When I smell apples and cinnamon together I travel back to my grandmother’s tiny kitchen — sun through the curtains, a radio soft in the corner, and her rolling pin tapping out a rhythm. I learned this Easy Cinnamon Apple Cake from her dog-eared recipe card, stained with a lifetime of spills and smiles. The cake always meant comfort: the sweet-tart hit of apples, the warm, sleepy scent of cinnamon filling the house, and a slice hot enough to melt butter and patience. I still make it when I want a little hug from the oven, and it never fails to make the kitchen smell like home.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Total Time: 65–75 minutes
Why This Recipe is Awesome
It’s rustic, forgiving, and smells like fall even in July. The crumb stays tender, the top gets golden and slightly crackly, and the apples add juicy pockets of sweetness. It’s so easy even your oven can’t mess it up, and the texture hits that cozy sweet spot — moist interior, cinnamon-spiced, with slightly crisp edges. Plus, you can throw together the batter while the kettle whistles; multitasking bonus!
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup (1 stick / 4 oz) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (whole or 2%)
- 3 medium apples (about 1 lb). I like Granny Smith and Honeycrisp mixed — peeled, cored, and chopped into 1/2-inch pieces
- 1 tbsp lemon juice (to toss apples)
For the Sauce / Garnish (if applicable):
- Optional caramel drizzle: 1/2 cup store-bought caramel sauce or homemade salted caramel
- Optional dusting: powdered sugar
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9-inch springform or round cake pan. Toss the chopped apples with 1 tbsp lemon juice and a pinch of extra cinnamon so they don’t brown. In a bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 2 tsp cinnamon. The dry mix should smell warm and spicy already — that deep cinnamon aroma is comfort in powdered form.
Step 2:
In a large bowl, beat the 1/2 cup butter with 1 cup sugar and 1/2 cup brown sugar until fluffy, about 2–3 minutes. Add the 2 eggs one at a time, then stir in 1 tsp vanilla. Scrape the bowl — you want everything evenly mixed but don’t overwork it. Fold the dry ingredients into the butter mixture in two additions, alternating with the 1/2 cup milk. Stop when just combined; you’ll see streaks disappear and the batter will look smooth and velvety.
Step 3:
Fold the apples into the batter with a spatula. The batter will thicken and pick up flecks of apple and cinnamon — the kitchen fills with a cozy, bakery-like scent. Spoon the batter into your prepared pan and smooth the top. Sprinkle a little extra cinnamon-sugar on top if you want a gently crackly crust.
Step 4:
Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). You’ll see golden edges and the top will spring back when touched lightly. The house will smell heavenly — like someone lit a cinnamon candle and invited dessert over.
Step 5:
Let the cake cool in the pan for 10–15 minutes, then release the springform or invert if using a regular pan onto a rack. Drizzle with warm caramel or dust with powdered sugar. Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for full comfort-mode effect.
Pro Tips
- Warm your butter to room temp for easier creaming; cold butter won’t fluff and you’ll end up with a denser cake.
- If your apples are very juicy, pat them dry with a paper towel before folding in to avoid a soggy center.
- Use a mix of tart and sweet apples (Granny Smith + Honeycrisp) for balanced flavor and texture.
- To test doneness, look for a golden top and a toothpick with a few moist crumbs; ovens vary, so trust sight and touch over a fixed minute mark.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap 1/2 cup butter for 3/8 cup neutral oil (about 6 tbsp) if you prefer oil — the cake stays moist but loses a little of that buttery flavor.
- Use 1 cup Greek yogurt instead of milk for a tangier, denser crumb.
- For gluten-free: replace flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free option: use vegan butter and almond milk; texture changes slightly but still delicious.
Variations & Tips
- Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
- Stir 1/2 cup raisins or dried cranberries into the batter for a festive twist.
- Make it spicier: increase cinnamon to 2 1/2 tsp and add 1/4 tsp cloves.
- Turn it into muffins — bake at 350°F for 18–22 minutes in a lined muffin tin.
- Creative twist: swirl a ribbon of cream cheese (8 oz softened, 1/4 cup sugar) into the batter for a cheesecake-like center.
- Kid-friendly: top with vanilla glaze and rainbow sprinkles for party-friendly charm.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake, cool completely, wrap tightly, and store at room temp for up to 2 days or in the fridge for 5 days. Warm slices in a 300°F oven for 7–10 minutes or zap a slice for 20 seconds in the microwave.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 9×13 pan and reduce bake time slightly — check at 35 minutes and then every 5–7 minutes until done.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/8 cup oil for 1/2 cup butter and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for a golden top, slightly pulling away edges, and a toothpick with moist crumbs but not raw batter. The top should spring back when lightly pressed.
- What if I don’t have ingredient X?
- No apples? Use 1 1/2 cups mashed ripe bananas for a banana-cinnamon cake. No brown sugar? Mix 1 cup granulated sugar with 1 tbsp molasses.
How I Like to Serve It
I love this cake slightly warm with a scoop of vanilla ice cream and a drizzle of caramel on top for lazy Sundays. It shines at potlucks — slice it into squares and watch it disappear — and it pairs wonderfully with a mug of spiced tea or a strong coffee. Serve it at holiday brunch for an easy, homey centerpiece that doesn’t require babysitting.
Notes
- Store in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. Rewarm slices before serving.
- If reheating, 300°F for 7–10 minutes brings back crisp edges and warm crumbs.
Final Thoughts
Closing: Go on — bake it tonight. Let your kitchen smell like cozy memories, and treat yourself to a slice (or two). Now go impress someone — or just yourself — with your homemade masterpiece!