This cinnamon apple cake is loaded with fresh seasonal apples and topped with a buttery cinnamon sugar swirl. This moist and light, oil-based cake takes just 10 minutes to mix and 40 minutes to bake.
Table of Content
It's apple and pumpkin season already. Where did summer go? We had more lockdowns than summertime this year. Well, this year is definitely passing by rather quickly, don't you think?
This week, we made apple pie cake and honey cakes to celebrate Rosh Hashanah, the Jewish new year. I love distributing gifts to friends and people we work with on a regular basis like the kids' teachers, bus drivers, and escorts. This year, I made mini honey cakes, this cinnamon apple cake, and some molasses cookies.
Why make this cake
- The combination of cinnamon and apples is absolutely heavenly and this cake is loaded with both.
- The recipe is very simple and easy to make. I've used my oil-based vanilla cake as the base for this recipe with eggs, and both brown and white sugar to add a nice flavor and texture.
- Most of the ingredients in this recipe are simple pantry staples plus fresh seasonal apples.
- To enhance the flavor of the apples, I have even used apple sauce along with the diced apples.
- I must say that this is one of the most delicious apple cakes you will make. My kids love it so much, which is why we ended up cutting it while it was still warm.
Ingredients and substitutes
- Apples - Today, I used gala and granny smith. Ideally, I like to use a mix of apples. The granny smith is tart, which helps offset some of the sugar. But, it also holds its shape well, which means you get pieces of apple that haven't disappeared in the cake. Honey crisp and gala soften and add moisture, sweetness, and texture to the cake.
- Flour - I think all-purpose flour works best for this cake. So, do not use anything else.
- Eggs - Always use large eggs, about 60 grams in weight, for the best results.
- Sugar - I am using a combination of brown and white. While you can use all white sugar, I do like the little caramel-like flavor from the molasses in the brown sugar.
- Spices - The flavors we have here of cinnamon, ground ginger, and nutmeg remind me of an apple pie. You can also add ½ teaspoon of pumpkin spice or gingerbread spice to the apples and flour.
- Vanilla - Always use a good quality vanilla extract as it makes a huge difference. It can be expensive, but you can also make your own vanilla extract, bean paste, or sugar.
Cinnamon apple cake
- Cinnamon sugar - In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Combine well and set aside for now.
- Apple mixture - Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small ¼-inch cubes. Place in a medium bowl, and add the lemon juice, salt, and spices. Combine well
Pro tip - Do not cut the apples too early to prevent them from oxidizing. Cover with plastic wrap to prevent them as well.
Cake batter
- Oven / Pan - Preheat the oven to 325°F / 165°C / Gas mark 3. Grease and line an 8 x 8-inch square cake pan.
Pro tip - When you line the pan with parchment leave an overhang so you can pick the cake out of the pan.
- Dry ingredients - In a small bowl, combine the flour, baking powder, baking soda, cinnamon powder, ground ginger, nutmeg, and salt.
- Wet ingredient - In a bowl of a stand mixer whip the whole eggs for a minute. Then, gradually add both the white and brown sugar. Whip until sugar is almost dissolved. Next, gradually add the oil while whipping simultaneously. Followed by the apple sauce and vanilla extract.
- Dry to wet ingredients - Next, add the flour and combine well. Next, fold in the apple mixture and chopped nuts. Combine well but do not overmix.
- Assemble - Pour the apple cake batter into the prepared baking pan. Pour the cinnamon sugar on top. Spread it evenly and create a few swirls making sure to combine some of the cinnamon sugar with the cake batter.
- Bake - Transfer the cake to the oven and bake it on the middle rack for 35 to 40 minutes until a skewer inserted in the center comes out clean.
Pro tip - the apples do keep the cake moist so make sure to put the skewer into the batter part of the cake to get a correct doneness test. - Cool - When done baking cool for at least 20 minutes before you cut the cake into slices.
Pro tip - If you let the cake cool completely, it will cut into pretty slices without breaking apart.
More apple recipes
- Caramel Dutch Apple Pie
- Cinnamon Apple Cake
- Moist Apple Pie Cake
- Caramel Apple Pie
- How to Make Apple Pie
How long will this cinnamon apple cake keep?
This cake will keep at room temperature for 2 days. You can keep it in the fridge for up to a week. Or freeze it for up to a month.
Can I make this without eggs?
No, this recipe works best with eggs, but I do have an eggless vanilla cake that is very popular with my readers. Perhaps you can use that for the batter and top it with cinnamon sugar.
What other pans can I use for this cake?
If you don't want to make a square cake like this one.
Use two 6-inch round cake pans and make it an apple-layer cake.
You can double this recipe to a 9 x 13 sheet cake - moist apple sheet cake.
Or pour the batter into a well-greased and dusted bundt pan for a 'Moist apple bundt cake'.
This recipe can also be baked into 18 beautiful apple cupcakes.
