Easy Cinnamon Apple Cake

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Welcome to my easy cinnamon apple cake recipe. This is a great recipe for cooks of all levels, and it's perfect for fall baking. The combination of apples and cinnamon reminds me of my mom's apple crisp and makes this cake irresistible. It's sure to be a hit with your family and friends. So let's get started!

Apple cake in a baking pan with apples peeking out of the cake.


 

Why I Love This Recipe

There are some things that just bring me back to being a kid, and this Easy Cinnamon Apple Cake recipe is certainly one of them!

My Omi (that's German for Grandma) used to make Cinnamon Apple Cake for my mom when she was a kid. My mom then turned around and made it for me and my sister when we were growing up! It's pretty much one of the easiest cake recipes I know, as it comes together quickly in one bowl.

Apple cake makes for an excellent dessert or even a sweet breakfast if you are a sweets in the morning type of person. I know I am! I could eat cakes for breakfast just about every day, and all would be right in the world!! Whip this one up or the game-changing apple galette this weekend with all those beautiful apples from the market.

Ingredients & Substitutions

mise-en-place with all the ingredients required to make cinnamon apple cake.
  • Fresh Apples - They're the star of this recipe. I used a mixture of Granny Smith and Honeycrisp apples to balance the tart and sweet flavors of both varieties, but feel free to use any other firm apples you have on hand.
  • Lemon Juice - Helps bring out the apple flavor and balance the sweetness. You can substitute it for orange juice.
  • White Sugar - I only use white sugar to sweeten this apple cake recipe to keep it light and airy. I call for two cups, don't freak out. I promise it's not too sweet. I don't recommend cutting the sugar in half.
  • Oil - Adds moisture to the cake without making it dense. I use coconut oil, and it adds the most incredible flavor to the cake, but you can substitute it for any vegetable oil -- that's what my Omi used when she made it.
  • Eggs - Helps bind all of the ingredients and adds moisture to the apple cake.
  • Vanilla Extract - Add the most incredible flavor. This is my favorite vanilla extract to use.
  • Flour - I use all-purpose flour for this recipe. If you're gluten-free you can modify this recipe and use a 1:1 gluten-free flour substitute like this one.
  • Baking soda - Helps the apple cake rise, and the acidity from the lemon juice activates it.
  • Spices - Ground cinnamon and ground cloves give this apple cake a delicious and warming flavor that you will love.

*For a full list of ingredients and instructions please see recipe card below.

How to Make Apple Cake

A white mixing bowl with peeled apple wedges, with sugar and lemon juice poured on them.

Step 1: Start by peeling and coring about four apples. Slice them into about ¼ 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 sit and macerate for about 30-45 minutes. This process will soften the apples and dissolve the sugar.

A white mixing bowl with peeled apple wedges in an oil and eggs mixture.

Step 2: Then, add the oil, eggs, and vanilla to the apple mixture and stir together with a spoon.

A white mixing bowl with peeled apple wedges in a cake batter consisting flour, spices, salt and baking soda combined together.

Step 3: Next, add the flour, baking soda, cinnamon, salt and cloves into the apple mixture. Combine with a spoon carefully until the dry mixture is just incorporated.

A white rectangular baking dish greased and lined with parchment paper.

Step 4: Spray a 9x9 or 9x13 baking dish with baking spray and line with parchment paper. 

A white rectangular baking dish with apple cake batter, with apple wedges peeking out of the batter.

Step 5: Transfer the batter into the baking dish.

A white rectangular baking dish with a baked cinnamon apple cake.

Step 6: Bake in a preheated oven for 50-55 minutes for a 9x9 or 45-50 minutes for a 9x13, or until a knife can be inserted in the center and comes out clean.

A close-up shot of cinnamon apple cake, with apple wedges peeking out of the cake.

How to Store Apple Cake

You can leave this cake at room temperature in an airtight container for about 2 to 3 days. If left uncovered, it may dry out more quickly, so it's best consumed within 1 to 2 days.

You can also store it in an airtight container in the refrigerator to extend its life to about a week. The cooler temperature slows down the growth of mold and other spoilage organisms. However, the texture may change slightly, becoming denser. You can bring it to room temperature to eat or warm it a bit in the microwave.

How to Freeze Apple Cake

If you'd like to keep apple cake for a more extended period, you can freeze it. Wrap the cake tightly in plastic wrap and aluminum foil, or use an airtight freezer container. Frozen apple cake can last up to 3 to 4 months. To thaw, you can place it in the refrigerator overnight or leave it at room temperature for a few hours.

Tips & Tricks

When it comes to baking with apples, the rule of thumb is to use firm varieties since they'll hold up better while baking. I used a mixture of Granny Smith and Honeycrisp apples to balance the tart and sweet flavors but feel free to use any other firm apples you have on hand. The key is to slice them into about ¼ inch thick slices, so you get a little bit of apple in every bite.

FAQs

What kind of apples are best for baking cakes?

When baking cakes that call for apples, the type of apple you choose can impact the texture and flavor of the cake. Some apples hold their shape well during baking, while others become softer and mushier. Here are some popular apple varieties that are commonly used for baking cakes:

Granny Smith: These apples are known for their tartness and firm texture, which holds up well during baking. They're great for balancing sweet cake batters.

Honeycrisp: A sweeter apple that still maintains its shape when baked, Honeycrisp apples are juicy and flavorful.

Fuji: Known for their sweetness, Fuji apples are often used in desserts. They can become quite soft when baked, so they might be best combined with a firmer apple variety if you prefer some texture.

