Easy Cinnamon Apple Cake with Brown Sugar Glaze

If you want a fall bake that feels like a hug, this easy cinnamon apple cake is the one. The batter is thick and buttery, folded with chunks of fresh apple and layered with a ribbon of cinnamon sugar, then baked until the top is golden and the whole kitchen smells like an orchard. It needs one mixing bowl, no mixer and ingredients you likely already own.

In this post I cover the best apples for cake, why this apple cake recipe stays so moist, step by step instructions, simple variations, the mistakes that cause a dense cake and how to store it. When you are ready to bake, the printable recipe card at the bottom has exact measurements and estimated nutrition.

Why This Easy Cinnamon Apple Cake Works

Apple cakes can go wrong in two directions. Some are dry and crumbly, and others turn gummy around the fruit. After baking versions of this cake for many autumns, I landed on a method that avoids both problems.

• Oil and sour cream. Oil keeps the crumb soft for days, and sour cream adds tenderness and a slight tang that balances the sugar.
• Chopped, not sliced, apples. Small pieces spread evenly through the batter, so every bite has fruit and the cake bakes through without wet pockets.
• A cinnamon sugar layer. Sprinkling spiced sugar between layers of batter creates a sweet, swirled center that tastes like a cinnamon roll.
• Simple pantry method. Whisk, fold and bake. There is no creaming of butter and no special equipment.

The finished cake is sturdy enough to slice cleanly, yet soft enough to melt in your mouth. It works as an afternoon snack, a breakfast treat or a dessert with a scoop of vanilla ice cream.

Ingredients You Will Need

Everything here is a basic baking staple. A quick look at the role each ingredient plays will help you make smart swaps if you need them.

• Apples: About 4 medium apples, which gives roughly 4 cups (500 g) when peeled and chopped.
• All-purpose flour: Gives structure. Spoon it into the measuring cup and level it off so the cake is not heavy.
• Baking powder and baking soda: Together with the sour cream they give a good rise and a soft crumb.
• Cinnamon and nutmeg: Cinnamon goes in both the batter and the swirl. A pinch of nutmeg adds warmth.
• Neutral oil: Vegetable or canola oil keeps the cake moist longer than butter does.
• Eggs and vanilla: Use room temperature eggs so the batter mixes smoothly.
• Granulated and brown sugar: White sugar sweetens, while brown sugar adds a molasses note.
• Sour cream: Plain Greek yogurt is a good substitute.

The Best Apples for Apple Cake

Cake batter protects apples from drying out, so you have more freedom here than you do with a pie. Still, the variety affects how much tang and texture you get. Here is a quick guide.

I usually use two Granny Smith and two Honeycrisp. If you only have one variety in the fruit bowl, that still works beautifully. Just avoid very mealy apples, which can turn grainy.

How to Make Easy Cinnamon Apple Cake

You can mix this batter in about 10 minutes. The longest part of the process is peeling the apples, so put on a podcast and enjoy it.

1. Prep the pan. Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or a 10-cup bundt pan very well, then dust it with flour.
2. Make the cinnamon sugar. Stir 1/4 cup sugar with 2 teaspoons cinnamon in a small bowl and set it aside.
3. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.
4. Mix the wet ingredients. In a large bowl, whisk the eggs, sugars, oil, sour cream and vanilla until smooth and glossy.
5. Combine. Add the dry ingredients to the wet and stir until just combined. Fold in the apples. The batter will be thick.
6. Layer and bake. Spread half of the batter in the pan, sprinkle with half of the cinnamon sugar, then add the remaining batter and sugar. Bake 50 to 60 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool and glaze. Cool in the pan for 20 minutes, then drizzle with the warm brown sugar glaze.

If the top is browning too fast, tent it loosely with foil for the final 15 minutes. A bundt pan usually needs a few more minutes than a rectangular pan, so start checking at 50 minutes and trust the toothpick.

Tips for the Moistest Apple Cake

• Do not overmix. Stir only until the flour disappears. Too much mixing builds gluten and leads to a tough cake.
• Measure flour carefully. Packing the cup can add up to an extra quarter cup, which dries out the crumb.
• Cut the apples evenly. Pieces about 1/2 inch (1.2 cm) wide bake at the same rate and soften completely.
• Grease the pan generously. Sugary cakes stick, so use butter or baking spray in every corner.
• Let it rest. The cake tastes even better after a few hours, once the cinnamon has mellowed into the crumb.

If you love apples in every form, pair this cake with a bubbling pan of apple crisp with an oat crumble topping, bake a batch of chewy cinnamon apple blondies, or browse my full collection of easy dessert recipes.

