This Cinnamon Apple Cake is a cozy, crowd-pleasing dessert that’s simple to prepare and fills your kitchen with an irresistible aroma. The combination of tender cake, juicy apple pieces, and a cinnamon-sugar filling that caramelizes as it bakes gives it a comforting cinnamon-roll character. It’s perfect for serving warm from the oven or making a day ahead—the flavors develop beautifully overnight.
The secret to this cake’s appeal is the cinnamon-sugar filling: small dollops placed on top of the batter largely sink during baking and caramelize into a rich, sticky layer that contrasts with the soft crumb. Serve slices with a dusting of powdered sugar, a scoop of vanilla ice cream, a spoonful of sour cream, or a warm fruit compote for an extra-special finish.
❤️ Why You’ll Love Cinnamon Apple Cake
- Easy to make—straightforward steps and simple ingredients.
- Extra moist and tender texture with juicy apple pieces.
- Aromatic cinnamon roll–style filling that caramelizes during baking.
- Ready from start to finish in under an hour, making it ideal for last-minute entertaining.
Cinnamon Apple Cake Ingredients
Scroll down to the recipe card for exact measurements and step-by-step instructions.
- Eggs — medium or large.
- Butter — salted or unsalted, melted for the batter and softened for the filling.
- Plain (all-purpose) flour — no need to sift.
- Apples — firm, crisp varieties work best: Pink Lady, Braeburn, Fuji, Honeycrisp, or Granny Smith.
- Cane sugar — for the cake batter.
- Vanilla paste or extract — for aroma and depth.
- Baking powder — for a light rise.
- Filling — dark brown sugar, cinnamon, and soft butter combined into a spreadable cinnamon-sugar mixture.
How to Make a Cinnamon Apple Cake
- Whisk together the eggs, sugar, and vanilla until pale and fluffy—about two minutes.
- Fold in half the melted butter and half the flour, then incorporate the remainder gently—just until mixed.
- Stir in the baking powder and then fold through the diced apples.
- Transfer the batter to a lined or greased round tin (about 18 cm / 7 inch) and smooth the top.
- Combine the filling ingredients—soft butter, dark brown sugar, and cinnamon—then dollop small spoonfuls evenly over the batter. Most of the filling will sink and caramelize as the cake bakes.
- Bake in a preheated oven at 170°C (338°F) fan for about 43–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling slightly before slicing.
Tips for Success
- Check doneness with a toothpick around 40 minutes—if it comes out clean, the cake is ready.
- Dollop the filling on top rather than stirring it in; this creates the caramelized layer at the base.
- Avoid overmixing once the flour is added—mix only until there are no visible streaks.
- This cake often tastes better the next day as the flavors meld, so you can prepare it in advance.
Possible Variations
- Fruit swaps: Increase the apple quantity for extra fruitiness, shred the apples for a more uniform texture, or substitute pears, plums, nectarines, figs, or berries.
- Add-ins: Stir in chopped walnuts, almonds, or chocolate chips for texture and flavor contrast.
- Cinnamon sugar finish: After baking, dust with cinnamon sugar or a light powdered sugar glaze for extra sweetness.
- Presentation: Arrange thin apple slices on top of the dollops of filling before baking for an attractive finish.
- Glaze: For a cinnamon-roll feel, whisk powdered sugar with a splash of milk to make a simple glaze and drizzle over the cooled cake.
Best Served with
- Vanilla ice cream for a warm-and-cold contrast.
- Whipped cream or mascarpone-style cream for richness.
- Sour cream for a tangy balance.
- A drizzle of caramel sauce or a dusting of powdered sugar to finish.
Recipe Tip
For a quick glaze, mix three heaped tablespoons powdered sugar with about a tablespoon of milk, adding a little more milk if needed until you reach a smooth drizzling consistency. Spoon over the cooled cake for an extra touch of sweetness.
How to Store Leftovers
Wrap the cooled cake tightly or place it in an airtight container. Keep at room temperature for 1–2 days or refrigerate for 3–4 days. Reheat slices briefly in the oven or microwave if you prefer them warm.
FAQs
Use 190°C (374°F) in a conventional oven.
The cake should be golden with no wobble in the center, and a toothpick inserted into the middle should come out clean or with a few moist crumbs.
Placing the cinnamon-brown sugar filling on top allows it to sink slightly and caramelize, creating a delicious, sticky layer that echoes cinnamon-roll flavors.
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If you try this Cinnamon Apple Cake, I’d love to hear how it turned out—feel free to leave a comment and rating below.
Cinnamon Apple Cake
Equipment
- Large bowl
- Hand mixer or whisk
- Round baking tin (18 cm / 7 inch)
Ingredients
Cake
- 2 eggs, medium
- 100 grams cane sugar
- 1 teaspoon vanilla paste or extract
- 120 grams apples, chopped
- 100 grams butter, melted
- 100 grams plain white flour
- 1 teaspoon baking powder
Filling
- 50 grams butter, soft
- 50 grams dark brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 170°C (338°F) fan.
- Mix the eggs, sugar, and vanilla in a large bowl and whisk until light and fluffy, about two minutes.
- Add half the melted butter and half the flour and stir to combine.
- Add the remaining butter, flour, and baking powder, mixing gently until just incorporated.
- Fold in the chopped apples.
- Pour the batter into a lined or greased baking tin.
- Mix the filling ingredients until smooth, then dollop small spoonfuls evenly over the batter.
- Bake for 43–45 minutes until golden and cooked through.
- Allow to cool for 10 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature with your preferred topping.
Nutrition
Carbohydrates: 32 g,
Protein: 3 g,
Fat: 16 g,
Sugar: 21 g
Nutrition information is an approximation.