Golden Delicious: These apples are sweet and soft, and they blend well into the cake, providing moisture and sweetness without overwhelming tartness.

How do you know when apple cake is done?

Toothpick Test: Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. If it comes out with wet batter on it, continue baking.

Touch Test: Gently press the center of the cake with your finger. If it springs back and leaves no indentation, the cake is likely done. If it feels too soft or leaves an indentation, it probably needs more time.

Visual Inspection: Look at the color and texture of the cake. A fully baked apple cake should be golden brown and may start to pull away from the sides of the pan slightly.

Knife Test: Similar to the toothpick test, you can insert a thin knife into the center of the cake. If it comes out clean, the cake is ready.

Thermometer Test: If you have a kitchen thermometer, you can check the internal temperature of the cake. Most cakes are done when they reach an internal temperature of around 200°F to 210°F (93°C to 98°C).

What Size Pan Should I Use to Bake Apple Cake?

You can bake this apple cake in a 9x9 inch baking pan, which yields 9 servings, or you can bake it in a 9x13 inch pan, which yields 12 slices of cake. Keep in mind the larger your pan is, the shorter your cake will be.


How Long to Bake Apple Cake?

Bake the apple cake in a 350 degree oven for 45-55 minutes, depending on the cake pan size.
9x9 Cake Pan: 50-55 minutes
9x13 Cake Pan: 45-50 minutes

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Easy Cinnamon Apple Cake

Author: Gaby Dalkin
5 from 52 votes
If you're looking for a moist delicious and super flavorful breakfast cake - this Cinnamon Apple Cake is IT!
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine German
Servings 10 people

Ingredients
  

  • 4 cups sliced apples about 3-4 apples (peeling optional)
  • 1 tablespoon fresh lemon juice
  • 2 cups white sugar
  • ¾ cup coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves

Instructions
 

  • To prepare the apples, peel and core about 4 apples. Slice them into about ¼ 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 sit for about 30-45 minutes. This process will soften the apples and dissolve the sugar.
  • Preheat oven to 350 degrees F.
  • Add the oil, eggs and vanilla to the apple mixture and stir together with a spoon.
  • Add the flour, baking soda, cinnamon, salt and cloves into the apple mixture. Combine with a spoon carefully until the dry mixture is just incorporated.
  • Spray a 9x9 or 9x13 baking dish with baking spray and line with parchment paper. Transfer the batter into the baking dish and bake in a preheated oven for 50-55 minutes for a 9x9 or 45-50 minutes for a 9x13, or until a knife can be inserted in the center and comes out clean.
  • Serve with freshly whipped cream.

Notes

When it comes to baking with apples, the rule of thumb is to use firm varieties since they’ll hold up better while baking. I used a mixture of Granny Smith and Honeycrisp apples to balance the tart and sweet flavors but feel free to use any other firm apples you have on hand. The key is to slice them into about ¼ inch thick slices, so you get a little bit of apple in every bite.

Nutrition Information

Calories: 423kcal | Carbohydrates: 66g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 295mg | Potassium: 97mg | Fiber: 2g | Sugar: 45g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

170 Comments

  1. Gaby, what did you do to me? I CANNOT STOP EATING THIS. So good and easy!
    That crunch on the edges right out of the oven was perfect - served with Jeni's salted caramel ice cream.

    Suggested bake time in glass 9x13 was just right. Didn't have cloves, used a splash of nutmeg. 1 3/4cup mix of fine white and reg cane sugar bc it's what I had.

  2. 5 stars
    I used 1.5 cups of sugar because that’s all I had, and it was great! Not too sweet! Also used pumpkin pie spice instead of cloves because that’s what I had Fun recipe to make with toddlers after a day of apple picking ❤️ Took 45 min to bake in a metal 9x13 pan.

  3. 5 stars
    Update: the cake took longer to cook by 20 minutes but it is amazing and delicious!! I will absolutely will add this to my recipe binder and make this a staple in the colder months!

  4. I made the recipe as posted and baked ina. 9x9 pan. I’m not sure what’s wrong because at 55 minutes the top is done but the inside is totally raw not even setting up. I’m trying another 20 minutes and see what happens.

  5. 5 stars
    I made this today with half the sugar and added some walnuts. I baked it in a 9x13 glass dish at the posted time. Turned out delicious!! This recipe is a keeper, thank you for sharing

  6. 5 stars
    This cake is so much better than you’re imagining. Make it! I would never have thought an apple cake would be in my list of favourite things to bake AND EAT.

  7. 5 stars
    Entire Family loved this cake. Easy to make. Had to bake 15 minutes longer than directed. Will definitely make again & again!

  8. 5 stars
    I don't have words for how delicious this is! Will definitely be made frequently...especially if my husband has a say in the matter. He loved it!

  9. 4 stars
    I'm not sure where I went wrong but I have been cooking this cake for a long time. I took it out at 55 minutes- the toothpick came out clean, and let it cool for an hour. I realized after slicing a piece it wasn't cooked. I then put it back checking on it even 5-10 minutes but it's still not completely done at over 30 minutes... I know I cooled it down so it'll take longer but other than the cooking time, the slice I tried is delicious.

  10. 5 stars
    Made this for a Halloween ladies dinner and it was an absolute hit!! Everyone took slices home. I will definitely make this again- maybe as a Thanksgiving dessert!

  11. 5 stars
    Tried this recipe today and it was delicious! The only thing I changed was instead of 2 cups of sugar I put 1 and still felt like it was a bit too sweet for my taste. Next time will try to put 1/2 a cup of sugar.

4.99 from 52 votes (19 ratings without comment)

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