This cinnamon apple cake is moist and buttery, filled with fresh apples, a rich cinnamon swirl topping, and a simple glaze drizzle!
If you want a cozy, comforting autumn dessert, this is the recipe for you. A tender, buttery cake base bakes up rich and fluffy, loaded with chunks of fresh apples and finished with a gorgeous cinnamon swirl and sweet glaze.
For more apple desserts, check out my apple cinnamon rolls, apple crumble cake, apple fritters, apple crumble muffins.
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Why this recipe works
- Moist Texture: This cake is moist and tender with the softest crumb that melts in your mouth alongside tender chunks of fresh fruit.
- Classic Flavor: The combination of apples and cinnamon creates an irresistible, comforting flavor pairing.
- Cinnamon Topping: A buttery cinnamon swirl bakes right into the top, creating a beautiful marbled effect and extra flavor.
- Simple Glaze: A drizzle of simple glaze finishes the cake with just the right amount of sweetness.
- Loaded with Apples: It is the ultimate way to use up extra fresh apples during apple season.
Ingredients
Before you begin, measure and prepare your ingredients so the process goes smoothly. Full measurements are in the recipe card below.
For the Cake
Butter: Unsalted butter is essential. If using salted butter, omit the salt from the recipe.
Eggs: Large eggs at room temperature help the batter mix into a homogeneous emulsion.
All-Purpose Flour: Provides the ideal structure. Cake flour works great as well.
Granulated Sugar: Sweetens the cake and creates a tender crumb. Caster sugar is a wonderful alternative.
Baking Powder and Baking Soda: The leaveners that give the cake its lift. Make sure they are fresh.
Cinnamon: Adds warm spice that complements the apple flavor.
Sour Cream or Greek Yogurt: Adds rich moisture and softness. Use room-temperature sour cream or yogurt (any fat percentage works).
Vanilla Extract: Pure extract or vanilla paste for a rich, aromatic flavor.
Milk: Whole milk gives the batter the ideal consistency.
Kosher Salt: Balances the sweetness.
Apples: Granny Smith apples are ideal because they are sturdy and less sweet, but any favorite baking apple works.
For the Glaze
Powdered Sugar: Creates a smooth, silky drizzle. You can easily make your own by blending granulated sugar in a blender or food processor.
Milk & Vanilla: Thins the sugar into a pourable glaze.
Instructions
Prep and Make the Batter
Prep Pan and Apples: Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper. Peel and chop your apples into small cubes.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract until well combined.
Add Dry Ingredients: Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
Fold in Apples: Add the chopped apples and mix gently until just combined, with no visible flour lumps. Do not overmix.
Make the Swirl and Bake
Make the Cinnamon Topping: In a small mixing bowl, combine melted butter, cinnamon, and sugar, mixing with a spoon until well combined.
Assemble and Swirl: Pour the cake batter into your prepared 9x9-inch pan and smooth it out with a spatula. Spoon the cinnamon topping over the cake and create swirls using a butter knife.
Bake: Bake in a preheated 180°C (350°F) oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve
Make the Glaze: In a small mixing bowl, combine the powdered sugar, milk, and vanilla, stirring until smooth and silky.
Finish: Drizzle the glaze over the cake, slice, and serve warm next to a cup of coffee or hot tea!
Expert Tips
- Room Temperature Ingredients: Always use room temperature eggs, milk, and yogurt so the batter emulsifies properly and bakes evenly.
- Apple Peeler: Use an apple corer and slicer to make prep quick, easy, and clean.
- Line Your Pan: Use parchment paper to ensure the cake bakes evenly and releases effortlessly from the pan.
- Do Not Overmix: Fold the batter gently to avoid developing gluten, keeping the crumb soft and tender.
- Measure Flour Correctly: Fluff your flour with a spoon, scoop it into the measuring cup, and level it off with a knife.
- Scrape the Bowl: Pause to scrape down the sides and bottom of the bowl frequently to ensure a completely homogeneous mixture.
- Do Not Overbake: Check the cake 5 to 10 minutes early; a toothpick with a few moist crumbs means it is done.
- Cool Before Slicing: Let the cake cool to room temperature so it holds its structure nicely.
Troubleshooting
Why is my cake dense?
Overmixing the batter once the flour is added develops too much gluten. Mix gently just until combined.
Why did my cake stick to the pan?
Skipping parchment paper can cause the cake to stick. Always line your 9x9-inch pan.
Frequently Asked Questions
The best baking apples maintain their structure and balance sweetness and tartness, such as Granny Smith, Honeycrisp, Braeburn, and Jonagold.
