Cinnamon Apple Cake

There are some things that just bring me back to being a kid, and this Cinnamon Apple Cake is certainly one of them! My Omi (that’s German for Grandma) used to make this for my mom who then turned around and made it for me and my sister! It’s pretty much awesome and one of the easiest cake recipes I know. It makes for an excellent dessert or even a sweet breakfast if you are a sweets in the morning type person. I know I am! I could eat cakes for breakfast just about every day and not think twice!

And this week kicks off the start of Fall Fest! Fall Fest 2011 is a fabulous multi-week celebration of all things Fall with some fantastic people from Food Network and Cooking Channel as well as lots of great food bloggers and myself! And today is all about apples. Apples, apples and more apples! So I’m bringing this Cinnamon Apple Cake to the party!

Here is what Fall Fest is all about…

It’s pretty much a big fabulous party that features something that’s in season this fall! Everyone gets to join in, click around and share your tips and recipes for the fabulous fall produce we are featuring!

So here’s how it works:

Go ahead and leave your tips/recipes/and favorite links in the comments below my Fall Fest post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!! I can’t wait to see everyone’s ideas and get even more inspiration on what to do with all this fall produce.

Fall Fest: Cinnamon Apple Cake

Fall Fest: Cinnamon Apple Cake


  • 4 cups sliced and peeled apple (I used Honey Crisps, but you could easily use Granny Smith or Gala apples)
  • 1 tbsp fresh lemon juice
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves


  1. Preheat oven to 350 degrees F.
  2. To prepare the apples, peel and core about 4 apples. Slice them into about 1/4 inch thick slices and place them into a large bowl. Pour the sugar over the apples and give them a quick toss with your hands and then add the lemon juice. Let the apples and the sugar hang out for about 30-45 minutes. This process with soften the apples and the sugar will become liquid.
  3. Add the vegetable oil, eggs and vanilla to the apple mixture and stir together with a spoon.
  4. In another bowl, combine the flour, baking soda, cinnamon and cloves. Mix together until the baking soda and spices are evenly distributed through the dry ingredients mixture. Add the dry ingredients to the wet ingredients, and combine with a spoon carefully until the dry mixture is just incorporated.
  5. Spray a 9x9 baking dish with baking spray. Transfer the batter into the baking dish and bake in a preheated oven for 50-55 minutes, or until a knife can be inserted in the center and comes out clean.
  6. Serve with freshly whipped cream.

And check out all my fellow contributors posts using fresh apples:

CIA Dropout: Apple-Roasted Duck

Cooking Channel: Add Apples to Your Salad

The Cultural Dish: Apple Cider Martini

And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)

From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)

Haute Apple Pie: Baked Apple Pancake

Virtually Vegan Mama: Slow Cooker Apple Date Butter

Big Girls Small Kitchen: Apple Pancakes

FN Dish: Savory Apple Recipes

Napa Farmhouse 1885: Roasted Apple and Caramelized Onion Soup

The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)

Glory Foods: Caramel Apple Upside Down Cupcakes

Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

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  1. This looks like a perfect any time snack. Or breakfast. I’m totes obsessed with pumpkin, so thank you for getting me on the right track for what baking I need to do right away.

  2. My sweet German grandma used to make tomato soup cake. I loved it!

    This looks wonderful, maybe my grandkids will remember me if I make it for them…

    (They aren’t very fond of tomato soup cake).

  3. Thank you for sharing your Omi’s recipe — so sweet! Looks wonderful, just what I’m craving and bookmarked for this weekend.

  4. I would love to make several of these ahead & give them as gifts.
    Can this cake be frozen & enjoyed later?

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