Few cake combinations are as comforting and universally loved as apple and cinnamon. Warm, aromatic, and moist, apple and cinnamon cake is a timeless favorite for fall gatherings, cozy afternoons, or simple weekday desserts. But despite its simple ingredients, many home bakers struggle with common pitfalls like soggy bottoms, sunken apples, or dry texture.
In this complete guide, you’ll learn how to bake a perfect apple and cinnamon cake every time — golden, soft, flavorful, and fragrant, with evenly baked apples and a balanced spice profile.
What Makes Apple and Cinnamon Cake So Special?
It’s all about balance: the natural sweetness and moisture of apples, the warm spiciness of cinnamon, and the richness of a buttery cake base. This cake is:
- Moist and tender
- Spiced but not overpowering
- Perfect for both everyday eating and special occasions
- Great served warm or at room temperature
- Easily adaptable to include nuts, raisins, or glaze
Best Apples for Baking
Not all apples are equal when it comes to baking. The best varieties hold their shape and offer a balance of tart and sweet flavors. Recommended options include:
- Granny Smith – tart and firm
- Honeycrisp – sweet and juicy
- Fuji – mildly sweet and moist
- Braeburn – complex flavor and holds well
- Pink Lady – sweet-tart and crisp
Avoid soft apples like Red Delicious, which can turn mushy during baking.
Ingredients for Apple and Cinnamon Cake
This recipe makes a 9-inch (23 cm) round cake or a loaf, enough for 8–10 servings.
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter (softened)
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk or buttermilk
- 2 apples (peeled and chopped into small cubes)
- 1 tablespoon lemon juice
Optional:
- ¼ cup (30g) chopped walnuts or pecans
- 2 tablespoons raisins
- Extra cinnamon sugar for topping
Step-by-Step: How to Bake It Right
1. Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
2. Prepare the Apples
Peel, core, and dice the apples into small, even cubes. Toss them with lemon juice and ½ teaspoon cinnamon. Set aside.
3. Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures a lump-free, fluffy batter.
4. Cream Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar until light and fluffy — about 3 minutes. This step is essential for a soft cake.
5. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
6. Alternate Dry and Milk
Add the dry ingredients in three parts, alternating with milk. Mix gently after each addition until the batter is just combined.
7. Fold in Apples (and Nuts or Raisins, if using)
Using a spatula, gently fold in the prepared apples. If adding nuts or raisins, mix them in at this point.
8. Transfer to Pan and Top
Pour the batter into the prepared pan. Smooth the surface. Optional: Sprinkle cinnamon sugar (1 tablespoon sugar + ¼ teaspoon cinnamon) over the top for a slightly crunchy finish.
9. Bake
Bake for 40 to 50 minutes, depending on your oven. A toothpick inserted in the center should come out with a few moist crumbs.
10. Cool Before Serving
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Common Mistakes (and How to Avoid Them)
Sunken Apples
Chopping apples too large or layering them unevenly causes them to sink. Dice them small and fold gently into the batter.
Soggy Bottom
Ensure your apples are well-drained and dry. Excess moisture can make the bottom gummy.
Overbaking
Check early and use a toothpick. Dry apple cake usually comes from overbaking by just 5–10 minutes.
Tough Texture
Don’t overmix the batter once you add the flour. Gentle folding preserves softness.
Optional Glazes and Toppings
While delicious on its own, you can upgrade your apple and cinnamon cake with:
Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
Whisk together and drizzle over cooled cake.
Cream Cheese Frosting (for layered versions):
- ½ cup cream cheese
- ¼ cup butter
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Beat until creamy and spreadable.
Storage and Serving Suggestions
How to Store:
- Room temperature: Up to 3 days, wrapped or in an airtight container
- Refrigerator: Up to 5 days — bring to room temp before serving
- Freezer: Wrap individual slices and freeze for up to 2 months
How to Serve:
- Warm with a scoop of vanilla ice cream
- Drizzled with honey or caramel
- With a dollop of whipped cream
- Toasted slightly with butter for breakfast
Creative Variations
Apple Crumble Cake
Top with a streusel made of butter, flour, sugar, and oats before baking.
Apple-Cinnamon Muffins
Use the same batter in muffin tins (bake for 18–22 minutes).
Apple and Pear Combo
Use half apples, half diced pear for a delicate twist.
Apple Upside-Down Cake
Place thinly sliced apples and brown sugar at the bottom of the pan before adding batter.
Final Thoughts: The Ultimate Cozy Cake
Apple and cinnamon cake is the kind of dessert that fills your kitchen with comforting aromas and invites everyone to the table. With the right techniques and ingredients, you’ll never worry about dry texture or sunken fruit again. It’s simple, cozy, and full of love — the perfect cake for chilly days, fall dinners, or anytime you need a sweet bite of nostalgia.