Easy Cinnamon Sugar Apple Cake
Let Me Tell You About This Apple Cake (Spoiler: It’s Ridiculously Good)
So, I need to warn you right off the bat: this Easy Cinnamon Sugar Apple Cake has a dangerous habit of disappearing from my kitchen counter. Seriously, sometimes I bake it for company, and suddenly—poof!—it’s just… gone. (Though, maybe that’s my fault for nibbling at the edges every time I walk by.) The first time I made it, I was trying to impress my neighbor Edna, who is a bit of a pie snob. She ate two slices and just said, “Well, you’ve done it.” That’s the highest praise I’ve ever gotten form her! Anyway, grab a cuppa, let’s make this together.
Why I Keep Coming Back to This Cake
I make this when I’m craving something sweet but don’t want to wrestle with a dozen bowls or weird ingredients. My family goes wild for it—especially my youngest, who insists on calling it “apple pie cake” (I just nod). It’s a total weekday hero; I can whip it up right after work, and it only takes about as long as a good episode of Great British Bake Off to finish baking. Bonus: the kitchen smells like a cinnamon-scented candle exploded, in the best way possible. Oh, and if you’ve ever had a cake come out dry—yep, me too—this one somehow always stays nice and moist. I don’t really get how, but I’m not complaining!
What You’ll Need (and What You Can Swap)
- 2 medium apples, peeled and chopped (I usually use Granny Smith, but Fuji or Gala work fine. Once I even did half pear, half apple… not bad, actually!)
- 1 generous cup (about 200g) sugar (my grandma swore by brown sugar; I do half white, half brown when I’m feeling fancy)
- 1/2 cup (115g) butter, melted (but honestly, I’ve used vegetable oil when out of butter and it’s still pretty tasty)
- 2 eggs (large-ish, but I’ve used medium and nothing exploded)
- 1 and 1/2 cups (190g) plain flour (all-purpose; whole wheat works in a pinch, just a bit denser)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (sometimes I forget this and, surprise, it’s still good)
- 2 teaspoons ground cinnamon (okay, sometimes I go a little wild and add a third spoonful)
- 3 tablespoons milk (any kind, even the oat stuff I tried once—tasted surprisingly normal)
- For the top: 2 tablespoons sugar + 1 teaspoon cinnamon, mixed (that’s the secret sparkle, so don’t skip!)
How I Actually Make It (No-Fuss Directions)
- First things first—preheat your oven to 180°C (350°F). Grease up a 9-inch round cake pan. Or, if you’re like me and can’t find it, a square pan will do. No need to stress.
- Chop your apples into chunks; I like them about the size of dice. Not too teeny, not massive. (This is where I usually sneak a piece or two. Quality control, right?)
- In a biggish bowl, whisk together your sugar and melted butter until it’s kind of creamy. If the butter’s still warm, just wait a second so you don’t scramble the eggs. Learned that the hard way once.
- Add the eggs, one at a time. Mix well after each but don’t get too precious about it. Next, in goes the flour, baking powder, baking soda, salt, and cinnamon. I usually just dump it all in, but if you’re feeling organized, sift it together first.
- Now, pour in the milk. At this point, my batter sometimes looks a bit lumpy. Don’t panic. Fold in those apples—this is where things may appear a bit weird, but it always sorts itself out in the oven.
- Scoop the batter into your pan and smooth the top. Sprinkle with that cinnamon sugar mix. (If you want, swirl it with a fork. Looks fancy, but also not required.)
- Bake for about 35–40 minutes. I start checking at 30, just in case my oven’s being strange that day. A toothpick should come out mostly clean—maybe a crumb or two is fine.
- Let it cool for, I dunno, 15 minutes? But sometimes I can’t wait, and it’s still delicious warm.
What I’ve Learned (Often the Hard Way)
- If you leave the cake in the pan too long, it can get a bit soggy on the bottom. Learned that from a disastrous attempt at multitasking—never again!
