Description
This apple cinnamon cake is a cozy, homemade dessert featuring tender apples, warm cinnamon, and a luscious rich icing. Quick to prepare and perfect for any occasion, it’s a crowd-pleaser that brings comfort and nostalgia in every bite.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (plus extra for tossing apples)
- 1/2 cup (115g) unsalted butter, melted and cooled (can use coconut oil for dairy-free)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk (use almond or oat milk for dairy-free)
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups; Granny Smith or Honeycrisp recommended)
- 2 tablespoons brown sugar (to toss with apples)
- 1 cup (120g) powdered sugar
- 2 tablespoons cream cheese, softened (swap with dairy-free cream cheese if needed)
- 1 tablespoon unsalted butter, softened
- 2–3 tablespoons milk (or dairy-free alternative)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter or nonstick spray. Line with parchment for easy removal.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Peel, core, and dice apples into small chunks. Toss with brown sugar and extra cinnamon in a separate bowl.
- In another bowl, whisk together granulated sugar, eggs, vanilla, and melted butter until smooth and pale.
- Whisk in milk until fully combined.
- Add wet ingredients to dry ingredients, folding gently with a spatula until just combined. Do not overmix.
- Fold in the prepared apples (and any juices). If batter looks dry, add 1-2 tablespoons extra milk.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. If browning too quickly, cover loosely with foil for the last 10 minutes.
- Let cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- For the icing: In a medium bowl, beat powdered sugar, cream cheese, butter, milk, vanilla, and a pinch of salt until smooth and creamy. Adjust milk or sugar for desired consistency.
- Spread or drizzle icing over cooled cake. Let set for 10 minutes before slicing.
Notes
Use firm apples for best texture. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and non-dairy milk and cream cheese. Do not overmix batter to keep cake light. If apples are very juicy, toss with a spoonful of flour before adding to batter. Cake can be made ahead and iced before serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: apple cinnamon cake, easy dessert, homemade cake, fall baking, apple cake, cinnamon cake, rich icing, comfort food, quick cake recipe