Cinnamon Apple Cake — Moist One-Bowl Home Recipe Today

Warm cinnamon, sweet-tart apple pieces, and a tender crumb fill the kitchen the moment this cake comes from the oven. This Cinnamon apple cake uses a one-bowl method that keeps the batter light and the cleanup quick. After testing this recipe eight times with different apple varieties and flour ratios, I settled on a balance that gives both structure and moistness every bake. I perfected the technique while teaching weekend classes and simplified it so busy home cooks can get bakery-level results without fuss. Read on for exact measurements, timing, and pro tips so you can bake it with confidence today.

Why This Recipe Works

The one-bowl method minimizes gluten development and keeps the crumb tender without beating out air.
Folding grated and gently chopped apples gives both texture and juice without weighing the batter down.
Brown sugar and a touch of oil (not all butter) lock in moisture while encouraging a fine crumb.
A short bake at moderate heat (180°C / 350°F) ensures the cake sets without drying.
Resting the cake for 30–45 minutes before slicing allows juices to redistribute for cleaner slices.

Ingredients Breakdown

All-purpose flour 250 g (2 cups): Provides structure. Swapping to whole wheat will make the cake denser — reduce to 175 g (1 1/2 cups) and expect a firmer texture.
Baking powder 10 g (2 tsp) and baking soda 2 g (1/2 tsp): Leavening agents that give lift. Freshness matters; replace if older than 6 months.
Kosher salt 6 g (1 tsp Diamond Crystal or 1/2 tsp Morton’s): Balances sweetness. If using Morton, halve the amount.
Ground cinnamon 6 g (2 tsp): Primary spice. Toast whole sticks and grind for brighter flavor if available.
Unsalted butter 85 g (6 tbsp), melted OR neutral oil 60 ml (1/4 cup): Butter adds flavor; oil keeps the crumb moister. Using all butter will yield richer flavor but a slightly drier crumb.
Granulated sugar 150 g (3/4 cup) + light brown sugar 100 g (1/2 cup, packed): Brown sugar adds caramel notes and keeps the cake moist.
Large eggs 2 (approx. 100 g without shells): Bind and add leavening from trapped air.
Plain yogurt or sour cream 120 g (1/2 cup): Adds acidity and tenderness. You can substitute Greek yogurt for a firmer texture, but the tang will be stronger.
Vanilla extract 10 ml (2 tsp): Flavor enhancer.
Apples 400 g (about 2 medium apples), peeled and coarsely chopped plus 1 apple grated for moisture: Use firm, slightly tart apples like Honeycrisp or Braeburn for balance. Softer apples can turn mushy.
Lemon juice 10 ml (2 tsp): Keeps apple pieces from browning and adds brightness.
Optional: turbinado sugar or coarse sugar for sprinkling on top for crunch.

Essential Equipment

9-inch (23 cm) round cake pan or a 9×2-inch springform — a smaller pan will overflow.
Digital scale for accurate measurements (preferred).
Box grater for one apple and a chef’s knife for chopping.
Mixing bowls (one large is fine), rubber spatula, whisk.
Cooling rack and toothpick or instant-read thermometer (a cake is done at about 95°C / 203°F).
If you don’t have a 9-inch pan, use a 9×13-inch pan and expect a shorter, quicker bake time.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 45–50 minutes | Inactive Time: 30–45 minutes resting | Total Time: about 1 hour 35 minutes | Servings: 10 slices

Step 1: Preheat and prep the pan

Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) round pan and line the bottom with parchment, leaving an overhang to lift the cake easily. This step takes about 5 minutes.

Step 2: Combine dry ingredients

In a large bowl whisk together 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, 6 g (2 tsp) ground cinnamon, and 6 g (1 tsp) kosher salt for 30 seconds until evenly distributed. This ensures even rise and spice distribution.

Step 3: Mix sugars and wet ingredients

In the same bowl, add 150 g (3/4 cup) granulated sugar, 100 g (1/2 cup packed) light brown sugar, 85 g (6 tbsp) melted unsalted butter (or 60 ml / 1/4 cup neutral oil), 2 large eggs (≈100 g), 120 g (1/2 cup) plain yogurt, and 10 ml (2 tsp) vanilla. Whisk for 30–60 seconds until smooth and slightly glossy. The batter will be thick.

Step 4: Add apples

Fold in 400 g (about 2 medium) chopped apples tossed with 10 ml (2 tsp) lemon juice and 1 grated apple (about 120 g). Fold gently for 20–30 seconds so apple pieces distribute without overworking the batter. Do not overmix — stop as soon as no dry flour streaks remain.

