Cinnamon Apple Cake

Jump to Recipe

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

Cinnamon Apple Cake from (@whatsgabycookin)

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.

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 all would be right in the world!! Whip this one up this weekend with all those beautiful apples from the market. I used a mixture of Granny Smith and Honeycrisp apples, but you can really use any variety!!

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Cinnamon Apple Cake

5 from 7 votes
If you're looking for a moist delicious and super flavorful breakfast cake - this Cinnamon Apple Cake is IT!
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine German
Servings 10 people+


  • 4 cups sliced and peeled apples
  • 1 tablespoon fresh lemon juice
  • 2 cups white sugar
  • 3/4 cup coconut oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon ground cloves


  • 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 sit for about 30-45 minutes. This process with soften the apples and the sugar will become liquid.
  • 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 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, or until a knife can be inserted in the center and comes out clean.
  • Serve with freshly whipped cream.


  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. Can I double and make in a 9×13? Do you think it would change the baking time much? Also need to make gluten free? I don’t think there would be an issue with that. Thoughts?

    1. you could use a GF flour substitute and not have any issues!!

      doubling the recipe is fine – but it will take longer to bake so keep your eyes on it and check it with a knife to make sure the middle is done!

  5. Thank you for sharing a recipe with such special family memories! Just out of curiosity….was coconut oil in the original recipe? My family is from the Czech Republic, really close to the German border & I know coconut oil would’ve not been available there years ago. Looks so good & I’m looking forward to trying!

    1. I places some on top before baking! That’s why you can see them – but you didn’t do anything wrong!

  6. I see in a previous comment that you can make and freeze. But what if I made it a day or two ahead and refrigerated? Would it still be good.

    – so many of your recipes are household favorites in my home! Thanks for making cooking easy and fun!

  7. This looks fantastic!
    But I find it interesting your grandmother used coconut oil back in the day.
    Can I use vegetable or canola oil as a replacement?
    Merry Christmas Gaby!

Leave a Reply

Your email address will not be published.

Recipe Rating