Soft, cinnamon-scented crumb, jammy pockets of apple, and a golden, crackly top—this Cinnamon Apple Cake tastes like everything you love about apple pie and coffee cake in one easy bake. No mixer needed, no fancy layers. Just a simple batter, fresh apples, and a shower of cinnamon sugar that bakes into a caramelized crust.
It’s the kind of cake you bake on a cool day “just because”… and then end up making again for brunch, potlucks, or a simple after-dinner dessert.
Why You’ll Love It
- Super moist: Oil + yogurt (or sour cream) keep the cake tender for days.
- Loaded with apples: Every slice is studded with soft, cinnamon-kissed apple pieces.
- One-bowl friendly: Easy batter—no mixer required if you don’t want to use one.
- Anytime cake: Perfect for breakfast, snack, dessert, or with an afternoon coffee.
Ingredients
For the Cinnamon Apple Cake
- 2 medium apples, peeled and diced (about 2 cups – use Honeycrisp, Gala, or Granny Smith)
- 1 tbsp lemon juice (to toss with apples, optional but helps prevent browning)
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs, at room temperature
- ½ cup (120 g) plain yogurt or sour cream, at room temperature
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- 3 tbsp granulated sugar
- ½–1 tsp ground cinnamon (depending on how strong you like it)
- 1–2 tbsp cold butter, cut into tiny cubes (optional, for extra crunchy top)
Time & Yield
- Prep: 20 minutes
- Bake: 35–45 minutes
- Cool: 45–60 minutes
- Total: ~1½–2 hours
- Yield: 8–10 slices
Instructions
1) Prep the Pan & Apples
- Pan prep:
- Grease and line an 8- or 9-inch round cake pan (or springform pan) with parchment on the bottom.
- Lightly grease the sides as well.
- Apple prep:
- Peel, core, and dice the apples into small cubes.
- Toss with lemon juice if using. Set aside.
2) Make the Batter
- Whisk the dry ingredients:
- In a medium bowl, whisk together:
- Flour
- Cinnamon
- Baking powder
- Baking soda
- Salt
- In a medium bowl, whisk together:
- Mix the wet ingredients:
- In a large bowl, whisk together:
- Sugar
- Oil
- Eggs
- Yogurt (or sour cream)
- Vanilla extract
- Whisk until smooth and slightly thickened.
- In a large bowl, whisk together:
- Combine:
- Add the dry ingredients to the wet ingredients.
- Gently fold with a spatula until just combined—don’t over-mix.
- Fold in the diced apples evenly throughout the batter.
- Transfer to pan:
- Scrape the thick batter into the prepared pan and smooth the top.
3) Add Cinnamon Sugar & Bake
- Cinnamon sugar topping:
- In a small bowl, mix sugar and cinnamon.
- Sprinkle evenly over the batter.
- If using butter, dot the top with small cubes of cold butter for a slightly crunchy, caramelized crust.
- Bake:
- Bake at 350°F (175°C) for 35–45 minutes, or until:
- A toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay), and
- The top is golden and set.
- Bake at 350°F (175°C) for 35–45 minutes, or until:
- Cool:
- Let the cake cool in the pan for 15–20 minutes.
- Run a knife gently around the edges, then invert onto a plate or cooling rack.
- Flip again (so the cinnamon-sugar top faces up) and let cool until just warm or room temperature before slicing.
Serve It Like This
- Slice and serve slightly warm or at room temperature.
- Dust with a little powdered sugar just before serving if you want it extra pretty.
- Pair it with:
- A scoop of vanilla ice cream or cinnamon ice cream
- A spoonful of whipped cream or Greek yogurt
- Hot coffee, chai, or spiced tea
This cake is just as good on a breakfast table as it is after dinner.
Pro Tips for a Moist, Flavorful Cake
- Use flavorful apples: A mix of sweet and tart (like Honeycrisp + Granny Smith) gives the best depth of flavor.
- Don’t over-mix: Once the flour goes in, stir only until you no longer see dry streaks.
- Cut apples small: Small cubes cook through quickly and give you soft, jammy pockets instead of big crunchy chunks.
- Check early: Start checking at 35 minutes—every oven runs differently, and you don’t want a dry cake.
- Let it rest: The cake’s flavor deepens as it cools; it’s often even better after a few hours.
Variations & Twists
- Streusel Cinnamon Apple Cake:
- Swap the simple cinnamon sugar topping for a streusel made with flour, brown sugar, cinnamon, and butter.
- Nutty Crunch:
- Add ½ cup chopped walnuts or pecans to the batter or sprinkle them on top with the cinnamon sugar.
- Caramel Drizzle:
- Drizzle warm salted caramel sauce over each slice for a richer dessert vibe.
- Whole Wheat Boost:
- Replace ½ cup of the all-purpose flour with whole wheat flour for a slightly heartier texture.
Make-Ahead, Storage & Reheating
- Make-Ahead:
- Bake the cake the day before—flavors actually improve overnight.
- Room Temperature:
- Store covered at room temp for 1–2 days.
- Refrigerator:
- For longer storage, refrigerate up to 4–5 days, well wrapped.
- Let slices come back to room temp or warm slightly before serving.
- Freezing:
- Wrap individual slices tightly and freeze up to 2 months.
- Thaw at room temperature or warm briefly in the microwave or oven.
Nutrition (Per Slice – Approximate, for 10 slices)
- Calories: ~260–320 kcal
- Fat: ~12–16 g
- Carbs: ~35–40 g
- Protein: ~4–5 g
- Fiber: ~2–3 g (thanks to the apples)
(Values will vary depending on apple type, yogurt vs sour cream, and slice size.)
Why This Recipe Works
The combination of oil and yogurt keeps the crumb tender and moist, while the apples release just enough juice as they bake to create soft pockets of fruity flavor. Cinnamon is layered into the batter and the topping, so every bite tastes warm and cozy. The simple cinnamon sugar on top forms a delicate crust that contrasts beautifully with the soft interior—no frosting required.
Final Thought: When you’re craving something simple, cozy, and full of fall flavor, this Cinnamon Apple Cake is the kind of “mix, bake, and enjoy” recipe you’ll come back to again and again.