Cinnamon Apple Cake Recipe

Of all the scents that can fill a home, the warm, sweet, and spicy aroma of a cinnamon apple cake baking in the oven is arguably the most comforting. For my family, this recipe is more than just a dessert; it’s the official signal that autumn has arrived. I still remember the first time I perfected this cake. The kids came running into the kitchen, their noses twitching, drawn in by the intoxicating blend of baked apples and warm cinnamon. The moment of truth came when I pulled the golden-brown masterpiece from the oven, its top a gorgeous, craggy landscape of cinnamon-sugar goodness. That first slice was heaven—impossibly moist, studded with tender chunks of apple, and with a perfect balance of spice and sweetness. It wasn’t just a cake; it was an experience. It’s the cake we make for cozy Sunday afternoons, for welcoming new neighbors, and for celebrating the simple joy of the season. This recipe has been tweaked and loved over the years to become what it is today: a foolproof, crowd-pleasing, and utterly delicious Cinnamon Apple Cake that I am so excited to share with you.

The Ultimate Cinnamon Apple Cake Recipe

This recipe is designed for a 9×13 inch pan, creating a generous cake perfect for sharing. The key to its incredible moisture is the use of sour cream, and the layered technique ensures that you get a ribbon of cinnamon-sugar magic running through the middle, as well as a delightful crunchy topping.

Ingredients For The Cake Batter

• All-Purpose Flour: 3 cups (360g)
• Granulated Sugar: 1 cup (200g)
• Light Brown Sugar, packed: 1 cup (220g)
• Unsalted Butter: 1 cup (226g or 2 sticks), softened to room temperature
• Large Eggs: 4, at room temperature
• Sour Cream: 1 cup (240g), full-fat, at room temperature
• Vanilla Extract: 2 teaspoons
• Baking Powder: 2 teaspoons
• Baking Soda: 1 teaspoon
• Salt: 1 teaspoon
• Ground Cinnamon: 1 teaspoon (for the batter)
• Apples: 4 medium-sized, peeled, cored, and chopped into ½-inch pieces (about 4 cups). Use a firm, crisp variety like Honeycrisp, Granny Smith, or Gala.

Ingredients For The Cinnamon-Sugar Topping & Filling

• Light Brown Sugar, packed: 1 cup (220g)
• All-Purpose Flour: 2 tablespoons (16g)
• Ground Cinnamon: 2 tablespoons
• Cold Unsalted Butter: 4 tablespoons (57g), cut into small cubes

Step-by-Step Baking Instructions

Follow these detailed instructions carefully to ensure a perfectly moist and flavorful cake every time. The secret lies in the preparation and the layering.

Part 1: Prepare Your Pan and Topping

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan with butter or non-stick spray. For easy removal, you can also line the pan with parchment paper, leaving an overhang on two sides to act as handles.
2. Create the Cinnamon-Sugar Topping: In a medium bowl, whisk together the 1 cup of brown sugar, 2 tablespoons of flour, and 2 tablespoons of cinnamon. Add the cubes of cold butter. Using your fingertips, a pastry blender, or two knives, cut the butter into the sugar mixture until it resembles coarse, damp sand with some pea-sized crumbs. This texture is crucial for creating that delightful crunchy topping. Set this mixture aside.

Part 2: Mix the Cake Batter

3. Combine Dry Ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, salt, and the 1 teaspoon of ground cinnamon. Whisking ensures these leavening agents are evenly distributed, which is key for an even rise.
4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter, granulated sugar, and 1 cup of light brown sugar on medium-high speed. Continue creaming for a full 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides and bottom of the bowl periodically. This step is vital; it incorporates air into the batter, which creates a tender, light crumb.
5. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until it is fully incorporated. Once all eggs are mixed in, beat in the vanilla extract. The mixture may look slightly curdled at this point, which is perfectly normal.
6. Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the sour cream in two additions. Begin and end with the dry ingredients (Flour Mix -> Sour Cream -> Flour Mix -> Sour Cream -> Flour Mix). Mix only until the last streaks of flour have just disappeared. Do not overmix! Overmixing develops the gluten in the flour, which will result in a tough, dense cake.
7. Fold in the Apples: Remove the bowl from the mixer. Using a large rubber spatula, gently fold the chopped apples into the batter. Ensure they are evenly distributed throughout the thick, rich batter.

