Easy Apple Cinnamon Cake is wonderfully dense and moist cake batter layered with plenty of cinnamon-sugar coated apples. It's the perfect fall dessert for any occasion.
This moist apple cinnamon cake comes together in minutes but tastes like you spent all day making it. It has two layers of apples with cinnamon and brown sugar to make the perfect fall treat. You will love how easy it is to make this easy apple cake in a few simple steps and with just a handful of ingredients.
I originally published this recipe in 2017 and have since added new photos and more success tips. I now show you exactly how to turn this cake into sort of apple layer cake (see below!).
Yalda says: "I made it tonight. It was FABULOUS! Top of my favorites now.★★★★★"
You might also like Instant Pot Apple Cake or Peach and Blueberry Cream Cheese Pastry. Both are excellent additions to your fall dessert menu!
Key Ingredients
- Flour and sugar: Use unbleached, unbromated, all-purpose flour and Turbinado sugar.
- Fresh apples: This recipe calls for Granny Smith apples, but many apples varieties, such as Fuji apples are also wonderful alternatives. Instead of sliced apples, this recipe calls for chopping them. This way they are better dispersed through the cake and easier to eat.
- Vegetable Oil: This cake uses vegetable oil instead of butter, which keeps the cake dairy-free and kosher, as well as produces a wonderfully moist crumb. Use canola oil if possible.
- Unrefined cane sugar: Do not skin on the type or amount of sugar because sugar does provide a rich flavor and moist texture (turbinado or natural brown sugar).
- Orange juice: This takes the place of milk (keeping the cake free of dairy products), and adds a punch of flavor to the cake batter. A store-bought orange juice with no pulp is a great option. If you need to substitute, pineapple juice is another great choice; otherwise, water will work.
How to make Apple Cinnamon Cake
- Prep your apples: Peel and chop apples into small chunks to distribute evenly. The apples are then soaked in sugar and cinnamon before they are added into the cake.
- You will see that apples and sugar will release liquid when soaked together. Make sure to add that liquid when adding apples in the middle of the cake and on top.
- Mix dry ingredients: Whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix dairy-free milk, applesauce or oil, vinegar, sweetener, and vanilla extract.
- Combine wet and dry: Slowly add dry ingredients to wet, stirring until just combined-don't overmix.
- Add half of the cake batter and spread it evenly across the pan. This is your first batter layer.
- Add half of the apple mixture on top of and make sure to add half the juices released by sugar and apples as well.
- Add the 2nd half of the batter on top of apple layer.
- Top with the 2nd half of the apple mixture and any of the remaining liquid from the apple mixture. Arrange apple slices in circular way around the center.
- Bake: Pour batter into a greased or lined cake pan and bake at 350°F (175°C) for 40-50 minutes or until a toothpick comes out clean.
- Cool and serve: Let the cake cool before slicing for best texture.
Pro Tips
- Use fresh, crisp apples for optimal flavor and texture.
- Don't overmix the batter to keep the cake tender.
- Test doneness early to avoid drying out.
- Adjust spices to your preference for a mild or bold cinnamon flavor.
- Use room temperature wet ingredients for better mixability.
- Soak apples with cinnamon and sugar. Doing so takes some moisture out of them ahead of time, which in turn makes them extra flavorful and crunchy and not over-baked at all after being in the oven for 1.30 hours!
What's the best apple variety to use?
Whenever apples and baking come up, most people immediately think of Granny Smith apples. While that's a popular choice, I personally disagree. I prefer to use the types of apples I enjoy which are Fuji apples.
My advice on apples? Use the apples that YOU love-even if it means swapping out what the recipe suggests-especially when the substitution is simple and won't affect the overall result. Baking should be enjoyable and personalized to your taste.
Here are the apple varieties I favor for baking in order of preference:
- Fuji
- Gala
- Honeycrisp
- Pink Lady
Equipment
- 9 Inch Springform pan (where sides can be removed from the base)
- Peeler (for the apples)
- Knife (to slice the apples)
- 1 large bowl for the cake batter
- 2 small bowls: one for the apples, the other for the wet ingredients
- Spatula or a wooden spoon to mix the cake (I didn't use electric mixer here)
How do I prevent the cake from sticking?
Grease the pan with a little non-stick spray and a dusting of flour or line with parchment paper before filling with batter. This preparation helps the baked apple cake release seamlessly from the spring-form pan onto the plate for serving.
Can I make this apple cake gluten-free?
Yes, use a gluten-free flour blend that includes xanthan gum for structure.
How to serve Apple Cinnamon Cake
Even better the next day! It was more moist and more flavorful when I had it for breakfast the next day. Apples looked caramelized and perfectly intact!
- I really loved how it tasted straight out of the oven when it was still nice and warm. A scoop of ice-cream on top of the warm apple cake is out of this world!
- Once it cooled off, be sure to sprinkle it with some powdered sugar.a
Storage and leftovers
- This apple cinnamon cake keeps fresh and moist in the air tight container for up to 4 days. I suggest using a glass container.
- Refrigerate for up to 5 days in airtight containers.
- Freeze slices individually wrapped for up to 3 months; thaw at room temperature before serving.
- Refresh leftover slices by warming slightly in the oven at 300 F. or serving with dairy-free whipped cream.
Apple Cinnamon Cake
Ingredients
Cinnamon Sugar Apples:
- 2 large apples or 4 small ones such as Fuji or Granny Smith (peeled and thinly sliced)
- ½ cup unrefined cane sugar (such as turbinado)
- 1 teaspoon cinnamon powder
Dry Ingredients:
- 4 cups flour (all purpose white)
- 1.5 cup unrefined cane sugar (such as turbinado)
- 4 teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients:
- 4 large eggs
- ½ cup orange juice
- 1 cup light vegetable oil (I used light olive oil)
- 1.5 teaspoon vanilla
For Decoration:
- powdered sugar (for decoration)
Instructions
- Preheat oven to 350 F. Prepare 3 bowls: 1 large for the cake batter and 2 medium ones: one for apples, the other for the wet ingredients.
Prepare and soak apples
- Peel and slice 2 large apples, place them in the medium bowl. Add sugar and cinnamon and mix everything well. Set aside.
Mix dry ingredients
- In a large bowl, combine flour, sugar, salt and baking powder together. Set aside.
Mix wet ingredients
- Add eggs to the 3rd bowl and beat them with a fork until yolk and whites are combined. Add oil and orange juice; and mix everything well.
Combine both
- Add wet ingredients into the large bowl with dry ingredients and mix well.
Assemble the cake
- Grease a 9 inch springform pan with olive oil.
- Add ½ the cake batter and spread it evenly across the pan.
- Add ½ the apple mixture.
- Add 2nd half of cake batter.
- Top with the 2nd half of the apple mixture and any of the remaining liquid from the apple mixture. Arrange apple slices in circular way around the center.
Bake
- Bake for 1 hour and 30 minutes or until toothpick comes out clean.
- It will take an hour and a half because the batter is so thick and in order to keep the cake moist we need to keep the heat moderate - at 350 F. Going higher than that is risking the cake being too dry.
Serve
- Sprinkle with powdered sugar once the cake has cooled off.
Teresa says
Can I make this in a bundt pan?
Olya says
Yes! You will have leftover dough, but that's a great bundt pan batter.
Lucy b says
What type of flour??
Olya says
I used regular purpose white flour.
Yalda says
I made it tonight
It was FABULOUS!
Top of my favorites now
Olya says
Thank you Yalda! It sounds like you nailed it!