Description

This Cinnamon Apple Cake is a moist and flavorful dessert that perfectly combines the comforting warmth of cinnamon with the fresh sweetness of apples. Ideal for cozy afternoons, festive gatherings, or anytime you crave a homemade treat, this cake fills your kitchen with inviting aromas and delivers a tender, soft texture in every bite. Easily customizable and simple to prepare using pantry staples, it’s a timeless cake that suits a variety of dietary preferences.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (substitute gluten-free flour for gluten-free version)
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Optional spices: ¼ teaspoon nutmeg, ⅛ teaspoon cloves, or allspice (adjust to taste)

Wet Ingredients

2 large eggs (or 2 flax eggs for vegan version)
1 cup granulated sugar
½ cup vegetable oil or melted butter (use coconut oil for vegan)
1 teaspoon vanilla extract

Main Add-ins

2 cups fresh apples (Granny Smith or Fuji), peeled, cored, and diced
1 tablespoon lemon juice (to toss with apples)
Optional: ½ cup brown sugar (adds richer caramel sweetness)

Optional Variations

½ cup chopped walnuts or pecans for added texture
Cream cheese layer or swirl (about 8 oz cream cheese mixed with ¼ cup sugar and 1 egg)

Instructions

Prepare the Apples: Peel, core, and dice the apples into small cubes. Toss them with lemon juice to prevent browning and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, salt, and any optional spices you want to include.
Combine Wet Ingredients: In another bowl, lightly beat the eggs. Add granulated sugar, oil or melted butter, and vanilla extract. Mix until smooth and well combined.
Blend Dry and Wet Mixes: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix to maintain a tender texture. The batter will be thick.
Fold in Apples: Gently fold in the diced apples ensuring even distribution without breaking them down too much. If using nuts or brown sugar, fold them in now as well.
Bake: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally garnished with powdered sugar, caramel drizzle, whipped cream, or vanilla ice cream.

Notes

Use firm apples like Granny Smith or Fuji to keep texture after baking.
Mix batter just until combined to avoid a tough cake.
Bring eggs and oil to room temperature for smoother batter.
Test doneness with a toothpick; it should come out clean.
Toast your cinnamon powder for a deeper flavor.
Use fresh spices for best aroma and taste.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 280 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: cinnamon apple cake, moist apple cake, fall dessert, easy apple cake, gluten free apple cake, vegan cinnamon cake