Cinnamon Apple Cake
There’s nothing quite like the comforting aroma of apples and cinnamon baking in the oven. This Cinnamon Apple Cake is soft, moist, warmly spiced, and topped with a delicate cinnamon-sugar crust that adds just the right amount of sweetness and texture.
Perfect for fall gatherings, holiday dessert tables, brunch spreads, or a cozy afternoon treat with coffee or tea, this cake brings simple ingredients together in the most delicious way. The sour cream keeps the crumb tender and rich, while the fresh diced apples add natural sweetness and moisture in every bite.
What makes this cake truly special is its balance. It’s sweet but not overly sugary, warmly spiced but not overpowering, and hearty enough to feel satisfying without being heavy. Whether served warm from the oven or cooled and drizzled with a light glaze, it’s a recipe you’ll want to bake again and again.
Let’s get started!
Ingredients:
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups peeled, cored, and diced apples (about 2 medium-sized apples)
For the Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a similar-sized cake pan.
Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this aside.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
LOOK NEXT
