I remember my Grandma making this delicious cinnamon apple cake recipe when I was a little girl. The combination of cinnamon, apple, and walnuts is perfection. This is an old fashioned cake recipe that is loved by everyone and very easy to make.
Recipe For Apple Cake
This cake is so moist and forms a crumb topping with it’s wonderful cinnamon flavor. We chop up our apples pretty well so there are not huge apple chunks, but you can adjust to your liking. The classic combo of sweetness, spice and everything nice!
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Ingredients You Will Need:
- Butter – make sure the unsalted butter is softened.
- Sugars – you will need granulated sugar and dark brown sugar
- Eggs – 2 room temperature eggs.
- Vanilla extract – this adds a nice flavor to the apple cake.
- Flour – all-purpose flour
- Baking soda – this is added for the cake to rise.
- Cinnamon – ground cinnamon is a key ingredient in this apple cake recipe.
- Apples – you will need 2 medium apples. Whatever apples you prefer will work for this recipe
- Nuts – we prefer to use walnuts, but feel free to use any nuts that you like.
What You’ll Love This Cinnamon Apple Cake Recipe:
This apple cinnamon cake is great for dessert or even breakfast. We make this a lot for the company and it always gets raves reviews with everyone wanting the recipe. This is also the perfect “snack cake” for my boys when they come home from school wanting a sweet treat. I love how easy this is to whip up with only a 20 minute prep time.
Cake is a classic easy dessert, whether it’s a chocolate or vanilla cake or even something with a bit of spice and fruit like this Cinnamon Apple Cake recipe.
Cakes that include the addition of fruit or veggies (like Carrot Cheesecake Cake or Cranberry Christmas Cake) tend to be super moist and delicious, and this apple cake is the perfect example of that!
How To Make Apple Cake
- Heat oven to 350°F and prepare cake pan.
- Beat the butter and sugars, then add in the eggs. Add in vanilla, and dry ingredients. Fold in the chopped apples and walnuts. Spoon the batter into cake pan.
- Bake 40 to 45 minutes and cool. Cut the warm cake into slices and serve with a scoop of vanilla ice cream (if desired).
Tips
- The best baking apples are slightly tart, hold their shape during the cooking process and aren’t too juicy. Our favorites are Granny Smith, Jonathan or Janagold , Cortland, Braeburn and Honeycrisp apples.
- You can also shred the apples if you do not prefer that larger apple bite. Sometimes kids that get weird about food texture like it better like this and also eliminating the nuts.
- Another idea is a dusting of confectioners’ sugar on the cooled cake or drizzle with a glaze or caramel sauce.
- Serving this warm with ice cream is our favorite. You could also tip with whipped cream.
Other Apple Cake Recipes:
- Apple Upside-Down Cake
- Apple Butter Cake
- Caramel Apple Dump Cake
- Apple Cider Donut Cake
- Apple Pie Layered Cake
Cinnamon Apple Cake Recipe
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1/4 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups chopped and peeled apples (about 2 medium apples)
- 1/2 cup chopped walnuts
Instructions
- Heat oven to 350°F. Spray a 9-inch round cake pan with cooking spray.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in the chopped apples and walnuts. Spoon into your greased pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool about 10-15 minutes. Cut the warm cake into slices and serve with ice cream.
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215 comments on “Cinnamon Apple Cake Recipe”
Very good and easy to make
My first time making a cake like this.
Making this weekend for a fall festival cake walk with Jonathan apples, using gf flour, no nuts, and may sprinkle a little cinnamon sugar on top as one comment suggested. Yum yum!
Delicious, nice light cake
I really liked this, but made a few changes. First used 50% butter and 50% Brummel and Brown yogurt spread (reduces calories and fat), used heaping cups of apple (thin slices which I then cut into 1-inch pieces), increased the baking soda to 3 tsp (I doubled the recipe), then I used a generous amount of cinnamon and sugar and covered the top of the cake batter in the pan before baking . . . I also used a regular cake pan 9 1/2 x 13 with the double recipe — baked for 45 minutes. It was moist and very tasty and got a big thumbs up by my family. Served warm with frozen whipped topping (as then it doesn’t melt so fast and has a an ice cream-type consistency).
So good and easy. Send more.
Made it with half apples and half pears, turned out amazing!
I made this apple cake today. I substituted apple sauce for the white sugar. I added a few pecans. Everyone raved about how good it was. Great recipe!!!! I will make again…for sure!!
did you use the apple sauce plus the two apples for cake? sounds healthy.will try this thank you
Absolutely wonderful….thank you for recipe
Would You please consider writing in Kilo, Gram and Celcius? Please? I Love your recipes!
Thanks Rikke. I will look into what we can do for that!
There is a recipe measurement calculator that is easy to use.
thecalculatorsite.com
Easy to make, excellent results. Very flavorful and moist. Will definitely make again.
I need to make this cake the day ahead, how should I reheat to serve warm or is it good to serve cooled?
Hi Anita. This cake really does well serving either warm or cool. You can’t go wrong with either. If I was serving the next day I would probably serve at room temperature.
Would I need to double the recipe to make this as a bundt cake?
Hi Jennifer. Depending on the Bundt pan size I think you would fine using the same recipe. If anything I would possibly go up to 1 1/2 times on the recipe but double may be too much.
Just made it, it really looks good and smells like heaven.
Looks yummy. I need to try this.
Do you think this cake would be ok baked in a 9” silicone spring form pan?
Hi Marge. I haven’t tried that, but I think it would work fine.
Friends just gave us some apples and I would love try this recipe. Just have to substitute cashews or pecans for the walnuts because of allergies. What changes would I have to do to make muffins from the recipe?
Can this cake be frozen?
Hi Jill. Yes, this cake will freeze well. You can use an airtight container or wrap in plastic wrap and then in foil.
3 people have asked if light brown sugar can be substituted and you are not replying ! Yes or No?
Yes, you can substitute light brown sugar for the dark brown sugar and have similar results with this recipe.
It is always ok to substitute different brown sugars. Good grief, why be so aggressive in your question?
Made this recipe today and used pecans instead and put in 8×8 pan worked out great and very delicious.
I’ve made this many times, tis’delish….I like to drizzle a cinnamon glaze on mine