This is the kind of cake I reach for when I want something comforting but uncomplicated. It’s warmly spiced, studded with tender apple pieces, and comes together without any fussy techniques. I love that it’s moist from yogurt (or sour cream) and oil, so it keeps well and slices cleanly.
Make sure your apples are diced into roughly ½-inch pieces so they soften but still give a little bite in the finished cake. The batter is forgiving; fold in the apple mixture gently and you’ll avoid a dense crumb. This cake is one-bowl friendly and forgiving of small timing differences.
Below you’ll find the ingredient list with quick notes, step-by-step instructions lifted directly from the recipe, troubleshooting tips, and storage guidance. Read straight through if you like, or jump to the section you need most. Happy baking — you’ll love how it fills the kitchen with cinnamon and sweet apple aroma.
What You’ll Need
Ingredients
- 2 apples, diced, about 1 cup — provides texture and fresh apple flavor; peeling is optional depending on your preference.
- ¼ cup (50g) light brown sugar — tossed with the apples to macerate them and add caramel-like depth.
- 1 teaspoon ground cinnamon — spices the apples and gives the cake its warm signature aroma.
- 1 and ½ cups (190g) all-purpose flour — the cake’s structure; measure by spooning into the cup and leveling for accuracy.
- 1 and ¾ teaspoons baking powder — leavening that helps the cake rise evenly.
- ½ cup (65g) granulated sugar — sweetens the batter and aids browning.
- ½ cup (120ml) oil (sunflower or canola or corn oil) — keeps the cake moist and tender; neutral-flavored oils work best.
- 2 large eggs at room temperature — binders that give structure and help with rise; bringing them to room temperature improves emulsion.
- ½ cup (125ml) yogurt or sour cream — adds moisture and a slight tang, yielding a tender crumb.
- 1 teaspoon pure vanilla extract — rounds out the flavors and enhances the aroma.
Apple Cinnamon Cake Made Stepwise
- Preheat the oven to 350°F (180°C). Grease an 8- or 9-inch cake pan or line it with parchment paper and set aside.
- Prepare the apples: Peel (optional) and dice the apples into roughly ½-inch pieces to yield about 1 cup. In a small bowl, toss the diced apples with ¼ cup (50g) light brown sugar and 1 teaspoon ground cinnamon. Set aside.
- Whisk the dry ingredients: In a medium bowl, whisk together 1 and ½ cups (190g) all-purpose flour and 1 and ¾ teaspoons baking powder. Set aside.
- Combine the wet ingredients: In a large mixing bowl, beat ½ cup (65g) granulated sugar with ½ cup (120ml) oil until combined. Add 2 large eggs (room temperature), ½ cup (125ml) yogurt or sour cream, and 1 teaspoon pure vanilla extract; beat until smooth.
- Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or whisk until just combined. Do not overmix—the batter should be smooth with no large streaks of flour.
- Fold in the apple mixture gently and evenly, taking care not to overwork the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake at 350°F (180°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 10–15 minutes, then remove it from the pan and continue cooling on the rack.
- Allow the cake to cool at least 30 minutes before slicing and serving.
What You’ll Love About This Recipe
- Simple ingredient list: No butter to cream, no complex syrups, just pantry staples and a couple of apples.
- Fast assembly: The batter comes together in one bowl and the apples are prepped in minutes.
- Balanced texture: Yogurt (or sour cream) and oil keep the crumb tender while diced apples add pleasing pockets of fruit.
- Everyday crowd-pleaser: It works for weekday coffee, a casual dessert, or a small gathering—everyone recognizes and appreciates the flavors.
- Adaptable: You can tweak spices, substitute dairy, or add a simple glaze for a slightly fancier finish.
Allergy-Friendly Substitutes
I try to keep options realistic so you can still achieve a great cake even with common dietary needs.
- Egg-free: Use a commercial egg replacer formulated for baking, or try a flax or chia egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg, mixed and rested). Note: texture may be slightly different and rise can be reduced.
- Dairy-free: Replace the yogurt or sour cream with an equal amount of plain dairy-free yogurt (soy, coconut, or almond) for similar moisture and tang.
- Oil alternatives: If you prefer, use melted and cooled neutral vegetable oil as listed; avoid strong-flavored oils unless you want them to come through.
- Gluten-free: Use a cup-for-cup gluten-free flour blend that includes xanthan gum. The texture will be different, but it often works well in quick cakes like this.
Appliances & Accessories
- Oven set to 350°F (180°C) — consistent oven temperature matters more than exact minutes.
- 8- or 9-inch cake pan — choose the size called for; a deeper pan may need extra baking time.
- Parchment paper — optional but helps with removal and cleanup.
- Mixing bowls — one medium for dry ingredients and a larger one for wet ingredients.
- Spatula and whisk — for folding and light mixing; a hand mixer works but isn’t necessary.
- Wire cooling rack — helps the cake cool evenly and prevents soggy bottoms.
Missteps & Fixes
Common issues and simple solutions
- Underbaked center: If the toothpick comes out with wet batter, return the cake to the oven and check in 3–4 minute increments. An oven thermometer can confirm your oven temperature if you repeatedly see underbaking.
- Too dense: Overmixing after adding flour or folding the apples too vigorously can tighten the crumb. Stir only until the flour disappears and fold the apples gently.
- Soggy bottom: Cooling the cake on a wire rack and removing it from the pan after 10–15 minutes prevents steam from softening the base.
