Imagine the cozy aroma of warm cinnamon and baked apples filling your kitchen. Now, imagine that aroma coming from a cake that is unbelievably moist, bursting with juicy apple chunks, and topped with a buttery, crunchy cinnamon streusel. This Cinnamon Apple Cake is the embodiment of autumn comfort in dessert form.
This isn't a fussy, complicated baking project. It's a simple, one-bowl(ish) cake that is incredibly forgiving and reliably delicious. The cake itself is tender and moist, thanks to the natural juices from the apples, while the streusel topping adds a perfect textural contrast. It’s the kind of dessert that’s perfect for a weekend breakfast, an afternoon snack with coffee, or a show-stopping finish to a family dinner.
Get ready to make a cake that will make your house smell like a fall paradise and have everyone asking for a second slice.
Why This Cinnamon Apple Cake Recipe Is a Total Game-Changer
Before we dive into the spiced, apple-y details, let's talk about why this recipe is an absolute must-bake.
One-Bowl Simplicity: The cake batter comes together in minutes with minimal cleanup.
Unbeatable Moisture: The fresh apples release their juices while baking, creating an incredibly moist crumb that stays that way for days.
The Perfect Streusel: The crunchy, buttery cinnamon streusel topping takes this from a simple snack cake to a decadent dessert.
No Fancy Equipment Needed: A bowl, a spatula, and a pan are all you need. No mixer required!
The Ultimate Fall Flavor: The combination of sweet apples and warm cinnamon is a timeless, crowd-pleasing duo that everyone loves.
Gathering Your Ingredients: Warm Spices & Simple Staples
This recipe uses simple ingredients to create a complex, cozy taste.
For the Apple Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ cup (1 stick) unsalted butter, melted and cooled
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 tbsp vanilla extract
½ cup sour cream or Greek yogurt
3 cups peeled and chopped apples (2-3 medium apples)
For the Cinnamon Streusel Topping:
½ cup all-purpose flour
½ cup packed light brown sugar
1 tsp ground cinnamon
¼ cup (4 tbsp) cold unsalted butter, cubed
Optional: ½ cup chopped walnuts or pecans
For Serving (Optional):
Vanilla ice cream
Caramel sauce
Whipped cream
Ingredient Role & Substitution Guide
Best Substitutions
Sour Cream The secret to a super moist and tender crumb. Adds a slight tang that balances the sweetness. Plain Greek yogurt or buttermilk.
Brown Sugar Provides moisture and a deep, caramel-like flavor that complements the apples and cinnamon. You can use all granulated sugar, but the flavor will be less complex.
Apples Use a firm, tart apple that holds its shape when baked. Granny Smith (for tartness), Honeycrisp or Braeburn (sweet-tart).
Cold Butter (for streusel) Creates a crumbly, crunchy topping when cut into the dry ingredients.
Cinnamon & Nutmeg The warm, classic spices that define this cake. Apple pie spice can be used in place of both.
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a perfectly moist, flavorful cake with a crispy topping.
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch or 9-inch springform pan.
Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter. Use a pastry cutter, a fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in nuts if using. Set in the fridge.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, whisk the melted butter, brown sugar, and granulated sugar together. Whisk in the eggs, one at a time, followed by the vanilla and sour cream.
Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix. A few lumps are fine.
Fold in Apples: Gently fold the chopped apples into the batter until evenly distributed.
Assemble and Top: Spread the batter into the prepared pan. Sprinkle the chilled streusel topping evenly over the batter, pressing it down slightly.
Bake to Perfection: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Cool and Serve: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Pro-Tips for the Absolute Best Results
Don't Overmix: This is the #1 secret to a tender cake. Mix until the flour disappears and then stop immediately.
Use Cold Butter for Streusel: This is essential for getting a crumbly, crunchy topping instead of a melted, greasy one.
Choose the Right Apples: Firm, baking-friendly apples will give you perfect little pockets of tender fruit instead of mushy applesauce.
Check for Doneness: Ovens vary. Start checking your cake at the 45-minute mark. The top should be golden brown and the streusel should look crisp.
Serve it Warm: This cake is absolute heaven served slightly warm with a scoop of cold vanilla ice cream.
Serving, Pairing, and Storing Your Masterpiece
Serving: This cake is delicious on its own but becomes a decadent dessert with toppings.
What to Serve With It:
A giant scoop of vanilla bean ice cream
A drizzle of salted caramel sauce
A dollop of freshly whipped cream
A hot cup of coffee or spiced chai tea
Storing:
Storing: Keep the cooled cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. The moisture from the apples will keep it tender.
Freezing: This cake freezes beautifully. Wrap individual slices or the whole cooled cake (without toppings) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.
Frequently Asked Questions (FAQ)
Q: Can I make this cake gluten-free?
A: Yes! Use a reputable 1:1 gluten-free all-purpose flour blend for both the cake and the streusel. The texture may be slightly more dense.
Q: Can I use oil instead of butter?
A: You can, but the flavor will be different. Melted butter provides a richer, more decadent taste. Use ½ cup of a neutral oil like vegetable or avocado oil.
Q: My streusel sunk into the cake. What happened?
A: This usually means the batter was too thin or the streusel wasn't chilled. Ensuring your streusel is made with cold butter and is chilled before sprinkling helps it stay on top.
Q: Can I make this into muffins?
A: Absolutely! Line a muffin tin with liners, fill them ⅔ full, top with streusel, and bake at 350°F for 20-25 minutes.