Printable Recipe
Cinnamon Apple Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas mark 3
Difficulty: Easy
Calories: 257kcal
Adjust Servings Here: 16 slices
Description
This cinnamon apple cake is loaded with fresh seasonal apples and topped with a buttery cinnamon sugar swirl. This moist and light, oil-based cake takes just 10 minutes to mix and 40 minutes to bake.
Video
Ingredients
Apple mixture
- 2 cups (250 g) Apples (diced into ¼- inch pieces)
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Ground ginger
- ¼ teaspoon Nutmeg (fresh grated)
Cake
- 2 cups (250 g) All-purpose Flour
- ¾ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon powder
- ¼ teaspoon Ground ginger
- ¼ teaspoon Nutmeg (fresh grated)
- ¾ cup Oil (flavorless cooking oil)
- ⅓ cup (75 g) Brown sugar
- ⅓ cup (65 g) Granulated sugar
- 2 large Eggs
- ⅓ cup (80 ml) Apple sauce (or sour cream)
- 1 teaspoon Vanilla extract
- ½ cup (70 g) Nuts (Pecans or walnuts, finely chopped)
Cinnamon sugar
- 4 tablespoon (30 g) Melted butter
- ¼ cup (50 g) Brown sugar
- 1½ tablespoon Cinnamon powder
Instructions
- Cinnamon sugar - In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Combine well and set aside for now.4 tablespoon Melted butter, ¼ cup Brown sugar, 1½ tablespoon Cinnamon powder
- Apple mixture - Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small ¼-inch cubes. Place in a medium bowl, and add the lemon juice, salt, and spices. Combine well Pro tip - Do not cut the apples too early to prevent them from oxidizing. Cover with plastic wrap to prevent them as well.2 cups Apples, ¼ teaspoon Salt, ½ teaspoon Cinnamon powder, ¼ teaspoon Ground ginger, ¼ teaspoon Nutmeg
Cake batter
- Oven / Pan - Preheat the oven to 325°F / 165°C / Gas mark 3. Grease and line an 8 x 8-inch square cake pan. Pro tip - When you line the pan with parchment leave an overhang so you can pick the cake out of the pan.
- Dry ingredients - In a small bowl, combine the flour, baking powder, baking soda, cinnamon powder, ground ginger, nutmeg, and salt.2 cups All-purpose Flour, ¾ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt, 1 teaspoon Cinnamon powder, ¼ teaspoon Ground ginger, ¼ teaspoon Nutmeg
- Wet ingredient - In a bowl of a stand mixer whip the whole eggs for a minute. Then, gradually add both the white and brown sugar. Whip until sugar is almost dissolved. Next, gradually add the oil while whipping simultaneously. Followed by the apple sauce and vanilla extract.¾ cup Oil, ⅓ cup Brown sugar, ⅓ cup Granulated sugar, 2 large Eggs, ⅓ cup Apple sauce, 1 teaspoon Vanilla extract
- Dry to wet ingredients - Next, add the flour and combine well. Next, fold in the apple mixture and chopped nuts. Combine well but do not overmix.½ cup Nuts
- Assemble - Pour the apple cake batter into the prepared baking pan. Pour the cinnamon sugar on top. Spread it evenly and create a few swirls making sure to combine some of the cinnamon sugar with the cake batter.
- Bake - Transfer the cake to the oven and bake it on the middle rack for 35 to 40 minutes until a skewer inserted in the center comes out clean. Pro tip - the apples do keep the cake moist so make sure to put the skewer into the batter part of the cake to get a correct doneness test.
- Cool - When done baking cool for at least 20 minutes before you cut the cake into slices. Pro tip - If you let the cake cool completely, it will cut into pretty slices without breaking apart.
Nutrition Information
Calories: 257- kcalCarbohydrates: 29- gProtein: 3- gFat: 15- gSaturated Fat: 2- gCholesterol: 24- mgSodium: 191- mgPotassium: 82- mgFiber: 2- gSugar: 14- gVitamin A: 82- IUVitamin C: 1- mgCalcium: 26- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Robyn Adams
Delicious and sooo easy to make. Thankyou so much
Sharon LL
I made this today and added freshly grated ginger, and it was awesome!! Thanks for the great recipe!
Veena Azmanov
Thank you, Sharon. Fresh ginger has a wonderful flavor.
Bhakti
So, I couldn’t stop myself from baking Apple Cinnamon Cake for October Challenge from your recipes! It was fun baking it, and the result was so flavourful and delicious. The spices, walnuts and apple blended together so well and loved the taste of sprinkled cinnamon sugar. My family enjoyed the cake very much.❤️
All your recipes are no-fail recipes and nobody can stop once tries one of them! Thank you, Veena ji ☺️
#octoberchallenge #veenaazmanov #applecinnamoncake
Veena Azmanov
Thank you, Bhakti. Happy you enjoyed this recipe.
Susan Kelley
Very moist and light... perfect for fall. I baked in a ring pan and the family loved it! Thank you for a simply delicious recipe!,
Veena Azmanov
Thank you, Susan. Happy to hear that