This cinnamon apple cake is what happens when a humble snack cake meets peak apple season.
It is soft, packed with tender apple pieces, and swirled with a cinnamon sugar ribbon that turns every bite into something special.
I first made this cinnamon apple cake on a chilly Sunday afternoon when my kitchen was overflowing with apples from a weekend orchard trip.
Within an hour, half the pan was gone and I knew this recipe was a keeper.
This is the kind of cake you can pull together with pantry staples and whatever apples are sitting in your fruit bowl.
No fancy equipment, no complicated technique, just a warm, comforting dessert that tastes like fall in every forkful.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 16 slices |
| Difficulty Level | Easy |
If you love old fashioned apple desserts, you will also want to try my Amish Apple Cake Recipe, another favorite way I use up a bumper crop of apples.
Why You’ll Love This Cinnamon Apple Cake
This cake earns a permanent spot in the fall baking rotation for a reason.
It is quick to mix, forgiving with substitutions, and always disappears fast.
- Comes together in one bowl with no mixer required, though a hand mixer speeds things up
- Uses simple pantry staples plus fresh apples, so there is no special shopping trip
- Stays moist for days thanks to the shredded and diced apple combination
- Works as a breakfast treat, an afternoon snack, or a dessert with a scoop of ice cream
- Freezes beautifully, so you can bake now and enjoy later
You might also enjoy: German Applesauce Cake Recipe
Ingredients
Every ingredient here plays a role in keeping this cake moist, spiced, and full of apple flavor in every slice.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups peeled and diced apples, about 3 medium apples
- 1 cup chopped walnuts, optional
- 1/3 cup granulated sugar, for the cinnamon swirl
- 1 tablespoon ground cinnamon, for the cinnamon swirl
- 1 cup powdered sugar, for the glaze
- 2 to 3 tablespoons milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
I always reach for a bag of chopped walnuts to add a little crunch, though you can leave them out or swap in pecans.
This pairs beautifully with my Apple Cinnamon Blondies Recipe if you want to double up on the apple and cinnamon theme for a bake sale or potluck.
Kitchen Equipment Needed
None of this equipment is complicated, but a few good tools make the whole process smoother.
- 9×13 inch baking dish
- Large and medium mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Apple peeler and corer
- Measuring cups and spoons
- Wire cooling rack
A good 9×13 baking dish and a reliable hand mixer make quick work of this recipe, and an apple peeler and corer cuts your prep time way down.
I learned this technique while perfecting my Maple Glazed Apple Blondies Recipe, where the same apple prep shortcuts come in handy.
Recommended Products for This Recipe
These are products I personally use and recommend based on making this cake, and similar apple desserts, more times than I can count.
1. OXO Good Grips Apple Corer and Divider
This tool peels, cores, and slices apples in seconds, which cuts your prep time down significantly when you need three cups of diced fruit.
It is sturdy, easy to clean, and works on apples of almost any size.
Once you use one, going back to a paring knife feels like a chore.
2. USA Pan 9×13 Nonstick Baking Pan
An even-heating pan is the difference between a cake that bakes uniformly and one with a burnt edge and a raw center.
This pan releases the cake cleanly, so your cinnamon swirl stays intact when you cut and serve.
It is heavy enough to last for years of regular baking.
3. KitchenAid Hand Mixer
This batter comes together fast, but a good hand mixer makes sure the butter and sugars cream properly for a fluffier crumb.
It is compact enough to store easily and powerful enough to handle thicker cake batters without straining. I reach for mine constantly.
4. Ceylon Ground Cinnamon
Ceylon cinnamon has a softer, sweeter flavor than the more common cassia cinnamon, and it makes a noticeable difference in a cinnamon-forward cake like this one.
A little goes a long way in both the batter and the swirl.
Once you try it, regular grocery store cinnamon tastes flat by comparison.
This pairs beautifully with my Caramel Apple Cheesecake Dip Recipe for a full apple dessert spread.