- Apples sink to the bottom: Tossing apple pieces with a little flour can help them suspend in the batter, but in this recipe the apples are meant to distribute through the cake; gentle folding is key.
- Dry cake: Make sure you measure flour correctly—scoop-and-level can add too much. Also confirm you used the full listed ½ cup (120ml) oil and ½ cup (125ml) yogurt or sour cream.
Seasonal Ingredient Swaps
Apple choices change the character of this cake. In autumn I go for firmer, tangier apples; in winter I sometimes choose sweeter varieties. Here are a few ideas that keep the recipe intact.
- Autumn: Granny Smith or Crispin for bright, tart notes and a firmer bite.
- Winter: Honeycrisp or Fuji for a sweeter, juicy profile.
- Spice boost: Add ¼–½ teaspoon ground nutmeg or cardamom with the cinnamon if you like more complexity.
- Mix-ins: Fold in a small handful of toasted walnuts or pecans for crunch, but reduce tenderness slightly — toast lightly first to bring out flavor.
Author’s Commentary
I’ve baked a lot of quick cakes in my kitchen, but this Apple Cinnamon Cake is one I keep coming back to when I want something instant and satisfying. It hits the right notes: not too sweet, nicely spiced, and forgiving of small technique slips. The combination of brown sugar on the apples and the plain batter gives little caramel pockets that I find irresistible.
When I serve it, I let it cool a bit so the crumb settles, but I also enjoy a slightly warm slice with a spoonful of yogurt or a small scoop of vanilla ice cream. If you want a little shine, a thin drizzle of simple glaze (powdered sugar whisked with a touch of milk) works nicely, but isn’t necessary.
Shelf Life & Storage
- Room temperature: Store loosely covered at room temperature for up to 2 days. Keep it on a cake stand or under a dome to prevent drying.
- Refrigeration: For longer life, wrap tightly and refrigerate for up to 4–5 days. Let slices come to room temperature before serving for best texture.
- Freezing: Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
FAQ
- Can I use other fruit? Pears work well in place of apples; use similar-size dice so they cook evenly.
- Do I have to peel the apples? No. The recipe notes “Peel (optional).” Leaving the peel on adds color and texture; peel if you want a smoother bite.
- What pan size should I use? Use an 8- or 9-inch cake pan as directed. If you only have a larger pan, the cake will be thinner and may bake faster—watch closely.
- Can I make this into muffins? Yes. Spoon into lined or greased muffin tins and reduce baking time; start checking at 15–18 minutes.
- Why do the apples get tossed in sugar first? Tossing them with brown sugar and cinnamon helps macerate the apples slightly so they stay tender and well-flavored once baked.
Time to Try It
Ready your pan and preheat the oven — this is a quick, rewarding bake. Follow the stepwise directions, fold the apples in gently, and set a timer. You’ll have a warmly spiced cake that’s perfect with coffee or as a small, homey dessert. Let me know how your version turns out, and if you made any swaps I didn’t anticipate. Bake well and enjoy every cinnamon-scented bite.
Apple Cinnamon Cake
A simple apple cinnamon cake made with diced apples tossed in brown sugar and cinnamon, mixed into a tender batter with oil and yogurt or sour cream.
Servings: 8 servings
Ingredients
Ingredients
- ?2 applesdiced about 1 cup
- ?1/4 cup 50 glight brown sugar
- ?1 teaspoonground cinnamon
- ?1 and 1/2 cups 190 gall-purpose flour
- ?1 and 3/4 teaspoonsbaking powder
- ?1/2 cup 65 ggranulated sugar
- ?1/2 cup 120 mloilsunflower or canola or corn oil
- ?2 largeeggsat room temperature
- ?1/2 cup 125 mlyogurt or sour cream
- ?1 teaspoonpure vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8- or 9-inch cake pan or line it with parchment paper and set aside.
- Prepare the apples: Peel (optional) and dice the apples into roughly ½-inch pieces to yield about 1 cup. In a small bowl, toss the diced apples with ¼ cup (50g) light brown sugar and 1 teaspoon ground cinnamon. Set aside.
- Whisk the dry ingredients: In a medium bowl, whisk together 1 and ½ cups (190g) all-purpose flour and 1 and ¾ teaspoons baking powder. Set aside.
- Combine the wet ingredients: In a large mixing bowl, beat ½ cup (65g) granulated sugar with ½ cup (120ml) oil until combined. Add 2 large eggs (room temperature), ½ cup (125ml) yogurt or sour cream, and 1 teaspoon pure vanilla extract; beat until smooth.
- Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or whisk until just combined. Do not overmix—the batter should be smooth with no large streaks of flour.
- Fold in the apple mixture gently and evenly, taking care not to overwork the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake at 350°F (180°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 10–15 minutes, then remove it from the pan and continue cooling on the rack.
- Allow the cake to cool at least 30 minutes before slicing and serving.
Equipment
- 8-inch cake pan
Notes
9 Inch Pan:You can bake this cake in a 9-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
Refrigerate the cake for at least 30 minutes before slicing. This helps the cake hold its shape when slicing.
Cover leftover cake tightly and store in the refrigerator for up to 4 days.
Refrigerate the cake for at least 30 minutes before slicing. This helps the cake hold its shape when slicing.
Cover leftover cake tightly and store in the refrigerator for up to 4 days.
