Apple and Cinnamon Cake Recipe

A slice of apple upside-down apple cinnamon cake with a caramelized top is lifted from a plate.

Author: Jessica Haggard

This apple cinnamon cake is moist, fluffy, and totally crave-worthy! It’s packed with tender sweet apples and warm spices, sprinkled with a crunchy cinnamon crumble, then finished off with a delicious milk and powdered sugar glaze. It’s a cross between a dessert and a snack cake, perfect for enjoying at home for serving at any holiday celebration.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings servings

Calories 325 kcal

Ingredients

For the cake:

1 ½ cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter melted
½ cup milk
2 large eggs
½ teaspoon vanilla extract
1 cup diced apple peeled

For the topping:

¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter melted

For the glaze:

¼ cup powdered sugar sifted
1 ½ tablespoons milk

Instructions

Preheat the oven to 350 °F. Grease an 8-inch round cake pan or pie plate.
Mix the dry ingredients, flour, sugar, baking powder, baking soda and salt in a medium mixing bowl. Whisk the butter, milk, eggs, and vanilla in a second bowl.
Add the wet ingredients into the dry bowl. Stir until just combined; do not over mix. Fold in the apples. Transfer to the prepared baking dish.
Make the cinnamon topping by combining the sugar, cinnamon, and butter in a small bowl. Sprinkle evenly over the top of the cake. Insert the tip of a butter knife and gently swirl it through the top layer of the batter.
Bake for 30 minutes until you can poke a knife in the center and it comes out clean. Let cool completely on a wire rack.
Mix the powdered sugar and milk together into a glaze. Drizzle evenly over the surface of the cake before cutting and serving.

Video

Notes

Shred the apples if you’re making this cake for picky eaters who may not prefer that larger apple bite.
Mix until just combined to avoid a dense cake. Overmixing can make the cake tough due to gluten development in the flour.
For a beautiful presentation, arrange a few thin apple slices on top of the batter before baking. This adds visual appeal and enhances the apple flavor.
Let the cake cool completely before adding the glaze to avoid melting and to make sure that it coats evenly.

Serve: Serve apple cinnamon cake with a scoop of vanilla ice cream, a dollop of whipped cream or cream cheese frosting, or a drizzle of caramel sauce on top. Enjoy a slice with your favorite fall coffee, spiced tea, or any seasonal drink.

Store: Place made-ahead or leftover apple cinnamon cake in an airtight container and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 1 month. When ready to eat, bring the refrigerated cake to room temperature or quickly warm in the oven. Frozen cake should be thawed first before reheating.

Nutrition

Calories: 325kcalCarbohydrates: 44gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 83mgSodium: 448mgPotassium: 92mgFiber: 1gSugar: 25gVitamin A: 504IUVitamin C: 1mgCalcium: 99mgIron: 1mg

Did you make this recipe?Please and share your experience with us! Your feedback means a lot to the entire community.