Step-by-Step Instructions: How to Make Cinnamon Apple Cake
1. Prep Your Pan and Oven
- Preheat your oven to 350 degrees Fahrenheit
- Grease your 9×13 inch baking dish thoroughly with butter or nonstick spray, making sure to coat the corners
- Set the pan aside so it is ready the moment your batter is mixed
2. Make the Cinnamon Swirl Mixture
- In a small bowl, stir together the 1/3 cup granulated sugar and 1 tablespoon ground cinnamon reserved for the swirl
- Set this mixture aside, you will layer it into the batter later
3. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed
- Continue beating for 2 to 3 minutes, until the mixture is light and fluffy
4. Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition
- Mix in the vanilla extract until fully combined
5. Combine the Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking soda, salt, and the 2 teaspoons of ground cinnamon reserved for the batter
- Whisking first prevents pockets of baking soda or cinnamon from ending up in one bite
6. Combine Wet and Dry Ingredients
- Add the dry ingredient mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients
- Mix on low speed just until combined, being careful not to overmix, since overmixing leads to a dense cake
7. Fold in the Apples and Walnuts
- Using a rubber spatula, gently fold the diced apples and chopped walnuts into the batter
- Fold just until the apples and nuts are evenly distributed throughout the batter
8. Layer the Batter and Cinnamon Swirl
- Spread half of the batter evenly into the prepared baking dish
- Sprinkle half of the reserved cinnamon sugar swirl mixture over the batter
- Spoon the remaining batter on top and spread it gently to cover the cinnamon layer
- Sprinkle the rest of the cinnamon sugar mixture over the top, then drag a knife through the batter in a swirling motion a few times to create a marbled effect
9. Bake the Cake
- Place the pan in the preheated oven and bake for 35 to 40 minutes
- Check doneness by inserting a toothpick into the center, it should come out clean or with a few moist crumbs
- If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes
10. Cool and Glaze
- Remove the cake from the oven and set it on a wire cooling rack for at least 20 minutes
- While the cake cools, whisk together the powdered sugar, milk, and vanilla extract reserved for the glaze until smooth
- Drizzle the glaze over the slightly warm cake, then slice and serve
The same swirling technique works wonderfully in Apple Crumble Cheesecake too, if you want to practice on a different dessert.
Tips for The Best Cinnamon Apple Cake
A few small adjustments can take this cake from good to genuinely memorable.
- Use a firm, tart apple like Granny Smith or Honeycrisp so the pieces hold their shape while baking
- Dice the apples small, around a half inch, so every bite gets a piece of fruit
- Do not overmix the batter once the flour is added, or the cake will turn dense
- Let the cake cool before glazing, otherwise the glaze will melt and disappear into the cake
- Bring your butter and eggs to room temperature before starting for a smoother batter
I learned this technique while perfecting my Apple Cider Cheesecake, where apple prep and moisture balance matter just as much.
Serving Suggestions
This cake is flexible enough to serve at breakfast, brunch, or as a full dessert.
- Serve slightly warm with a scoop of vanilla ice cream
- Pair with a hot cup of coffee or spiced chai for an afternoon treat
- Add a dollop of whipped cream and a light dusting of cinnamon for a dinner party finish
- Serve alongside Apple Cider Donut Bread for a full apple dessert table
- Bring it to a potluck sliced into squares for easy grab and go servings
Variations of Cinnamon Apple Cake
Once you have the base recipe down, it is easy to make this cake your own.
- Swap the walnuts for pecans or leave the nuts out entirely for a nut free version
- Add a streusel topping of butter, flour, brown sugar, and cinnamon instead of the glaze
- Mix in a handful of raisins or dried cranberries with the apples
- Use a bundt pan instead of a 9×13 dish for a more formal presentation
- Stir in a pinch of nutmeg or ground ginger for a spicier, more complex flavor
This same swap works well in my Apple Cinnamon Scones Recipe, where nutmeg and ginger add a similar depth of flavor.
Storage and Reheating
This cake stores well, which makes it a great make ahead dessert for the week.
- Store covered at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze unglazed slices, wrapped tightly, for up to 3 months
- Thaw frozen slices overnight in the refrigerator before serving
- Warm individual slices in the microwave for 10 to 15 seconds before serving for a fresh baked taste
Another favorite: Apple Pie Bread Recipe
Nutritional Facts
These values are estimates for one slice, based on a cake cut into 16 servings, and will vary depending on your exact ingredients.
