Irresistible Cinnamon Apple Cake

Cinnamon apple cake brings back memories of childhood kitchens and autumn afternoons. My mom used to make this exact recipe every September when the apples were perfect, and now I make it for my own family. The smell alone takes me right back to being seven years old, sneaking bites of raw batter when she wasn’t looking.

This cake is the kind of recipe you’ll actually use – no fancy techniques or weird ingredients you have to hunt down. Just good, honest flavors that make your house smell incredible and disappear faster than you’d think possible.

Love More Apple Desserts Recipes? Try My Mini Apple Pies With Puff Pastry or this Apple Crumble Cheesecake next.

Why You’ll Love This Recipe

A soft and tender cinnamon apple cake that’s bursting with fresh apple flavor and warm spice. Made in one bowl with simple ingredients, it stays moist for days and features cinnamon-coated apple pockets throughout. Perfect for potlucks, gatherings, or cozy weeknights, with a crunchy cinnamon topping and optional sweet glaze.

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Ingredient List

For the Cake:

• 1½ cups (210g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda (trust me on this)
• ½ to ¾ cup (140–150g) granulated sugar
• 1 teaspoon ground cinnamon
• 2 medium apples, peeled and chopped
• 2 large eggs, room temperature
• ½ cup (120ml) vegetable oil
• ½ cup (120g) plain yogurt or sour cream
• 1 teaspoon vanilla extract

Optional Toppings:

Cinnamon Sugar Crumble:

• 2 tablespoons melted butter
• 2 tablespoons sugar
• ½ teaspoon cinnamon

Simple Glaze:

• ½ cup powdered sugar
• 1–2 teaspoons milk

Substitution Notes:

• Flour: Any 1:1 gluten-free blend works fine
• Oil: Melted coconut oil or butter if you want richer flavor
• Yogurt: Greek yogurt, buttermilk, or non-dairy versions all work
• Sugar: Go with ½ cup if your apples are really sweet

Why These Ingredients Work

The yogurt is doing heavy lifting here – it makes the cake incredibly tender and adds this subtle tang that keeps it from being too sweet. I learned this trick from my aunt who was basically a baking genius. The acid in the yogurt also reacts with the baking soda to give you extra lift.

Using oil instead of butter means no waiting around for things to soften, and honestly, it keeps the cake moister longer. The flour coating on the apples stops them from sinking to the bottom (learned that one the hard way after several failed attempts). Every ingredient has a job, and they all work together perfectly.

Essential Tools and Equipment

• Large mixing bowl
• Medium bowl for wet stuff
• Wooden spoon or sturdy spatula
• 8-inch round or square baking pan
• Parchment paper (don’t skip this)
• Wire cooling rack
• Good apple peeler if you have one

How To Make Cinnamon Apple Cake

1. Set the Stage

Heat your oven to 350°F. Grease your pan really well, then line it with parchment paper. I do both because I’ve had too many cakes stick and it breaks my heart every time.

2. Mix the Dry Ingredients

Whisk flour, sugar, cinnamon, baking powder, and baking soda together in your big bowl. Make sure everything’s evenly distributed – no cinnamon clumps hiding in corners.

3. Add the Apples

Toss your chopped apples right into the flour mixture and stir them around until they’re all coated. This flour coating trick keeps them from sinking during baking.

4. Mix the Wet Ingredients

In your other bowl, whisk the eggs first, then add oil, yogurt, and vanilla. Whisk until it’s smooth and creamy.

5. The Magic Moment

Pour the wet ingredients over the flour and apples, then fold everything together gently. Don’t overmix – just fold until you can’t see dry flour anymore. Some lumps are totally fine.

6. Optional Topping Time

If you’re doing the crumble topping (and why wouldn’t you?), mix the melted butter with sugar and cinnamon until it looks like wet sand. Sprinkle over the batter.

7. Into the Oven

Spread the batter in your pan and bake for 30-35 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs and the center springs back when you press it lightly.

8. The Finishing Touch

Let it cool in the pan for 10 minutes, then turn it out onto a rack. If you’re glazing, wait until it’s completely cool or the glaze will just slide off.

Expert Tips

Room temperature eggs and yogurt mix so much better than cold ones. If you forgot to take them out, stick the eggs in warm water for 5 minutes and microwave the yogurt for 15 seconds.

My biggest tip: don’t open the oven door before 25 minutes, no matter how good it smells. Early peeking equals sunken centers, and nobody wants that.

Pro Tips & Cooking Hacks

• Cut your apples into ½-inch chunks – any smaller and they disappear, any bigger and you get weird pockets
• If you want an even more tender crumb, replace 2 tablespoons of flour with cornstarch
• Brush the warm cake with simple syrup if you want extra moisture insurance
• Use an apple corer/slicer to save time – I can prep apples in 2 minutes instead of 10

Flavor Variations

• Caramel Apple: Add ½ cup caramel chips with the apples
• Maple Walnut: Replace ¼ cup sugar with maple syrup, add chopped walnuts
• Chai Spiced: Add cardamom, ginger, and a tiny pinch of black pepper
• Apple Pie Style: Add nutmeg and top with pie crust strips before baking
• Brown Butter: Brown your oil first for incredible nutty flavor

Make-Ahead Options

This cake is actually better the next day – the flavors have time to meld and it gets even moister. Keep it covered at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

Don’t try to make the batter ahead though – it needs to go straight into the oven once mixed.

Recipe Notes & Baker’s Tips

Different apples release different amounts of juice, so if your batter seems really thick, add a splash of milk. That optional baking soda really does make a difference in texture – I never skip it.

If the cake seems gummy in the center, it probably needed 5 more minutes. Every oven bakes differently, so use the toothpick test and trust your instincts.

Serving Suggestions

This cake works for everything – warm with vanilla ice cream for dessert, room temperature with coffee for breakfast (yes, cake for breakfast is allowed), packed in lunch boxes, or dusted with powdered sugar for fancy occasions.

My weird but delicious suggestion: try it with sharp cheddar cheese. I know it sounds crazy, but it’s a New England thing and it actually works.

How to Store Your Cinnamon Apple Cake

Room temperature: Up to 3 days, covered tightly Refrigerator: Up to 1 week, wrapped well (bring to room temp before serving) Freezer: Up to 3 months, wrapped in plastic then foil Reheating: 10 seconds in the microwave or 5 minutes in a 300°F oven

Allergy Information

Contains: Gluten, Eggs, Dairy (if using regular yogurt) Naturally free from: Nuts, Soy

Easy swaps:

• Gluten-free: Use 1:1 GF flour blend
• Dairy-free: Use coconut yogurt
• Egg-free: Replace each egg with ¼ cup applesauce
• Vegan: Combine dairy-free and egg-free substitutions

Questions I Get Asked A Lot

Can I make this in a bundt pan?

Yes! Grease it really well and bake 40-45 minutes. Skip the crumble but the glaze works perfectly.

My cake sank – what went wrong?

Usually too much baking soda, oven too hot, or opening the door too early. Also check if your baking powder is expired.

Can I use apple pie filling?

Fresh apples are way better. Pie filling is too sweet and mushy for this recipe.

Do I have to peel the apples?

Not necessarily. I do because my kids complain, but peels add fiber and color.

How do I know when it’s really done?

Toothpick should have moist crumbs (not wet batter) and the center should spring back when pressed.

Can I double this recipe?

Absolutely! Use a 9×13 pan and bake 40-45 minutes.

Did you make this cinnamon apple cake? I’d love to hear how it turned out! What apples did you use? Did you go with crumble or glaze? Drop a comment and let me know – I read every single one!