Part 3: Assemble and Bake

8. Layer the Cake: Spread half of the cake batter evenly into the bottom of your prepared 9×11 inch pan. It will be thick, so use an offset spatula or the back of a spoon to spread it to the corners.
9. Add the Filling: Sprinkle half of the reserved cinnamon-sugar topping mixture evenly over this first layer of batter. This creates that delicious, gooey cinnamon ribbon inside the cake.
10. Final Layer: Carefully dollop the remaining cake batter over the cinnamon-sugar layer and gently spread it to cover the filling, sealing it in.
11. Top and Bake: Sprinkle the remaining half of the cinnamon-sugar mixture evenly over the top of the cake.
12. Bake to Perfection: Place the pan in the preheated oven and bake for 45-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The top will be a deep golden brown and beautifully cracked.
13. Cool Completely: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. For cleaner slices, allow it to cool completely, which can take up to 2 hours. The waiting is the hardest part, but it allows the crumb to set properly.

Nutrition Facts

• Servings: 15 generous slices
• Calories per serving: Approximately 480 kcal

(Disclaimer: The nutritional information provided is an estimate and will vary based on the specific ingredients and brands used. It is calculated using a standard online recipe calculator.)

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 45-55 minutes
• Cooling Time: 1-2 hours
• Total Time: Approximately 2.5 hours

How to Serve Your Cinnamon Apple Cake

This cake is wonderfully versatile and can be served in many ways, from a simple snack to an elegant dessert. Here are some of our favorite ways to enjoy it:

• Simply Warm:
  • Serve a slice slightly warm, on its own. The warmth enhances the aroma of the cinnamon and melts the apple chunks in your mouth.
• A La Mode (The Ultimate Treat):
  • Top a warm slice with a generous scoop of high-quality vanilla bean ice cream. The contrast between the warm, spicy cake and the cold, creamy ice cream is divine.
  • For an autumnal twist, try a scoop of salted caramel or butter pecan ice cream.
• With a Drizzle:
  • Drizzle a warm slice with a homemade or store-bought caramel sauce.
  • A simple vanilla glaze (powdered sugar, a splash of milk, and vanilla extract) can also be drizzled over the cooled cake for extra sweetness and a beautiful finish.
• For Breakfast or Brunch:
  • Believe it or not, this cake is dense and satisfying enough to pass for a coffee cake. Serve it alongside a hot cup of coffee, a latte, or a spiced chai tea for the perfect start to a chilly morning.
• With a Dollop of Cream:
  • A dollop of freshly whipped heavy cream adds a light, airy richness that complements the dense cake.
  • For a tangy counterpoint, serve with a spoonful of crème fraîche or even a bit of plain Greek yogurt.

Additional Tips for Cake Perfection

Over the years, I’ve learned a few tricks that take this cake from great to absolutely unforgettable. Here are five essential tips:

