Cinnamon Apple Cake
Can a cake be soft, full of fresh fruit, and still come together with nothing more than a bowl and a spoon? This Cinnamon Apple Cake proves it can.
It is a from scratch cake loaded with apple chunks, finished with a crisp cinnamon sugar topping and a simple sweet glaze. If you have been hunting for a dessert that tastes like a cozy weekend morning, your search ends here.
I baked quite a few cakes to get this recipe just right, and every extra pan was worth it. The finished cake is tender and moist, studded with apple in every slice.
The cinnamon crumble bakes into a crisp, flavorful layer that blends into the apple underneath, and the two ingredient sugar glaze ties the whole thing together.
It is the sort of cake that vanishes from the counter before dinner, which is exactly why it shows up in my kitchen most weekends.
Getting there took some trial and error. My first attempts used oil as the main fat. Those cakes were soft and full of flavor, but the edges came out a little dry.
So I tried butter. Melted butter gave me a cake that was heavy and dense, and even creaming the butter with sugar, while better, still did not beat the original oil version.
In the end I went back to oil, used a little less flour, and added yogurt. That combination kept the cake soft, moist, and never dry.
That yogurt is doing quiet but important work. Along with the oil, it keeps the crumb tender and adds a gentle tang that balances the sweet topping.
The chopped apple does the rest, releasing juice as it bakes and turning into soft pockets of fruit wrapped in cinnamon. Because the batter mixes up by hand, there is no waiting for butter to soften and no electric mixer to wash up afterward.
Fresh apple matters more than fancy equipment here. I reach for red Royal Gala apples because they are sweet and crisp, but any apple in your fruit bowl will work. Peel it, cut out the core, and chop it into pieces about 1/2 inch square.
Smaller pieces disappear into the crumb, while larger ones give you juicy bites. I like the juicy bites.
Peeling is optional in some apple cakes, but here it is worth the extra minute. The skin can stay chewy in the finished crumb, and peeling keeps every bite soft and even.
The topping is where the magic shows. Sugar, cinnamon, and melted butter are rubbed together until they clump like damp sand, then scattered over the batter. It does not need to look neat.
Once baked, those clusters turn crisp and fragrant, and they crack slightly under a fork. Then comes the glaze, made from sifted icing sugar and a spoonful or two of milk, drizzled over the cooled cake so it settles into every dip and ridge.
What I love most is how forgiving this cake is. There is no creaming step, no whipping, and no delicate folding to master. If you can stir a bowl of dry ingredients and whisk a bowl of wet ones, you can make this cake today.
It is also a lovely first bake for anyone who worries about dry cakes, because the oil and yogurt do the heavy lifting for you.
Warm from the oven, the crumble is at its crispest and the apple is at its juiciest. Once the cake cools, the topping softens a little and the flavors settle, which is why the glaze goes on last. Both stages are delicious, so try a slice of each.
You will also find this recipe in my cookbook, Something Sweet, on page 81. I love it for potlucks, Sunday afternoons, and lunchboxes, because it travels well and needs no fussy decorating. Serve it with coffee in the morning or a scoop of vanilla ice cream after dinner. Either way, cut a generous slice.
One bowl, one spoon, and a hot oven. That is the entire toolkit for this cake.
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Tips for making Apple Cake
This cake is genuinely simple, and a few small habits keep it that way. Here is what I have learned after baking it more times than I can count.
- Skip the electric mixer. A bowl and a spoon are all you need. Overworking the batter is the fastest way to a tough cake.
- Use any apple you like. I use red Royal Gala apples, but any variety works. Peel the apple, discard the core, and chop it into roughly 1/2 inch pieces.
- Mix until just combined. Stir the dry and wet ingredients together only until you no longer see streaks of flour. A few small lumps are fine.
- Keep the crumble rough. Mix the sugar and cinnamon with the melted butter until it clumps like sand. Sprinkle it over the batter without worrying about perfection.
- Bake until the skewer comes out clean. Look for a golden top and a skewer inserted in the middle that comes out clean.
- Cool before glazing. A warm cake will melt the glaze and let it soak in, so wait until the cake is completely cool.
- Check the glaze. If it slides off the spoon in a thin stream, it is ready. Add milk a teaspoon at a time if it feels too thick.
One more habit worth building. Read through the whole method before you start. It takes two minutes, and it means you will not be scrambling for the cinnamon while the batter sits.
Finally, move the cake to a wire rack as soon as it is cool enough to handle, and let it cool completely before the glaze goes on.
Ingredients
You need three simple components for this cake: the apple cake batter, the cinnamon topping, and the sugar glaze. Everything below is measured for one 8 inch round cake.
For the apple cake
- 210 g (1 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 g (3/4 cup) caster sugar or granulated sugar
- 1 cup (about 1 large) red apple, peeled and roughly chopped, core discarded
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil or any flavorless oil
- 120 ml (1/2 cup) Greek yogurt
For the cinnamon topping
- 50 g (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
For the sugar glaze
- 30 g (1/4 cup) icing sugar or powdered sugar, sifted
- 1 to 2 tablespoons milk
If you keep a well stocked baking shelf, you probably have every one of these ingredients on hand right now. The only fresh item you may need to pick up is the apple.
