I still remember the first time I baked this apple cinnamon cake after moving here. I wanted something simple yet comforting, and this recipe fit the bill perfectly. It’s incredibly moist, super easy to make, and has become my go-to fall treat. Whether you’re a beginner or a seasoned baker, this apple cinnamon cake will bring warmth and joy to your kitchen.
Table of Contents
Why This is the Best Apple Cinnamon Cake You’ll Ever Make
- Guaranteed moist and tender thanks to the secret combination of vegetable oil and Greek yogurt.
- One-bowl batter means less mess and easy cleanup.
- Clear instructions for multiple pan sizes give you versatile baking options.
- A crunchy cinnamon sugar topping that adds irresistible texture.
If you enjoy delicious, easy-to-make desserts and breakfasts, you’ll also love our Ultimate Cinnamon Roll French Toast Casserole.
The Best Apples for Baking an Apple Cinnamon Cake
Choosing the right apple makes a big difference in texture and flavor. Here’s a simple guide:
- Firm, Tart Apples (Best for Baking):
- Granny Smith
- Braeburn
- Honeycrisp
These types hold their shape well, providing a nice contrast to the tender cake.
- Softer, Sweeter Apples (Less Ideal):
- Gala
- Red Delicious
These are sweeter but tend to become mushy when baked, which may affect texture.
For this cake, I always recommend using firm apples to keep each bite perfectly balanced.
Key Ingredients Explained
- Vegetable Oil: Keeps the cake consistently moist without the heaviness butter can sometimes add.
- Greek Yogurt: Adds moisture and tenderness. Its natural acidity helps tenderize the gluten, making the cake light and soft.
- Baking Powder & Baking Soda: Using both provides the perfect rise. Baking soda balances the acidic yogurt, while baking powder ensures the cake is fluffy.
- Cinnamon Sugar Topping: The vegetable shortening helps the sugar and cinnamon clump together, creating that delightful crunchy topping that contrasts the soft cake beneath.
Easy Ingredient Substitutions
| Original Ingredient | Substitution Option | Notes |
|---|---|---|
| Greek Yogurt | Sour Cream | Similar moisture and acidity |
| Vegetable Oil | Canola Oil; Melted Coconut Oil | Use mild-flavored oils |
| Plain/All Purpose Flour | 1-to-1 Gluten-Free Flour Blend | Ensures gluten-free results |
Essential Equipment
- 8-inch round cake pan
- Mixing bowls (large and medium)
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Baking or parchment paper
- Wire rack for cooling
How to Make the Perfect Apple Cinnamon Cake
- Preheat the oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- Combine dry ingredients by adding flour, baking powder, baking soda, salt, and sugar into a large mixing bowl. Add chopped apple and stir briefly to combine.
- Mix wet ingredients in a separate bowl: whisk eggs, vanilla, oil, and Greek yogurt just enough to break up the yolks.
- Gently mix wet ingredients into the dry ingredients with a wooden spoon until just combined—don’t over-mix. Spoon batter into the prepared pan.
- Make the cinnamon topping by combining the sugar, cinnamon, and melted vegetable shortening until lumpy and wet. Sprinkle it evenly over the batter.
- Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Cool cake completely on a wire rack.
- Prepare the glaze by mixing sifted icing sugar and 1 tablespoon of milk until smooth. Add a little more milk if needed for drizzling consistency. Drizzle all over the cooled cake.
Aisha’s Pro Tips for a Flawless Cake
- Macerate the Apples: For even more flavor, toss the chopped apples in the cinnamon sugar topping and let them sit 15-20 minutes before adding to the batter. This draws out their natural juices and intensifies the taste.
- Use Room Temperature Ingredients: Eggs and yogurt at room temperature make it easier to create a smooth batter and a more even bake.
- Don’t Over-Mix: Stop stirring as soon as flour streaks disappear. Over-mixed batter leads to a tough, dense cake.
Pan Size Variations
| Pan Size | Adjusted Baking Time | Notes |
|---|---|---|
| 8-inch round (standard) | 30-35 minutes | Original recipe |
| 9×5 inch loaf pan | 40-45 minutes | Taller, denser loaf-style cake |
| 9×13 inch pan | 25-30 minutes | Thinner cake, almost like a snack cake |
Serving Suggestions
- Drizzle with warm salted caramel sauce for an indulgent treat.
- Serve with a scoop of vanilla bean ice cream for a classic pairing.
- Add a dollop of fresh whipped cream for light creaminess.
- Enjoy with a hot cup of coffee or tea, perfect for cozy afternoons.
For more indulgent dessert or breakfast ideas, explore our recipes for The Ultimate Crème Brûlée French Toast Casserole or an Amazing Blueberry French Toast Casserole.
How to Store & Freeze Your Apple Cinnamon Cake
- Room Temperature: Store in an airtight container for up to 3 days, keeping it soft and fresh.
- Refrigerator: Keeps well for up to one week. To refresh, heat a slice in the microwave for about 10 seconds.
- Freezing: Wrap the cake whole or slices tightly in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
apple cinnamon cake
Ingredients
Equipment
Method
- Preheat oven to 180°C/350°F (160°C/320°F fan). Grease and line an 8-inch round cake pan with baking/parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar; fold in the chopped apple.
- In a separate bowl, whisk eggs, vanilla, oil, and yogurt just until combined.
- Add wet ingredients to dry and gently stir until just combined; spread the batter into the prepared pan.
- For the topping, mix sugar, cinnamon, and melted shortening until sandy and moist; sprinkle evenly over the batter.
- Bake 30–35 minutes, or until a skewer inserted in the center comes out clean. Cool 10 minutes in the pan, then completely on a wire rack.
- For the glaze, stir powdered sugar with 1 tablespoon milk (add more to thin) until smooth; drizzle over the cooled cake.
Notes
– Use a crisp apple that holds shape (e.g., Honeycrisp, Pink Lady, or Gala). Chop into small, even pieces for uniform baking.
– If using a 9-inch pan, start checking 5–8 minutes earlier; baking time will be slightly shorter.
– Fan-forced ovens run hotter; use the lower temperature (160°C) as noted.
– The cinnamon-sugar mixture should look slightly clumpy and moist—this makes a nice crunchy top.
– Cool the cake fully before glazing so the drizzle sets instead of soaking in.
– Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Freezes well (without glaze) for up to 2 months.
Frequently Asked Questions (Troubleshooting & FAQs)
Why did my apple cinnamon cake sink in the middle?
Over-mixing can cause excess gluten development, or opening the oven door too early might let the cake collapse.
Why did all my apples sink to the bottom?
Toss the apples in about a tablespoon of flour from the measured amount before folding them into the batter to help them stay suspended.
Why is my cake dry?
Over-baking or measuring flour incorrectly (too much flour) often leads to dryness. Always spoon and level your flour rather than scooping directly.
Can I make this cake gluten-free?
Absolutely! Use a 1-to-1 gluten-free flour blend and make sure other ingredients are gluten-free.
Can I make this cake dairy-free?
Yes, substitute Greek yogurt with plant-based yogurt and use dairy-free milk for the glaze.
Conclusion
This apple cinnamon cake is my ultimate fall favorite—moist, easy, and packed with cozy flavors. It’s perfect whether you’re new to baking or just looking for a reliable recipe any day of the week. What will you serve with your apple cinnamon cake—ice cream, caramel sauce, or just a cup of coffee? Let me know in the comments below! Don’t forget to ask questions and leave a rating if you try this recipe.
