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Apple Cinnamon Cake

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A moist and tender apple cinnamon cake featuring chunks of sweet-tart apples and a crispy cinnamon-sugar topping. Perfect for fall baking, this easy dessert fills your kitchen with wonderful aromas and can be enjoyed for breakfast, dessert, or any time in between.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups all-purpose flour (190g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 cup unsalted butter softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract non-alcoholic
  • 1/2 cup sour cream or plain yogurt (120ml)
  • 2 medium apples peeled and diced (about 1 1/2 cups)
For the Topping
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons pecans or walnuts chopped, optional

Equipment

  • 8-inch cake pan
  • Medium mixing bowl
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  3. Beat butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Fold in dry ingredients alternating with sour cream, mixing just until combined.
  6. Gently fold in the diced apples.
  7. Pour batter into prepared pan.
  8. Mix brown sugar and cinnamon for topping, sprinkle over batter. Add nuts if using.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Notes

You can use any variety of apples, though firmer ones like Granny Smith or Honeycrisp work best. For a dairy-free version, substitute butter with coconut oil and sour cream with coconut yogurt. The cake can be made gluten-free by using gluten-free flour blend plus 1/2 teaspoon xanthan gum. Store at room temperature for up to 3 days or refrigerate for longer storage.

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