I recently whipped up a Homemade Cinnamon Apple Cake Recipe that has become a favorite in my kitchen. The blend of unsalted butter, fresh apples, and ground cinnamon creates a delightful mix with just the right crunch from walnuts and a drizzle of sweet frosting. I can’t wait for you to try it.

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I recently put together what I think might be the best Cinnamon Apple Cake i’ve ever made. I started by creaming 1/2 cup of unsalted butter with 1 cup granulated sugar, then adding in 2 large eggs and a teaspoon of vanilla extract.

I mixed in 2 cups all purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt, then folded in 2 medium chopped apples. The cake comes out super moist, and i love how the crunchy cinnamon topping (made with granulated sugar, 1 tablespoon ground cinnamon and a bit of flour) adds a delightful texture.

I even drizzled a sweet frosting made with powdered sugar, milk, and vanilla over the top for that extra flavor pop. I’ve seen similar recipes like those from Taste Of Home and some keto versions, but this one is simple, healthy, and oh so satisfying.

Enjoy this treat and happy baking!

Why I Like this Recipe

1. I really love how simple and straightforward this recipe is, even when I’m not feeling super confident in the kitchen.
2. I enjoy the way the fresh apples blend with the warm cinnamon flavor; it reminds me of those cozy fall days.
3. I appreciate the crunchy topping mixed with the soft cake—it makes every bite interesting and fun.
4. I dig how the sweet frosting glaze on top adds just the right amount of extra flavor without being too overwhelming.

Ingredients

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All purpose flour: A key carb source that gives the cake its structure and a light texture.
Unsalted butter: Adds richness and a creamy flavor that makes every bite extra tasty.
Granulated sugar: Provides sweetness and helps in browning the cake during baking.
Apples: Offer natural fiber, moisture and a tangy-sweet burst that complements the spices.
Cinnamon: Delivers a warm spicy aroma that perfectly enhances the overall flavor.
Sour cream: Brings moisture and a slight tang that balances the sweet elements.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 medium apples (peeled, cored and chopped, about 2 cups)

Optional: 1/2 cup chopped walnuts (if you like extra crunch)

For the crunchy cinnamon topping: 1/2 cup granulated sugar

1/2 cup all purpose flour

1 tablespoon ground cinnamon

1/4 cup cold unsalted butter, cubed

For the sweet frosting drizzle: 1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.

2. In a medium bowl, whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.

3. In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large eggs and 1 teaspoon vanilla extract.

4. Mix in 1/2 cup sour cream until just combined.

5. Gradually stir in the dry ingredients until the batter is smooth, then fold in 2 cups chopped apples (from 2 medium apples that have been peeled, cored, and chopped); if using, add 1/2 cup chopped walnuts too.

6. Spread the batter evenly in the prepared pan.

7. In a small bowl, mix 1/2 cup granulated sugar, 1/2 cup all purpose flour, and 1 tablespoon ground cinnamon; cut in 1/4 cup cold, cubed unsalted butter until you get a crumbly topping, then sprinkle it over the batter.

8. Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

9. While the cake is baking, prepare the frosting drizzle by stirring together 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.

10. Let the cake cool completely and then drizzle the sweet frosting evenly over the top before serving.

Equipment Needed

1. Preheated Oven (set to 350°F)
2. 9×13-inch Baking Pan (for baking and need to be greased)
3. Medium Mixing Bowl (for whisking dry ingredients)
4. Whisk (to blend the flour, baking powder, baking soda, salt, and cinnamon)
5. Large Mixing Bowl (for creaming butter and sugar, and later mixing in eggs, vanilla, and sour cream)
6. Hand Mixer or Whisk (to cream the butter and sugar until light and fluffy)
7. Spatula (to fold in ingredients and mix smoothly)
8. Measuring Cups and Measuring Spoons (to accurately measure all ingredients)
9. Small Mixing Bowl (for making the crumbly cinnamon topping and later the frosting drizzle)
10. Pastry Cutter or Fork (for cutting cold butter into the topping mix)
11. Toothpick (to test if the cake is done)
12. Cooling Rack (to let the cake cool completely before drizzling the frosting)

FAQ

What type of apples are best for this cake?

