Cinnamon Apple Cake – full of warm cozy flavor moist cake studded with crunchy diced apples and topped with a sweet butter cinnamon coated pecans. Perfect snack dessert or breakfast for this fall season. And you can use any apples you want!
There’s nothing quite the same when we talk about two of fall season’s favorite – apples and cinnamon. They make a such a great team together. This popular combination reminds you of nothing but cozy blankets, warm spices and that distinct home-y aroma. Oh how can you not fall in love with this? It just gives you another reason to visit your nearest orchard and bring home more apples to bake.
And you won’t regret trying this ’cause it’s over-the-top delicious with sweet crunchy apples in between bites and the warm, sweet fragrant notes of cinnamon. Not to mention that it’s stick-to-the-back-of-your-fork moist!
What is the Best Apple to Use in a Cake?
Unlike this Apple Cobbler HERE, this Cinnamon Apple Cake lets you use whatever apples you want as the cake itself can stand out on its own. Just make sure that they are fresh and crispy. But if you’re pretty curious on which apples are the best for baking, you can choose from any of the following: Granny Smith, Fuji, Pippin, Golden Delicious, or Gravenstein.
Can You Bake this in a Bundt Pan?
Absolutely! Grease your bundt pan first and pour over the pecan cinnamon topping. Then pour the batter into the bundt pan and bake at 325 °F for 55-60 minutes or until a tester inserted into the center comes out clean. Let the cake rest in the pan for about 20 minutes, then invert it on to a wire rack.
Can You Freeze Cinnamon Apple Cake?
Yes, you certainly can. Simply let it cool first, then wrap the baked apple cake in an aluminum foil or plastic wrap. After that, keep the wrapped cake in an airtight container and into the freezer for 3 months. Bring it to room temperature before serving.
How to Store Leftover Cinnamon Apple Cake?
For any leftover cinnamon apple cake, wrap it in a plastic wrap or aluminum foil and keep in an airtight container in the refrigerator for about 5 days.
More Fall Baking Recipes For You
- Pumpkin Bread
- Apple Cobbler
- Pecan Pie
- Coffee Cake (with video)
- Caribbean Banana Nut Bread
- Cinnamon Bread Rolls
How To Make Cinnamon Apple Cake
Making the Batter
Place rack in the middle layer of the oven, preheat the oven to 350°F/160°C. Grease a 10-inch circular baking pan generously with cooking spray, line with parchment paper and set aside. In a medium bowl, sift together flour, and baking powder, mix well and set aside.
In a large bowl, using a hand mixer, cream together butter and sugar until fluffy and pale yellow for about 5-6 minutes. Break eggs and separate egg white from the egg yolks in two separate small bowls. Add egg yolks a little at a time to the sugar and butter mixture and mix for about 2 minutes. Add yogurt and continue mixing until well blended.
Fold in flour and baking powder mixture a little at a time until fully incorporated. Then add vanilla extract , cinnamon and nutmeg spice. Using a fork or egg whisk, beat egg whites until soft peaks form. Gently fold in beaten egg whites into the batter until fully incorporated then fold in diced apples, stir well until ingredients are fully combined. Scrape down the sides of the mixing bowl.
Pour batter into greased cake pan and spread evenly, level the top with the spatula. Tap pan on work surface to eliminate any large air bubbles.
Cinnamon Topping
In a medium bowl, combine ground cinnamon, melted butter, pecans, caster sugar and stir vigorously until well blended and lumpy.
Baking the Cake
Spread evenly on top of the batter. Bake until a skewer inserted into the center comes out clean, about 50 -55 minutes. Transfer to a wire rack. Let the cake rest in the pan for about 20 minutes then remove the ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar, if you wish, and serve.
Cinnamon Apple Cake
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Ingredients
Apple Cake
- 2 cups (260 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 8 ounce (226.80 g) unsalted butter
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs (separate )
- ½ cup yogurt
- 2 teaspoons (4.20 g) vanilla extract
- 1 teaspoon cinnamon spice
- ½ teaspoon nutmeg spice
- 1 -2 medium apple , diced
Cinnamon Topping
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter , melted
- ½ cup pecans or walnuts , chopped
- ½ cup Caster sugar
Instructions
- Place rack in the middle layer of the oven, preheat the oven to 350°F/160°C. Grease a 10 inch circular baking pan generously with cooking spray, line with parchment paper and set aside.
- In a medium bowl, sift together flour, and baking powder, mix well and set aside.
- In a large bowl, using a hand mixer, cream together butter and sugar until fluffy and pale yellow for about 5-6 minutes. Break eggs and separate egg white from the egg yolks in two separate small bowls. Add egg yolks a little at a time to the sugar and butter mixture and mix for about 2 minutes.
- Add yogurt and continue mixing until well blended. Fold in flour and baking powder mixture a little at a time until fully incorporated. Then add vanilla extract , cinnamon and nutmeg
spice. - Using a fork or egg whisk, beat egg whites until soft peaks form. Gently fold in beaten egg whites into the batter until fully incorporated then fold in diced apples, stir well until ingredients are fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into greased cake pan and spread evenly, level the top with the spatula. Tap pan on work surface to eliminate any large air bubbles.
- In a medium bowl, combine ground cinnamon, melted butter, pecans, caster sugar and stir vigorously until well blended and lumpy. Spread evenly on top of the batter.
