This step ensures:
They stay firm enough to provide texture
They soften beautifully inside the cake
They don’t turn mushy
If you prefer a more rustic texture, leave the peels on—the fibers add structure.
STEP 2 — Preheat the Oven
Heat your oven to 350°F (175°C).
Grease and line your baking pan with parchment paper.
Because this cake is moist, parchment helps release it cleanly.
STEP 3 — Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Cloves
The spices should be evenly distributed throughout the flour to ensure even flavor.
STEP 4 — Cream the Butter, Oil, and Sugars
In a separate large mixing bowl:
Beat softened butter until creamy.
Add granulated sugar + brown sugar → mix until fluffy.
Stream in the vegetable oil while mixing.
This combination of butter and oil creates:
A tender crumb
Long-lasting moisture
A delicate, melt-in-your-mouth texture
STEP 5 — Add the Eggs and Vanilla
Add eggs one at a time, beating after each addition.
Mix in the vanilla extract.
Your batter should now be rich, glossy, and lightly golden.
STEP 6 — Combine the Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two parts, mixing gently with a spatula or wooden spoon.
Do not overmix.
Overmixing leads to toughness.
You want a thick, smooth batter.
STEP 7 — Fold in the Apples
Using a spatula, fold in the chopped apples until evenly distributed.
The batter should be apple-heavy—this is what keeps the cake incredibly moist.
STEP 8 — Pour and Top
Transfer the batter to the prepared pan. Smooth the top.
Optional additions:
Sprinkle cinnamon sugar over the surface
Arrange thin apple slices in a spiral pattern
Add a crumble topping for extra texture
STEP 9 — Bake
Bake for 45–55 minutes, or until:
The top is golden
A toothpick comes out mostly clean
The kitchen smells irresistible
If the top browns too quickly, tent lightly with foil.
STEP 10 — Cool and Serve
Let the cake cool 20 minutes in the pan before removing.
Dust with powdered sugar or drizzle with glaze.
Serve warm or at room temperature.
TEXTURE AND FLAVOR NOTES
A perfect Apple and Cinnamon Cake is:
Moist
Thanks to oil + butter + abundant apples.
Tender
The structure is soft without being mushy.
Fragrant
Cinnamon is the star spice, but nutmeg and cloves deepen the aroma.
Lightly Crisp on Top
Especially if cinnamon sugar or crumble was added.
Perfectly Sweet
Not overpowering—just right.
SERVING IDEAS
1. Warm Slice + Vanilla Ice Cream
Melts into a creamy river of perfection.
2. With Coffee or Tea
Breakfast, brunch, or late-night comfort.
3. Drizzled with Caramel
Takes the cake to dessert heaven.
4. With Whipped Cream
Light, airy, and balances the spices.
5. As a Dessert for Holidays
Thanksgiving, Christmas, or any fall celebration.
TASTY VARIATIONS
1. Apple Cinnamon Crumble Cake
Add a crumble topping:
½ cup flour
⅓ cup sugar
¼ cup butter
Pinch of cinnamon
Sprinkle before baking for an extra crunchy crust.
2. Apple Walnut Cake
Fold in:
½–1 cup chopped walnuts or pecans
Adds crunch and richness.
3. Caramel Apple Cake
Drizzle warm caramel sauce into the batter in thin ribbons.
Finish with caramel topping.
4. Apple Cinnamon Loaf Cake
Bake the same batter in two loaf pans for 50–60 minutes.
Perfect for slicing and gifting.
5. Gluten-Free Version
Use:
1:1 gluten-free flour
1 extra egg for structure
6. Healthier Version
Replace:
Half the oil with applesauce
Half the flour with whole wheat
Reduce sugar by ¼ cup
Still delicious—still moist.
BAKING SCIENCE — WHY THIS CAKE WORKS
Apples Provide Moisture
As the cake bakes, apples release juice slowly.
This naturally hydrates and sweetens the cake.
Oil + Butter Combo
Butter = flavor
Oil = moisture
Together = perfect crumb
Brown Sugar Adds Caramel Notes
Darkens color
Enhances depth
Enriches apple flavor
Cinnamon Loves Apples
Cinnamon enhances the natural sweetness and aroma of apples through synergistic flavor pairing.
Lemon Juice Preserves Color
Prevents apples from browning and losing nutritional value.
Spice Blooming
Whisking spices into flour helps them distribute evenly for a balanced flavor profile.
TROUBLESHOOTING
Cake Too Dense
Batter was overmixed
Apples chopped too large
Underbaked
Cake Too Wet
Too many apples
Cut pieces too big
Not enough flour
Cake Too Dry
Overbaked
Oven too hot
Not enough apples
Sinking Center
Opened the oven too early
Batter overfilled the pan
Undermixed dry ingredients
STORAGE INSTRUCTIONS
Room Temperature:
3 days wrapped or covered.
Refrigerator:
Up to 1 week, airtight container.
Freezer:
Up to 3 months.
To reheat:
Warm slices in microwave for 15–20 seconds.
WHY THIS APPLE AND CINNAMON CAKE IS SPECIAL
Extremely moist
Bursting with apple flavor
Fragrant and warm
Simple ingredients
Beginner-friendly
Versatile for any season
Works as breakfast, snack, or dessert
Freezes beautifully
Easily customizable
This is the kind of cake people remember, request, and associate with warmth and love. It’s the sort of recipe you’ll want to hand down or bookmark for those moments when comfort calls.
FINAL THOUGHTS
Apple and Cinnamon Cake is everything a homemade dessert should be—simple to make, comforting to eat, rich in flavor, and impossible to resist. Every slice is tender, moist, and warmly spiced. Whether you bake it for family, for guests, or simply for yourself on a quiet evening, it’s guaranteed to bring joy and a sense of coziness to your kitchen.
If you’d like, I can also make for you:
✔ Apple Cinnamon Coffee Cake
✔ Apple Cinnamon Bundt Cake
✔ Apple Cinnamon Muffins
✔ Apple Cinnamon Upside-Down Cake
✔ Apple Cinnamon Rolls
✔ A 2000-word version of any dessert
