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Home / Baking

Cinnamon Apple Cake

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Author: Imma Published:10/11/2019Updated:5/21/2021
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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!

Cinnamon Apple Cake Cinnamon Apple Cake Slice

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!

Cinnamon Apple Cake

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

Cinnamon Apple Cake

 

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.

Cinnamon Apple Cake.1In 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.

Cinnamon Apple Cake.4Fold 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.

Cinnamon Apple Cake.3Pour 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

Cinnamon Apple Cake Topping.4In a medium bowl, combine ground cinnamon, melted butter, pecans, caster sugar and stir vigorously until well blended and lumpy.

Baking the Cake 

Cinnamon Apple Cake.5Spread 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.

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Cinnamon Apple Cake
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Cinnamon Apple Cake

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!
5 from 1 vote
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
American
Servings 8 slices

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:

  1. 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. 
  2. You can use any apple of your choice to make this recipe, just make sure they are fresh and crispy.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1slice| Calories: 532kcal (27%)| Carbohydrates: 62g (21%)| Protein: 7g (14%)| Fat: 29g (45%)| Saturated Fat: 15g (94%)| Cholesterol: 141mg (47%)| Sodium: 44mg (2%)| Potassium: 243mg (7%)| Fiber: 2g (8%)| Sugar: 36g (40%)| Vitamin A: 809IU (16%)| Vitamin C: 1mg (1%)| Calcium: 98mg (10%)| Iron: 2mg (11%)
Author: Imma
Course: Dessert
Cuisine: American
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Cinnamon Apple Cake
Amount Per Serving (1 slice)
Calories 532 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Cholesterol 141mg47%
Sodium 44mg2%
Potassium 243mg7%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 36g40%
Protein 7g14%
Vitamin A 809IU16%
Vitamin C 1mg1%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Cinnamon Apple Cake
Cinnamon Apple Cake
Cinnamon Apple Cake

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Comments & Reviews
  1. Lua says

    Posted on 9/27 at 12:50AM

    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

    Reply
    • ImmaculateBites says

      Posted on 9/27 at 4:49PM

      It is caster sugar. Brown sugar works as well.

      Reply
  2. Natalie Thomas says

    Posted on 10/18 at 1:39PM

    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.

    Reply
    • Imma says

      Posted on 10/18 at 2:17PM

      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 🙂

      Reply
  3. Christiana Booker says

    Posted on 10/13 at 12:00PM

    leave the skin on the apples?

    Reply
  4. Barbara says

    Posted on 10/13 at 6:01AM

    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?

    Reply
    • imma africanbites says

      Posted on 10/13 at 6:07PM

      Hi, Barbara. It’s there under the Apple Cake ingredient section. You’ll need 1-2 medium apples for this recipe.

      Reply
  5. linda M doyle says

    Posted on 10/12 at 10:33AM

    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

    Reply
    • ImmaculateBites says

      Posted on 10/13 at 3:34PM

      Haha. So happy to hear it worked out well for you Linda. I just can’t seem to get enough of this cake.

      Reply
  6. Andrea Sabat says

    Posted on 10/12 at 7:58AM

    Could I use several mini loaf pans instead of the round? Do you think it would work? Thank you.

    Reply
    • ImmaculateBites says

      Posted on 10/12 at 2:16PM

      Yes you can Andrea. It will work just Fine.You might have to adjust cooking times.

      Reply
  7. Marilena says

    Posted on 10/12 at 12:52AM

    5 stars
    Hi, I will try today this recipe, it looks yummy , perfect for a nice, sunny Autumn day.
    Thank you .

    Reply
    • ImmaculateBites says

      Posted on 10/12 at 3:16AM

      Totally, my family can’t seem to get enough of it.

      Reply
  8. Carmen says

    Posted on 10/11 at 5:54AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 10/12 at 3:14AM

      Hi Carmen, So sorry I don’t.

      Reply
      • Nathalie says

        Posted on 10/14 at 1:04PM

        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

        Posted on 10/15 at 9:12PM

        Oooh , that sounds great! Do let us know how it works out . Thanks

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