- Calories: approximately 260 per slice
- Total Fat: 10 grams
- Saturated Fat: 4 grams
- Carbohydrates: 40 grams
- Sugar: 26 grams
- Protein: 3 grams
- Fiber: 1 gram
- Sodium: 190 milligrams
This pairs beautifully with my Apple Cider Cinnamon Rolls Recipe if you are planning a full brunch spread with nutrition info to match.
Health Benefits of Key Ingredients
While this is a dessert, a few of the ingredients bring more to the table than just flavor.
- Apples provide fiber and vitamin C, along with natural sweetness that helps reduce added sugar
- Cinnamon has natural antioxidant properties and has been studied for its effect on blood sugar regulation
- Walnuts contain healthy omega-3 fatty acids and add plant based protein to each slice
- Eggs provide protein and help give the cake its structure and richness
You might also enjoy: Caramel Apple Crisp Recipe
FAQs About Cinnamon Apple Cake
1. Can I use a different type of apple for this cake?
Yes, almost any baking apple works well here.
Granny Smith, Honeycrisp, and Braeburn all hold their shape nicely and give a good balance of sweetness and tartness.
2. Do I have to peel the apples?
Peeling is recommended for the best texture, since apple skins can turn a bit tough once baked.
If you prefer a more rustic cake, you can leave the peels on for extra fiber and color.
3. Can I make this cake ahead of time?
Absolutely, this cake actually tastes even better the next day once the flavors have had time to settle.
Store it covered at room temperature or in the refrigerator, then glaze right before serving.
4. Why did my cake turn out dense?
Dense cake is almost always a sign of overmixing once the flour is added.
Mix just until the dry ingredients disappear into the batter, then stop.
5. Can I turn this into cupcakes instead of a sheet cake?
Yes, this batter works well as cupcakes, dice the apples extra small so they distribute evenly in the liners.
Bake at the same temperature for about 20 to 22 minutes, checking for doneness with a toothpick.
Read Also: Dutch Apple Pie Recipe
Cinnamon Apple Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon for the batter
- 3 cups apples about 3 medium apples, peeled and diced
- 1 cup walnuts chopped, optional
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract for the glaze
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Apple peeler and corer (optional)
- Measuring cups and spoons
- Wire cooling rack
Method
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a small bowl, stir together the 1/3 cup granulated sugar and 1 tablespoon cinnamon for the swirl; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each, then mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of cinnamon for the batter.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Using a rubber spatula, gently fold the diced apples and chopped walnuts into the batter until evenly distributed.
- Spread half of the batter into the prepared pan, sprinkle with half of the cinnamon sugar swirl, then top with the remaining batter. Sprinkle the rest of the cinnamon sugar on top and drag a knife through the batter to swirl.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool the cake on a wire rack for at least 20 minutes. Whisk together the powdered sugar, milk, and vanilla for the glaze, then drizzle over the slightly warm cake before slicing and serving.
Nutrition
Notes
- Use a firm, tart apple like Granny Smith or Honeycrisp so the pieces hold their shape while baking.
- Dice the apples small, around a half inch, so every bite gets a piece of fruit.
- Do not overmix the batter once the flour is added, or the cake will turn dense.
- Let the cake cool before glazing, otherwise the glaze will melt and disappear into the cake.
- Bring your butter and eggs to room temperature before starting for a smoother batter.
- Swap the walnuts for pecans or leave the nuts out entirely for a nut-free version.
- Add a streusel topping of butter, flour, brown sugar, and cinnamon instead of the glaze for a different texture.
- Store covered at room temperature for up to 2 days, refrigerate in an airtight container for up to 5 days, or freeze unglazed slices for up to 3 months.
- Warm individual slices in the microwave for 10 to 15 seconds before serving for a fresh-baked taste.
- This cake can be made in a bundt pan for a more formal presentation—adjust baking time accordingly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cinnamon apple cake is proof that dessert does not need to be complicated to be memorable.
It is soft, spiced, packed with apples, and the kind of thing that disappears from the counter faster than you expect.
Whether you bake it for a weekend gathering or just because you have a few apples to use up, I hope it becomes a regular in your kitchen too.
Give it a try this week, and let me know in the comments how yours turns out, or share a photo here with me.
Recommended:
- Apple Crumble Pie Recipe
- Cranberry Apple Crumb Pie Recipe
- Apple Cobbler Recipe
- Apple Cinnamon French Toast Casserole
- Cinnamon Streusel Bread Recipe
