Cinnamon Apple Cake

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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.

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.

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 1/2 tsp 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 1/4-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.

Tips for success

A cinnamon apple cake embodies the warm flavors of autumn and makes for a delightful treat. Here are some tips to ensure you get a moist, flavorful, and perfectly baked cinnamon apple cake:

• Choose the Right Apples: Some apple varieties are better suited for baking than others. For a cake that’s moist and flavorful, consider using baking-friendly apples like Granny Smith, Honeycrisp, Braeburn, or Jonathan.
• Uniform Apple Pieces: Ensure that the apple pieces are uniformly cut so that they cook evenly. For a finer texture in the cake, you can grate the apples instead of chopping them.
• Don’t Overmix: Overmixing the batter can lead to a dense cake. Stir just until the ingredients are combined.
• Fresh Ingredients: Ensure that your spices, especially cinnamon, are fresh for the most vibrant flavor. The same goes for your leavening agents (baking powder and baking soda) – stale agents can affect the rise and texture of the cake.
• Brown Sugar for Depth: Consider using brown sugar instead of white sugar or a mix of both. Brown sugar will add moisture and a deeper flavor due to its molasses content.
• Add Apple Sauce or sour cream: This will provide moisture and enhance the apple flavor.
• Layered Flavors: Add a pinch of nutmeg or cloves along with the cinnamon for added depth of flavor. You can also include a splash of vanilla extract for a sweet aroma.
• Test for Doneness: Use a toothpick or a skewer to check if the cake is done. It should come out clean or with a few moist crumbs. Avoid overbaking as it can dry out the cake.
• Prevent Sticking: If you’re not using a non-stick cake pan, ensure you grease and flour the pan properly to prevent sticking. Alternatively, you can line the bottom with parchment paper.
• Allow to Cool: After baking, let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will make it easier to slice and serve.
• Add Texture: Consider adding chopped nuts (like walnuts or pecans) for added crunch or raisins for a burst of sweetness.
• Toppings and Frosting: For added decadence, you can top the cinnamon apple cake with a cream cheese frosting, a simple glaze, or even a dusting of powdered sugar. Caramel drizzle can also complement the flavors wonderfully.
• Adjust Oven Temperature: If you find the edges of your cake are baking faster than the center, you might want to reduce the oven temperature slightly and increase the baking time.

Troubleshooting

• Why did my apple cake turn out dry? Overbaking, too little liquid, or using too much flour can result in a dry cake. Ensure accurate measurements and keep an eye on baking time.
• How do I prevent the apples from sinking to the bottom? Tossing the apple pieces in a small amount of flour before adding them to the batter can help prevent sinking.
• Why did my cake not rise properly? Expired or old baking powder/soda, overmixing, or oven temperature issues can affect the rise. Ensure you use fresh leavening agents and avoid overmixing.

More apple recipes

• Caramel Dutch Apple Pie
• Cinnamon Apple Cake
• Moist Apple Pie Cake
• Caramel Apple Pie
• How to Make Apple Pie

Apple Tart with Puff Pastry

Easy Apple Strudel Recipe with Filo Pastry

Apple Pie Bars with Crumble

Caramel Apple Tartlets – Mini Tarts

Frequently asked questions

Cinnamon Apple Bread Recipe

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Caramel Apple Tartlets – Mini Tarts

Cinnamon Apple Cake

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Coooking Temperature: 325°F / 165°C / Gas mark 3

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 

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Apple mixture

• ▢ 2 cups (250 g) Apples (diced into 1/4- inch pieces)
• ▢ ¼ tsp Salt
• ▢ ½ tsp Cinnamon powder
• ▢ ¼ tsp Ground ginger
• ▢ ¼ tsp Nutmeg (fresh grated)

Cake

• ▢ 2 cups (250 g) All-purpose Flour
• ▢ ¾ tsp Baking soda
• ▢ ¼ tsp Baking powder
• ▢ ½ tsp Salt
• ▢ 1 tsp Cinnamon powder
• ▢ ¼ tsp Ground ginger
• ▢ ¼ tsp 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 tsp Vanilla extract
• ▢ ½ cup (70 g) Nuts (Pecans or walnuts, finely chopped)

Cinnamon sugar

• ▢ 4 tbsp (30 g) Melted butter
• ▢ ¼ cup (50 g) Brown sugar
• ▢ 1½ tbsp Cinnamon powder

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Instructions

• Cinnamon sugar – In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Combine well and set aside for now.
  4 tbsp Melted butter, ¼ cup Brown sugar, 1½ tbsp Cinnamon powder
• Apple mixture – Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small 1/4-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 tsp Salt, ½ tsp Cinnamon powder, ¼ tsp Ground ginger, ¼ tsp 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 tsp Baking soda, ¼ tsp Baking powder, ½ tsp Salt, 1 tsp Cinnamon powder, ¼ tsp Ground ginger, ¼ tsp 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 tsp 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.

Recipe Notes & Tips

A cinnamon apple cake embodies the warm flavors of autumn and makes for a delightful treat. Here are some tips to ensure you get a moist, flavorful, and perfectly baked cinnamon apple cake:

• Choose the Right Apples: Some apple varieties are better suited for baking than others. For a cake that’s moist and flavorful, consider using baking-friendly apples like Granny Smith, Honeycrisp, Braeburn, or Jonathan.
• Uniform Apple Pieces: Ensure that the apple pieces are uniformly cut so that they cook evenly. For a finer texture in the cake, you can grate the apples instead of chopping them.
• Don’t Overmix: Overmixing the batter can lead to a dense cake. Stir just until the ingredients are combined.
• Fresh Ingredients: Ensure that your spices, especially cinnamon, are fresh for the most vibrant flavor. The same goes for your leavening agents (baking powder and baking soda) – stale agents can affect the rise and texture of the cake.
• Brown Sugar for Depth: Consider using brown sugar instead of white sugar or a mix of both. Brown sugar will add moisture and a deeper flavor due to its molasses content.
• Add Apple Sauce or sour cream: This will provide moisture and enhance the apple flavor.
• Layered Flavors: Add a pinch of nutmeg or cloves along with the cinnamon for added depth of flavor. You can also include a splash of vanilla extract for a sweet aroma.
• Test for Doneness: Use a toothpick or a skewer to check if the cake is done. It should come out clean or with a few moist crumbs. Avoid overbaking as it can dry out the cake.
• Prevent Sticking: If you’re not using a non-stick cake pan, ensure you grease and flour the pan properly to prevent sticking. Alternatively, you can line the bottom with parchment paper.
• Allow to Cool: After baking, let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will make it easier to slice and serve.
• Add Texture: Consider adding chopped nuts (like walnuts or pecans) for added crunch or raisins for a burst of sweetness.
• Toppings and Frosting: For added decadence, you can top the cinnamon apple cake with a cream cheese frosting, a simple glaze, or even a dusting of powdered sugar. Caramel drizzle can also complement the flavors wonderfully.
• Adjust Oven Temperature: If you find the edges of your cake are baking faster than the center, you might want to reduce the oven temperature slightly and increase the baking time.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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

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