Oh, hey there! Come on in, grab a cup of coffee, and let me tell you about my absolute favorite fall bake: Apple Cinnamon Cake. Seriously, the smell alone is enough to transport me back to when my kids were little and the whole house smelled like warm spices and sweet apples. I remember one year, I tried to get fancy and make a pineapple condensed milk cake, but it just wasn’t the same. Nothing beats the comforting aroma of Apple Cinnamon Cake baking in the oven. It’s the kind of recipe that just feels like home, you know?

It’s funny, though, because the first time I made it, it was a total disaster! I forgot the baking powder, and it came out flatter than a pancake. We still ate it, of course (waste not, want not!), but it definitely wasn’t the fluffy, moist Apple Cinnamon Cake I envisioned. That’s when I learned the importance of double-checking the ingredients – a lesson I’ve carried with me ever since. Life with little ones is always a balancing act, especially when trying to get something baking. This Apple Cinnamon Cake is really the perfect way to make something everyone will enjoy without having to slave away in the kitchen for hours. That’s why I’m so excited to share this super simple Apple Cake Recipe with you! I really think you will like it. So, come on, let’s bake up some happiness together!

INGREDIENTS:

Here’s what you’ll need to whip up this delicious Apple Cinnamon Cake:

3 cups all-purpose flour – I always use unbleached. It just feels a bit healthier, you know?
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon – I sometimes add a little extra because we love cinnamon!
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened – Make sure it’s really soft. Trust me, it makes a difference!
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk – If you don’t have buttermilk, you can add a tablespoon of lemon juice or vinegar to regular milk and let it sit for a few minutes.
4 cups peeled and chopped apples – I prefer Granny Smith for their tartness, but Honeycrisp or Fuji work great too!
Optional: ½ cup chopped walnuts or pecans – Adds a lovely crunch!

For the Streusel Topping (because who doesn’t love a good streusel?):

½ cup all-purpose flour
½ cup packed brown sugar
¼ cup (½ stick) cold unsalted butter, cut into small pieces
1 teaspoon ground cinnamon

When making Apple Cinnamon Cake, I always buy my spices in bulk. It’s so much cheaper that way, and I use them so often in the fall. Speaking of apples, if you’re lucky enough to live near an apple orchard, definitely get your apples there! They taste so much better than the ones from the grocery store. Here’s a tip I learned from my mom: store your apples in the refrigerator. They’ll last much longer.

Sometimes, when I’m short on time, I buy pre-chopped apples. I know, I know, it’s not ideal, but hey, we’re all busy, right? And speaking of busy, if you’re making this Cinnamon Cake ahead of time, you can store it in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. But honestly, it never lasts that long in our house! If you have a lot of apples sitting around I suggest using them up in an Apple Cinnamon Cake.

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s get baking! Here’s how I make my Apple Cinnamon Cake – step-by-step:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, greasing and flouring is a MUST. I learned the hard way with Apple Cinnamon Cake that skipping this step leads to a cake that sticks like crazy!
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes me about 3-5 minutes with my electric mixer.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
Gently fold in the chopped apples and nuts (if using). At this point, your batter should smell absolutely heavenly! Your Apple Cinnamon Cake should be looking pretty good.
Pour the batter into the prepared pan and spread evenly.
Make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Apple Cinnamon Cake usually takes about 32 minutes. While the Apple Cinnamon Cake is cooking, I like to tidy up the kitchen and maybe sneak a peek at Cinnamon Apple Cake – Fitwaffle Kitchen.
Let the cake cool in the pan for 10-15 minutes before cutting and serving. It’s so hard to wait, but trust me, it’s worth it!
Enjoy! Don’t worry if your Apple Cinnamon Cake isn’t perfectly symmetrical or if the streusel topping is a little uneven. That just adds to its charm! Plus, no one will notice once they taste it. Your Apple Cinnamon Cake should smell like warm apples, cinnamon, and a hint of nutmeg. If you don’t smell that, something’s wrong! I’ve noticed that using room temperature ingredients is a major key to getting the texture just right for this Easy Cake Recipe.

SERVING:

Okay, so how do we enjoy this masterpiece of an Apple Cinnamon Cake? Well, my family has a few favorite ways. The kids love our Apple Cinnamon Cake when I serve it with a scoop of vanilla ice cream. They think it’s the perfect combination of warm and cold, sweet and spicy. And honestly, I can’t argue with them! Easy Cinnamon Apple Cake – The Perfect Fall Dessert is a dessert I will often compare this recipe to.

