????✨ Introduction & Description
Looking for a cozy dessert that comes together in no time and fills your kitchen with the warm scent of cinnamon and baked apples? Say hello to this Easy Cinnamon Apple Cake — your new go-to recipe for impromptu guests, lazy weekends, or a sweet treat with your afternoon coffee.
This cake is soft, moist, and full of juicy apple chunks. The warm cinnamon sugar swirls make each bite feel like a hug from your grandma. No complicated steps, no special equipment—just simple ingredients, big flavors, and total comfort.
Whether you’re new to baking or just need a foolproof dessert in under an hour, this cinnamon apple cake hits the spot every single time.
???? Ingredients (U.S. Standard Measurements)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and chopped apples (about 2 small apples – use Honeycrisp or Granny Smith)
For the cinnamon sugar topping:
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
???????? Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan (or line with parchment for easy removal).
Step 2: Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Combine wet ingredients
In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs, one at a time, whisking well after each addition. Stir in the sour cream and vanilla extract.
Step 4: Combine and fold
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the chopped apples.
Step 5: Assemble and top
Pour the batter into the prepared pan and spread evenly. Mix together the cinnamon sugar topping and sprinkle it over the top of the batter.
Step 6: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—or serve warm!
???? Nutrition Facts (Per Slice – Approx. based on 9 servings)
- Calories: 280
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 37g
- Sugar: 20g
- Fiber: 2g
- Protein: 4g
- Sodium: 220mg
???? Tips & Tricks
- No sour cream? Use Greek yogurt or even buttermilk in a pinch.
- Add a glaze: Mix ½ cup powdered sugar with 1–2 teaspoons of milk and a dash of vanilla for a quick drizzle.
- More apples = moister cake: Feel free to bump up to 2 full cups if you love extra fruit chunks.
- Apple variety: A mix of tart (Granny Smith) and sweet (Fuji, Honeycrisp) adds amazing flavor.
- Freezer-friendly: Wrap slices individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds for that fresh-from-the-oven taste.
???? My Special Touch
To elevate this simple treat, I love tossing the apples in a tablespoon of brown sugar and cinnamon before adding them to the batter. It gives them a deeper, caramelized flavor as they bake.
You can also bake this cake in muffin tins for portable cinnamon apple cake muffins—just reduce the baking time to 18–22 minutes.
Want to go bold? Add a handful of chopped walnuts or pecans for crunch, or a splash of apple cider in the batter for an autumn twist.
Leave a Comment