Easy Cinnamon Apple Cake

This delightful treat strikes the perfect balance between simplicity and flavor, making it an ideal choice for both novice bakers and seasoned kitchen enthusiasts. Whether you're looking for a quick weekend breakfast option or a crowd-pleasing dessert for your next gathering, this recipe delivers homemade goodness without complicated techniques or hard-to-find ingredients.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Apple Cake, Cinnamon Apple Cake, Easy Cake, Fall Baking, Cinnamon Apple

Prep Time: 15

Cook Time: 45

Cooling Time: 15

Total Time: 1

Servings: slices

Calories: 275kcal

Equipment

9x9-inch Baking Pan
Parchment Paper
Mixing bowls

Ingredients

For the cake:

2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 large eggs room temperature
1/2 cup vegetable oil coconut oil works wonderfully for a subtle flavor twist
1/2 cup milk any variety, including plant-based alternatives
1 teaspoon vanilla extract
3 medium apples peeled and diced (about 3 cups - Honeycrisp, Granny Smith, or Gala varieties)

For the cinnamon-sugar topping:

1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
1/4 cup chopped walnuts or pecans optional for delightful crunch

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch square baking pan or a 9-inch round cake pan. For easy removal, consider lining the bottom with parchment paper, leaving small overhangs on opposite sides to create "handles" for lifting.
Peel, core, and dice your apples into roughly 1/2-inch cubes. Toss them with 1 tablespoon of lemon juice to prevent browning if you're working ahead. Pat them dry with a paper towel before incorporating them into your batter to prevent excess moisture.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined and no lumps remain.
In a separate medium bowl, beat the eggs lightly, then add the oil, milk, and vanilla extract. Whisk until smooth and fully incorporated.
Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula just until combined - about 15-20 strokes. Avoid overmixing.
Gently fold in your diced apples, ensuring they're evenly distributed throughout the batter. This step should take no more than 10-12 folds to maintain the light texture of your cake.
In a small bowl, mix brown sugar and cinnamon. Add melted butter and stir until the mixture resembles wet sand. If using nuts, fold them in now for that perfect textural contrast.
Pour the batter into your prepared pan, smoothing the top with your spatula. Sprinkle the cinnamon-sugar mixture evenly over the top, gently pressing it into the batter slightly.
Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake should pull away slightly from the edges of the pan when done.
Allow your cake to cool in the pan for 15 minutes before transferring to a wire rack to finish cooling. This patience rewards you with perfect slices that hold their shape.

Notes

This cake actually develops even more flavor overnight. Make it up to 24 hours in advance and store at room temperature in an airtight container for best results.

For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat pastry flour, or replace oil with unsweetened applesauce at a 1:1 ratio.

Store at room temperature in an airtight container for up to 2 days, refrigerate for 5-7 days, or freeze wrapped slices for up to 3 months.

Nutrition

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