This moist and flavorful cinnamon apple cake is a delightful treat perfect for any time of day.
Packed with fresh apples and crunchy walnuts, it offers natural fiber and healthy fats, making it a smarter indulgence.
Quick to prepare and satisfying, this easy-to-bake cake is ideal for everyday cooking, cozy breakfasts, or simple dessert moments.
Cinnamon Apple Cake
Equipment
- 1 large mixing bowl
- Electric mixer
- 9-inch round cake pan
- Measuring Cups and Spoons
- spatula
- Knife and cutting board
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- ¼ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups peeled and chopped apples about 2 medium apples
- ½ cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 9-inch round cake pan by lightly greasing it with butter or non-stick cooking spray. To ensure the cake releases cleanly after baking, you can also line the bottom with parchment paper. This first step ensures even baking and prevents sticking.
- Cream Butter and Sugars: In a large mixing bowl, combine ½ cup softened butter, ½ cup granulated sugar, and ½ cup dark brown sugar. Using an electric mixer on medium speed, beat the mixture until it becomes light, creamy, and fluffy. This usually takes 2–3 minutes and is essential for incorporating air, which helps the cake rise and gives it a tender texture.
- Incorporate Eggs One at a Time: Next, add 2 large eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition until fully incorporated. This ensures a smooth, uniform batter and prevents curdling. After the eggs, stir in ¼ teaspoon of vanilla extract to add aromatic depth and enhance the overall flavor.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together 1¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. This step evenly distributes the leavening agent and spices, preventing clumps and ensuring consistent flavor throughout the cake.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter-egg mixture, folding gently with a spatula or mixing on low speed. Be careful not to overmix, as this can make the cake dense. Mix just until the batter is smooth and uniform, with no streaks of flour visible.
- Fold in Apples and Walnuts: Once the batter is combined, carefully fold in 1½ cups chopped and peeled apples and ½ cup chopped walnuts. The apples provide moisture and natural sweetness, while the walnuts add crunch and healthy fats. Ensure the fruit and nuts are evenly distributed throughout the batter for consistent texture and flavor in every slice.
- Transfer Batter to Pan: Spoon the batter into the prepared 9-inch cake pan, using a spatula to spread it evenly. Smooth the top gently to ensure uniform baking. Give the pan a light tap on the counter to remove any air bubbles trapped in the batter, which can cause uneven baking.
- Bake Until Golden and Firm: Place the cake in the preheated oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown, and the cake should spring back lightly when pressed. Keep an eye on it after 35 minutes to avoid overbaking, which can dry out the cake.
- Cool Before Slicing: Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. This short cooling period allows the cake to set slightly while remaining warm and soft. After cooling, carefully transfer the cake to a serving plate or slice it directly in the pan if preferred.
- Serve and Enjoy: Slice the warm cake into generous portions and serve as is, or pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This cake is perfect for breakfast, afternoon tea, or a cozy dessert. For added flavor, lightly dust with powdered sugar or drizzle with a simple caramel sauce.
Notes
- Use firm, crisp apples such as Honeycrisp, Fuji, or Granny Smith to ensure the cake stays moist without turning mushy.
- Room temperature butter and eggs help create a smooth, airy batter for better texture.
- Chopped walnuts can be lightly toasted to enhance their nutty flavor before adding to the batter.
- The cake can be served warm for a soft, comforting texture or at room temperature for easier slicing.
- Optional: dust with powdered sugar or drizzle a light caramel glaze for extra sweetness.
Chef’s Secrets for Perfect Cake
To achieve a perfectly moist and flavorful cinnamon apple cake, a few small techniques make a big difference.
Always cream the butter and sugars thoroughly; this traps air and creates a light, tender crumb.
Gently fold in the apples and nuts instead of stirring aggressively, preserving the delicate texture of the fruit.
For extra flavor, lightly toast the walnuts before mixing them in, which brings out their natural oils and adds depth to the cake.
Baking on the middle oven rack ensures even heat distribution, while checking for doneness a few minutes early prevents overbaking and dryness.
Serving Suggestions to Impress Guests
This cinnamon apple cake is versatile and pairs beautifully with a variety of accompaniments.
Serve warm slices with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a spoonful of whipped cream for a decadent dessert.
For breakfast or brunch, enjoy a slice alongside a hot cup of coffee or chai tea.
You can even sprinkle chopped extra walnuts or a pinch of cinnamon on top before serving to add visual appeal and enhance flavor.
It’s equally delightful as a midday snack with a glass of milk or almond milk.
Storage Tips to Keep Fresh
Store leftover cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap individual slices tightly in plastic wrap and refrigerate for up to one week.
To maintain moistness, allow refrigerated slices to warm in the microwave for 15–20 seconds before serving.
For extended storage, the cake can also be frozen for up to 2 months.
Wrap it well in foil or freezer-safe containers, then thaw overnight in the refrigerator and warm slightly before serving for a freshly baked taste.
Frequently Asked Questions
1. Can I use a different type of apple?
Absolutely! Firm, crisp apples like Honeycrisp, Fuji, or Granny Smith work best. Softer apples may release too much moisture, altering the cake’s texture.
2. Can I make this cake gluten-free?
Yes. Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Be mindful that the texture may slightly vary but the flavor remains delicious.
3. Can I omit the walnuts?
Yes, walnuts are optional. You can replace them with other nuts like pecans or leave them out entirely for a nut-free version without affecting the cake’s moistness.
4. How can I make the cake extra moist?
Adding an extra tablespoon of butter or a teaspoon of yogurt to the batter can enhance moisture. Ensuring the apples are evenly chopped and not overly ripe also helps maintain a soft texture.
5. Can this cake be made ahead of time?
Definitely. The cake can be baked a day in advance, stored at room temperature, and served the next day. It can also be frozen and thawed for later use, making it ideal for meal prep or hosting.
