If you're looking for a delicious and easy-to-make cake, look no further than this cinnamon apple cake. With just a few simple ingredients, you can have a moist and delicious cake prepped, baked and ready to eat in under an hour!
This sweet, simple and fruity cake is perfect for any time of year - serve it at room temperature during summer for a tasty morning tea treat, or warm it up and add a scoop of ice-cream or a dollop of cream during the colder months.
Just like my Apple Crumble and Homemade Apple Pie, this Apple Cinnamon Cake is the most delicious way to use up any apples you have sitting in the fruit bowl!
Why You're Going To Love This Recipe
- Easy To Make - this recipe uses basic ingredients that most likely you already have on hand, plus the recipe is very straightforward and not complicated at all!
- It's Moist And Delicious - apple cinnamon cake is very moist and has a great flavour. The apples add a natural sweetness and the cinnamon sugar topping gives it the crunchiest crunch!
- Versatile - this cake can be served with ice cream, whipped cream, or on its own.
- Conventional and Thermomix- this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
- Perfect For Any Occasion - perfect for a family gathering, holiday party, school lunch boxes or any time you want to enjoy a delicious and easy-to-make cake.
What You Need
Just a handful of basic fridge and pantry staple ingredients are needed!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Butter - make sure it is softened to room temperature before using. You can use either salted or unsalted butter, which ever you have on hand.
- Caster Sugar - also known as superfine sugar, it dissolves easily when creamed with butter.
- Ground Cinnamon - for a subtle spice flavour.
- Vanilla Extract - or vanilla essence
- Eggs - ensure the eggs are at room temperature before using. Use large eggs (approximately 60g each).
- Milk - I recommend using full cream milk (at room temperature) for the best results.
- Self-Raising Flour - sift the flour before using. If you don't have self-raising flour, you can make your own by sifting 2 tsp baking powder through every 1 cup of plain flour
- Apples - peeled and cored. You can use any variety of apples you like.
- Raw Sugar - for sprinkling on top. This ingredient is optional but HIGHLY recommended as it gives the topping a beautiful crunch.
Equipment Required
You will need a hand mixer or electric stand mixer for this cinnamon apple cake recipe. Alternatively, you can use a Thermomix machine.
You will also need a greased and lined 22cm springform baking tin and an oven.
Step By Step Instructions
It takes just 10 minutes to prepare this simple cinnamon apple cake!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare The Baking Pan
Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
Preheat the oven to 160 degrees celsius (fan-forced).
Step 2 - Combine The Ingredients
Beat the butter, caster sugar, ground cinnamon, and vanilla until smooth and creamy. Add the eggs and milk and beat until combined.
Sift in the self-raising flour and beat until just combined. Pour the mixture into the prepared tin.
Step 3 - Assemble The Cake
Cut the peeled apples into four sections and make deep slits in each section.
Place the apples (round side facing up) onto the cake batter and press down lightly.
Step 4 - Sprinkle The Cinnamon & Sugar
Sprinkle over the ground cinnamon and the raw sugar.
Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
Leave to cool in the baking pan for 20 minutes before placing it onto a wire rack to cool completely.
Expert Tips
- Use any apple variety that you like for this recipe. I prefer to use Pink Lady apples, but Granny Smith apples also work well.
- If you don't have self-raising flour, you can use all-purpose flour. Just sift two teaspoons of baking powder through each cup of flour before adding it to the batter.
- Insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the fork, it needs to bake for longer.
- Add a sheet of foil loosely over the top if the cake is over-browning.
- This cake can be served at room temperature or warmed up with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months.
- Use gluten-free flour if you want to make this cake gluten-free.
- For a dairy-free version of this recipe, use non-dairy milk and butter.
FAQ's
Although Granny Smith is frequently used, the best apples for baking are Winesap, Pink Lady, Jonagold, Honeycrisp, Braeburn, and Mutsu.
Using a variety of apples with a range of flavors and textures, including sweet, sour, crisp, and soft, is the secret to making a superb apple cake. Try using Honeycrisp and Granny Smith apples together in your apple cake if you like your cake to be tart. Choose Gala or Fuji for a sweeter experience.
To ensure your apple cinnamon cake is moist and fluffy, be sure not to over-mix your batter. You also want to use room temperature ingredients so that everything mixes together evenly. And finally, be sure not to over-bake your cake.
Related Recipes
This cinnamon apple cake recipe couldn't be easier, and it's the perfect autumn dessert! If you're looking for more easy apple recipes, you'll love these!
Here are a few of my most popular apple recipes:
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Cinnamon Apple Cake
Ingredients
- 125 g butter softened to room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla extract or vanilla essence
- 2 eggs approx 60g each, room temperature
- 125 ml (½ cup) milk full cream, room temperature
- 225 g (1 ½ cups) self-raising flour sifted
- 2 apples cored and peeled
- 1 tsp ground cinnamon for sprinkling
- 3 tbsp raw sugar for sprinkling, optional
Instructions
Conventional Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Beat the butter, caster sugar, cinnamon and vanilla extract until smooth and creamy.
- Add the eggs and milk and beat until combined.
- Sift in the self-raising flour and beat until just combined.
- Pour the mixture into the prepared tin.
- Cut the peeled apples into 4 sections and make deep slits in each section. Place the apples (round side facing up) onto the cake batter and press down lightly.
- Sprinkle over the ground cinnamon and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
Thermomix Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Cream butter, sugar, cinnamon and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the eggs and milk and beat for a further 20 seconds, Speed 3.
- Add the self-raising flour and combine for 20 seconds, Speed 4.
- Pour the mixture into the prepared tin.
- Cut the peeled apples into 4 sections and make deep slits in each section. Place the apples (round side facing up) onto the cake batter and press down lightly.
- Sprinkle over the ground cinnamon and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
Notes
- Use any apple that you like for this recipe. I prefer to use Pink Lady apples, but Granny Smith apples also work well, or you can use a combination of sweet and tart apples.
- If you don't have self-raising flour you can use all-purpose flour. Just sift two teaspoons of baking powder to every 1 cup of plain flour before adding it to the batter.
- Insert a skewer in the middle of the cake to make sure it is cooked through. If the batter sticks to the fork, it must bake for longer.
- Add a sheet of foil loosely over the top if the cake is over-browning.
- This cake can be served at room temperature or warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months.
- Use gluten-free flour if you want to make this cake gluten-free.
- For a dairy-free version of this recipe, use non-dairy milk and butter.
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