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Cinnamon Apple Cake Recipe

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Cinnamon Apple Cake Recipe is 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!

If you love apple desserts, you may also like to try my Caramel Apple Cheesecake or my delicious Apple Crisp.

cinnamon apple cake B Cinnamon Apple Cake Recipe

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.

Ingredients:

  • flour
  • sugar
  • baking powder, baking soda, salt
  • buttermilk
  • butter
  • vanilla extract
  • oil
  • eggs
  • apples
  • brown sugar
  • spices: cinnamon, nutmeg, ginger

How to make Cinnamon Apple Cake?

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.

cinnamon apple cake 3 Cinnamon Apple Cake Recipe

Kitchen 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.

cinnamon apple cake A Cinnamon Apple Cake Recipe

More delicious cake recipes:

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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! 😀

5 from 14 votes
cinnamon apple cake B 150x150 Cinnamon Apple Cake Recipe
Print
Cinnamon Apple Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: cinnamon apple cake
Servings: 9 pieces
Calories: 354 kcal
Author: Anna
Ingredients
for the apples:
  • 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
for the cake:
  • 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
US Customary - Metric
Instructions
to make the apples:
  1. Peel and core apples. Cut into 1/2" pieces.
  2. 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.
to make the cake:
  1. Preheat oven to 375 degrees F. Line an 8" square cake pan with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Cool cake completely. Dust with powdered sugar. Cut and serve.
Recipe Notes
  1. 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.
  2. 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.
  3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition Facts
Cinnamon Apple Cake
Amount Per Serving
Calories 354 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g75%
Cholesterol 45mg15%
Sodium 134mg6%
Potassium 287mg8%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 28g31%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 5.6mg7%
Calcium 86mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on September 7th, 2018 and updated on September 22nd, 2019.

Reader Interactions

Comments

  1. Dalene Appleton says

    Hi from sunny South Africa 😉

    I been meaning to leave a message for ages. Oh my word this recipe is the very best. During lockdown level 5 I came across your recipe and made it for my husband several times I must add. He absolutely loved it and now I make it for family.

    We serve it slightly warmed with cold vanilla custard over. I had a problem with our oven so used a Halogen table top oven with a round 9″ shallow cake tin.

    I tried what you suggested, substituting buttermilk for milk & lemon juice and it worked absolutely perfectly.

    Was just curious. Could I use this recipe as individual cakes (ie muffin tin size)??

    Thank you soo much for sharing your recipe.

    Happy baking.

    Reply

  3. Jennifer says

    Hello, I just like to thank you for the cinnamon apple cake recipe.

    We have a Bramley Apple tree that doesn’t know when to stop, so it’s apple everything at this time of year. Most apple cakes are a bit heavy and boring, but yours sounded very interesting, I liked the sound of the layer of caramelised apples through the middle, so I made it this morning. Cooking the first layer for 10 minutes works like magic. I used a Bundt tin, because I didn’t have an 8” square one, so it needed a little longer in the oven. We need to save it till later but have eaten the bits shaved off the bottom to give it a flat base. Really good! I’m thinking a drizzle of caramel icing over the top of the ring …

    Thanks again,

    Jennifer

    Reply

  5. Be says

    Will substituting oil with applesauce work? Or, maybe half applesauce and half the amount of oil? Can’t wait to try this!!

    Reply

  6. Denise Tesson says

    I am just wondering if you can use whole milk instead of buttermilk? Somebody let me know. Thank you!

    Reply

  7. 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!

    Reply

  9. 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!

    Reply

  10. 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?

    Reply

      • 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!

        Reply

  13. 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!

    Reply

  14. 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?

    Reply

      • 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.

        Reply

  17. 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!

    Reply

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