I’m sharing my Homemade Cinnamon Apple Cake Recipe, a soft apple-studded cake crowned with a crunchy cinnamon topping and a sweet frosting drizzle that hides a surprising twist you’ll want to read about.

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I was skeptical when I first saw a cake called The BEST Cinnamon Apple Cake, but after one bite I was sold. It reads like an Apple Kuchen Recipe Simple crossed with a Homemade Cinnamon Apple Cake Recipe, and somehow stays light while being full of peeled and chopped apples and warm ground cinnamon.

The crunchy cinnamon topping and a sweet drizzle make you rethink dessert rules, you know? It’s not perfect, I burnt the edge once, but that just made it more interesting, and I keep finding excuses to make it again, for breakfast, for guests, whatever.

Why I Like this Recipe

– I love how it fills my kitchen with warm, cozy smells and makes people want to linger
– its forgiving so I can throw it together when I’m rushed or mess up measurements
– I like the contrast between soft cake and little crunchy bites, keeps each forkful interesting
– It stores and reheats well so I can grab a slice for breakfast or a quick treat

Ingredients

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Apples: sweet tart flavor, good fiber and vitamin C, add moisture and texture.
All purpose flour: main carbohydrate, gives structure and tender crumb when mixed right.
Butter and oil: fat for richness and moisture, helps flavor and keeps cake soft.
Brown sugar: adds deep caramel sweetness and a bit of molasses flavor, moister crumb.
Cinnamon: warm spice, little antioxidant boost, makes cake smell amazing n cozy.
Sour cream or yogurt: adds tang, tenderizes crumb, protein and a touch of acidity.
Pecans or walnuts: crunchy fat and protein, nice contrast, adds toasty flavor.

Ingredient Quantities

2 cups (240 g) all purpose flour

2 teaspoons ground cinnamon, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg optional

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

3/4 cup (150 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 ml) sour cream or plain yogurt

3 cups peeled and chopped apples about 2 to 3 medium, firm variety like Honeycrisp or Granny Smith

3/4 cup (150 g) packed light brown sugar for the topping

1/2 cup (60 g) all purpose flour for the topping

1 teaspoon ground cinnamon for the topping

4 tablespoons (56 g) cold unsalted butter, cubed

Pinch of salt

1/2 cup chopped pecans or walnuts optional

1 cup (120 g) powdered sugar for the drizzle

1 to 2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract for the drizzle

Pinch of cinnamon optional for the drizzle

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour a 9 by 13 inch pan or line it with parchment, you’ll thank me later.

2. Peel and chop the apples into about 1 cm pieces. Toss them with 1 teaspoon ground cinnamon and 1 tablespoon of the cake flour (this keeps them from sinking) and set aside.

3. In a bowl whisk together 2 cups all purpose flour, the remaining 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon nutmeg if using.

4. In a large bowl beat 1/2 cup softened unsalted butter, 1/2 cup vegetable oil, 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until lighter in color. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla and 1/2 cup sour cream or plain yogurt and mix until combined.

5. Fold the dry ingredients into the wet just until almost combined, dont overmix or the cake gets tough. Gently fold in the prepared apples.

6. Pour the batter into the prepared pan and spread evenly. For the topping mix 3/4 cup packed light brown sugar, 1/2 cup all purpose flour, 1 teaspoon ground cinnamon and a pinch of salt. Cut in 4 tablespoons cold cubed unsalted butter with a pastry cutter or your fingers until crumbly, stir in 1/2 cup chopped pecans or walnuts if you want nuts. Sprinkle the crumb topping evenly over the batter.

7. Bake for about 35 to 45 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs but no raw batter. If it starts to brown too fast tent loosely with foil.

8. Let the cake cool in the pan on a wire rack for 15 to 20 minutes so it sets a bit, then keep cooling if you want cleaner slices.

9. Whisk together 1 cup powdered sugar, 1 to 2 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract and a pinch of cinnamon until smooth. Drizzle over the warm but not piping hot cake, slice and serve. Store leftovers in an airtight container for a few days, or warm a slice and enjoy.

