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A golden slice of easy cinnamon apple cake with a cinnamon sugar swirl and a drizzle of brown sugar glaze

Easy Cinnamon Apple Cake

A moist, tender cake filled with chopped apples and a ribbon of cinnamon sugar, finished with a brown sugar glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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 9x13-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.