When autumn arrives, nothing fills your kitchen with more comforting aromas than a freshly baked apple cinnamon cake. This tender, moist dessert captures the essence of fall baking with its perfect balance of sweet apples and warm spices.
Whether you’re hosting an afternoon tea or craving a cozy weekend treat, this cake delivers incredible homemade flavor without complicated techniques. The apples stay perfectly suspended throughout the batter, creating delightful fruit-filled bites in every slice.
Why You’ll Love This
- Simple pantry ingredients you likely already have on hand
- No fancy equipment needed – just two bowls and a whisk
- Stays moist and fresh for several days
- Perfect for both dessert and breakfast
- Makes your whole house smell amazing while baking
Ingredients
- 2 medium apples, peeled and diced
- 1½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Fold dry ingredients into wet mixture alternating with sour cream.
- Gently stir in diced apples.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing.
Tips & Variations
- Use Granny Smith apples for tartness or Honeycrisp for sweetness
- Add ½ cup chopped walnuts or pecans for extra crunch
- Replace sour cream with Greek yogurt if needed
- Dust with powdered sugar just before serving
- Mix in ½ teaspoon nutmeg for enhanced fall flavor
Serving Suggestions
Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For breakfast or brunch, pair with hot coffee or spiced apple cider. A drizzle of caramel sauce takes this cake to the next level for special occasions.
Notes
- Store covered at room temperature for up to 3 days
- Cake is done when edges pull away slightly from pan
- Can be frozen for up to 2 months, wrapped well
FAQs
- Can I make this ahead? Yes, bake up to 24 hours in advance for best results.
- Why did my apples sink? Toss diced apples in a tablespoon of flour before adding to prevent sinking.
- Can I use apple pie spice? Yes, substitute the cinnamon with 2 teaspoons apple pie spice.
- Is this cake freezer-friendly? Yes, wrap well and freeze for up to 2 months.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 medium apples, peeled and diced
- 1½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Steps
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Fold dry ingredients into wet mixture alternating with sour cream.
- Gently stir in diced apples.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing.
Notes
- Store covered at room temperature for up to 3 days
- Cake is done when edges pull away slightly from pan
- Can be frozen for up to 2 months, wrapped well
