If there’s one thing that makes me feel like fall has truly arrived, it’s the scent of cinnamon and apples baking in the oven. This cinnamon apple cake combines everything I love about the season in one easy-to-make dessert. The cake is moist and tender, filled with juicy bits of apple, and topped with a cinnamon-sugar crust that’s both crispy and sweet. It’s perfect for cozy evenings or gatherings with friends, and it’s simple enough that you don’t need to be a baking pro to pull it off. Just imagine your home filled with the warm, comforting aroma of apples and cinnamon—it’s heavenly!

A quick story: my first bite of cinnamon apple cake

I’ll never forget the first time I tasted a cinnamon apple cake. It was at a fall potluck, and as soon as I took a bite, I was hooked. The cake was so moist and flavorful, with tender apple pieces that almost melted in my mouth. The best part? That crunchy, cinnamon-sugar topping that made every bite a little burst of sweetness and spice. I remember asking for the recipe right then and there, determined to recreate it at home. After a few tweaks and experiments, I came up with this version, which has since become a family favorite. I hope it becomes one in your home too!

A bit of background on cinnamon apple cake

Apple cakes have a long history in baking, dating back to when apples were one of the easiest fruits to store through winter. Traditionally, apple cakes were dense and rustic, but over the years, bakers have developed versions that are light, fluffy, and full of spice. Cinnamon apple cake, specifically, is a popular fall dessert in North America, where apple harvests and cooler weather make it the perfect cozy treat. This recipe keeps things simple, but the results are far from ordinary—each bite is like a little taste of autumn!

Let’s talk ingredients: bringing fall flavors together

The ingredients in this cake are simple and familiar, yet they come together to create something truly delicious. Here’s a closer look at what makes each one important:

Brown sugar: This adds a warm, caramel-like sweetness to the cake. If you’re out of brown sugar, you can substitute it with white sugar and a tablespoon of molasses for a similar flavor.
Oil: I use a neutral oil like canola or vegetable oil, which keeps the cake moist without adding any strong flavor. You could also use melted coconut oil for a hint of coconut.
Egg: The egg adds structure and helps the cake rise. If you’re baking vegan, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works well here.
Milk: I like using regular milk, but you can use almond or oat milk if you prefer dairy-free options. Just make sure it’s unsweetened!
Vanilla extract: A splash of vanilla enhances all the other flavors in the cake.
All-purpose flour: Gives the cake its structure. For a slightly healthier twist, you could substitute half of the flour with whole wheat flour.
Baking soda: This gives the cake a nice rise and a tender crumb.
Salt: Just a pinch to balance the sweetness.
Baking apples: Look for firm apples like Granny Smith or Honeycrisp, which hold their shape well during baking. Softer varieties might turn mushy in the oven, so stick with firmer apples for the best results.

Kitchen gear: what you’ll need (and what you can skip)

For this recipe, you don’t need anything fancy, but a few basic tools will make things easier:

Mixing bowls: You’ll need one large bowl for the cake batter and a small bowl for the cinnamon-sugar topping.
Whisk or spoon: Since this cake doesn’t require a mixer, a good whisk or sturdy spoon is all you need to combine the ingredients.
9×13-inch baking pan: This size pan is perfect for a sheet cake like this. If you don’t have one, you could use two 8×8 pans or even a bundt pan—just adjust the baking time accordingly.
Spatula: A spatula is helpful for folding in the apples without over-mixing the batter.
Toothpick or cake tester: To check for doneness, you’ll want something thin to poke into the cake’s center. If it comes out clean, your cake is ready!

Step-by-step: how to make cinnamon apple cake

Preheat the oven: First things first—set your oven to 325°F. Grease a 9×13-inch baking pan with a bit of oil or butter to ensure the cake doesn’t stick.
Combine wet ingredients: In a large bowl, mix together the brown sugar, oil, egg, milk, and vanilla extract. Stir until everything is smooth and well-combined. This step is easy, and you don’t need an electric mixer—just a good whisk or spoon!
Add the dry ingredients: Sprinkle in the flour, baking soda, and salt. Gently stir until you see no more streaks of flour. Try not to over-mix, as this can make the cake dense. (I’ve made this mistake before—trust me, a light touch works best!)
Fold in the apples: Gently fold in the chopped apples, distributing them evenly throughout the batter. The apples will keep the cake moist and add a delightful texture in every bite.
Pour and top: Pour the batter into your prepared pan and spread it out evenly. In a small bowl, mix together the granulated sugar, cinnamon, and melted butter. Sprinkle this mixture over the batter—this will create that irresistible crunchy topping.
Bake: Place the pan in the oven and bake for 40-50 minutes. Start checking around the 40-minute mark. The cake is done when a toothpick inserted in the center comes out clean. Let it cool a bit before slicing… if you can wait!