Instructions
Preheat the oven to 180 C (350 F) standard or 160 C (320 F) fan forced, then grease and line an 8 inch round cake pan with baking or parchment paper. From there it is a matter of stirring, sprinkling, and waiting.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar. Add the chopped apple and stir briefly to combine.
- In a separate bowl, add the eggs, vanilla, oil, and yogurt. Whisk briefly, just enough to break up the egg yolks.
- Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until combined. Be careful not to over mix. Spoon the batter into the prepared pan.
- To make the cinnamon topping, combine the sugar, cinnamon, and melted butter. Mix until lumpy and wet, then sprinkle it over the cake batter.
- Bake for approximately 30 to 35 minutes, or until a skewer inserted into the middle comes out clean. Transfer the cake to a wire rack to cool completely.
- To make the glaze, mix the icing sugar with 1 tablespoon of milk and stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle the glaze all over the cooled cake.
One last thing about the batter. It will look thick and a little lumpy, and that is exactly right. Spread it level in the pan, scatter the cinnamon topping over the top, and let the oven do the rest.
When the cake comes out, the top should be golden and the cinnamon clusters should look set and slightly crisp. Give it a few minutes in the pan, then move it to a wire rack.
Ovens vary, and this cake is no exception. Start checking at 30 minutes and trust the skewer rather than the clock. If it comes out with wet batter on it, give the cake another 3 to 5 minutes and check again.
That is the whole process. The batter is thick, so spread it evenly with the back of your spoon before the crumble goes on, and use a light hand with the topping so the clusters stay chunky.
Recipe details
This cake serves 8 and takes about 1 hour 5 minutes from start to finish, including 30 minutes of preparation and roughly 35 minutes in the oven. Here is the nutrition per serving, based on the source recipe.
| Detail | Value |
|---|---|
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour 5 minutes |
| Serves | 8 |
| Calories | 310 |
| Carbohydrates | 42.7 g |
| Protein | 4.8 g |
| Fat | 14.1 g |
| Sugar | 25 g |
| Sodium | 143.8 mg |
| Cholesterol | 42.2 mg |
FAQs
What kind of apples are best for apple cake?
Firmer apples such as Granny Smith, Honeycrisp, or Fuji hold their shape well during baking and provide a pleasant contrast to the soft cake. You can also use a sweeter variety like Royal Gala, as the author does. For the best texture, peel the apple and chop it into roughly 1/2-inch squares.
How do you keep apples from sinking in cake batter?
Tossing the chopped apples with a small amount of flour before folding them into the batter helps prevent them from sinking to the bottom of the pan. In this recipe, the dry ingredients are added to the mixing bowl first, and the chopped apple is stirred in briefly before the wet ingredients are added.
Can I use butter instead of oil in apple cake?
Using oil instead of butter is recommended for the moistest texture, as oil remains liquid at room temperature and keeps the cake tender. Substituting with melted or creamed butter often results in a heavier, denser cake. For the best results from this specific recipe, use 120 ml (1/2 cup) of vegetable or another flavorless oil.
Can I use sour cream instead of Greek yogurt in apple cake?
Yes, sour cream is a good substitute for Greek yogurt in this apple cake. Both add moisture and acidity, which helps with leavening. If using sour cream, measure 120 ml (1/2 cup) to replace the Greek yogurt, and the overall texture of the cake will remain similarly soft and tender.
Cinnamon Apple Cake
Cinnamon Apple Cake Can a cake be soft, full of fresh fruit, and still come together with nothing more than a bowl and a spoon? This Cinnamon Apple Cake proves it can.
- Total Time: 65 min
- Yield: 8 1x
Ingredients
Apple cake
210 grams plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams caster sugar or granulated sugar
1 cup red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml vegetable oil or flavourless oil
120 ml Greek yogurt
Cinnamon topping
50 grams caster sugar or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Sugar glaze
30 grams icing sugar or powdered sugar, sifted
1–2 tablespoons milk
Instructions
1-Preheat oven to 180 C (350 F): Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2-In a large mixing bowl, add flour,: In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
3-In a separate bowl, add eggs, vanilla,: In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
4-Add wet ingredients to dry ingredients and: Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
5-To make cinnamon topping, combine sugar, cinnamon: To make cinnamon topping, combine sugar, cinnamon and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
6-Bake cake for approximately 30-35 minutes or: Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
7-To make the glaze, mix together sugar: To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 30 min
- Cook Time: 35 min
- Method: bake
Nutrition
- Calories: 310
- Sugar: 25 g
- Sodium: 143.8 mg
- Fat: 14.1 g
- Carbohydrates: 42.7 g
- Protein: 4.8 g
- Cholesterol: 42.2 mg
