I love making this easy cinnamon apple cake whenever I want a simple, comforting dessert that feels like a warm hug. The tender apple pieces mixed with the cozy cinnamon flavor create a cake that’s perfect for an afternoon snack or a quick dessert after dinner.
Ingredients
2 large apples, peeled, cored, and chopped
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon brown sugar (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch round or square cake pan.
Then, I mix together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
In another bowl, I whisk the melted butter, eggs, milk, and vanilla extract until smooth.
I add the wet ingredients to the dry ingredients and stir just until combined—overmixing can make the cake tough, so I keep it gentle.
Next, I fold in the chopped apples carefully so they’re evenly distributed without breaking down too much.
I pour the batter into the prepared pan and smooth the top with a spatula.
If I’m using it, I sprinkle brown sugar on top to get that extra sweet, caramelized crust.
The cake goes into the oven for about 30-35 minutes, until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 35 minutes to bake, so the total time is around 45 minutes. It’s a great option for a quick homemade dessert or snack that doesn’t require a lot of waiting.
Variations
Sometimes I like to add a handful of chopped walnuts or pecans for some crunch. You can also swap the cinnamon for pumpkin pie spice if you want a bit more complexity. For a gluten-free version, I replace the all-purpose flour with a gluten-free blend. If I want it sweeter, a drizzle of honey or maple syrup on top after baking is delicious. Adding raisins or dried cranberries with the apples works well, too, for a different twist.
Storage/Reheating
I store this cake covered at room temperature for up to 3 days, or in the fridge for about 5 days to keep it fresh longer. When I reheat a slice, I usually pop it in the microwave for 15-20 seconds to warm it up and bring out the flavors. It also freezes well — I wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to 2 months. To enjoy, I thaw them overnight in the fridge and then warm gently.
FAQs
Can I use other types of apples for this cake?
Absolutely! I usually go for tart apples like Granny Smith, but sweeter apples like Fuji or Honeycrisp work just as well. Just make sure they’re firm enough to hold their shape while baking.
Can I make this cake vegan?
Yes, I recommend swapping the butter for a plant-based margarine or coconut oil, the eggs for flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), and using a non-dairy milk like almond or oat milk.
Is it possible to make this cake gluten-free?
Definitely! I substitute the all-purpose flour with a gluten-free baking flour blend, which usually works perfectly without changing the texture much.
How do I know when the cake is done baking?
I test it by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter, it needs more time.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and keep it covered in the fridge for up to 24 hours before baking. Just give it a gentle stir before pouring it into the pan.
Conclusion
I really enjoy making this easy cinnamon apple cake whenever I want a cozy, quick dessert. It’s simple to whip up, packed with comforting flavors, and can be adapted in lots of ways to suit what I have on hand or my mood. Whether served warm or at room temperature, it always hits the spot when I need a sweet treat without fuss.
Recipe:
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Easy Cinnamon Apple Cake for a Quick Treat
- Total Time: 40-45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple and comforting cinnamon apple cake featuring tender apple pieces and warm cinnamon flavor, perfect for a quick dessert or afternoon snack.
Ingredients
2 large apples, peeled, cored, and chopped
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon brown sugar (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined, avoiding overmixing.
- Fold in the chopped apples carefully to evenly distribute them without breaking down too much.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- If desired, sprinkle brown sugar on top for a caramelized crust.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For crunch, add chopped walnuts or pecans.
Substitute cinnamon with pumpkin pie spice for more complexity.
Use a gluten-free flour blend to make the cake gluten-free.
Add raisins or dried cranberries with the apples for variation.
Drizzle honey or maple syrup on top after baking for extra sweetness.
Store covered at room temperature for up to 3 days or refrigerate up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
Reheat slices in the microwave for 15-20 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
