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Cinnamon Apple Cake Recipe
Ash Tyrrell

Cinnamon Apple Cake Recipe

I first made this cinnamon apple cake on a rainy Sunday afternoon when I had a bowl of apples sitting on my counter, and honestly, it changed how I think about apple desserts forever. The smell of cinnamon and baked apples filling my kitchen was pure comfort, and I couldn't stop sneaking slices before it even cooled.
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Total Time 1 hour 20 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – gives the cake its structure so spoon and level it instead of scooping straight from the bag
  • 1 cup granulated sugar – for balanced sweetness without overpowering the apples
  • 1/2 cup packed brown sugar – adds a deeper caramel-like note to the crumb
  • 1 teaspoon baking soda – helps the cake rise light and tender
  • 1/2 teaspoon salt – balances the sweetness and sharpens all the flavors
  • 2 teaspoons ground cinnamon – the star spice so use fresh cinnamon for the best aroma
  • 1/2 teaspoon ground nutmeg – optional but it adds a warm, cozy background note
  • 3 large apples peeled and diced – mix sweet and tart varieties like Honeycrisp and Granny Smith for the best flavor
  • 2 large eggs room temperature – room temp eggs blend more smoothly into the batter
  • 1/2 cup vegetable oil – keeps the cake moist for days don't swap for a low-fat substitute
  • 1 teaspoon vanilla extract – rounds out the spice and sweetness beautifully
  • 1/2 cup buttermilk – adds tang and extra moisture don't skip it if you can help it
  • 1 cup powdered sugar for glaze – whisked with liquid for a simple finishing drizzle
  • 2-3 tablespoons milk or water for glaze – adjust for your preferred glaze thickness

Method
 

  1. Start by preheating your oven to 350°F so it's fully heated by the time your batter is ready. Grease your baking pan generously, making sure to coat every corner so nothing sticks later. I like to dust it lightly with flour too, just for extra insurance against sticking.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This step distributes the spices so you don't end up with a cinnamon-heavy bite in one spot. Set this bowl aside while you work on the wet ingredients.
  3. In your large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture looks pale and slightly fluffy. Add the oil, vanilla, and buttermilk, then mix again until everything is fully combined. This forms the moist base that makes the cake so tender.
  4. Gradually add the dry ingredient mixture into the wet ingredients, stirring just until no streaks of flour remain. Overmixing at this stage can make your cake dense, so stop as soon as it looks combined. A few small lumps are completely fine here.
  5. Gently fold your diced apples into the batter using a spatula, making sure they're evenly distributed throughout. Don't overwork the batter while doing this, or you'll lose some of that light texture. The apples should peek through the batter in every scoop.
  6. Pour the batter into your prepared pan and smooth the top with your spatula. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Baking times can vary slightly depending on your pan shape and oven.
  7. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar and milk, then drizzle it generously over the top. Let the glaze set for a few minutes before slicing and serving.

Notes

  • I always mix two apple varieties, usually one tart and one sweet, because it gives the cake way more depth than using just one kind
  • I never skip room temperature eggs since cold eggs can make the batter seize slightly and affect the texture
  • I like to toss my diced apples in a spoonful of flour before folding them in, which stops them from sinking to the bottom
  • I test doneness a few minutes early because ovens vary, and I'd rather pull it out slightly underdone than dry it out
  • I let the cake cool completely before glazing, otherwise the glaze just melts right off instead of setting nicely