- Adding extra apples is tempting, but more isn’t always better. Too many and it can turn into a sweet apple mush (though my toddler didn’t mind).
- I think it’s even better the next day, but honestly, it rarely survives that long here.
Some Variations—And a Few “Oops” Moments
- Once, I swapped the apples for pears and added a pinch of ginger. Not bad, though it lacked the zing of the original.
- Tried tossing in a handful of chopped walnuts—delicious! Unless you’re allergic, of course.
- Once tried to make it gluten-free by using almond flour. Didn’t set right for me. Maybe I messed up the ratios, but it came out more like a crumble. If you figure out a good GF hack, let me know?
- Oh, and a friend of mine adds a tiny splash of vanilla. I keep forgetting, but she swears by it.
Do You Need Fancy Equipment?
Honestly, I use a mixing bowl and a wooden spoon most days. If you have an electric mixer, it speeds things up, but it’s not vital. I’ve even used a fork in a pinch. And if you don’t have a cake pan, any oven-safe dish will probably work—just keep an eye on the baking time.
Keeping Leftovers (If You Have Them)
Store leftovers in an airtight container at room temperature for a day or two (though honestly, in my house it never lasts more than a day!). If you want to make it last, pop it in the fridge, but I think it gets a bit firmer. I’ve microwaved slices to bring back some of that just-baked coziness.
How I Like to Serve It (And You Might Too)
A scoop of vanilla ice cream is my personal favorite, but a dollop of yogurt is good if you want to feel a bit virtuous. My cousin likes hers with a mug of coffee—she says the cinnamon sugar reminds her of Mexican pan dulce. Sometimes I just eat it right out of the pan standing by the sink. (Don’t judge; we’ve all been there.)
What I’d Tell a Friend: Pro Tips
- I once tried rushing the cooling step, and all the apples stuck to the bottom. Now I wait at least 10 minutes before digging in (most of the time).
- Actually, I find it works better if I use parchment paper in the pan—makes the whole cake easier to lift out, especially if you’re feeling fancy.
- If you’re doubling the recipe for a crowd, use a bigger pan. Otherwise, trust me, you’ll end up with a gooey center and burnt edges. Learned that the hard way at my nephew’s birthday.
Some Real Questions I’ve Gotten (And My Honest Answers)
- Can I make this vegan? Probably! Swap the butter for coconut oil or marg, eggs for flax eggs. I’ve only tried the butter swap, which worked fine. The egg swap I haven’t tested, but Minimalist Baker has a guide for flax eggs if you want to try.
- Can I use applesauce instead of apples? You could, but then it’s more of a soft pudding-cake. If you do, tell me how it goes!
- Do I have to peel the apples? Nah, sometimes I don’t bother. The skin softens up, and I like a bit of texture, but if you’re making it for a picky eater, peeling is safest.
- Can I freeze this cake? Yes, but wrap it well or it’ll get a bit freezer-burned. I found King Arthur Baking’s tips on storing cake actually helpful here.
- How do I make it look pretty? Sprinkle extra cinnamon sugar on top, maybe a few apple slices in a fan shape if you’re feeling artistic. But honestly, it tastes great even if it comes out a bit wonky. No need to stress about perfection.
- Is it breakfast-appropriate? Oh absolutely. It’s got apples, so it’s basically fruit salad, right? (That’s my justification, anyway.)
Oh, before I forget—if you love easy apple desserts, you might want to check out Sally’s Cinnamon Apple Bread, which I tried last fall and it’s a winner too.
Anyway, send me a note if you try this or have a disaster worth sharing—honestly, those stories are half the fun. And if you’re ever in my neighborhood, I’ll save you a slice… if I can.
Ingredients
- 2 medium apples, peeled, cored, and diced
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
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2In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
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3In a separate bowl, whisk together the melted butter, eggs, and milk until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced apples.
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5Pour the batter into the prepared pan and smooth the top. Mix the topping sugar and cinnamon together and sprinkle evenly over the batter.
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6Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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