Easy variations to make it your own

Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. I’ve tried this, and the texture was still soft and delicious!
Vegan option: Replace the egg with a flax egg and use almond or oat milk instead of regular milk. This cake adapts well to vegan swaps.
Add nuts: For a bit of crunch, try folding in a half cup of chopped walnuts or pecans. The nuts add a lovely texture that complements the apples.
Spice it up: If you love spices, add a pinch of nutmeg or a dash of ginger to the batter for extra warmth.
Apple pear combo: Swap out half of the apples for chopped pears for a twist on the classic apple flavor. Pears add a subtle sweetness that pairs wonderfully with cinnamon.
Seasonal topping: In the fall, I sometimes add a handful of fresh cranberries on top before baking. The tartness of the cranberries adds a pop of flavor that’s perfect for the season.

How to serve cinnamon apple cake

This cake is delicious on its own, but if you want to make it extra special, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting, sprinkle a bit of powdered sugar on top just before serving for a pretty, frosted look. For a more rustic vibe, slice it directly from the pan and serve it family-style. It’s the kind of dessert that doesn’t need fuss—just cozy, comforting flavors in every bite.

Drink pairings

When it comes to drinks, there are plenty of cozy options that pair perfectly with this cinnamon apple cake:

Spiced apple cider: Warm, spiced apple cider complements the apple and cinnamon flavors in the cake beautifully. Add a cinnamon stick and a slice of orange for an extra festive touch.
Chai tea latte: The spices in a chai tea latte mirror the flavors of the cake, creating a harmonious pairing. Plus, it’s a warming, comforting drink that’s perfect for fall.
Vanilla bean hot chocolate: A creamy hot chocolate with a hint of vanilla goes well with the cinnamon and apples, making each bite feel like an indulgent treat.
Earl Grey tea: If you prefer tea, Earl Grey has subtle citrusy notes that contrast nicely with the sweetness of the cake.
Cinnamon-spiced milk: Heat up some milk and add a sprinkle of cinnamon. It’s simple, but it brings out the flavors of the cake and feels a little like dessert in a cup!

Storing and reheating tips

If you have leftovers (lucky you!), this cake stores beautifully. Cover it tightly and keep it at room temperature for up to two days. For longer storage, pop it in the fridge, where it’ll stay fresh for about a week. Just be sure to cover it to keep it moist. To reheat, warm individual slices in the microwave for 15-20 seconds. If you prefer a crispier topping, reheat slices in the oven at 325°F for about 5-10 minutes.

Adjusting for different serving sizes

This recipe makes a generous 9×13-inch cake, perfect for a crowd. If you want to make a smaller batch, you could halve the ingredients and bake it in an 8×8-inch pan, reducing the baking time by about 10 minutes. For a larger gathering, you can double the recipe and bake it in two pans. Just keep in mind that if you’re increasing the recipe, it may take a bit longer in the oven, so check doneness accordingly.

Troubleshooting tips for the perfect cake

Cake too dense? Make sure you’re not over-mixing the batter, as this can make the cake heavy. Stir just until the ingredients are combined.
Cinnamon-sugar not crispy? For a super-crispy topping, you can add an extra teaspoon of butter to the cinnamon-sugar mix.
Apples sinking to the bottom? If this happens, try tossing the apple pieces in a little flour before folding them into the batter. This helps them stay evenly distributed.

Frequently asked questions

1. Can I use other types of apples?
Yes, just choose firm varieties like Honeycrisp, Fuji, or Braeburn, which hold up well in baking.

2. What if I don’t have brown sugar?
You can substitute with white sugar and a tablespoon of molasses. It won’t be quite the same, but it’ll still be delicious.

3. Can I make this cake in advance?
Absolutely! This cake stays moist, so feel free to bake it a day ahead. Just store it covered at room temperature.

4. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, it’s done. Start checking around the 40-minute mark.

5. Can I freeze this cake?
Yes! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Just thaw and reheat before serving.

Warm, sweet, and filled with the comforting flavors of fall, this cinnamon apple cake is a must-try. Whether you’re baking for a crowd or just for yourself, I’m confident you’ll love this simple yet flavorful dessert. Happy baking, and enjoy every cozy bite! 🍏

Cinnamon Apple Cake Recipe