Cinnamon Apple Cake with a Buttery Swirl
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.
Every time I take my Cinnamon Apple Cake to a get-together, I already know what’s coming—someone is going to ask, “Can you make this as a birthday cake?” And honestly, I get it. It’s that good.
This cake is soft, moist, and packed with cinnamon-spiced apples, making it taste like fall in every bite. It’s simple, comforting, and doesn’t need fancy frosting to stand out—just a light dusting of powdered sugar or a drizzle of glaze, and it’s ready to impress.
Even though I don’t often make this as a custom birthday cake, I love how much people enjoy it. Because sometimes, the best cakes aren’t the ones covered in decorations—they’re the ones that people keep coming back for, slice after slice.
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 apples’ flavor, 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 that 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, weighing about 60 grams, for the best results.
- Sugar – I am using a combination of brown and white. While you can also 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.
Step-by-step: 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.
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.
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Frequently asked questions
How long will this cinnamon apple cake keep? How do you store it
Store apple cake in an airtight container at room temperature for up to 2 days. For more extended storage or to retain freshness, refrigerate it. Apple cake freezes well. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer bag. It can be frozen for up to 3 months.
What kind of apples are best for apple cake?
Firmer apples that hold up well during baking are ideal. Granny Smith, Honeycrisp, Braeburn, and Fuji are popular choices, but other apple varieties can work depending on your flavor preference.
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 – a 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.
What frosting pairs well with apple cake?
Cream cheese frosting, caramel glaze, or a simple vanilla icing complements apple cake flavors beautifully.
Cinnamon Apple Cake
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 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
Method
- 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.
Notes
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.
Equipment you will need
Nutrition
Tried this recipe?
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Venna, Really enjoyed the recipe, only one thing you really should consider, when you run the video why in the world don’t you print the items you post on the page in Black script, can hardly read it and it only appears for 1 ten thousands of a second, is their a problem leaving it on long enough to read?
Always read all your recipes and like so many, but this is just a idea,
Thanks for all you postings,
Thanks for the feedback Stony. Most people prefer that I don’t list the items on the video because in most cases its pretty obvious. For example writing sugar when you can see sugar in the video! But, I will keep that in mind. Thanks
Delicious and sooo easy to make. Thankyou so much
I made this today and added freshly grated ginger, and it was awesome!! Thanks for the great recipe!
Thank you, Sharon. Fresh ginger has a wonderful flavor.
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
Thank you, Bhakti. Happy you enjoyed this recipe.
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!,
Thank you, Susan. Happy to hear that