Brown Sugar Glaze and Other Toppings

The glaze is optional, but it takes this cake from homey to bakery style. Simmer 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons milk in a small saucepan for two minutes, then whisk in 1/2 cup powdered sugar and a splash of vanilla. Drizzle it over the warm cake and it will set into a thin, crackly layer.

• Cream cheese frosting: A tangy frosting pairs well with the warm spices.
• Simple powdered sugar dusting: Use a sieve for a quick and pretty finish.
• Whipped cream or ice cream: Serve slices warm for a dessert plate.
• Salted caramel sauce: A little drizzle makes the cake taste like a caramel apple.

Easy Variations

• Add nuts: Fold in 3/4 cup of chopped toasted pecans or walnuts for crunch.
• Add raisins or cranberries: Stir in 1/2 cup of dried fruit for chewy bites.
• Swap the flour: Use half white whole wheat flour for a slightly nuttier cake.
• Make muffins: Fill lined muffin cups three quarters full and bake 22 to 25 minutes.
• Use a loaf pan: Divide the batter between two 9×5-inch pans and bake 45 to 50 minutes.
• Dairy free: Replace the sour cream with a thick unsweetened plant yogurt.

What to Serve with Apple Cake

Warm apple cake is lovely on its own, but a few simple partners make it feel like an occasion. A scoop of vanilla ice cream melting over a warm slice is my favorite, and lightly sweetened whipped cream is a close second. For a cozy brunch, serve squares with hot coffee, chai or a mug of warm apple cider.

For a fall gathering, cut the cake into small squares and set them out beside a few other sweets so guests can sample. It travels well in the pan, it does not need refrigeration for a day, and it feeds a crowd with very little effort. It also works as a thoughtful gift: bake it in a disposable pan, wrap it in parchment and tie it with twine.

If you are planning for Thanksgiving on Thursday, November 26, this is a smart dessert to bake the day before. It gets moister overnight, and it leaves your oven free for the turkey and side dishes on the big day.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

This cake is wonderful the next day, so it is a great make ahead dessert. Cover it well and keep it at room temperature for up to 2 days, then refrigerate for up to 5 days. Because the glaze and any cream cheese frosting contain dairy, refrigerate leftovers promptly, and see the USDA guide to leftovers and food safety for storage times.

To reheat, warm a slice in the microwave for 15 to 20 seconds. You can freeze the unglazed cake, wrapped tightly, for up to 3 months. Thaw it overnight in the fridge and add the glaze just before serving.

Frequently Asked Questions

Ready to bake? Here is the full printable easy cinnamon apple cake recipe with exact measurements and estimated nutrition.

Easy Cinnamon Apple Cake

A moist, tender cake filled with chopped apples and a ribbon of cinnamon sugar, finished with a brown sugar glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

Cake

• 3 cups all-purpose flour spooned and leveled (375 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs room temperature
• 3/4 cup granulated sugar (150 g)
• 3/4 cup light brown sugar packed (150 g)
• 3/4 cup vegetable oil (180 ml)
• 1/2 cup sour cream (120 g)
• 2 teaspoons vanilla extract
• 4 cups apples about 4 medium, peeled and chopped 1/2 inch (500 g)

Cinnamon sugar

• 1/4 cup granulated sugar (50 g)
• 2 teaspoons ground cinnamon

Brown sugar glaze

• 1/4 cup unsalted butter (57 g)
• 1/2 cup light brown sugar packed (100 g)
• 2 tablespoons milk
• 1/2 cup powdered sugar sifted (60 g)

Method

 

Batter

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a 10-cup bundt pan.
2. Stir the 1/4 cup sugar and 2 teaspoons cinnamon together in a small bowl.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.
4. In a large bowl, whisk the eggs, both sugars, oil, sour cream and vanilla until smooth. Stir in the dry ingredients until just combined, then fold in the apples.

Bake

1. Spread half of the batter in the pan, sprinkle with half of the cinnamon sugar, then top with the remaining batter and cinnamon sugar.
2. Bake for 50 to 60 minutes, until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
3. Cool in the pan for 20 minutes.

Glaze

1. Simmer the butter, brown sugar and milk in a small saucepan for 2 minutes. Whisk in the powdered sugar, drizzle over the warm cake and let it set before slicing.

Notes

Make ahead: Bake up to a day ahead and glaze just before serving.

Storage: Keep covered at room temperature for 2 days or in the refrigerator for 5 days. Freeze unglazed for up to 3 months.

Nutrition is an estimate per serving, including the glaze.

I hope this cozy apple cake fills your kitchen with the smell of fall and earns a spot on your baking list. If you make it, please leave a comment and a star rating below and tell me which apples you chose. Happy baking, friends!