.

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I keep chasing the perfect cinnamon apple cake and this one made me stop. It feels simple but then theres this crunch on top and pockets of tender fruit that make you wonder how a few simple things and peeled, cored and diced apples turn into something almost wrong good.

I used ground cinnamon in both the batter and the topping so the spice sneaks up on you. Fans of Apple And Cinnamon Loaf Cake or Cooking Light Apple Cake might think they know it, but theres a small trick in texture that keeps everyone asking for the recipe again.

Ingredients

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Apples add moisture, natural sweetness, fiber and vitamin C, they keep cake tender.
Cinnamon gives warm spiced flavor, antioxidants, low calories, makes it smell amazing.
Brown sugar adds caramel notes, moisture and sweetness, not very nutritious though.
All purpose flour gives structure and carbs, it’s the body of this cake.
Eggs bind ingredients, add protein and richness, they help it rise and set.
Melted butter makes a sticky brown sugar crust, adds fat and deep flavor.
Pecans or walnuts add crunch, healthy fats and extra texture if you like.
Powdered sugar glaze adds sweetness and a pretty finish, it’s simple and sweet.

Ingredient Quantities

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1/3 cup milk

2 teaspoons vanilla extract

3 medium apples peeled cored and diced (about 3 cups)

1/2 cup unsalted butter melted for topping

1/2 cup packed brown sugar for topping

1 tablespoon ground cinnamon for topping

1/2 cup chopped pecans or walnuts optional

1 cup powdered sugar for glaze

2 to 3 tablespoons milk for glaze

1/2 teaspoon vanilla extract for glaze

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan well and set aside.

2. Whisk together 2 cups all purpose flour, 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.

3. In a separate large bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until smooth. Add 1/2 cup vegetable oil, 1/3 cup milk and 2 teaspoons vanilla extract and mix until combined.

4. Pour the wet mix into the dry ingredients and stir until just combined. Don’t overmix it or the cake will get tough.

5. Fold in 3 cups diced apples (peeled and cored). Tip: if you want the apples to stay suspended better, toss them quickly with a tablespoon of the flour mixture before folding in.

6. Spread batter evenly into the prepared pan.

7. Make the crunchy topping by stirring together 1/2 cup melted unsalted butter, 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon; stir in 1/2 cup chopped pecans or walnuts if using. Sprinkle or pour this mixture evenly over the batter.

8. Bake about 40 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Oven times vary so start checking at 35 minutes. Let the cake cool in the pan about 10 to 15 minutes.

9. While the cake cools a bit, whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, adjusting milk to get a thick but pourable glaze.

10. Drizzle the glaze over the warm cake, let it set a few minutes, then slice and serve. Store leftovers covered at room temperature up to 3 days or refrigerate for longer.

Equipment Needed

1. 9×13 inch baking pan, well greased
2. Mixing bowls (one large one medium) for dry and wet ingredients
3. Whisk or electric hand mixer to beat the eggs and sugars
4. Measuring cups and measuring spoons for flour, sugars, milk etc
5. Rubber spatula and wooden spoon for folding and spreading the batter, dont overmix
6. Paring knife, vegetable peeler and cutting board to peel core and dice the apples
7. Small saucepan or microwave-safe bowl to melt the butter
8. Toothpick or cake tester to check doneness
9. Oven mitts and a cooling rack for removing and cooling the cake

FAQ

Q: What apples should I use and how many do I need? A: Use firm, slightly tart apples like Honeycrisp, Fuji or Granny Smith, or mix them up for more flavor. You want about 3 medium apples which is roughly 3 cups diced, peeled and cored. Toss the dice with a tablespoon of lemon juice if you want to stop browning, it helps a lot.

Q: Do I have to peel the apples? A: No, you dont have to. Leaving the skins on gives the cake a more rustic look and a bit more texture, but it may be a touch denser and might need a couple extra minutes baking. If you prefer a silky crumb then peel them.

Q: How do I keep the cake from getting soggy from apple juices? A: Toss the diced apples with 1 to 2 tablespoons of flour before folding into the batter so they dont sink and release too much liquid. Also dont overmix the batter, and check doneness with a toothpick near the center it should come out with moist crumbs not raw batter.

Q: Can I swap the vegetable oil or milk for something else? A: Yes. Use equal parts applesauce for half or all the oil to cut fat, or use melted butter for richer flavor in a 1 to 1 swap but it will change the texture slightly. Any milk works including plant milks, and buttermilk will give a tangy, tender crumb.

