Cinnamon Apple Cake Recipe – soft and fluffy cinnamon cake with a layer of spiced brown sugar apples cooked in a skillet. You can use any apples you want to make this delicious dessert!
If you love apple desserts, you may also like to try my Caramel Apple Cheesecake or my delicious Apple Crisp.
I could tell you that this cake was a result of having a bunch of apples that desperately needed to be used. But honestly, seeing apple and pumpkin desserts popping up on social media got me in the mood for a fall dessert. The apples were perfect for that. This Cinnamon Apple Cake is easy and so incredibly delicious! The cake is soft and fluffy and the apples perfectly spiced and sweet.
I used the cake part recipe from my very popular, Best Apple Crumb Cake recipe. If you made it and love it, you will love this Cinnamon Apple Cake too! A generous dusting of powdered sugar and a cup of latte and you are set for a delicious afternoon break.
Step by step instructions
This recipe makes generous pieces, baked in 8″ square pan. I lined the bottom with a square of parchment paper for easy removal of the pieces. I also didn’t have to grease and flour the pan.
Step 1: prep the apples
- Start by peeling and coring apples. Chop into small squares and saute in butter. Add cinnamon, nutmeg, ground ginger, and brown sugar.
- Cook until fragrant and softened but not turned into mush. We are not making applesauce here.
Step 2: make cake batter
- Next, make the cake batter. It’s one of the easiest you can make, no mixer needed. Simply whisk all the ingredients together.
Step 3: Assemble and bake
- Pour half of the cake batter into a square pan and bake for 10 minutes.
- Remove from oven, spread cinnamon apples over the cake and pour the remaining batter over the top. Bake for 18 to 20 minutes, or until the toothpick inserted in a few places comes out clean.
- Cool cake completely in pan and dust with powdered sugar.
Tools you need
- non-stick pan: it’s perfect for making the cinnamon apples
- 8″ square cake pan but round cake be used as well
- large mixing bowl
- whisk
- measuring spoons and cups
What apples can I use to make this cake?
Any you have on hand! I had 6 red delicious apples and that’s what I used. If you have apples from the orchard, they will be perfect for this cake. The fact that we are cooking the apples in a skillet with spices and brown sugar before using in the cake, let’s you use any kind of apples you like. Just cook the apples until soft but not mushy. They won’t release moisture into the cake batter, be under- or overcooked. They will make a perfect layer of spiced brown sugar apples.
Storing
The best way to store this cake or any leftovers is in a container with a lid. It will prevent this cake from drying out.
More delicious cake recipes:
- The Best Apple Crumb Cake
- Caramel Apple Cheesecake (another dessert with apples cooked in a skillet)
- The Best Moist Carrot Cake
- One-Bowl Vanilla Cake
- One-Bowl Chocolate Cake
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
A soft and fluffy cinnamon cake with a layer of spiced brown sugar apples cooked in a skillet. You can use any apples you want to make this delicious dessert!
- 6 apples I used red delicious
- 2 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1.5 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1.5 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- Peel and core apples. Cut into 1/2" pieces.
- Melt butter in a non-stick skillet. Add apple chunks. Add spices and brown sugar. Stir with a wooden spoon. Saute apples until very fragrant and softened, but not mushy. The time of cooking will depend on the apples. Set aside to cool completely. You can prepare the apples a day ahead.
- Preheat oven to 375 degrees F. Line an 8" square cake pan with parchment paper. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt, baking soda and salt. In a measuring cup whisk buttermilk, oil, vanilla and eggs. Add to dry ingredients and whisk until the batter is smooth.
- Pour half of the batter into prepared pan. Bake for 10 minutes. Remove from oven and spread cinnamon apples over baked cake. Pour the remaining cake batter on top. Bake for 18 to 20 minutes OR until the toothpick inserted in a few places comes out clean.
- Cool cake completely. Dust with powdered sugar. Cut and serve.
- I had 6 red delicious apples and that's what I used. If you have apples from the orchard, they will be perfect for this cake. The fact that we are cooking the apples in a skillet with spices and brown sugar before using in the cake, let's you use any kind of apples you like. Just cook the apples until soft but not mushy. The won't release moisture into the cake batter, be under- or overcooked. They will make a perfect layer of spiced brown sugar apples.