Yes, absolutely! This cake holds its moisture wonderfully. You can bake it the day before, keep it covered at room temperature, and apply the glaze right before serving for the best look and taste.
Yes! Popping a slice in the microwave for about 10 to 15 seconds brings back that warm, freshly baked texture, making it taste amazing next to a cup of coffee.
Storing
Store this cake in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Cover securely to prevent it from drying out.
Freezing
Let the cake cool completely, then place it in the freezer uncovered for about 30 minutes to firm up the glaze. Once solid, wrap tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn.
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Substitutions
Dairy-Free: Replace the butter with vegan or plant-based butter, and use a plant-based milk and dairy-free yogurt alternative.
Gluten-Free: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Variations
Crumble Topping: Top the cake with a buttery streusel crumble instead of the swirl for extra crunch.
Spices: Add extra warmth with nutmeg, cloves, pumpkin spice, or ginger.
Nuts: Fold chopped pecans or walnuts into the batter for added texture.
Frosting: Swap the simple glaze for cream cheese frosting, cinnamon buttercream, or maple cream cheese frosting.
Caramel Topping: Drizzle homemade or store-bought salted caramel sauce over the cake instead of the glaze.
Serving Tips
Whipped Cream: Serve each slice with a dollop of whipped cream.
Vanilla Ice Cream: Pair a warm slice with a large scoop of vanilla ice cream.
Caramel Sauce: Drizzle warm caramel sauce over individual servings.
Equipment
- Mixing bowl set
- Apple corer and slicer
- Offset spatula
- Rubber spatula
- Whisk set
- 9x9-inch baking pan
More Apple Desserts
Apple pie cookies- Made with a soft cinnamon cookie and filled with spiced apple pie filling.
Apple Crisp Bars- A shortcrust base topped with spiced apples, crumble, and caramel sauce.
Puff Pastry Apple Tart- An easy dessert made with caramelized apples and store-bought puff pastry.
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📖 Recipe
Moist Cinnamon Apple Cake
Ingredients
For the cake
- ½ cup Butter melted and cooled
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Cinnamon
- ⅔ cup Greek Yogurt
- ½ cup Milk
- 2 cups Apples peeled, cored, and chopped
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Cinnamon topping
- ½ cup Butter melted and cooled
- ⅔ cup Granulated sugar
- 2 teaspoon Cinnamon
Simple glaze
- ⅔ cup Powder sugar
- 1 teaspoon Vanilla extract
- 3 tablespoon Milk
Instructions
Prep and Make the Batter
- Prep Pan and Apples: Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper. Peel and chop your apples into small cubes.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract until well combined.
- Add Dry Ingredients: Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Fold in Apples: Add the chopped apples and mix gently until just combined with no visible flour lumps. Do not overmix.
Make the Swirl and Bake
- Make the Cinnamon Topping: In a small mixing bowl, combine melted butter, cinnamon, and sugar, mixing with a spoon until well combined.
- Assemble and Swirl: Pour the cake batter into your prepared 9x9-inch pan and smooth it out with a spatula. Spoon the cinnamon topping over the cake and create swirls using a butter knife.
- Bake: Bake in a preheated 180°C (350°F) oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve
- Make the Glaze: In a small mixing bowl, combine the powdered sugar, milk, and vanilla, stirring until smooth and silky.
- Finish: Drizzle the glaze over the cake, slice, and serve warm next to a cup of coffee or hot tea!
Notes
- Room-temperature ingredients: Always use room-temperature eggs, milk, and yogurt so the batter emulsifies properly and the cake bakes evenly.
- Choosing your apples: Opt for firm baking apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape well and provide a great balance of sweetness and tartness.
- Measuring flour correctly: Fluff your flour with a spoon, gently spoon it into your measuring cup, and level it off with a knife to prevent a heavy or dense texture.
- Gentle mixing: Fold the flour and apples into the batter gently just until combined to avoid developing gluten, ensuring a soft and tender crumb.
- Cooling before slicing: Let the cake cool completely to room temperature before slicing so it holds its structure and does not fall apart.
- Storage and shelf life: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing instructions: Freeze the cooled and glazed cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Karen says
I've made this before (delicious!) and am getting ready to make it again. Any idea if almond milk would be ok in it? It's all I have but if you think it would ruin the cake, I'll get some regular milk. Thx for a great recipe!
Karen says
I'd like to double this recipe (for a party). Do you think 13x9 pan will hold it all?
RichandDelish says
I think it will hold it, but you will get a very tall cake, it will probably need a little more baking time.