Easy Apple Cinnamon Cake: The One-Bowl Wonder That Will Transform Your Fall Baking Forever!
Warm, spiced, and studded with tender apple bites, this Easy Apple Cinnamon Cake is the ultimate comfort bake. As a chef who’s spent years perfecting crumb texture and flavor balance, I promise you’ll fall in love with how simple ingredients and one bowl deliver bakery-quality results.
No fluff—just straight-to-the-point guidance, chef tips, and the answers to every question you might have. Let’s get baking!
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (113 g) |
| Granulated sugar | ¾ cup (150 g) |
| Brown sugar, packed | ¼ cup (50 g) |
| Large eggs | 2, room temperature |
| Pure vanilla extract | 1 teaspoon |
| All-purpose flour | 1 ¾ cups (220 g) |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 ½ teaspoons |
| Salt | ¼ teaspoon |
| Whole milk | ⅓ cup (80 ml), room temperature |
| Apples (e.g., Gala or Honeycrisp), peeled, cored, chopped | 2 cups (about 2 medium apples) |
| Optional streusel topping: Brown sugar + cinnamon + flour + butter | See Tips |
Equipment
- Mixing bowls: One large bowl for wet ingredients, one for dry (or just one if you want truly one-bowl!).
- Electric mixer (handheld or stand): Ensures butter and sugar cream properly.
- 9×9 inch square pan (or 8×8″ for a taller cake; adjust bake time).
- Parchment paper (optional): For easy removal and cleanup.
- Measuring cups/spoons: Accurate measurements mean consistent crumb.
- Rubber spatula: For gentle folding—key to a tender cake.
- Toothpick or skewer: To test doneness.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350 °F (175 °C). Grease the pan with butter or nonstick spray, then line with parchment and grease again. This double layer prevents sticking and guarantees a clean release.
2. Cream Butter & Sugars
In your mixing bowl, combine 113 g softened butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar. Beat on medium speed for 3–4 minutes until pale and fluffy. Proper creaming incorporates air, giving your cake lift and lightness.
3. Add Eggs & Vanilla
With the mixer on low, add eggs one at a time, scraping down the sides after each. Then pour in 1 teaspoon vanilla extract. Mixing slowly ensures you don’t deflate the butter’s volume.
4. Combine Dry Ingredients
In a separate bowl, whisk together 1 ¾ cups flour, 2 teaspoons baking powder, 1 ½ teaspoons cinnamon, and ¼ teaspoon salt. Stop here if you like a classic spice profile; otherwise, see Variations for extras.
5. Alternate Flour & Milk
With mixer on low, add one-third of the flour mixture, then ⅓ cup milk, alternating until both are fully incorporated (ending with flour). Do not overmix—stir until no streaks remain.
6. Fold in Apples
Use a spatula to gently fold in 2 cups chopped apples. A light hand prevents a gummy texture. The apple pieces should be evenly distributed without deflating the batter.
7. (Optional) Streusel Topping
For a crunchy top, combine 2 tablespoons flour, 2 tablespoons brown sugar, ¼ teaspoon cinnamon, and 1 tablespoon cold diced butter. Use your fingers to rub into coarse crumbs, then sprinkle over the cake batter.
8. Bake to Perfection
Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes, rotating halfway, until a toothpick inserted in the center emerges moist-crumb-free. If using a deeper pan, you may need up to 40 minutes.
9. Cool & Serve
Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Serving Suggestions & Pairings
- Simple Dusting: A sprinkle of powdered sugar highlights the cinnamon swirls.
- Creamy Drizzle: Whisk together ½ cup powdered sugar, 1 tablespoon milk, and a pinch of cinnamon; drizzle over cooled cake.
- Whipped Cream or Ice Cream: A dollop of vanilla bean ice cream or lightly sweetened whipped cream creates a delightful hot-and-cold contrast.
- Beverage Pairings: Enjoy with black coffee for bitterness that balances sweetness, chai tea for complementary spice, or a glass of cold milk for nostalgic comfort.
Variations & Chef Tips
- Spice Play: Add ¼ teaspoon each of nutmeg and ground ginger for a deeper chai-like profile.
- Fruit Swap: Pears or diced peaches work beautifully; adjust sugar if using very sweet fruit.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend; don’t overbake to avoid dryness.
- Yogurt Replacement: Swap milk for Greek yogurt for tang and added moisture—reduce sugar by 1 tablespoon if you prefer less sweetness.
- Nuts & Extras: Fold in ½ cup chopped walnuts or pecans for crunch, or ¼ cup raisins for chew and contrast.
Chef’s Pro Tip: Always bring dairy and eggs to room temperature—this lets ingredients emulsify more smoothly, ensuring an even crumb and proper rise.
Troubleshooting & Storage
Common Issues
- Soggy Center: Apples release moisture. Ensure even coating in cinnamon-sugar and don’t use overly juicy varieties (avoid McIntosh).
- Dense Crumb: Overmixing develops gluten. Fold gently once liquid touches flour.
- Dry Edges: Oven too hot or bake time too long—use an oven thermometer to verify temperature.
Storage Guide
- Room Temperature: Wrap in plastic or store in an airtight container for up to 2 days.
- Refrigeration: Keeps up to 5 days, but allow slices to come to room temperature or briefly microwave (10–15 seconds) before serving.
- Freezing: Slice and freeze individual portions for up to 3 months; thaw overnight in the fridge.
FAQs
Can I make this cake in a loaf pan?
Absolutely. Use an 8×4″ loaf pan, reduce oven temp to 340 °F, and bake 40–45 minutes. Check doneness with a skewer—if it comes out clean, it’s ready.
What’s the best apple variety for baking?
Choose firm apples that hold shape—Honeycrisp, Granny Smith, and Braeburn excel. They balance sweetness and acidity without turning mushy in the bake.
How do I know when the cake is done?
Insert a toothpick into the center. Look for moist crumbs but no raw batter. The cake will also pull slightly from the pan edges when fully baked.
Can I prepare the batter ahead of time?
Yes—mix through step 5 (before folding in apples), cover the bowl, and refrigerate up to 4 hours. Bring back to room temp, fold in apples, then bake as directed.
Is there a dairy-free version?
Swap milk for a plant-based option (oat or almond milk) and use vegan butter. The texture will be slightly different, but flavor remains rich.
Conclusion & Your Next Step
There you have it: a foolproof, one-bowl Easy Apple Cinnamon Cake that feels like a hug in dessert form. Whether you’re baking for a crowd or craving a solo slice, this recipe strikes the perfect balance of simplicity and sophistication. Give it a whirl this afternoon, snap a pic, and share your results—your kitchen will thank you!
Happy baking! 🍎✨
