Packed with fresh apples and warm cinnamon, this moist cinnamon apple cake is made in one bowl and is perfect for autumn and holiday gatherings.
Every Thanksgiving my dad brings home armfuls of crisp apples and we make this cinnamon apple cake. As a former pastry chef, I’ve tested many variations, and this family recipe is consistently the most tender and flavorful.
Like other favorites such as caramel apple bars and apple cinnamon buns, this cake is loaded with fresh apples and cozy spices. It’s quick and easy to prepare — no stand mixer required — and fills the kitchen with a wonderful aroma while baking. The only hard part is waiting for it to cool before you dig in.
Table of Contents
Top Baking Tips
Use a kitchen scale. Weighing ingredients is the best way to avoid a dry, dense cake — too much flour is the most common cause.
Choose fresh apples. Fresh apples grate more easily and hold structure better; older apples can become mushy.
Separate grated apples and juice. Apples vary in juiciness; draining and measuring the juice helps you get the right batter consistency.
Use a metal pan. Glass and ceramic bake differently, so a metal pan will give you the best, most consistent results.
Ingredient Notes and Substitutions
Apples: You don’t need to peel them—grating with the peel is fine. Plan on 3–5 apples depending on size.
Oil: Oil keeps the cake moist without overpowering the apple flavor. I tested the recipe with butter, but oil allows the fruit to shine.
Brown sugar: Dark brown sugar adds sweetness, moisture and a deep caramel note that complements the apples and cinnamon.
Best Apples for Apple Cake
Red apple varieties or a mix of sweet and tart red apples work best for flavor and texture.
- Sweet red apples: Fuji, Gala, Honeycrisp
- Tart red apples: McIntosh, Pink Lady
Recipe Instructions
Full ingredient amounts and detailed steps are in the recipe card below.
Step 1: Make the cinnamon crumb topping. Mix melted butter, flour, granulated sugar, brown sugar, and cinnamon until dense crumbs form. Chill while you prepare the batter.
Step 2: Combine the wet ingredients. In a large bowl, whisk oil and brown sugar, then add eggs, grated apples, measured apple juice, and vanilla.
Step 3: Fold in the dry ingredients. Gently mix in flour, cinnamon, baking soda and salt until just combined. Avoid over-mixing.
Step 4: Pour into the prepared pan. Spread the batter evenly in a metal 9×13 pan lined with parchment.
Step 5: Bake. Sprinkle the crumb topping over the batter and bake until a toothpick comes out clean but slightly tacky — the cake should be moist, not wet.
Step 6: Glaze and serve. Once the cake has cooled, whisk powdered sugar, milk and vanilla into a smooth glaze and drizzle over the cake. Serve warm or cold with whipped cream or a scoop of vanilla ice cream.
Storage and Freezing
Storage: Stored in an airtight container in the refrigerator, the cake stays moist for up to 5 days.
Freezing: Freeze whole or in slices for up to one month in an airtight container. Thaw in the refrigerator overnight before serving.
FAQs
Peeling is optional. The cake works well with grated apples left unpeeled.
Yes. For a quicker topping, sprinkle the cake with a mix of 1/2 cup granulated sugar and 1 teaspoon cinnamon before baking.
More Apple Desserts
- Apple donut cake
- Apple butter snickerdoodles
- Apple pie cookies
- Homemade fried apple fritters
If you try this recipe, please leave a comment and star rating — I love hearing how it turned out!
Best Ever Cinnamon Apple Cake
Print Recipe
Equipment
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metal 9×13 baking pan
Ingredients
For the Crumb Topping
- 6 tablespoons unsalted butter, melted
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Apple Cake
- 3-5 Gala apples
- 1 1/2 cups cups canola oil
- 1 1/2 cups dark brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons fine sea salt
For the Glaze
- 3/4 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract or vanilla bean paste
Instructions
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Preheat the oven to 325°F / 165°C. Line a metal 9×13 baking pan with parchment and set aside.
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In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon and melted butter until coarse crumbs form. Chill the crumbs in the fridge.
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Grate 3 red apples using the large holes of a box grater. Squeeze out and reserve the juice separately. Measure 1 1/2 packed cups of the grated apples and 3/4 cup of the apple juice for the batter.
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In a large bowl, whisk oil and dark brown sugar until combined. Add eggs, vanilla, the measured grated apples and measured apple juice, whisking to combine.
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Fold in the flour, cinnamon, baking soda and salt until just combined. Do not overmix.
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Pour the batter into the prepared pan, evenly sprinkle the crumb topping on top, and bake for 30–40 minutes. A toothpick inserted in the center should come out clean but slightly sticky. Cool the pan on a wire rack.
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Whisk powdered sugar, milk and vanilla until smooth. Adjust thickness with more powdered sugar if desired. Drizzle the glaze over the cooled cake, slice, and enjoy.
Notes
*Measure your flour properly. Don’t scoop flour directly with a measuring cup — fluff it, spoon it into the cup, and level it off. For best accuracy, use a kitchen scale.
Peeling apples: Optional. Leaving the peel on works well and adds texture.
Storage: Keep leftovers in an airtight container in the fridge up to 5 days. Warm or cold, this cake is delicious with whipped cream or vanilla ice cream.
Nutrition estimates are approximate.