Apple Cinnamon Cake
This cozy Apple Cinnamon Cake is soft, tender, and packed with jammy cooked apples, and finished with a crunchy cinnamon sugar topping.
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Apple Cinnamon Cake is everything you want in a fall bake – warm spiced apples, a soft and tender vanilla crumb, and a crunchy cinnamon sugar crust that crackles with every slice. What I love most about this recipe is that it works for so many occasions. Bring it to a fall gathering, serve it as a casual dessert with a scoop of vanilla ice cream, or just cut yourself a square alongside your morning coffee.
My mom made a version of this with a vanilla cake mix and a can of apple pie filling, so of course I had to create my own from-scratch version. It delivered all the nostalgic vibes I was hoping for. I swapped the canned filling for a variation of my jammy Apple Compote made with fresh apples, used my classic moist vanilla cake base, and kept that crunchy cinnamon sugar topping. Every bite is exactly what I remember from childhood.
How to Make Apple Cinnamon Cake
- Make the apple filling. Peel, core, and slice the apples into thin ⅛” pieces, then cut the slices in half. Combine with brown sugar and cinnamon in a saucepan over medium-low heat. Cook until the apples are tender and the liquid released from the apples is bubbling, about 5-8 minutes. Stir in the cornstarch and water mixture and cook another 30 seconds to a minute until thick and glossy. Remove from heat and set aside to cool.
- Prep your pan. Preheat the oven to 350°F. Coat an 8×8 square metal baking pan with nonstick spray and line with parchment paper, leaving an overhang on all four sides. This will make it really easy to lift the cake right out of the pan.
- Make the cake batter. Cream butter and sugar together with an electric mixer until light and fluffy. Add the egg and vanilla extract on low speed, then scrape the bowl and mix until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients and sour cream to the bowl. Stream in the milk in two additions on low speed, mixing just until combined and scraping the bowl between each addition. Give the batter a few final folds with a spatula.
- Fold in the apples. Fold the slightly cooled apple mixture evenly into the cake batter, then pour into the prepared pan.
- Add the topping and bake. Stir together the cinnamon and sugar and sprinkle evenly over the top of the batter. Bake at 350°F for 30-35 minutes, until a toothpick comes out mostly clean.
- Cool and slice. Let the cake cool before slicing and serving. The warm cake is delicious, but the slices hold together best once it’s had time to set.
Apple Cinnamon Cake FAQs
What apples work best in this cake?
Honeycrisp apples are my favorite for baking because they are sweet, slightly tart, and hold their shape well when cooked. Fuji apples are a similar option, or use Granny Smith apples if you prefer a more tart flavor.
Can I use a different pan size?
This recipe is written for an 8×8 square metal baking pan. A 9×9 pan would also work, but the cake will be thinner and will need less baking time, so start checking for doneness around 20-25 minutes.
Can I make this cake ahead of time?
Yes! This cake keeps really well. You can bake it the day before and store it covered at room temperature overnight. The flavors might be even better the next day.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerating, I recommend pulling it out about 30 minutes before serving so it can come back to room temperature.
Can I freeze this cake?
Yes, this cake freezes well. Cut it into squares, wrap each piece individually in plastic wrap, and store in an airtight container or zip-top bag in the freezer for up to 3 months. Thaw at room temperature for a few hours before serving.
Tips for the Best Apple Cinnamon Cake
- Cool the apple filling first. You don’t need the filling to be completely cold, but give it some time to cool down before folding it into the batter. Adding a very hot filling to the cake batter can start to melt the butter and affect the texture of the cake.
- Use room temperature ingredients. The butter, egg, sour cream, and milk should all be at room temperature before you start mixing. Room temperature ingredients combine more smoothly and help the batter come together properly. I do this for my Carrot Snack Cake too – it makes a real difference in the final texture.
- Don’t overmix the batter. Once the flour goes in, mix on low speed and only until things are just combined. Overmixing develops the gluten in the flour and can lead to a dense, tough cake instead of that soft, tender crumb you’re going for.
- Check early. Oven temperatures vary, so start checking your cake around the 30-minute mark. A toothpick or wooden skewer inserted into the center should come out mostly clean with just a few moist crumbs.
- Let it cool before slicing. I know it’s hard to wait, but letting the cake cool in the pan allows the apple filling inside to set up, and the slices will hold together much better. Use a sharp knife for clean cuts.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Apple Recipes You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Apple Cinnamon Cake
Ingredients
For the Apple Filling
- 2 medium apples*, about 1 lb before peeling
- 3 Tablespoons (42g) brown sugar
- 1 teaspoon cinnamon
- 1 Tablespoon water
- 2 teaspoons cornstarch
For the Vanilla Cake
- ½ cup (113g) unsalted butter, at room temperature
- ¾ cup (155g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120g) sour cream, at room temperature
- ½ cup (120mL) milk, at room temperature
For the Cinnamon Sugar Topping
- 3 Tablespoons (38g) granulated sugar
- ½ teaspoon cinnamon
Instructions
- Apple Filling: Peel and core the apples, then cut into thin ⅛” slices. Cut the slices in half to create smaller pieces.
- In a medium saucepan, combine the apples, brown sugar, and cinnamon. Place the saucepan over medium-low heat and cook until the apples are tender and the liquid is bubbling, about 5-8 minutes.
- Combine the water and cornstarch separately in a small bowl. Once the apples are soft and the mixture is bubbling, stir in the water and cornstarch mixture. Continue to stir while the mixture thickens and becomes glossy, about 30 seconds to a minute. Remove the apple filling from the heat and set aside to cool.
- Preheat oven to 350°F. Lightly coat an 8” x 8” square metal baking pan with nonstick cooking spray and line with parchment paper to create a sling, with an overhang on all four sides.
- Vanilla Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color.
- Slowly add the egg and vanilla, with the mixer running on low speed. Scrape the bowl well with a rubber spatula, then mix on medium-high until the mixture is smooth and light in color.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the milk. Mix just until combined, then scrape the sides and bottom of the bowl. Slowly stream in the remaining milk with the mixer running on low, until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.
- Fold the slightly cooled apple filling evenly into the cake batter. Pour the batter into the prepared pan.
- Cinnamon Sugar Topping: In a small bowl, combine the sugar and cinnamon. Sprinkle it evenly over the top of the cake batter. Bake the cake at 350°F for 30-35 minutes, or until a wooden skewer or toothpick comes out mostly clean.
- Slice the cake, serve, and enjoy!
