A deliciously easy Cinnamon Apple Cake made from scratch. This soft and tender Apple Cake is packed with fresh apples and features a crunchy cinnamon topping and a drizzle of sweet frosting.
Apple-licious 🍎
Can we take a moment to talk about the match made in heaven that is apple and cinnamon? This terrifically tender Cinnamon Apple Cake is my new fave.
It’s soft, it’s sweet and it’s jam-packed with fresh, juicy apples. The final touch is a sprinkling of sugary cinnamon and a sweet milk glaze.
Can I just say that I never thought a Cinnamon Apple Cake could taste so good. I baked quite a few cakes to get this recipe JUST right and when I finally landed on the winning recipe, I was beyond excited.
One bite of this soft and fluffy masterpiece and I was fist-pumping the air. After many failed Apple Cinnamon Cakes, I instantly knew this one was the winner. Of course, I had to have a few more slices just to be oh-so-sure.
When I first attempted this cake, I started by using oil as the main fat. This is because oil tends to add moisture to baked goods, like in my Olive Oil Brownies or my Pistachio Cake. I love using oil in cakes.
The first cake was lovely and soft and the taste was on point. But the edges were a little dry for my liking. So I moved on to see if butter would work better, while also slightly altering the amount of flour and sugar.
Let’s just say, it didn’t. The first butter version used melted butter and the cake was heavy, dense and not great. To add lightness and get back closer to the original version, I tried creaming the butter and sugar, like I do in my Baked Cinnamon Sugar Donut recipe. It was better, but still nothing rivalled the oil version.
So finally, I returned to oil, but used a little less flour and added yoghurt to ensure the cake was soft, moist and never dry. It was crowned the WINNER.
What you have here is a melt-in-your-mouth cake that’s studded with fresh apples. It boasts a sugar cinnamon crumble, that once baked, becomes crisp and flavourful.
The cinnamon topping blends perfectly with the juicy, chunks of apple. Then, just because we can, we drizzle the entire cake with a two ingredient sweet sugar glaze. It’s pure perfection.
TIPS FOR MAKING APPLE CAKE
- This Cinnamon Apple Cake is incredibly easy to make. You only need a bowl and spoon – no need for an electric mixer.
- You can use any kind of apple you like, I use red Royal Gala apples. You’ll need to peel and then chop your apple into roughly 1/2 inch squares – discarding the core.
- Mix the dry ingredients with the wet ingredient until combined – try not to over mix.
- The crumble is made using sugar and cinnamon. Mix together using melted butter until it clumps like sand. Sprinkle over the top of your cake batter – no need to be perfect here.
- Bake until golden and a skewer inserted in the middle comes out clean.
- The final touch? Drizzle over the sweet sugar glaze and serve!
Watch how to make it
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Cinnamon Apple Cake
A tender Cinnamon Apple Cake drizzled with a milk glaze.
Ingredients
Apple cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 cup (approximately 1 large) red apple, peeled and roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) Greek yogurt
Cinnamon topping
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Sugar glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1–2 tablespoons milk
Instructions
- 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.
- In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
- In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
- 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.
- To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
- 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.
- 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.
Caroline C says
Dear Jess, what a wonderful website, thank you. And I love your testing/experiments re oil/butter etc etc.
Quick urgent question (so realise it’s a bit foolish, don’t expect you to be at the ready), how do I get the cake out? I’ve just put it in the oven.
Probably I erred not leaving baking paper overhang? I’ll just ‘juggle’?
Barbara says
Hi your cake looks delicious, and so easy to make. I was wondering if I could use a 9-inch cake pan as I don’t have an 8- inch😏
Thanks
Jessica Holmes says
Yes you can! The cake will just be a little bit thinner and might cook a few minutes faster.
María León says
Great cake and easy to make!!! 🥰👩🏻🍳
Jessica Holmes says
So glad you enjoyed it!
Mary says
Really lovely cake thats perfect for any occasion 😆
Jessica Holmes says
So glad you liked it Mary!
Jacqui says
Very easy to make and absolutely delicious. One question, does it freeze well because I’d like to make some more while I have the apples.
Jessica Holmes says
Hi Jacqui, yes it freezes very well! You’ll just lose the crisp top, but still delicious!
Karen says
I made this for our senior citizens group at church. It was a big hit. Everyone wanted to know how I got it to be so moist. 🙂 This recipe is definitely a keeper.
Jessica Holmes says
Aw that’s brilliant Karen! So glad everyone loved it!
Jen says
My husband said this was the best cake I’ve ever made, and I’ve made a lot of cakes! It really is wonderfully moist, even after a couple of days ( it only lasted 2 days!) and has a lovely warm spice flavour from the cinnamon. I’ve have also used this recipe as a base for a raspberry and lemon cake with a freeze dried raspberry powder and sugar crust. I’m making the apple version again today and trying it with the addition of a caramel drizzle as well.
Jessica Holmes says
Wow! Thanks for your lovely feedback Jen! So glad you enjoyed this cake and your raspberry lemon version sounds epic!
June says
Love your blog Jessica (though I just discovered it) Best ever and the most easiest apple cake I ever have made. Beautiful and Moist .I did not have dry yeast and yogurt so I substituted my sourdough discard (50g) and sourcream. This is definitely a keeper recipe for me.
Jessica Holmes says
Im so glad you found me June! And I’m so pleased you loved the cake!
Gretz says
The Best and easiest apple cake! Doubled the quantity with the same cooking time.Got a crispy yummy top. Love, love,love it 🙂
Wish I could share pics.
Thank you Jessica.
Jessica Holmes says
Yay! Love hearing that Gretz! You can always share a pic with me on Instagram or Pinterest – I love to see them!
Steph says
Hello Jessica,
This recipe looks really lovely and I am looking forward to trying it. I need to be able to make it way ahead though, do you think it would freeze successfully? Many thanks xx
Jessica Holmes says
Hi Steph, yes this cake does freeze very well and stays lovely and soft. However, you will lose the crispy cinnamon crust. Still delicious though!
Steph says
Thanks for replying, Jessica. I think I might make a butterscotch topping for it, which also freezes well. I will let you know
Jessica Holmes says
That sounds fabulous!
Ori Kami says
This was delicious. Followed the recipe almost exactly – i added the cinnamon to the batter instead, and sprinkled only sugar on top. My fussy son, who “doesn’t like bits” had a second helping. The flavour of the apples develops more on the second day…but not much left. Making again x
Jessica Holmes says
Ohh love hearing that Ori!
Cherri says
I have made this several times now and it is a winner! Thank you for the easy, one bowl recipe! Have you ever doubled the recipe to make a more impressive looking cake?
Jessica Holmes says
So glad you love it Cherri! I actually haven’t tried doubling it myself. If you do try it, let me know how it goes!
Cherri says
I gave it a bash tonight and doubling the recipe works a treat! It takes double the baking time but the end result is an even crispier crumble layer and a lovely moist, soft cake! It looks pretty impressive too!
Jessica Holmes says
Oh love hearing that!!
Adele says
Fab cake love it
Jessica Holmes says
Yaaay!
Alan says
What can I use if I don’t like yoghurt?
Jessica Holmes says
Hi Alan, you won’t be able to taste the yogurt but sour cream would be the next best thing.
LB says
Hi, I’m excited to make this – making for a friend who recently had surgery. How many days will this last once baked, as I have another friend taking to her in a different state. Thanks!! (And I’m going to make one for me, also, so I’ll rate when I do!)
Jessica Holmes says
Hi! I find this cake keeps well for 3-4 days but personally, I do love it fresh from the oven. I hope your friend loves it!