Cinnamon Apple Cake Recipe 2026

Cinnamon Apple Cake Recipe tastes like a cozy fall afternoon with warm cinnamon, tender apples, and a soft, moist crumb that feels like a hug on a plate. It works perfectly for beginner bakers, busy parents, or anyone who wants a simple dessert in about 1 hour from start to finish. I first baked a version of this on a Tuesday night in college, and my roommates still text me about “that apple cake” a decade later.

Why You Should Try This Cinnamon Apple Cake Recipe

This Cinnamon Apple Cake Recipe gives you bakery-style flavor without fancy techniques or equipment. You whisk, fold, bake, and your kitchen smells like an apple orchard met a cinnamon roll.

The cake stays moist from the apples and yogurt, so it tastes even better the next day. It also travels well, so you can bring it to potlucks, school events, or the office and watch the pan disappear.

“This Cinnamon Apple Cake Recipe tastes like apple pie and coffee cake had a very delicious baby, and I went back for seconds without hesitation. ★★★★★”

Ingredients You’ll Need

You can make this Cinnamon Apple Cake Recipe with simple pantry ingredients and a few fresh apples. I will include some easy swaps so you can use what you already have.

Dry ingredients

2 cups all purpose flour (I like King Arthur, but any unbleached flour works)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground cinnamon (use fresh, fragrant cinnamon for best flavor)
¼ teaspoon ground nutmeg (optional but tasty)

Wet ingredients

½ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil (canola, vegetable, or light olive oil)
1 cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract (real vanilla gives better flavor than imitation)
¾ cup plain Greek yogurt or sour cream (full fat or 2 percent works best)

Apples

2 medium to large apples, peeled and diced small
- Use crisp, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith.
- If you only have sweeter apples like Gala or Fuji, reduce the sugar by 2 tablespoons if you prefer less sweetness.

Cinnamon sugar topping

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Optional add ins

½ cup chopped walnuts or pecans
¼ cup raisins or dried cranberries

Equipment

9 inch round cake pan or 8 inch square pan (light colored pan helps prevent over browning)
Parchment paper
Mixing bowls (one large, one medium)
Whisk and rubber spatula
Measuring cups and spoons
Knife and cutting board for the apples
Cooling rack

Tips & Tricks

Use room temperature eggs and yogurt so the batter mixes smoothly and bakes evenly.
Dice the apples small so they soften fully and distribute through every bite.
Line the pan with parchment and lightly grease it so the cake releases cleanly.
Mix the dry and wet ingredients separately, then fold together gently to avoid tough cake.
Do not overmix after you add the flour; stop when you no longer see dry streaks.
Check the cake a few minutes early since every oven runs a little different.
Let the cake cool at least 15 minutes before slicing so it sets and cuts cleanly.
Add nuts only if everyone enjoys them; keep them on the side as a topping for picky eaters.

How to Make Cinnamon Apple Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease your cake pan lightly with butter or oil, then line the bottom with a round or square of parchment. Dust the sides with a little flour and tap out the excess.

Step 2: Prep the apples

Peel the apples and cut them into small dice, about ¼ inch pieces. Toss them with 1 teaspoon of cinnamon from the total amount if you want extra flavor in the fruit. Set the apples aside while you mix the batter.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any little clumps of baking powder or spices with the whisk. Set this bowl aside.

Step 4: Mix the wet ingredients

In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until the mixture looks thick and slightly creamy. Add the eggs one at a time and whisk after each until smooth. Whisk in the vanilla and yogurt until the mixture looks silky and uniform.

Step 5: Combine batter and fold in apples

Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold gently until you no not see dry flour pockets. Fold in the diced apples and any nuts or dried fruit, and stop mixing as soon as everything looks evenly distributed.

Step 6: Add topping and bake

Pour the batter into the prepared pan and smooth the top with your spatula. In a small bowl, stir together the 2 tablespoons sugar and 1 teaspoon cinnamon, then sprinkle it evenly over the batter. Place the pan in the oven and bake 35 to 45 minutes, until a toothpick in the center comes out with a few moist crumbs.

Step 7: Cool and slice

Place the pan on a cooling rack and let the cake cool at least 15 to 20 minutes. Run a knife around the edge, then flip the cake onto a plate and peel off the parchment, or slice it directly in the pan if you prefer. Serve warm or at room temperature, and enjoy that cinnamon apple aroma while it fills your kitchen.

What to Serve with Cinnamon Apple Cake Recipe

This Cinnamon Apple Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a spoonful of whipped cream. You can also serve it with a dollop of vanilla yogurt for a more breakfast style vibe. It tastes great with hot coffee, chai, or a mug of spiced herbal tea. Kids usually love it with cold milk and a little drizzle of warm caramel sauce on top.

Storage Options

Store leftover cake covered at room temperature for up to 2 days if your kitchen stays cool.
Keep it in an airtight container in the fridge for up to 5 days; let slices sit at room temperature for 15 minutes before serving.
Freeze individual slices wrapped tightly in plastic, then place them in a freezer bag for up to 2 months.
Reheat slices in the microwave for 15 to 20 seconds or in a 300°F oven for about 8 to 10 minutes until warm and soft again.