Packed with fresh apples and warm cinnamon, this moist cinnamon apple cake comes together in one bowl and is an ideal dessert for autumn gatherings.
Every Thanksgiving my father brings home a bushel of fresh apples and this cake is our family’s favorite way to celebrate apple season. As someone who has worked with pastry recipes for years, I’ve tested many versions, and this one stands out for its balance of tender crumb, bright apple flavor, and a crunchy cinnamon crumb topping.
Like other seasonal favorites—caramel apple bars and apple cinnamon buns—this cake highlights fresh apples and cozy spices. It’s straightforward to make and doesn’t require a stand mixer. The most difficult part is resisting the urge to slice into it the moment it cools!
Top Baking Tips
Weigh your dry ingredients. Baking by weight produces more consistent results; too much flour can make the cake dry and dense.
Use fresh apples. Fresh apples grate more easily and hold their texture. Older apples can become mushy when grated.
Separate grated apples from their juice. Apples vary in juiciness; draining excess juice ensures the batter isn’t over-hydrated.
Use a metal baking pan. Metal pans conduct heat well and produce reliable results; baking time may vary with glass or ceramic pans.
Ingredient Notes and Substitutions
Apples: You do not need to peel the apples; they can be grated with the peel left on. Plan on 3–5 apples depending on size.
Oil: Oil keeps the cake moist and lets the apple flavor shine. Using butter will change the texture and flavor profile.
Brown sugar: Dark brown sugar adds depth and tenderness to the cake crumb.
Best Apples for Apple Cake
For the best flavor and sweetness, use sweet or tart red apples or a mix of both. Red varieties add both color and sweetness.
- Sweet red apples: Fuji, Gala, Honeycrisp
- Tart red apples: McIntosh, Pink Lady
Recipe Instructions
Measure ingredients as listed in the recipe card below for best results.
Step 1: Make the crumb topping. Combine melted butter, all-purpose flour, granulated sugar, brown sugar, and ground cinnamon until coarse crumbs form. Chill the mixture in the refrigerator while you prepare the batter.
Step 2: Combine the wet ingredients. In a large bowl, whisk together the oil and dark brown sugar, then add the eggs, vanilla, measured grated apples, and reserved apple juice.
Step 3: Fold in dry ingredients. Gently fold in the flour, cinnamon, baking soda, and salt until just combined—do not overmix to preserve tenderness.
Step 4: Transfer to the pan. Pour the batter into a prepared metal 9×13 baking pan lined with parchment and smooth the top.
Step 5: Add the crumb topping and bake. Sprinkle the chilled crumb topping over the batter and bake at 325°F (165°C) for about 30–40 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Step 6: Glaze and serve. After the cake cools slightly, whisk powdered sugar with milk and vanilla into a smooth glaze and drizzle over the cake. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Storage and Freezing
Storage: Stored in an airtight container in the refrigerator, slices will remain moist for up to five days.
Freezing: Freeze whole or in slices in an airtight container for up to one month. Thaw in the refrigerator overnight before serving.
FAQs
Peeling is optional. Leaving the peel on saves time and adds texture and color.
Yes. For a quicker finish, sprinkle the top with cinnamon sugar (about 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon) before baking.
Best Ever Cinnamon Apple Cake — Recipe Summary
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 (grated)
- 1 1/2 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
- Preheat the oven to 325°F (165°C). Line a metal 9×13 baking pan with parchment paper.
- Combine the crumb topping ingredients and chill until ready to use.
- Grate apples using the large holes of a box grater. Squeeze out excess juice, measure 1 1/2 packed cups of grated apples and reserve 3/4 cup of apple juice for the batter.
- In a large bowl, whisk oil and dark brown sugar, then whisk in eggs and vanilla, followed by the measured grated apples and apple juice.
- Fold in flour, cinnamon, baking soda, and salt until just combined.
- Pour batter into the prepared pan, sprinkle the crumb topping evenly over the surface, and bake for 30–40 minutes. A toothpick should come out clean or with a few moist crumbs.
- Allow the cake to cool slightly. Whisk together powdered sugar, milk, and vanilla until smooth and drizzle over the cake. Slice and serve warm or at room temperature.
Notes
Measure flour properly: Fluff the flour, spoon it into a measuring cup, and level it off. For consistent results, weigh ingredients with a kitchen scale.
Apple peel: Peeling is optional—leaving the peel adds color and texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to five days. Reheat briefly if you prefer it warm.