Apple Cinnamon Cake Recipe

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Of course! This Apple Cinnamon Cake is a wonderfully moist, fragrant, and easy-to-make dessert that’s perfect for any occasion, from a casual coffee break to a holiday gathering.

The combination of sweet apples and warm cinnamon is a classic for a reason!

Apple Cinnamon Cake

This recipe yields a dense, moist crumb (similar to a pound cake) that’s packed with fresh apple pieces and a ribbon of cinnamon sugar.

Yields: One 9×13 inch cake or a 10-inch tube/Bundt pan
Prep time: 20 minutes
Cook time: 45-55 minutes

Ingredients

For the Cinnamon Sugar Swirl:

· 1/3 cup (67g) packed light brown sugar
· 1 ½ teaspoons ground cinnamon

For the Cake:

· 3 cups (375g) all-purpose flour
· 1 tablespoon ground cinnamon
· 1 teaspoon baking soda
· 1 teaspoon salt
· ½ teaspoon ground nutmeg (optional, but recommended)
· 1 cup (2 sticks / 225g) unsalted butter, softened at room temperature
· 1 cup (200g) granulated sugar
· 1 cup (200g) packed light brown sugar
· 3 large eggs, at room temperature
· 2 teaspoons vanilla extract
· 3 cups peeled, cored, and chopped apples (about 2-3 medium apples – Granny Smith, Honeycrisp, or Braeburn work well)
· 1 cup (240ml) Greek yogurt or sour cream (see note)

For the Optional Glaze:

· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or apple cider
· ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pan and Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking pan or a 10-cup Bundt pan thoroughly.

Step 2: Make the Cinnamon Swirl
In a small bowl, mix the 1/3 cup brown sugar and 1 ½ teaspoons of cinnamon. Set aside.

Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the flour, 1 tablespoon of cinnamon, baking soda, salt, and nutmeg. Set aside.

Step 4: Cream Butter and Sugars

  1. In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and 1 cup of brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
  2. Scrape down the sides of the bowl with a spatula.

Step 5: Add Wet Ingredients

  1. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  2. Mix in the vanilla extract.

Step 6: Combine Wet and Dry Ingredients

  1. With the mixer on low speed, gradually add the dry flour mixture in three parts, alternating with the Greek yogurt (or sour cream) in two parts. Begin and end with the flour mixture. Mix until just combined; do not overmix.
  2. Use a spatula to fold in the chopped apples until they are evenly distributed throughout the batter.

Step 7: Assemble the Cake
For a 9×13 Pan:

· Spread half of the batter into the prepared pan.
· Sprinkle the cinnamon sugar mixture evenly over the batter.
· Carefully spread the remaining batter over the top. Use a butter knife to gently swirl the layers together.

For a Bundt Pan:

· Sprinkle about one-third of the cinnamon sugar into the bottom of the greased pan.
· Add half of the batter and smooth the top.
· Sprinkle the remaining cinnamon sugar over the batter.
· Top with the remaining batter and smooth the top.

Step 8: Bake

  1. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
  2. Let the cake cool in the pan on a wire rack for at least 20 minutes before inverting (if using a Bundt pan) or slicing.

Step 9: Make the Glaze and Serve

  1. While the cake cools, whisk together the powdered sugar, 2 tablespoons of milk/cider, and vanilla extract. Add more liquid, one teaspoon at a time, until you reach a drizzle-able consistency.
  2. Drizzle the glaze over the slightly warm or completely cooled cake.

Chef’s Tips for Success

· Apple Choice: Using a firm, tart apple like Granny Smith provides a nice contrast to the sweet cake. For a sweeter cake, use Honeycrisp or Fuji. Using a mix of varieties is also great!
· Room Temperature is Key: Using room-temperature eggs and butter helps them emulsify and incorporate more air, resulting in a better texture.
· Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and can make the cake tough.
· Why Greek Yogurt/Sour Cream? The acidity and fat content tenderize the crumb and ensure the cake stays incredibly moist for days.
· Storage: Store this cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. It also freezes beautifully (without the glaze) for up to 3 months.

Enjoy a slice of this warm, comforting, and delicious cake with a cup of coffee or tea

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