Cinnamon Apple Cake Recipe

Hey, have you ever craved a dessert that’s cozy, simple, and bursting with warm flavors? This Cinnamon Apple Cake Recipe is exactly that for me — it’s like autumn baked into a cake. The tender crumb, dotted with juicy apple pieces and topped with a cinnamon sugar crunch, always brings everyone to the kitchen table. It’s one of those recipes that’s perfect for breakfast, afternoon tea, or even a casual dessert after dinner.

What I love most is how straightforward it is to make, yet it feels special enough for company or a quiet weekend treat. If you’re looking for a dessert that’s not overly sweet but rich in flavor and texture, this Cinnamon Apple Cake Recipe is worth trying. Plus, you can whip it up in under an hour, which means you get all that comfort without a lot of fuss.

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Ingredients & Why They Work

The ingredients in this Cinnamon Apple Cake Recipe harmonize beautifully to create a tender, flavorful dessert. Each one plays a role, from the flour providing structure to the apple adding moisture and natural sweetness. Here’s a quick rundown on why I choose each ingredient — plus some tips for shopping or substitutions.

• Plain Flour or All Purpose Flour: Gives the cake its body and crumb; try to sift it for lighter texture.
• Baking Powder & Baking Soda: These leaveners ensure the cake rises just right—don’t skip them!
• Salt: Enhances all the other flavors without making it salty.
• Caster or Granulated Sugar: Sweetens the cake and helps with browning, caster dissolves more easily.
• Red Apple: I love using a tart apple like Granny Smith or Pink Lady; peeling keeps chunks soft but you can leave skins on for extra texture.
• Eggs: Bind the ingredients and help create a tender crumb.
• Vanilla Extract: Adds warmth and depth, making the flavors pop.
• Vegetable or Flavorless Oil: Keeps the cake moist without overpowering flavors.
• Greek Yogurt: Adds moisture and a slight tang that balances the cinnamon and apple.
• Cinnamon: The star spice of this recipe—warm, comforting, and delicious paired with apple.
• Butter: Melts into the cinnamon topping for that perfect texture.
• Icing Sugar & Milk (for glaze): Creates a smooth, sweet finish that ties the cake together beautifully.

Tweak to Your Taste

I love customizing this Cinnamon Apple Cake Recipe depending on the season and my mood. Whether it’s adding a handful of chopped nuts for crunch or swapping out vanilla for a splash of almond extract, feel free to make it your own. After all, the best recipes are the ones you enjoy making and eating!

• Nutty Upgrade: Adding chopped walnuts or pecans into the batter adds a delightful texture; I often toss them with a bit of cinnamon before folding in.
• Dairy-Free Variation: Replace Greek yogurt with coconut yogurt and use a neutral oil — it works surprisingly well without losing moisture.
• Spice it Up: Mix in a pinch of nutmeg or ground cloves along with the cinnamon for a deeper warm spice profile.
• Extra Apple: For more apple flavor, feel free to grate one apple into the batter instead of just chopped pieces — it makes the cake super moist.

Step-by-Step: How I Make Cinnamon Apple Cake Recipe

Step 1: Prep and Mix Dry Ingredients

First, preheat your oven to 180°C (350°F) or 160°C (320°F) if it’s fan-forced. Grease and line an 8-inch round cake pan with parchment paper to make sure the cake won’t stick. Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. I always add the chopped apple here and stir just enough to coat the pieces in flour—that helps prevent them from sinking to the bottom.

Step 2: Whisk Wet Ingredients Separately

In another bowl, break the eggs and whisk them together with the vanilla extract, vegetable oil, and Greek yogurt. I like to whisk just enough to combine, making sure the egg yolks are broken but not creating a huge foam. This keeps the cake dense but tender.

Step 3: Combine and Bake

Pour the wet ingredients into the dry ones, then gently fold together with a wooden spoon or spatula. Take care not to overmix—stir just until you see no more pockets of flour. The batter will be thick and a bit chunky from the apple. Pour it into your prepared pan, smoothing the top gently.

Step 4: Cinnamon Topping Magic

Mix the caster sugar, cinnamon, and melted butter in a small bowl until you get a lumpy, moist crumb topping. Sprinkle this evenly over the cake batter before placing it in the oven. This little step adds a beautiful crunchy cinnamon layer on top that I can’t get enough of.

Step 5: Bake and Cool

Bake the cake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. The cinnamon topping will be golden and slightly crisp. When done, transfer the cake to a wire rack to cool completely before glazing.

Step 6: Sweet Glaze Finish

Mix the sifted icing sugar with 1 tablespoon of milk and stir until smooth. If it feels too thick, add a little more milk, but keep it thick enough to drizzle. Drizzle the glaze over the cooled cake using a spoon or piping bag for a pretty finish that adds a lovely sweetness and shine.

How to Serve Cinnamon Apple Cake Recipe

Garnishes

I usually keep it simple and just dust a little extra cinnamon on top. Occasionally, I’ll add a thin slice of fresh apple or a sprinkle of toasted nuts like walnuts for a bit of crunch and color. A dollop of whipped cream or a scoop of vanilla ice cream makes it extra indulgent, especially if serving warm.

Side Dishes

This cake pairs beautifully with a hot cup of chai tea or fresh brewed coffee. For a brunch spread, I love serving it alongside scrambled eggs or a light fruit salad to balance the richness. The warm spices and apple notes even complement savory dishes like roasted pork or a charcuterie board.

Creative Ways to Present

For a fall gathering, I’ve arranged slices on a rustic wooden board lined with autumn leaves and cinnamon sticks, which always gets compliments. Another time, I inverted the cake on a platter and drizzled extra caramel sauce over the glaze to make it extra festive. Even simple, the glaze swirled with cinnamon sticks on the side looks charming.

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon apple cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, I move it to the fridge where it can last about a week but tends to dry out a bit faster, so I recommend enjoying it sooner rather than later.

Freezing

If I’m making this cake ahead of time, I freeze it in slices. I wrap each slice tightly in plastic wrap and place them in a sealed freezer bag. It freezes well for up to 2 months and thaws overnight in the fridge, making for an easy treat whenever you want.

Reheating

To reheat, I pop individual slices in the microwave for 15-20 seconds or warm them briefly in a low oven (about 150°C / 300°F) wrapped in foil to keep moisture in. This refreshes the cake and brings that fresh-baked warmth back.

FAQs

Final Thoughts

This Cinnamon Apple Cake Recipe holds a dear spot in my kitchen rotation because it feels like a warm hug in cake form. Every bite reminds me of cozy mornings and shared moments with friends and family. I can’t recommend it enough if you want to enjoy an effortless, comforting dessert with flavors that feel both classic and special. Give it a try—I have a feeling it’ll become one of your favorite go-to recipes too.

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