Irresistible Cinnamon Sugar Apple Cake to Delight Your Taste Buds
Cinnamon Sugar Apple Cake cravings hit me whenever the weather turns cozy and I want something simple, warm, and sweet without a lot of fuss. Maybe you feel the same. You want a cake that tastes like a hug, fills the kitchen with cinnamon smells, and is easy enough for a weeknight. That’s exactly what this recipe delivers. And if you’re planning a full comfort meal, you might love pairing dessert with a hearty dinner like my Garlic Butter Beef Tortellini. Let me show you how I make this crowd pleaser.
Everything You Need For This Cinnamon Sugar Apple Cake
This is a relaxed, no-stress bake. The kind of cake you can mix by hand and still get a tender crumb and a crisp cinnamon sugar top. Here’s what you’ll need for a standard 9-inch square pan or a round cake pan. If you double it for a 9 by 13 pan, just add a few minutes to the bake time and keep an eye on the color.
Pantry basics
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder and a pinch of baking soda
- Cinnamon and a tiny bit of nutmeg
- Salt
- Neutral oil or melted butter
- Vanilla extract
Fresh items
- Eggs at room temperature
- Whole milk or buttermilk
- Apples peeled and chopped
- Butter for the topping
Equipment
- 9-inch square or round baking pan
- Mixing bowls and a whisk
- Rubber spatula
- Small knife and peeler
A couple of pro tips that never fail me:
Measure your flour correctly by spooning it into the cup and leveling it off. Too much flour makes the cake dry. Use room temperature eggs and milk to help the batter blend smoothly. And once you add the flour, mix just until combined. Overmixing can make the cake tough.
If you like a crackly top with a little sparkle, sprinkle a bit of turbinado sugar on top with the cinnamon sugar. It bakes into a gentle crunch that makes this Cinnamon Sugar Apple Cake feel bakery special at home.
How To Cut Apples For Cinnamon Sugar Apple Cake
The goal is soft, jammy apples that still hold their shape. I keep it simple: peel the apples, cut them into quarters, remove the core, then chop into small, even pieces about the size of a thumb tip. Even pieces mean they bake at the same rate and tuck nicely into the batter.
Safety first, easy always
Use a steady cutting board and keep the blade sharp. Dull knives slip more than sharp ones. If your apples are juicy, pat them dry with a paper towel so they don’t add too much moisture to the batter. A little juice is fine, but a puddle is not.
If you’re prepping ahead, toss chopped apples with a squeeze of lemon so they don’t brown. You can store them in the fridge for a few hours. When you’re mixing the batter, fold the apples in at the end so they don’t get crushed. This helps every bite get a sweet pop of fruit without turning the cake heavy.
If you like bigger apple pockets, go with larger chunks. If you want them to melt into the crumb, chop smaller. Both work, just keep the sizes consistent.
The Best Apples For Cinnamon Sugar Apple Cake
You can make this cake with almost any apple, but some bake up better than others. I love a mix of tart and sweet apples for depth of flavor. Tart apples balance the sugar and cinnamon, while sweeter apples give you that nostalgic, cozy taste we all want in fall baking.
Tart vs sweet
For tart, go with Granny Smith. They hold up in the oven and taste bright. For sweet, try Honeycrisp, Fuji, or Pink Lady. Mixing two varieties is my favorite move because every slice tastes a little layered. If you’re using only sweet apples, add a tiny extra pinch of salt to balance things out.
How many apples do you need? About 2 to 3 medium apples for a 9-inch cake, which is roughly 2 to 2.5 cups chopped. If you go heavier on apples, your cake will be moist and fruity. If you keep it lighter, it will be more cake-forward with apple hints. Both are good, just different vibes.
“I made this on a Sunday afternoon with two Honeycrisp and one Granny Smith, and my family couldn’t stop slicing off little pieces. The cinnamon sugar top and soft apples are perfection.”
