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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
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.