I'd go with tart apples like Granny Smith cause they hold up well and add a nice tanginess to the cake, though you can experiment with other varieties if ya want.

How do I know when the cake is done?

Stick a toothpick in the center and if it comes out clean then it means the cake is baked through, but be careful not to overbake it cause it might get too dry.

Can I substitute sour cream with another ingredient?

Yep, you can use plain yogurt instead of sour cream if you dont have any, it will work fine and give you a similar texture.

What if I don’t like walnuts?

No worries, the walnuts are completely optional so just skip them if you prefer a smoother texture or aren’t a fan of nuts.

How should I store any leftovers?

Just cover the cake and keep it in an airtight container at room temperature for a couple of days, or pop it in the fridge if youre planning on keeping it longer.

The BEST Cinnamon Apple Cake Recipe Substitutions and Variations

Instead of all purpose flour, you can try using whole wheat flour to give it a nuttier vibe or a gluten-free blend if you’re looking for something a bit lighter.
If you don’t have unsalted butter, coconut oil works pretty well as a 1:1 substitute, but be warned it might add a slight coconut flavor.
Sour cream can easily be swapped with plain Greek yogurt, which will still keep the cake moist and add a similar tangy note.
For the optional walnuts, feel free to use pecans or even almonds if you’re in the mood for a different kind of crunch.

Pro Tips

1. When creaming the butter and sugar, make sure your butter is at room temperature. It helps everything blend together better and you don’t end up with a lumpy mix.

2. Try not to overmix the batter once youve added the dry ingredients. Overmixing can make your cake tough instead of light and fluffy.

3. Make sure your apples are evenly chopped. Not only does it help distribute their natural sugars throughout the cake, but it also makes it easier to fork out the perfect bite.

4. For a crunchier topping, keep your butter for the crumble really cold. Cold butter forms nice little chunks when mixed in, giving you that perfect contrast in texture.

The BEST Cinnamon Apple Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated Oven (set to 350°F)
2. 9×13-inch Baking Pan (for baking and need to be greased)
3. Medium Mixing Bowl (for whisking dry ingredients)
4. Whisk (to blend the flour, baking powder, baking soda, salt, and cinnamon)
5. Large Mixing Bowl (for creaming butter and sugar, and later mixing in eggs, vanilla, and sour cream)
6. Hand Mixer or Whisk (to cream the butter and sugar until light and fluffy)
7. Spatula (to fold in ingredients and mix smoothly)
8. Measuring Cups and Measuring Spoons (to accurately measure all ingredients)
9. Small Mixing Bowl (for making the crumbly cinnamon topping and later the frosting drizzle)
10. Pastry Cutter or Fork (for cutting cold butter into the topping mix)
11. Toothpick (to test if the cake is done)
12. Cooling Rack (to let the cake cool completely before drizzling the frosting)

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 medium apples (peeled, cored and chopped, about 2 cups)
Optional: 1/2 cup chopped walnuts (if you like extra crunch)
For the crunchy cinnamon topping: 1/2 cup granulated sugar
1/2 cup all purpose flour
1 tablespoon ground cinnamon
1/4 cup cold unsalted butter, cubed
For the sweet frosting drizzle: 1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a medium bowl, whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large eggs and 1 teaspoon vanilla extract.
Mix in 1/2 cup sour cream until just combined.
Gradually stir in the dry ingredients until the batter is smooth, then fold in 2 cups chopped apples (from 2 medium apples that have been peeled, cored, and chopped); if using, add 1/2 cup chopped walnuts too.
Spread the batter evenly in the prepared pan.
In a small bowl, mix 1/2 cup granulated sugar, 1/2 cup all purpose flour, and 1 tablespoon ground cinnamon; cut in 1/4 cup cold, cubed unsalted butter until you get a crumbly topping, then sprinkle it over the batter.
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting drizzle by stirring together 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
Let the cake cool completely and then drizzle the sweet frosting evenly over the top before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.