A cinnamon apple cake is the perfect dessert to celebrate fall. It is loaded with crisp apples and the perfect amount of cinnamon and sugar for a sweet treat.
There is something calming about peeling, slicing and coring the apples while watching the leaves drop listlessly from the leafy trees outside. 
And one sink of my teeth into the cinnamon and sugar, apple-filled, moist cake, confirmed my suspicion… apple cake really is the perfect dessert to celebrate the coming of fall.
What you’ll love about this cake is, that it is really moist, but not overly sweet. The sweetness is perfectly flavored by the natural sweet of the apples, a bit of sugar and the ever present cinnamon that every good apple cake should have.
The soft texture of the cake, to the snap and crunch of the apples, to the sweet, cinnamon and sugar flavor – all of it screams fall. And how can you not love those beautiful, golden, fall colors?
Want more apple recipes? How about this Slow Cooker Cinnamon Applesauce or these Applesauce Muffins?
PrintCinnamon Apple Cake
- Total Time: 75 to 90 minutes
- Yield: 1 cake 1x
Description
This cinnamon apple cake is a moist, flavorful dessert loaded with crisp apples and the perfect amount of cinnamon and sugar, making it an ideal treat to celebrate fall.
Ingredients
- 6 to 8 apples, peeled, cored, and chopped into chunks
- 1 tablespoon cinnamon
- 5 to 7 tablespoons sugar
- 2 and 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canola oil
- 2 cups white sugar
- 1/4 cup orange juice
- 4 teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a tube pan, such as an Angel food cake pan, to prevent sticking.
- In a medium bowl, toss the peeled, cored, and chopped apples with 1 tablespoon of cinnamon and 5 to 7 tablespoons of sugar. Set aside to let the flavors meld.
- In a large mixing bowl, combine 2 and 3/4 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Stir to mix the dry ingredients evenly.
- In another bowl, whisk together 1 cup of canola oil, 2 cups of white sugar, 1/4 cup of orange juice, 4 teaspoons of vanilla extract, and 4 large eggs until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
- Pour half of the batter into the prepared tube pan. Spread half of the apple mixture over the batter. Pour the remaining batter over the apples, and top with the remaining apple mixture.
- Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use a mix of sweet and tart apples to balance the flavors. The cake can be stored in an airtight container at room temperature for up to 3 days. If you prefer a less sweet cake, reduce the amount of sugar tossed with the apples. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 55 to 70 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 14
- Carbohydrates: 60
- Fiber: 3
- Protein: 4
- Cholesterol: 55
Frequently Asked Questions
What type of apples work best for the Cinnamon Apple Cake?
For the best flavor and texture, use crisp apples like Granny Smith or Honeycrisp, as they hold up well during baking and provide a nice balance to the sweetness.
How do I ensure the cake stays moist while baking?
Make sure to properly measure your flour and avoid overmixing the batter, as this can lead to a denser cake; adding the apples in a gentle folding motion helps keep the moisture intact.
Can I adjust the amount of cinnamon used in the recipe?
Yes, you can adjust the cinnamon to your taste; however, be cautious not to overpower the natural flavors of the apples with too much spice.
I think I’d be tempted to add a half cup of chopped pecans or walnuts to the second half of the apples and sprinkle the top with coarse sugar before baking. Can’t get too much of a good thing, right?
Hi
Your cake looks so yummy. Just waiting to try this at the earliest. Is it possible to make this cake without eggs. Can you tell me egg substitute with its quantities.
Looks so good! Perfect Autumn treat.
lushivity.blogspot.co.uk xxx
I can hardly take my eyes off those delicious pictures! Your cake looks so incredible tasty and combines the perfect flavors for autumn. I definitely have to try this recipe :)