I also love serving this Apple Dessert with a dollop of whipped cream or a drizzle of caramel sauce. For a cozy fall brunch, I’ll pair it with a cup of hot coffee or tea. This Apple Cinnamon Cake is perfect for a potluck, a Thanksgiving dessert, or just a random Tuesday night when you need a little comfort food.

If you have extra Apple Cinnamon Cake (which is rare in our house!), you can cube it up and use it to make bread pudding. Or, you can crumble it over yogurt or oatmeal for a delicious breakfast. I’ve even been known to sneak a piece for a midnight snack!

One year, I made a spiced cream cheese frosting for the Apple Cinnamon Cake, and it was a HUGE hit. Another time, I added a layer of thinly sliced apples on top of the batter before baking, which made it even more apple-y. I also have a friend who will drizzle a light icing over the cake after it cools for an extra touch of sweetness. My friends always ask for this Apple Cinnamon Cake recipe, especially around the holidays. And honestly, I’m always happy to share. Sharing delicious food is one of my favorite things in the world.

FAQS:

Okay, let’s tackle some common questions I get asked about this Apple Cinnamon Cake!

Q: Can I use a different type of apple?

A: Absolutely! I prefer Granny Smith for their tartness, but Honeycrisp, Fuji, or Gala apples would work great too. Just make sure they’re firm and not too mushy. You know what I do when my Apple Cinnamon Cake needs apples and I have none? I run to the store!

Q: Can I make this cake ahead of time?

A: Yep! This Cinnamon Cake is even better the next day, in my opinion. Just store it in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. I personally have never tried freezing this recipe but I have had success with other loaf cakes such as strawberry cheesecake apples recipe

Q: My cake is dry. What did I do wrong?

A: Overbaking is usually the culprit. Make sure you’re checking for doneness with a wooden skewer, and don’t leave it in the oven any longer than necessary. Also, make sure you’re measuring your flour correctly. Too much flour can also lead to a dry cake. My mom always told me that an Apple Cinnamon Cake will often come out dry if you open the door too much.

Q: Can I make this cake gluten-free?

A: I haven’t tried it myself, but I’ve heard from readers that using a good quality gluten-free all-purpose flour blend works well. Just be sure to add a little extra moisture, as gluten-free flours tend to be drier.

Q: Can I use oil instead of butter?

A: You can, but the cake won’t be as flavorful. Butter adds a richness and depth of flavor that oil just can’t replicate.

Q: My streusel topping sank into the cake. What happened?

A: This usually happens if the streusel topping is too wet or if the batter is too thin. Make sure your butter is cold when you’re making the streusel, and don’t overmix the batter.

Q: Can I add raisins or other dried fruit?

A: Absolutely! Raisins, cranberries, or even chopped dates would be a delicious addition to this cake.

My Final Thoughts:

This Apple Cinnamon Cake recipe holds a special place in my heart because it’s a reminder of simpler times, of cozy fall days spent baking with my family. It’s a recipe that’s been passed down through generations, and I hope it becomes a favorite in your family too. Baking is a great hobby that can be enjoyed by people of all ages. With this Apple Cinnamon Cake you are sure to impress friends and family.

My Apple Cinnamon Cake Pro Tips:

Use room temperature ingredients for a lighter, fluffier cake.
Don’t overmix the batter! Overmixing develops the gluten in the flour, which can lead to a tough cake.
Let the cake cool completely before frosting (if using).

Over the years, I’ve tried a few different variations of this Apple Cinnamon Cake. One year, I added a caramel glaze, which was absolutely divine. Another time, I used a combination of apples and pears, which gave it a slightly different flavor profile. And of course, I always experiment with different spices. Sometimes I’ll add a pinch of cardamom or ginger for an extra kick.

My husband loves the classic Apple Cinnamon Cake the best, while the kids are partial to the version with the caramel glaze. I encourage you to make this recipe your own! Don’t be afraid to experiment with different flavors and ingredients until you find your perfect version. I am confident you will enjoy this Apple Cinnamon Cake Recipe.

I hope you enjoy making this Apple Cinnamon Cake as much as I do. It’s a simple, comforting recipe that’s perfect for any occasion. So go ahead, give it a try! I know you can do it. And don’t forget to share your creations with me – I can’t wait to see what you come up with! Happy baking! When it comes to fall baking there are few things that can stand up to an Apple Cinnamon Cake.

Apple Cinnamon Cake

Print Recipe

This moist and flavorful apple cinnamon cake is the perfect treat for fall. Loaded with fresh apples and warm spices, it’s a delightful dessert to enjoy with a cup of coffee or tea.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chopped apples (such as Granny Smith or Honeycrisp)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped apples and nuts (if using).
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.