Q: When do I add the buttery brown sugar topping and how do I do the glaze? A: Pour the melted butter, then sprinkle the 1/2 cup packed brown sugar and 1 tablespoon cinnamon and the nuts if using on top of the batter before baking so it caramelizes while the cake cooks. For the glaze whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla until smooth and drizzle over the fully cooled cake.

Q: How should I store leftovers and can I freeze the cake? A: Store at room temp covered for up to 2 days, or in the fridge up to 5 days. For longer keep, wrap well and freeze up to 3 months, thaw in the fridge then bring to room temp or warm slices in the microwave for 10 to 20 seconds or in a 325 F oven until warmed.

The BEST Cinnamon Apple Cake Recipe Substitutions and Variations

All purpose flour: Swap with a gluten free 1:1 baking blend cup for cup, or use whole wheat pastry flour cup for cup. Whole wheat will be slightly denser so dont overmix and add 1 Tbsp milk if batter seems too thick.
Vegetable oil: Use melted unsalted butter equal amount for richer flavor, or replace with unsweetened applesauce cup for cup to cut fat. Applesauce makes the cake more moist and a bit denser.
Apples (3 cups): Use ripe pears diced 1:1 for a similar texture and sweetness, or use 3 cups peeled diced firm peaches when apples arent in season. Toss fruit with a little lemon to keep color.
Pecans or walnuts (optional): For a nut free crunch use toasted sunflower or pepita seeds same amount, or use 1/2 cup chopped oatmeal for a softer crunch and chewy bite.

Pro Tips

1. Toss the diced apples with a tablespoon of lemon juice or a splash of orange juice to keep them from browning and to add a little brightness. Dont soak them or theyll get soggy.

2. Stop mixing as soon as the dry streaks disappear and fold the apples in gently, otherwise the cake can turn out tough. I know its tempting to keep stirring but resist it.

3. Toast the nuts in a dry skillet for a few minutes until fragrant then let them cool before chopping, they taste way better and stay crunchy on top. If your topping starts to sink, press it lightly onto the batter so it sits instead of disappearing.

4. Glaze while the cake is still a bit warm for a softer, slightly melted finish or wait until mostly cool for a neater look. If the glaze is too thin add powdered sugar a spoonful at a time, too thick add a teaspoon of milk, and leftovers freeze well wrapped tight.

The BEST Cinnamon Apple Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Apple Cinnamon Cake plus the one unexpected step that yields a crunchy cinnamon topping and a smooth frosting drizzle, from sweetestmenu.com.

Servings

servings

Calories

439

kcal

Equipment: 1. 9×13 inch baking pan, well greased
2. Mixing bowls (one large one medium) for dry and wet ingredients
3. Whisk or electric hand mixer to beat the eggs and sugars
4. Measuring cups and measuring spoons for flour, sugars, milk etc
5. Rubber spatula and wooden spoon for folding and spreading the batter, dont overmix
6. Paring knife, vegetable peeler and cutting board to peel core and dice the apples
7. Small saucepan or microwave-safe bowl to melt the butter
8. Toothpick or cake tester to check doneness
9. Oven mitts and a cooling rack for removing and cooling the cake

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/3 cup milk
2 teaspoons vanilla extract
3 medium apples peeled cored and diced (about 3 cups)
1/2 cup unsalted butter melted for topping
1/2 cup packed brown sugar for topping
1 tablespoon ground cinnamon for topping
1/2 cup chopped pecans or walnuts optional
1 cup powdered sugar for glaze
2 to 3 tablespoons milk for glaze
1/2 teaspoon vanilla extract for glaze

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch pan well and set aside.
Whisk together 2 cups all purpose flour, 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 separate large bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until smooth. Add 1/2 cup vegetable oil, 1/3 cup milk and 2 teaspoons vanilla extract and mix until combined.
Pour the wet mix into the dry ingredients and stir until just combined. Don't overmix it or the cake will get tough.
Fold in 3 cups diced apples (peeled and cored). Tip: if you want the apples to stay suspended better, toss them quickly with a tablespoon of the flour mixture before folding in.
Spread batter evenly into the prepared pan.
Make the crunchy topping by stirring together 1/2 cup melted unsalted butter, 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon; stir in 1/2 cup chopped pecans or walnuts if using. Sprinkle or pour this mixture evenly over the batter.
Bake about 40 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Oven times vary so start checking at 35 minutes. Let the cake cool in the pan about 10 to 15 minutes.
While the cake cools a bit, whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, adjusting milk to get a thick but pourable glaze.
Drizzle the glaze over the warm cake, let it set a few minutes, then slice and serve. Store leftovers covered at room temperature up to 3 days or refrigerate for longer.

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.