Name: Cinnamon Apple Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; 2 cups peeled, cored, and chopped apples (about 2 medium apples); ¼ cup brown sugar; 1 teaspoon ground cinnamon

Why You’ll Love This Recipe

I like this recipe because it’s simple to put together yet tastes like something straight from a bakery. The cake itself is buttery and tender, while the apples add juiciness and natural sweetness. The cinnamon sugar mixture creates a warm, fragrant flavor in every bite. It’s also a great way for me to use up apples when I have a few on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups peeled, cored, and chopped apples (about 2 medium apples)
¼ cup brown sugar
1 teaspoon ground cinnamon

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon, then set it aside.
In a large bowl, I cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
I add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
I gradually add the dry ingredients, alternating with sour cream, beginning and ending with the dry mixture. I mix until just combined.
In a small bowl, I toss the chopped apples with brown sugar and 1 teaspoon cinnamon.
I spread half of the cake batter into the prepared pan, top it with half of the apple mixture, then repeat with the remaining batter and apples.
I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Servings and timing

This recipe makes about 8 servings. It takes 15 minutes to prep and 45–50 minutes to bake, so the total time is about 1 hour.

Variations

I sometimes add chopped walnuts or pecans to the apple mixture for extra crunch. If I want more spice, I include a pinch of nutmeg or allspice. For a richer flavor, I drizzle caramel sauce over the warm cake. If I want to lighten it up, I substitute Greek yogurt for sour cream.

storage/reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds, or in a 300°F oven until heated through. The cake also freezes well for up to 2 months when wrapped tightly.

FAQs

What are the best apples for this cake?

I like using firm apples such as Granny Smith, Honeycrisp, or Fuji because they hold their shape while baking.

Can I use Greek yogurt instead of sour cream?

Yes, I substitute plain Greek yogurt for sour cream and it works perfectly, adding the same moisture and tang.

Can I bake this in a different pan?

Yes, I can use an 8×8-inch square pan or a 9×9-inch pan. The baking time may vary slightly, so I check for doneness with a toothpick.

Can I make this cake ahead of time?

Yes, I bake it the day before, let it cool, and cover it tightly. The flavors actually deepen the next day.

Can I add a streusel topping?

Yes, I mix flour, butter, brown sugar, and cinnamon to make a crumb topping and sprinkle it over the cake before baking for extra sweetness and crunch.

Conclusion

Cinnamon apple cake is one of those timeless recipes I love making whenever I crave a warm, homemade dessert. The tender cake, juicy apples, and sweet cinnamon sugar layers make it a comforting treat that’s perfect for any occasion. Whether I serve it fresh from the oven with a dusting of powdered sugar or keep slices ready for breakfast, it never lasts long in my kitchen.