Julie Clark
Posted:
Apple Cinnamon Cake
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This easy apple cinnamon cake mixes up in one bowl. It is loaded with two cups of fresh apple pieces and has an unbelievable sugar crunch topping.
Our viral berry cake recipe and peach blueberry cake hit new highs this summer with thousands making the simple round cake. Now it’s fall, so this easy apple cinnamon cake is going to be a new favorite! Serve the warm cake for breakfast or dessert alongside a scoop of vanilla ice cream.
A Cinnamon-Sugar Crust Makes This Apple Cake Unforgettable
Fall is the season for apples and cinnamon. Whether you’re enjoying apple crumble cinnamon rolls, homemade apple butter, an apple walnut cake or simple cinnamon fried apples, its a flavor combo that everyone enjoys.
What makes this classic apple cake work? It’s the two cups of fresh apples and sour cream that keeps every bite of the cake so moist.
Many coffee cakes have a drizzle of sweet glaze, but this cake has a simple cinnamon sugar topping that lightly bakes into the top of the cake creating a crinkly sugar crust. It’s kind of unbelievable.
I tested the apple cinnamon cake in a 9″ round cake pan that easily cuts 8 slices. If your pan is smaller or you choose a square pan, it may take longer to bake. You can also make 12 cupcakes bake them at 350º for 20-25 minutes. This is versatile and the easiest apple cake recipe!
Enjoy! -Julie
Ingredients
Our original recipe uses simple ingredients:
- This recipe works well with all-purpose gluten-free flour, too! King Arthur is our favorite brand.
- I prefer Granny Smith apples for baking. They have a tart flavor and hold their shape well.
- I use salted butter in almost all of my baking recipes with no issues. If you only have unsalted butter, add a pinch of salt.
- The most often asked question is “What can I use instead of sour cream?”. Use Greek yogurt instead for added protein in this apple cinnamon cake.
Easy Apple Cinnamon Cake
This easy apple cinnamon cake mixes up in one bowl. It is loaded with two cups of fresh apple pieces and has an unbelievable sugar crunch topping.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 1/2 cup salted butter softened to room temperature
- 1 ¼ cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon divided
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 2 cups finely diced Granny Smith apples 2 small apples
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you’d like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
- In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. ½ cup salted butter, 1 ¼ cup granulated sugar
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract
- Add half of the flour, 1 teaspoon cinnamon, baking powder and salt to the butter mixture. Mix gently. Add the sour cream, mixing until barely combined, then add the remaining flour. Mix just until combined after each addition. 1 ⅓ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the diced apples to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Combine the remaining ¼ cup sugar and ½ teaspoon of ground cinnamon in a bowl. Sprinkle evenly over the top of the cake batter. 2 cups finely diced Granny Smith apples
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
- Let the cake cool completely in the pan and then serve.
Notes
- If you use a smaller pan, it may take longer to bake! Also, using low fat/fat free sour cream or yogurt may require a longer baking time.
- Storage Instructions:
At Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out.
In the Refrigerator: For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator. - Refer to the article above for more tips and tricks.
Nutrition
Calories: 363kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 160mg | Fiber: 2g | Sugar: 35g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
How to Make Apple Cinnamon Cake: Step by Step
Mix the wet ingredients. In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
Mix in dry ingredients and sour cream. Although in my other round cake recipes I say to mix dry ingredients in a separate bowl, I’ve realized that as long as you mix gently, that’s not necessary. Save a bowl! Add half of the flour along with the cinnamon, baking powder and salt to butter mixture. Mix until barely combined. Fold in the sour cream, then fold in the remaining flour mixture. Don’t overmix!
Add the fruit. Gently fold in the finely diced apples to the cake batter using a rubber spatula.
Assemble and bake. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. Bake 35-40 minutes at 350ºF. The top of the apple cinnamon cake will be crackly and lightly browned and the center may still jiggle just a bit.