Equipment Needed

1. 9×13 inch baking pan, greased and/or lined with parchment
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and spoons
4. Electric hand mixer or a whisk and a sturdy wooden spoon
5. Chef’s knife and cutting board for peeling and chopping apples
6. Vegetable peeler
7. Rubber spatula for folding and scraping the bowl
8. Pastry cutter or two forks to make the crumb topping
9. Wire cooling rack and a toothpick to check doneness

FAQ

Q: Can I use different kinds of apples? A: Yes, just use firm, crisp apples so they hold their shape — Granny Smith, Honeycrisp, Braeburn or Fuji are great. Softer or overripe apples will turn mushy and make the cake soggy.

Q: I don't have sour cream, can I use yogurt or swap the oil or butter? A: Plain full fat yogurt works fine 1 for 1 for sour cream. You can swap the vegetable oil for melted butter 1 for 1 for a richer flavor, or use applesauce 1 for 1 to cut fat but the crumb will be denser and a bit wetter.

Q: My streusel/topping sank into the cake or wasn't crispy. What went wrong? A: Most likely the butter was too soft or the apples were extra juicy. Use cold cubed butter and rub it into the topping until pea sized crumbs form. Toss the apple chunks in a tablespoon of flour or cornstarch to absorb extra juice before adding them to the batter.

Q: How do I know when the cake is done? A: A toothpick in the center should come out with a few moist crumbs not wet batter. The top should be golden and the streusel set. If the center is still jiggly keep baking in 3 to 5 minute increments.

Q: Can I make this ahead or freeze it? A: Yes. Cool completely, then wrap tightly. At room temp it's good 2 days, in the fridge up to 5 days. Freeze whole or sliced up to 3 months. Thaw overnight in the fridge and warm briefly in the oven to refresh the topping.

Q: Do I have to add nuts, and can kids eat it if I skip them? A: Nuts are totally optional. Leave them out for a nut free version or swap them for oats for crunch. If serving kids, skipping nuts makes it safer for kids with allergies.

The BEST Cinnamon Apple Cake Recipe Substitutions and Variations

All purpose flour (2 cups): try whole wheat pastry flour 1:1 for a nuttier, slightly denser cake; or cake flour for a softer, lighter crumb, same volume but expect a tenderer texture; or a 1:1 gluten free all purpose blend (with xanthan) same volume, it bakes fine but might be a bit crumblier.
Butter + vegetable oil (1/2 cup butter + 1/2 cup oil): use all unsalted butter (1 cup) for richer flavor, works great if you cream it; or all vegetable oil (1 cup) for extra moistness; or swap half the oil for unsweetened applesauce 1:1 to cut fat and keep it moist; coconut oil 1:1 is fine too if you like a hint of coconut.
Light brown sugar (in batter or topping): coconut sugar 1:1 for a similar color and less processed sugar; or make brown sugar by stirring 1 to 2 tbsp molasses into 1 cup granulated sugar; or use maple syrup or honey but reduce other liquid slightly since they are liquid sweeteners.
Apples (3 cups, peeled & chopped): swap with firm pears (Bosc or Anjou) peeled and chopped, same amount; or use frozen apple pieces, thawed and drained; canned apple pie filling works in a pinch just drain well, it will be sweeter so cut back a bit on added sugar.

Pro Tips

– Coat the apple pieces in a little flour and cinnamon before folding them in, that helps them stay suspended so they dont all sink to the bottom.

– Keep the butter for the crumb cold and work it quickly with your fingers until you have pea sized crumbs, that way the topping stays crumbly not greasy, and if you like nuts toast them quick in a skillet first for way better flavor.

– Use room temp eggs and sour cream so the batter emulsifies easier, beat the butter/sugars until lighter but then fold the dry stuff in gently, overmixing = tough cake so stop when you still see a few streaks.

– If the top is browning too fast, loosely tent with foil halfway through baking, let the cake cool in the pan about 15 to 20 minutes before slicing, and only drizzle the glaze when it isnt piping hot or it will run right off.