Step 5: Transfer and bake

Spoon batter into the prepared pan and smooth the top. Sprinkle turbinado sugar if using. Bake at 180°C (350°F) for 45–50 minutes. Check at 40 minutes; the cake is done when a toothpick emerges with a few moist crumbs or the center reaches about 95°C (203°F). The top should be golden and spring back lightly.

Step 6: Cool and rest

Cool in the pan on a rack for 30–45 minutes, then lift out using the parchment and cool another 30 minutes before slicing. Resting helps the crumb set and keeps slices tidy.

Expert Tips & Pro Techniques

Use a mix of apple textures: one crisp apple for bite and one sweeter apple for moisture. This keeps the cake lively.
Measure flour by weight for consistent results. 250 g (2 cups) can vary if scooped.
Common mistake: overbaking. Check at 40 minutes. Overbaking dries the cake. If the edges brown too fast, tent with foil.
Make-ahead: Bake the cake, cool completely, wrap in plastic, and refrigerate up to 3 days. Bring to room temp before serving or warm briefly.
Professional trick for even slices: Chill the cake slightly for 20 minutes, then use a serrated knife in a gentle sawing motion.
To keep apple pieces from sinking, toss them in 1 tbsp (8 g) flour before adding to batter.

Storage & Reheating

Refrigerator: Store wrapped tightly in plastic or an airtight container for up to 4 days. Slices held in a single layer keep best.
Freezer: The cake freezes well. Wrap whole or sliced cake in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge or on the counter for 2–3 hours.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–10 minutes until warm. Avoid the microwave for reheating whole slices — it can make the crumb gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend (250 g). Add 1/2 tsp xanthan gum if your blend doesn’t contain it. Baking time may increase by 3–5 minutes.
Vegan Version: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use 60 ml (1/4 cup) neutral oil instead of butter, and swap yogurt for a dairy-free yogurt 1:1. Texture will be slightly denser; bake as directed and check doneness earlier.
Spiced Upgrade: Add 1/2 tsp ground nutmeg and 1/4 tsp ground cloves to the dry mix. Keeps bake time the same.
Bundt adaptation: Pour batter into a greased 10-cup bundt pan; bake at 180°C (350°F) for 50–60 minutes. Because of shape, check doneness with an instant-read thermometer.

Serving Suggestions & Pairings

Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert.
Offer alongside strong coffee or a milky chai to match the cinnamon notes.
For brunch, pair with a small salad and a light sparkling wine.
Try a cold hibiscus pineapple iced tea for contrast — it brightens the spice and cuts the cake’s richness. Here are ideas for hibiscus pineapple drinks.

Ingredients and technique variations can link to other apple-based bakes for inspiration: explore a denser take with an apple bundt cake variation or a butter-rich bundt with spiced notes at apple butter bundt. If you like pudding-style bakes, the cinnamon apple pudding bake shows a custardy finish. For a different apple-butter spin, check this apple butter pie cinnamon riff.

Nutrition Information
Serving size: 1 slice (1/10 of cake) — Makes 10 servings.
Estimated per serving:

Calories: 310 kcal
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 180 mg
Total Carbohydrates: 48 g
Dietary Fiber: 2.5 g
Sugars: 28 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cake turn out dry?
A: Dry cake usually comes from overbaking or too much flour. Check at 40 minutes and use weight measurements. Also, swapping all butter for oil increases moistness.

Q: Can I make this without eggs?
A: Yes. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Let the flax mixture sit 5 minutes to thicken. Expect a slightly denser crumb.

Q: Can I double this recipe?
A: Yes, you can double the ingredients. Bake in two pans — do not double in one pan or it may overflow. Adjust baking time if using a larger single pan and check doneness earlier.

Q: Can I prepare this the night before?
A: Yes. Bake and cool completely, then wrap tightly and store at room temperature overnight or refrigerate. Warm briefly before serving for the best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the cake keeps 3–4 days in the refrigerator. For best flavor and texture, eat within 48 hours.

Q: Which apple is best for this cake?
A: Use firm, slightly tart apples like Honeycrisp, Braeburn, or Granny Smith for texture and bright flavor. Softer apples like McIntosh can break down and make the cake mushy.

Q: Can I make cupcakes instead?
A: Yes. Bake in lined muffin tins at 175°C (350°F) for 18–22 minutes. Fill cups 2/3 full and check with a toothpick.

Conclusion

If you want another take on the flavor profile and technique, try the community-tested The BEST Cinnamon Apple Cake for a different crumb and topping idea. For a lighter, fruit-forward spin, see this fitted variation from Fitwaffle Kitchen: Cinnamon Apple Cake – Fitwaffle Kitchen.