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!
Table of Contents
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
- 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
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.
Step 2: Then, add the oil, eggs, and vanilla to the apple mixture and stir together with a spoon.
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.
Step 4: Spray a 9x9 or 9x13 baking dish with baking spray and line with parchment paper.
Step 5: Transfer the batter into the baking dish.
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.
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
Ingredients
- 4 cups sliced apples about 3-4 apples depending on the size of your apples (peeling optional)
- 1 tablespoon fresh lemon juice
- 2 cups white sugar
- ¾ cup coconut oil or avocado 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.
Amazing recipe. Took it to a ladies' get-together and everyone is hounding me for the recipe! It is so delicious. Thanks for posting it!
I decide to make this on a whim to use up some apples I had on hand. Little did I know I was about to find my new breakfast obsession! The cake and apples are moist and soft, while the top and edges of the cake get a little crispness in the oven. Perfection!
I was eager to try this recipe because of the macerated apples. It was a great way to ensure tender apples! My only change to the recipe was the amount of sugar. I reduced it to one and one-half cups, which was perfect. All in all, a delicious breakfast cake
Can you use vegetable oil instead?
absolutely
I made this dessert for NYE dinner and it was so delicious!! If eating leftovers warm up then add a dollop of whipped cream, chefs kiss! Definitely adding to my “tried and true” recipes.
I made this apple cake yesterday and it was easy and is really good. I cut sugar to 1.5c, everything else per the recipe.
Great way to use apples that were being ignored.
Thanks Gaby!
Incredible recipe! Easy to make on the first go around and the fall flavors were a huge hit with friends and family! Will absolutely be adding this one to the future rotation.
I love this cake! It’s sweet enough to be dessert (esp w whipped cream or ice cream), but also perfect for breakfast or an afternoon treat with tea or coffee. It’s easy to make and there’s still a great texture and crunch to the apples. Sometimes I add turbinado sugar to the top for some extra crunch, but it’s perfect as is. I brought it into the office and a bunch of people asked for the recipe.