1. Choose Your Apples Wisely: The type of apple you use makes a huge difference. Avoid soft, mealy apples like Red Delicious, as they will turn to mush when baked. Opt for firm, crisp apples that hold their shape and offer a tart-sweet balance. Excellent choices include Granny Smith (for tartness), Honeycrisp (for a perfect sweet-tart crunch), Braeburn, Gala, or a mix of two different kinds for more complex flavor.
2. Room Temperature is Non-Negotiable: This is the golden rule of baking. Using room temperature butter, eggs, and sour cream is crucial for a smooth, emulsified batter. Cold ingredients don’t combine properly, which can lead to a dense, greasy, or lumpy cake. Take them out of the fridge at least 30-60 minutes before you begin.
3. The Flour-Coating Trick for Apples: If you are worried about your apple chunks sinking to the bottom of the cake (a common issue in fruit-laden batters), try this simple trick. After chopping your apples, toss them in 1-2 tablespoons of the measured flour mixture from your recipe. This light coating helps the apples “grip” the batter and stay suspended during baking.
4. Don’t Rush the Cooling Process: I know how tempting it is to slice into a cake straight from the oven, but patience is a virtue. Allowing the cake to cool significantly (ideally, completely) in the pan is essential. It allows the crumb to set, making the cake moister and far easier to slice without it crumbling apart.
5. Storing for Maximum Freshness: This cake is wonderfully moist and actually tastes even better on the second day as the flavors meld. Store it tightly covered at room temperature for up to 3 days. You can cover the pan with foil or plastic wrap, or transfer slices to an airtight container. There’s no need to refrigerate it unless your kitchen is very warm, as refrigeration can dry out the cake’s crumb.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this Cinnamon Apple Cake.

1. Can I make this cake in a different pan, like a Bundt pan or round cake pans?

Yes, you absolutely can, but you will need to adjust the baking time.

• For a 10 or 12-cup Bundt pan: Grease and flour the pan very well, paying close attention to all the nooks and crannies. The assembly is the same: layer half the batter, half the topping, the rest of the batter, and the rest of the topping. A Bundt cake will likely need to bake longer, around 60-75 minutes. Start checking for doneness at the 60-minute mark.
• For two 9-inch round pans: Divide the batter and topping evenly between the two prepared pans. The baking time will be shorter, likely around 30-40 minutes. You can serve them as two separate coffee cakes or stack them with a cream cheese frosting in between for a stunning layer cake.

2. Can I make this Cinnamon Apple Cake ahead of time or freeze it?

Yes, this cake is perfect for making ahead!

• Making Ahead: You can bake the cake a day in advance. Once cooled, cover it tightly and store it at room temperature. The flavors will deepen and become even more delicious overnight.
• Freezing: This cake freezes beautifully. You can freeze the entire cake or individual slices. To freeze, first let the cake cool completely. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. To serve, thaw it overnight at room temperature. You can gently warm individual slices in the microwave for 15-20 seconds to refresh them.

3. My apples always sink to the bottom of my cakes. How can I prevent this?

This is a common problem caused by the weight of the fruit in the batter. The best solution is the flour-coating trick mentioned in the tips section. After you peel and chop your apples, place them in a small bowl and toss them with 1 to 2 tablespoons of the measured flour mixture from the recipe. This light, starchy coating helps the apples grip the batter and prevents them from sinking as the cake rises. Using a thick batter like the one in this recipe also helps significantly.

4. Can I use yogurt instead of sour cream?

Yes, you can substitute yogurt for sour cream in a pinch. The best substitute is full-fat plain Greek yogurt. It has a similar thickness and tanginess that will keep the cake moist and tender. Avoid using low-fat or non-fat yogurts, as the lower fat content can result in a drier, less flavorful cake. Use it in a 1:1 ratio.

5. Can I add nuts or other mix-ins to this recipe?

Certainly! This recipe is a wonderful base for customization.

• Nuts: Toasted, chopped walnuts or pecans are a fantastic addition. They add a wonderful crunch and nutty flavor that pairs perfectly with apple and cinnamon. You can add 1 cup of chopped nuts to the batter when you fold in the apples, or you can mix ½ cup of chopped nuts into the cinnamon-sugar topping for an extra-crunchy top layer.
• Other Spices: Feel free to enhance the spice profile. Add ¼ teaspoon of ground nutmeg and ⅛ teaspoon of ground cloves or allspice to the dry ingredients for a more complex, warm-spice flavor.
• Dried Fruit: For extra texture and sweetness, you could fold in ½ cup of raisins or dried cranberries along with the apples.