If you’re new to apple cakes, try starting simple with a Honeycrisp and a Granny Smith. After that, you’ll get a feel for what you like and can tweak from there. The right apples make this Cinnamon Sugar Apple Cake sing.
Ways To Serve This Cinnamon Sugar Apple Cake
This cake is perfect on its own, but a few simple touches can make it extra special. Here’s how we usually do it at my house:
- Warm slices with a scoop of vanilla ice cream
- Cold out of the fridge with coffee for breakfast
- A drizzle of caramel sauce if you’re feeling fancy
- A dollop of whipped cream and a sprinkle of extra cinnamon
- Reheated for 10 seconds in the microwave to wake up the aroma
For a party spread, add a cheese board and some crisp cider. The sweet spice of the cake pairs so well with sharp cheddar or aged gouda. This Cinnamon Sugar Apple Cake is low-key, friendly, and always the first dessert to disappear.
Cinnamon Sugar Apple Cake Variations
Once you nail the basic recipe, you can riff on it in a bunch of fun ways. Keep the cinnamon sugar top and use these ideas to make it feel new each time.
Brown butter twist: swap melted butter for brown butter in the batter for a nutty, toasty depth. It makes the kitchen smell unbelievable. Just let it cool slightly before mixing so it doesn’t scramble the eggs.
Maple touch: replace a few tablespoons of sugar with pure maple syrup and reduce the milk slightly. The maple flavor hugs the apples without overpowering them.
Nut crunch: fold in a half cup of toasted walnuts or pecans. They bring texture and warmth. Toasting matters here, so give them a few minutes in a dry pan until fragrant.
Gluten free: use a good 1 to 1 gluten free flour blend. The cake will still be tender, and the cinnamon sugar top gives it the perfect finish.
Extra apple: if you like it very fruity, add an extra half cup of chopped apples and bake a few minutes longer. The center stays plush and soft, which is amazing with ice cream.
PS: If you’re craving another cozy sweet after dinner, check out my blueberry dessert favorite here too. It’s different, but the same kind of easy comfort.
Common Questions
What kind of pan works best?
A 9-inch square or round pan works perfectly. If you use a glass pan, you may need to add a couple minutes to the bake time. The cake is done when the center springs back and a toothpick comes out mostly clean.
Can I make this ahead?
Yes. Bake, cool completely, and store covered at room temperature for a day. For longer, refrigerate up to 4 days. Reheat slices lightly to refresh the texture.
Do I need to peel the apples?
Peeling gives a softer texture, which I prefer. If you love a little chew, you can leave the skins on, just chop smaller.
How do I keep the top from getting too dark?
Check early around the 28 to 30 minute mark. If the top is dark but the center needs time, tent loosely with foil and continue baking until set.
Can I freeze this cake?
Absolutely. Wrap cooled slices in plastic, then foil, and freeze up to 2 months. Thaw at room temperature, then warm briefly for the best texture.
Ready For A Warm, Cinnamon-Sugar Slice?
There’s something so homey about this recipe. It’s simple to mix, smells amazing, and tastes like the best parts of fall. If you want a visual guide and another take for comparison, the Cinnamon Sugar Apple Cake Recipe – Pinch of Yum is a great resource to peek at too. Try this tonight, and let the cinnamon sugar top crackle under your fork while the apples melt into the soft crumb. I think you’ll love how easy and rewarding this is, and I can’t wait to hear how yours turns out.
Cinnamon Sugar Apple Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
- In a mixing bowl, combine all the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Gradually add the dry mixture into the wet mixture until just combined.
- Fold in the chopped apples gently to avoid crushing them.
- Pour the batter into the prepared baking pan and smooth the top.
- Sprinkle cinnamon sugar mixture on top (if desired) and bake for 30-35 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out mostly clean.
- Let the cake cool for a few minutes before slicing.
- Serve warm with ice cream, or drizzled with caramel for extra indulgence.