- Bake until a skewer inserted into the center comes out clean, about 50 -55 minutes. Transfer to a wire rack.
- Let the cake rest in the pan for about 20 minutes then remove the ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar, if you wish, and serve.
Tips & Notes:
- Wrap apple cake in plastic wrap or aluminum foil and keep in an airtight container in the refrigerator for about 5 days and in the freezer for about 3 months.
- You can use any apple of your choice to make this recipe, just make sure they are fresh and crispy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
MAGGIE says
The cake is delicious for sure. However the apples and topping sunk to bottom. I just flipped the cake over to serve. The cake is fluffy and it all works together. Any ideas why this happened? I followed recipe exactly. I did peel the apples[granny smith] and used nonfat greek yogurt. Used springform pan.
ImmaculateBites says
Hi Maggie!
It’s great to hear that you enjoyed the flavor of the cinnamon apple cake! The issue of apples and topping sinking to the bottom of the cake is a common one and can be influenced by several factors. Here are some possible reasons and tips to prevent this from happening in the future:
Apple Size and Weight: If the apple pieces are too large or heavy, they tend to sink. Next time, try cutting the apples into smaller, uniform pieces. This helps them to be distributed more evenly and stay suspended in the batter.
Batter Consistency: A batter that’s too thin can cause heavier ingredients like apples to sink. Cut down on the greek yogurt or use sour cream instead
Coating Apples in Flour: Before adding the apples to the batter, toss them lightly in a bit of flour. This can help to create a barrier that prevents them from sinking.
Pan Size and Oven Temperature: If the pan is too large or the oven temperature is too low, the batter might not set quickly enough to support the weight of the apples, causing them to sink. Ensure you’re using the recommended pan size and that your oven is properly calibrated.
Gently Folding in Apples: When adding the apples and topping, gently fold them into the batter rather than stirring vigorously. This helps to maintain the batter’s structure.
Adding Apples in Layers: Instead of mixing all the apples into the batter, pour half of the batter into the pan, add a layer of apples, then pour the remaining batter and add the rest of the apples and topping. This can help distribute the weight more evenly.
Remember, baking is often a process of trial and error, and small adjustments can make a big difference. Your idea to flip the cake over and serve it that way is a great solution too!
ROBBIE says
Would I be able to use a 9 x 13″ pan instead of a 10″ round pan?
Imma says
You could. But the cake might be thinner and cook faster. I’d start checking it for doneness around halftime. Please let me know how it turns out.
Lua says
I made this and although it didn’t look as fluffy as yours due to the apple bits, it tasted good. However an observation on the topping, is it brown sugar or caster sugar please? There seems to be two directives on this. Thanks
ImmaculateBites says
It is caster sugar. Brown sugar works as well.
Tanya Walker says
Hi what yogurt must I use. Plain or flavored
ImmaculateBites says
Hi Tanya!
For a Cinnamon Apple Cake, it’s best to use plain yogurt. Flavored yogurts often contain added sugars and artificial flavors that could alter the taste of your cake. Plain yogurt will provide the moisture and slight tanginess you’re looking for without competing with the flavors of the cinnamon and apple.
If you only have flavored yogurt on hand, you could use it in a pinch, but be aware that it may change the flavor profile of your cake. You might also want to adjust the amount of sugar in the recipe to compensate for the added sweetness from the flavored yogurt.
Thank you for your question, and I hope your Cinnamon Apple Cake turns out deliciously! ️✨
Natalie Thomas says
I made this cake, substituting buttermilk for the yogurt. I also used parts, xylitol, coconut sugar along with regular sugar to make healthier. My family loved it. I’m now making it again for a friend. also used walnuts instead of pecans, but next time will use pecans.
Imma says
I looove all of these suggestions! I’m glad you’re getting so much use out of this recipe. Thanks for taking the time to let me know 🙂
Christiana Booker says
leave the skin on the apples?
Barbara says
In the ingredients section it does not list apples as an ingredient but in the instructions it says to pour the diced apples in …..how many apples do I dice?
imma africanbites says
Hi, Barbara. It’s there under the Apple Cake ingredient section. You’ll need 1-2 medium apples for this recipe.
linda M doyle says
This recipe is a keeper.
I have a tendency to rush thru a recipe so I didn’t catch the spring form pan; just saw “10in circular baking pan”. Crossed my fingers & did the double cooling rack upside-down trick & viola`! GORgeous!!
Had a hard time keeping my mouth off the cake til it was cool enough.
Thanks
ImmaculateBites says
Haha. So happy to hear it worked out well for you Linda. I just can’t seem to get enough of this cake.
Andrea Sabat says
Could I use several mini loaf pans instead of the round? Do you think it would work? Thank you.
ImmaculateBites says
Yes you can Andrea. It will work just Fine.You might have to adjust cooking times.
Marilena says
Hi, I will try today this recipe, it looks yummy , perfect for a nice, sunny Autumn day.
Thank you .
ImmaculateBites says
Totally, my family can’t seem to get enough of it.
Carmen says
Do you have a lower carb version of this cake? One slice of this cake contains more carbs than I am allowed for two days.
ImmaculateBites says
Hi Carmen, So sorry I don’t.
Nathalie says
Thanks so much for sharing this recipe! My family enjoyed it soooooo much. I am going to try substituting the all purpose flour with almond flour.
ImmaculateBites says
Oooh , that sounds great! Do let us know how it works out . Thanks