- This recipe makes generous pieces, baked in 8" square pan. I lined the bottom with a square of parchment paper for easy removal of the pieces. I also didn't have to grease and flour the pan.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
This recipe was originally published on September 7th, 2018 and updated on September 22nd, 2019.
Vanessa says
I just made this and could barely wait for it to cool before digging in – it’s SO good! Exactly what I was looking for in an apple cake recipe. I didn’t have buttermilk so I used someone else’s suggestion of almond milk and it turned out perfectly. Will definitely make this again! Thank you!
Leeat says
Made it with lactose-free dairy products. Great recipe, came out delicious!
Anna says
Thank you so much! I am so glad it was a hit!
Morgan Juniper says
I used 6 large honey crisp and doubled the cake recipe to make a 9×13. I also found i was out of flour! Oh no! Lol so i used Krusteaz pankcake mix and omitted the baking soda and baking powder. I kept everything else the same. It was wonderful!
Vicky Valle says
I’m so excited to make this cake! I’m sautéing my apples tonight, and finishing my cake in the morning. Do I refrigerate the apples tonight? If so, should I warm them before adding them to the batter?
Anna@CrunchyCreamySweet says
Hi Vicky! No need to reheat them, just let them sit in room temperature so they are not fridge-cold when you add the cake batter. I hope this helps! Let me know how you like the cake!
Vicky Valle says
The cake looks wonderful! I wish I could send you a photo of it in my new Le Crueset Apple Pie dish. This dish was MADE for this recipe!
Di Lollo Mary says
To make butter milk how much cider vinegar or lemon juice
GP says
3/4 tablespoon, then make up to 3/4 cup
Marta says
Hi, what is the size for a round pan?
sigrid says
Hi! I was wondering if i could just place the layer of apples at the bottom and bake all at once? it would be so much more time conservative!
Anna@CrunchyCreamySweet says
Hi! I bet you can but that will be a different recipe. This cake is fun because of the three layers that are created. Hope this explains it a bit!
Dominic says
I have never heard of baking half a cake and then pouring wet on a baked cake. What is the difference if i pour in the whole batter?
Anna@CrunchyCreamySweet says
Hi Dominic! The purpose is to create a base for the sauteed cinnamon apples. It’s not a typical cake recipe but it’s fun to have the apple layer in between cake layers. Hope this helps!
Jacqueline says
If you double it, how long to bake? Thanks
Amy Wahl says
I doubled the recipe and used a bundt pan! Came out beautifully.
Amy Wahl says
After eating the cake we all decided it was very dry. The flavor was yummy but texture was way too dry.
Anna@CrunchyCreamySweet says
Hi Amy! I’ve made this cake many times and it’s never dry. I think you might have measured the flour incorrectly. The crumb of the cake should be soft and not at all dry. Since you doubled the recipe, it’s possible the cooking time was also too long.
Anna says
I made this cake last night and cooked it for just a bit longer. My toothpick came out clean last night, but when I cut the cake this morning, it seems gooey inside. Has anyone experienced this? Could it be from the apples and not from the cake being undercooked? Thanks!
Carolyn says
Oh this is a thing of beauty! Can’t wait to try it.
Linda says
Can you use reg. milk if u don’t have buttermilk?
Anna@CrunchyCreamySweet says
Hi Linda! Yes, regular milk will work just fine. You can make homemade buttermilk by mixing apple cider vinegar or lemon juice with milk and let it sit for 5 minutes. I hope this helps!
Jane says
Thank you! I rarely have buttermilk on hand, so this is a great tip.
Anna@CrunchyCreamySweet says
You are very welcome, Jane! I always make my own too! 😀
Michelle says
I made it with Almond Milk and it turned out great!!
Sabrina says
This is such a family favorite! It’s so delicious and hard to resist!
Katerina says
WOW!! This looks absolutely delicious!! YUM!!
Michael says
Wow! This looks soooooo crazy delicious! Yummmmm.
xo Michael
helen berkshire says
Question; would you double the recipe for a 13×9?
Anna@CrunchyCreamySweet says
Hi Helen! Yes, double for a 13″x9″ pan. Let me know if you make this cake! Thank you!
Emily Hill says
Holy yum! I could eat the entire pan of this cinnamon apple cake!