EASY Apple Cake Recipe With A Cinnamon Sugar Crust

I’m sharing my Best Apple Cinnamon Cake Recipe and one unexpected pantry swap that streamlines the bake.

I almost didn’t get a slice the day I baked this, it vanished that fast. It’s sweet but not sickly, stupidly simple and somehow the only apple cake recipe I’ll ever make again.

I love how a little all purpose flour and a dusting of ground cinnamon turn ordinary apples into something a bit dangerous, you know like you keep telling yourself just one more bite. No fancy moves, just a cake that makes people actually talk with their mouths full.

Seriously, call it the Best Apple Cake Recipe Ever, I dare you not to hide it in the back of the fridge.

Ingredients

• All purpose flour gives structure, mostly carbs, little protein, makes crumb and bulk.
• Apples add natural sweetness, fiber and moisture, slight tartness depending on variety.
• Granulated sugar sweetens, adds tenderness, mainly simple carbs, makes crust caramelize.
• Brown sugar gives deeper caramel flavor, adds moisture from molasses, soft crumb.
• Eggs bind ingredients, add protein and lift, help set the cake’s texture.
• Yogurt or sour cream adds tang, moisture, and tenderness, keeps cake from drying.
• Cinnamon spices, warm aroma, tiny antioxidants, pairs perfectly with apples and sugar.
• Melted butter makes cinnamon sugar crust rich, crisp edges and golden color.
• Chopped walnuts or pecans add crunch, healthy fats, slightly bitter contrast.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil or melted butter
• 1/2 cup (120 ml) plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 cups peeled and diced apples (about 2 medium apples)
• 2 tablespoons unsalted butter melted for the cinnamon sugar crust
• 1/4 cup granulated sugar for the crust
• 1 teaspoon ground cinnamon for the crust
• optional 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan or an 8×8 inch square pan and line with parchment if you want easy removal.

2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until evenly mixed.

3. In a large bowl beat 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 2 large eggs until smooth and slightly pale. Add 1/2 cup (120 ml) vegetable oil or melted butter, 1/2 cup (120 ml) plain yogurt or sour cream and 1 teaspoon vanilla extract and mix until combined.

4. Add the dry ingredients to the wet ones and stir gently until just combined. Don’t overmix or you’ll get a dense, tough cake; a few streaks of flour are okay.

5. Fold in 2 cups peeled and diced apples (about 2 medium apples) and the optional 1/2 cup chopped walnuts or pecans if using. Make sure the apples are evenly distributed.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Brush the top with 2 tablespoons melted unsalted butter, then evenly sprinkle the crust mix of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Press lightly so it sticks to the batter.

8. Bake at 350°F (175°C) for 35 to 45 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Ovens vary so start checking at 30 minutes.

9. Let the cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool more. Serve warm or at room temperature. Enjoy before it disappears again!

Equipment Needed

1. 9-inch round cake pan or 8×8 inch square pan, parchment paper and something to grease it (butter or nonstick spray)
2. Large mixing bowl and a medium mixing bowl
3. Whisk and a rubber spatula (or an electric hand mixer if you prefer)
4. Dry and liquid measuring cups plus measuring spoons
5. Wooden spoon or silicone spatula for folding in the apples
6. Chef’s knife and cutting board for peeling and dicing apples
7. Small bowl and pastry brush for the melted butter and cinnamon sugar topping
8. Oven mitts, a wire cooling rack and toothpicks to check doneness

FAQ

EASY Apple Cake Recipe With A Cinnamon Sugar Crust Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a 1:1 gluten free all purpose blend that contains xanthan gum, same amount, just expect a bit different crumb.
• Eggs: replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, stir and let sit 5 minutes), or use 1/4 cup unsweetened applesauce per egg if you want egg-free and a moister, less rich result.
• Vegetable oil / melted butter: use melted coconut oil 1:1 for a mild coconut note, or swap up to half the oil with unsweetened applesauce (1:1) to cut fat but keep it moist, just dont overmix.
• Plain yogurt / sour cream: use buttermilk 1:1 or plain kefir 1:1, or make a quick stand-in with 1/2 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes before adding.

Pro Tips

1. Measure flour by spooning it into the cup and leveling it off, dont just jam the cup in the bag otherwise you pack in too much and the cake gets heavy; a kitchen scale is the easiest cheat if you got one.

2. Toss the diced apples with a tablespoon of flour or a little of the sugar before folding them in, this helps them not sink and keeps the batter from getting watery if your apples are very juicy.

3. Use room temperature eggs and make sure the yogurt or sour cream isnt rock cold, the batter comes together smoother and bakes more evenly, and if you like nuts toast them quickly in a pan first for way better flavor.

4. For that crunchy cinnamon sugar top press the sugar into the melted butter on top right before baking so it sticks, and start checking the cake at 30 minutes with a toothpick because ovens lie and you dont want to overbake it.