Home » Cakes & Cupcakes » The Best Cinnamon Apple Cake

The Best Cinnamon Apple Cake

By: Samantha Pickthall Published
2 Comments
Jump to Recipe

*This post may contain Amazon Associate Affiliate links. Read more »

This easy Cinnamon Apple Cake Recipe is brimming with the sweet flavors of juicy pink lady apples, all coated in a cozy cinnamon sugar mix. The apples are nestled into a tender, moist cinnamon-infused cake batter, ensuring every bite is rich with spice and fruitiness. Perfect for the fall season!

Cinnamon apple cake on cake stand with one slice ready to remove from whole cake.

Cinnamon Apple Cake Recipe

Fall is here, and this cinnamon apple cake welcomes the season with the bounty of the harvest and the warmth of cinnamon spices.

The cake’s moist crumb is packed with pockets of diced red apples marinated in cinnamon sugar and lemon juice, echoing the flavors of fall.

It’s ideal for baking on cloudy days and pairs wonderfully with a hot mug of cider or a scoop of creamy vanilla ice cream by a cozy fireplace.

What are the best apples for apple cake?

Besides Pink Lady, the Fuji, Royal Gala, and Granny Smith varities are also great choices for apple cakes. Each bringing its own flavor and texture, with Pink Lady apple my favorite to use for this cake recipe.

One slice of cinnamon apple cake on white plate with red apple and cinnamon sticks behind.

Are Pink Lady apples good for baking?

Yes, Pink Lady apples are excellent for baking. They hold their shape well and offer a balance of sweet and tart flavors that enhance baked goods.

Ingredients to make cinnamon apple cake is all-purpose flour, baking powder, light brown sugar, eggs, golden granulated sugar, pink lady apples, unsweetened applesauce, olive oil, vanilla extract, ground cinnamon, lemon juice and salt

Essential Ingredients

The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this cinnamon apple cake recipe!

No products found.

Must Have Tools

For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!

No products found.

Cinnamon apple cake preparation.

How can I tell when the apple cake is done baking?

This cinnamon apple cake is done baking when a toothpick inserted into the center comes out clean or with just a few moist crumbs, not wet batter. Also, the edges should start to pull away from the sides of the pan.

Cinnamon apple cake assembly.

What can I substitute for cinnamon in the apple cake?

If you’re out of cinnamon or prefer a different spice profile, nutmeg, allspice, pumpkin pie spice, or a mix of cloves and cardamom can be great substitutes.

Can I add nuts to this apple cake?

Absolutely! Walnuts, pecans or sliced almonds would be a delightful addition. Add about 1/2 cup of chopped nuts to the batter for texture and extra flavor.

Cinnamon apple cake in tin after baking

How to store cinnamon apple cake

Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days. Bring the cake to room temperature before enjoying.

Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.

Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Showing inside of cake, sitting on glass cake stand with a few slices taken out. Red apples behind.

Apple decor at Amazon

Amazon offers a delightful selection of festive apple decor that can enhance your autumn ambiance and add a touch of seasonal charm to your home. Whether you’re searching for beautifully crafted apple-themed kitchen accessories or vibrant apple-inspired table settings, you’ll find everything you need to celebrate the flavors and feelings of fall in style!

No products found.

Best fall dessert recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Slice of cinnamon apple cake on white plate with red apple behind.
Samantha Pickthall

The Best Cinnamon Apple Cake

4.60 from 10 votes
This easy Cinnamon Apple Cake is packed with juicy Pink Lady Apples coated in cinnamon sugar and baked in a tender, moist cinnamon cake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Ingredients Method Nutrition Notes

Ingredients
 
 

Apple Mixture
  • 2 cups Pink Lady Apples, chopped into small cubes, 3-4 apples, Fuji, Royal Gala or Granny Smith, see notes
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp golden granulated sugar
  • 1 tsp ground cinnamon
Cake
  • 1 1/2 cups (225g) all-purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 1/2 cup packed light brown sugar, how to pack
  • 1/4 cup golden granulated sugar
  • 3 large eggs, at room temperature, each weighing approx. 55g-60g in shell
  • 1 tsp vanilla extract
  • 1/2 cup extra virgin olive oil
  • 2/3 cup unsweetened applesauce
Serve

Method
 

  • Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper, or grease it with soft butter and dust it with a light layer of flour for smooth cake sides.
Apple Mixture
  • Prep Apples: You can peel the apples or leave the skin on. Core the apples and then chop them into small cubes, about 1/2-inch in size.
  • Season Apples: Place the chopped apples in a small bowl. Pour over the lemon juice and stir to coat well. Add the sugar and cinnamon and mix well.
  • Divide Apple Mixture: Divide the apple mixture into two cups— one cup for the batter and one cup for topping the batter. Set both aside.
Cake
  • Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  • Mix Wet Ingredients: In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attachment, add both sugars, eggs, and vanilla to the bowl. Beat on medium speed for 30 seconds until well combined. Scrape down the sides.
  • Add Olive Oil: With the mixer running on medium, slowly drizzle in the olive oil in a steady stream, taking about 1 minute, to emulsify.
  • Add Applesauce: Beat in the applesauce for 15 seconds until combined.
  • Add Dry to Wet: Gradually add the flour mixture to the wet ingredients, beating just until no lumps or streaks of flour remain, about 25-30 seconds. Avoid over-mixing.
  • Fold in Apples: Fold in 1 cup of the chopped apple mixture until evenly distributed.
  • Transfer Batter: Pour the batter into the prepared baking tin, smoothing out the top.
  • Add Topping: Evenly distribute the remaining cup of apple mixture over the batter.
  • Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.
  • Cool in Pan: Allow the cake to cool in the pan for 15 minutes. Carefully remove the cake from the pan and place it on a wire rack to cool completely.
  • Dust and Enjoy: Before serving, dust with powdered sugar. Enjoy!

Nutrition

Calories: 278kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 49mgSodium: 203mgPotassium: 97mgFiber: 2gSugar: 23gVitamin A: 92IUVitamin C: 2mgCalcium: 63mgIron: 1mg

Notes

  • Apples: Use any variety of apples you have. I used Pink Lady and a close second would be Fuji. Granny Smiths can also be used.
 
  • Store: Once cooled, store your cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days, if needed to keep it fresh and away from humid temperatures. 
 
  • Freeze the cake by cooling it completely after baking. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
 
  • Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).

Tried this recipe?

Let us know how it was!
Cutting into apple cinnamon cake.

2 Comments

    1. Hi Mar, i’m so glad to hear that the cake turned out perfectly for you! It’s fantastic that the directions were helpful and easy to follow. Thank you for taking the time to share your positive experience. Sam 🙂

      Reply
4.60 from 10 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating