I wrote this Easy Cinnamon Apple Cake to combine tender apples, cinnamon, and crunchy walnuts into a straightforward recipe that hides a little trick from my Baked Goods With Apples collection that I think will make readers curious.
I never meant to have a go-to fall cake, but this Easy Cinnamon Apple Cake keeps pulling me back. It’s moist, a little rustic, filled with tender apples and a warm dusting of ground cinnamon that shows up in every bite.
I like how it feels simple but actually surprises guests, the sort of Autumnal Food Recipes you text to friends at 10am. Ive stuck it into my Dessert Recipes Using Apples collection because it’s forgiving, fast, and somehow fancy without trying.
Dont expect perfection, just expect lots of flavor and the kind of slice people steal.
Ingredients
- Apples: add natural sweetness, fiber, vitamin C and make cake moist, slightly tangy.
- Cinnamon: warm spice, very little calories, gives aroma and cozy sweetness.
- Walnuts: add crunch, they’re full of healthy fats, protein and omega 3s.
- Granulated sugar: provides sweetness, raises browning and texture, mostly simple carbs.
- Brown sugar: adds molasses flavor and moisture, makes cake caramelized and richer.
- Flour: gives structure and carbs, not much protein so cake’s tender.
- Sour cream or yogurt: adds tang, moisture, and a bit of protein and fat.
- Eggs: bind ingredients, add protein, lift and help cake hold together.
Ingredient Quantities
- 2 cups all purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 3 medium apples (about 2 to 2 1/2 cups)
- 1 cup chopped walnuts
- 2 tablespoons turbinado or coarse sugar, optional
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or an 8×8 square pan with parchment, or spray well with nonstick spray.
2. In a bowl whisk together 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until even.
3. In a larger bowl beat 3/4 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until slightly thickened, then stir in 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt and 1 tsp vanilla.
4. Add the dry ingredients to the wet and stir just until combined, dont overmix or the cake will be tough.
5. Peel, core and chop 3 medium apples into about 1/2 inch pieces (about 2 to 2 1/2 cups). Toss the apple pieces with a tablespoon of the flour mixture or a pinch of flour so they dont all sink to the bottom.
6. Fold the apples and 1 cup chopped walnuts into the batter gently, saving a few walnut pieces for the top if you want.
7. Pour batter into prepared pan, smooth top, sprinkle the reserved walnuts and 2 tablespoons turbinado or coarse sugar over the top if using for extra crunch.
8. Bake 45 to 55 minutes for a 9-inch pan (35 to 45 minutes for an 8×8), until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too fast, loosely cover with foil.
9. Cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool more. Serve warm or at room temp with coffee or tea.
Equipment Needed
1. Oven (set to 350°F / 175°C)
2. 9-inch round pan or 8×8 square pan plus parchment paper or nonstick spray
3. One large mixing bowl and one medium mixing bowl
4. Whisk and rubber spatula for folding, scraping and smoothing
5. Electric hand mixer or a sturdy whisk if you wanna do it by hand
6. Measuring cups and spoons (for flour, sugars, oil, etc)
7. Knife and cutting board (for peeling, coring and chopping the apples)
8. Wire cooling rack and a toothpick for checking doneness, plus a small bowl to toss apples with flour so they dont sink
FAQ
EASY CINNAMON APPLE CAKE Recipe Substitutions and Variations
- All purpose flour: swap with a 1:1 gluten free all purpose flour blend that already has xanthan gum; if your blend doesn’t include it add 1/2 tsp xanthan gum. You can also use whole wheat pastry flour cup for cup, cake will be a bit denser and nuttier
- Vegetable oil: replace with melted unsalted butter, same amount, for a richer taste. Or use unsweetened applesauce 1:1 to cut fat, but if you use applesauce reduce the sugar by about 2 tbsp
- Sour cream or plain yogurt: use buttermilk 1/2 cup, or make a quick swap by stirring 1/2 cup milk with 1 tsp lemon juice or vinegar and letting it sit 5 minutes; gives the same tang and keeps the crumb tender
- Chopped walnuts: swap with pecans cup for cup, or use toasted sunflower seeds to make it nut free, or just omit them if you prefer a simpler cake
Pro Tips
– Toast the walnuts first, it wakes up the flavor and gives way more crunch than raw nuts. chop them in bigger pieces if you like texture, and save a few whole-ish ones for the top so it looks good.
– Bring the eggs and sour cream or yogurt to room temp before you mix, cold stuff makes the batter seize and the cake can come out dense. oil can be room temp too, it all mixes smoother that way.
– Dont overmix the batter, fold just until the flour streaks are mostly gone. toss the apple pieces with a tablespoon of flour or a pinch of cornstarch and pat them dry if theyre extra juicy, that helps stop them from sinking or making the crumb wet.
– Keep an eye on the top while it bakes, if it browns too fast tent loosely with foil. test with a toothpick and look for a slight spring in the center, and cool the cake enough before slicing so it doesnt crumble all over.
EASY CINNAMON APPLE CAKE Recipe
I wrote this Easy Cinnamon Apple Cake to combine tender apples, cinnamon, and crunchy walnuts into a straightforward recipe that hides a little trick from my Baked Goods With Apples collection that I think will make readers curious.
12
servings
347
kcal
Equipment: 1. Oven (set to 350°F / 175°C)
2. 9-inch round pan or 8×8 square pan plus parchment paper or nonstick spray
3. One large mixing bowl and one medium mixing bowl
4. Whisk and rubber spatula for folding, scraping and smoothing
5. Electric hand mixer or a sturdy whisk if you wanna do it by hand
6. Measuring cups and spoons (for flour, sugars, oil, etc)
7. Knife and cutting board (for peeling, coring and chopping the apples)
8. Wire cooling rack and a toothpick for checking doneness, plus a small bowl to toss apples with flour so they dont sink
Ingredients
-
2 cups all purpose flour (250 g)
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1 1/2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
3/4 cup granulated sugar (150 g)
-
1/2 cup packed light brown sugar (100 g)
-
2 large eggs
-
1/2 cup vegetable oil
-
1/2 cup sour cream or plain yogurt
-
1 teaspoon vanilla extract
-
3 medium apples (about 2 to 2 1/2 cups)
-
1 cup chopped walnuts
-
2 tablespoons turbinado or coarse sugar, optional
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or an 8×8 square pan with parchment, or spray well with nonstick spray.
- In a bowl whisk together 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until even.
- In a larger bowl beat 3/4 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until slightly thickened, then stir in 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt and 1 tsp vanilla.
- Add the dry ingredients to the wet and stir just until combined, dont overmix or the cake will be tough.
- Peel, core and chop 3 medium apples into about 1/2 inch pieces (about 2 to 2 1/2 cups). Toss the apple pieces with a tablespoon of the flour mixture or a pinch of flour so they dont all sink to the bottom.
- Fold the apples and 1 cup chopped walnuts into the batter gently, saving a few walnut pieces for the top if you want.
- Pour batter into prepared pan, smooth top, sprinkle the reserved walnuts and 2 tablespoons turbinado or coarse sugar over the top if using for extra crunch.
- Bake 45 to 55 minutes for a 9-inch pan (35 to 45 minutes for an 8×8), until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too fast, loosely cover with foil.
- Cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool more. Serve warm or at room temp with coffee or tea.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 102g
- Total number of serves: 12
- Calories: 347kcal
- Fat: 17.3g
- Saturated Fat: 2.5g
- Trans Fat: 0.04g
- Polyunsaturated: 4.6g
- Monounsaturated: 4.1g
- Cholesterol: 32.5mg
- Sodium: 183mg
- Potassium: 111mg
- Carbohydrates: 43.2g
- Fiber: 1.8g
- Sugar: 26.8g
- Protein: 4.7g
- Vitamin A: 60IU
- Vitamin C: 0.8mg
- Calcium: 23mg
- Iron: 0.7mg
