How to Make a Delicious Cinnamon Apple Cake

Embrace the cozy flavors of fall with “Autumn Bliss: Cinnamon Apple Cake.” This delightful cake combines tender, juicy apples with the warm spice of cinnamon, creating a moist and flavorful dessert that’s perfect for any occasion. Whether served with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on its own, this cinnamon apple cake is sure to become a seasonal favorite.

✔Tips & Mistakes

– Don’t overmix once the flour goes in — tough cake happens fast.
– Dice apples evenly so they bake at the same pace.
– If the top browns too quick, tent loosely with foil for the last 10 minutes.
– Let it rest. Slicing too hot makes it crumble and you’ll be mad at yourself.
– Pan matters: dark pans brown faster; start checking at 40 minutes.

✔Storage Tips

Counter: Cover and keep at room temp up to 2 days — the cinnamon top stays pleasantly crackly.
Fridge: 4–5 days in an airtight container; zap slices 10–15 seconds to wake them up.
Freezer: Wrap slices snug in plastic + foil, up to 2 months; thaw on the counter.
Cold for breakfast? Absolutely. It’s basically a fruit salad wearing cake.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF flour blend with xanthan gum; add 1 extra tbsp yogurt if batter feels stiff.
– Dairy-free: Use coconut yogurt or a thick almond yogurt; the oil already has you covered.
– Less sweet: Drop sugar to 2/3 cup total in the batter and keep the cinnamon-sugar top.
– Maple or honey: Swap up to half the sugar for maple or honey; reduce yogurt by 1 tbsp to balance moisture.
– Pear cake: Sub pears for apples; add a tiny squeeze of lemon.
– Add-ins: Handful of dried cranberries or raisins, or chocolate chips if you live dangerously.
– Streusel mood: Mix 1/3 cup flour, 3 tbsp brown sugar, 3 tbsp cold butter, pinch salt; crumble on top instead of cinnamon-sugar.

Frequently Asked Questions

Cinnamon Apple Cake

This cozy Cinnamon Apple Cake is soft, tender, and packed with juicy apples, warm cinnamon, and a crisp cinnamon-sugar top—perfect for fall baking or anytime you crave comfort dessert.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 2 tsp ground cinnamon for batter
• ▢ 0.5 cup unsalted butter, melted and cooled
• ▢ 2 large eggs room temperature
• ▢ 0.75 cup sour cream
• ▢ 0.25 cup milk
• ▢ 2 tsp vanilla extract
• ▢ 2 cup Granny Smith apples, peeled and diced about 2 medium
• ▢ 1 tbsp lemon juice
• ▢ 2 tbsp granulated sugar for topping
• ▢ 0.5 tsp ground cinnamon for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and line the bottom with parchment.
• Peel, core, and dice the apples into 0.5-inch pieces. Toss with lemon juice and set aside.
• In a medium bowl, whisk together flour, baking powder, salt, and 2.0 tsp ground cinnamon.
• In a large bowl, whisk granulated sugar (0.75 cup), brown sugar, and melted butter until combined. Whisk in eggs and vanilla until smooth.
• Whisk in sour cream and milk until the mixture is creamy.
• Add dry ingredients to wet and stir just until no dry streaks remain. Do not overmix.
• Fold in the diced apples. Spread the batter evenly into the prepared pan.
• Stir 2.0 tbsp granulated sugar with 0.5 tsp cinnamon and sprinkle evenly over the top.
• Bake until the top is golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool 15 minutes, then release from the pan. Cool completely before slicing.

Notes

For a taller cake, use an 8-inch pan and extend bake time by 5 to 10 minutes. The cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.