This cinnamon apple cake is moist and buttery, filled with apples, a cinnamon swirl topping, and a drizzle of simple glaze.
This cake is incredibly moist and buttery, thanks to a rich batter and cinnamon swirl. Inside, you'll find chunks of tender apples that add a juicy bite to each slice.
The highlight is the cinnamon swirl topping, which creates a beautiful marbled effect and adds an extra layer of flavor and a soft and tender texture to this cake.
To finish it off, a simple glaze is drizzled on top, adding just the right amount of sweetness without overpowering the other flavors.
The texture is soft and fluffy, while the combination of cinnamon and apple makes every bite comforting and delicious.
For more apple desserts, check out my apple cinnamon rolls, apple crumble cake, apple fritters, apple crumble muffins, easy apple cake, apple crumble pie, and apple turnovers!
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Why this recipe works
- Texture- this cake is moist and tender with the softest crumb that will melt in your mouth along with soft and tender apples. Every bite melts in your mouth, providing a texture that’s neither too dense nor too light.
- Flavor- the combination of apples and cinnamon creates a classic, comforting flavor combo. The sweetness of the apples pairs perfectly with the warm spiciness of the cinnamon, making each slice irresistible.
- Cinnamon topping- this cake is topped with a buttery cinnamon swirl that adds delicious flavor and a beautiful marbled effect. It enhances both the taste and appearance.
- Simple glaze topping- a drizzle of simple glaze on top adds just the right amount of sweetness without being overwhelming. It complements the flavors within the cake and gives it a polished, bakery-style finish.
- Loaded with apples- this cake is a great way to use up extra apples you might have. It's especially handy during apple season when you may have more than you know what to do with.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Baking powder and baking soda – to allow the cake to rise. Ensure that your baking powder and baking soda are not expired.
Cinnamon- I love adding cinnamon to apple-flavored desserts, it adds so much flavor that compliments the apple flavor.
Sour cream or Greek yogurt- you can use either Greek yogurt or sour cream. Get your sour cream to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Milk- use whole milk for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Apples- I like to use Granny Smith apples for this recipe, they are a little bit less sweet and sturdy, but any kind of your favorite apples will work!
For the glaze
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Peel and cut the apples into small cubes. I like using my apple corer and slicer to make this process easy and quick.
Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
In a large mixing bowl, add the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract, and mix well with a whisk.
Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
Add the chopped apples and mix until just combined and there are no lumps of flour visible. Do not overmix.
Into a small mixing bowl, add melted butter, cinnamon, and sugar, and mix with a spoon until well combined.
Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out with a spatula. Spoon the cinnamon topping on top of the cake and make swirls using a butter knife.
Bake in a 180c (350f) preheated oven for 45-50 minutes (depending on your oven) or until a toothpick comes out clean.
In a small mixing bowl, add the powdered sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
Top the cake with as much glaze as you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
- Don't overbake. Check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.
- Be patient! It’s extremely tempting to eat this cake as soon as it's ready. Allow it to cool to room temperature before eating. This step prevents the cake from falling apart.
Faq's
Not all apples are great for baking. The best ones maintain their structure and balance sweetness and tartness, like Granny Smith, Honeycrisp, Braeburn, and Jonagold.
I used all-purpose flour for this cake. Cake flour will work great as well.
Yes! You can double or even triple this recipe. If you double this recipe, I recommend using a 9x13-inch baking pan!
Storing
This cake will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze this cake, start by letting the cake cool completely. Then, place it in the freezer uncovered for about half an hour to firm up the glaze.
Once the glaze is solid, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, you can add a layer of aluminum foil over the plastic wrap. Label the cake with the date and type, then place it back in the freezer. When stored properly, the cake can last for up to three months.
To thaw, simply move the wrapped cake to the refrigerator overnight. This method helps preserve the cake's moisture and keeps the frosting intact, ensuring a delicious treat even after freezing.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the buttermilk with vegan buttermilk or plant-based milk.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Crumble topping- top this cake with crumble topping for a delicious texture and an added crunch. You can use the same recipe for crumble topping from my apple crumble cake.
Spices- add your favorite spices for cinnamon-spiced desserts! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Nuts- add your favorite nuts to the cake batter. We love adding chopped pecans and walnuts.
Frosting- instead of topping this cake with a simple glaze, top it with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting.
Caramel topping- instead of topping this cake with a simple glaze, top it with either homemade or store-bought salted caramel sauce!
Add ins- you can add your favorite adds ins to the cake like chopped nuts like chopped pecans or chopped walnuts, or add mini chocolate chips.
Serving Tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Caramel sauce- top each slice of cake with a drizzle of homemade or store-bought caramel sauce.
Equipment
- Mixing bowl (set of 3)
- Apple corer and slicer
- Offset spatula
- Rubber spatula
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 by 9 inch pan
More apple desserts
Apple pie cookies- These apple pie cookies are made with a soft cinnamon cookie and filled with apple pie filling. These taste just like apple pie in cookie form!
Apple Crisp Bars- These apple crisp bars are made with a shortcrust base, topped with a spiced apple mixture, topped with a crumble topping, and topped with caramel sauce.
Puff Pastry Apple Tart- This puff pastry apple tart is the perfect easy apple dessert. It is made with caramelized apples and store-bought puff pastry!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 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
- Peel and cut the apples into small cubes. I like using my apple corer and slicer to make this process easy and quick.
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- In a large mixing bowl, add the eggs, cooled melted butter, cinnamon, yogurt, granulated sugar, milk, kosher salt, and vanilla extract, and mix well with a whisk.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the chopped apples and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Into a small mixing bowl, add melted butter, cinnamon, and sugar, and mix with a spoon until well combined.
- Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out with a spatula. Spoon the cinnamon topping on top of the cake and make swirls using a butter knife.
- Bake in a 180c (350f) preheated oven for 45-50 minutes (depending on your oven) or until a toothpick comes out clean.
- In a small mixing bowl, add the powdered sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
- Top the cake with as much glaze as you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
- Don't overbake. Check the cake 5-10 minutes before the recommended baking time. Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.
- Be patient! It’s extremely tempting to eat this cake as soon as it's ready. Allow it to cool to room temperature before eating. This step prevents the cake from falling apart.
Karen
I'd like to double this recipe (for a party). Do you think 13x9 pan will hold it all?
RichandDelish
I think it will hold it, but you will get a very tall cake, it will probably need a little more baking time.