This apple cinnamon cake recipe is easy, moist and delicious. It’s the perfect dessert served with whipped cream.
Ingredients
Full recipe + amounts can be found in the recipe card below.Â
- Flour. Cake flour / All purpose flour.
- Brown sugar. I used soft brown sugar but you could use demerara or muscavado too.
- Baking powder.Â
- Salt.Â
- Cinnamon.Â
- Plain yogurt. I used thick Greek yogurt but you could use low fat as well.
- Canola oil.Â
- Vanilla extract.
- Eggs.Â
- Apples. A sweet and tart variety like Granny Smith or Honeycrisp work well here.
How to make apple cinnamon cake
- Cook the apple: Peel the apples then chop. Heat a splash of oil in a large frying pan then added the apples. Cook for a few minutes, stirring regularly, until the apples start to brown lightly and are cooked. Remove from the heat and allow to cool.
- Make the batter: In a large bowl, whisk together all the dry ingredients. In a separate bowl or mixing jug, whisk the yogurt, oil, eggs and vanilla together. Pour the wet ingredients into the dry and fold together until just combined. Add the apples and fold in.
- Bake the cake:Â Transfer the batter to a lined springform pan. Place in a preheated oven and allow to bake for 45-60 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool completely.
- Serve: Slice the cake and serve with dusted with icing sugar with whipped cream.
Can I make this cake ahead?
This cake can be made a day in advance and kept covered at room temperature. The cake will last for up to 4 days if kept covered in the fridge. Allow to come back to room temperature before serving.
Easy cake recipes
Easy apple cinnamon cake
This apple cinnamon cake recipe is easy, moist and delicious. It's the perfect dessert for Fall served with whipped cream.
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Servings: 10
Calories: 399kcal
Ingredients
- 6 apples peeled and chopped
- 1½ cups soft brown sugar
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1 cup plain yogurt
- ½ cup canola oil
- 1 tsp vanilla
Instructions
- Heat a splash of oil in a large frying pan then added the apples.
- Cook for a few minutes, stirring regularly, until the apples start to brown lightly and are cooked. Remove from the heat and allow to cool.
- Preheat the oven to 180°C and line a 23cm/9inch springform cake pan with parchment paper.
- In a large bowl, whisk together all the dry ingredients.
- In a separate bowl or mixing jug, whisk the yogurt, oil, eggs and vanilla together.
- Pour the wet ingredients into the dry and fold together until just combined. Add the apples and fold in.
- Transfer the batter to a lined springform pan. Place in a preheated oven and allow to bake for 45-60 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- Slice the cake and serve with dusted with icing sugar with whipped cream.
Nutrition
Calories: 399kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 264mg | Potassium: 327mg | Fiber: 3g | Sugar: 44g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg
How many grams of peeled apples?
Approximately 1kg
Also, how many grams or ounces of apples?
ThankYou!
1) Which type of apples do you recommend?
2) Can the brown sugar be reduced to 1C without ruining the final bake? I’d like to reduce the sweetness to consume less sugar AND bring forward more natural flavor of the apples and spices, BUT I don’t want to “destroy” the texture and flavor. I understand it has to include enough sugar so it doesn’t taste like cardboard, yet I’m not sure how much the sugar can be reduced safely. Thanks for your guidance!!
I would be worried that the cake won’t be as moist as sugar adds a lot of moisture. I think try reducing the sugar by quarter to half cup at a time until you are happy with the sweetness/texture of the cake. I used Granny Smith apples and you need approximately 500g/1lb of apples.
Thank You Alida! I’ll start with reducing by 1/4C sugar and experiment further if need. Also, I hastily breezed right past your notes located above the recipe (eeks, sorry!) and just now saw your suggestions for apple types. Look forward to trying this recipe AND so many more!
Awesome cake.. tasted somewhere apple cinnamon cake and after that tried 2-3 times.. this turned out perfect and best!
So happy to hear that Nancy. 😉
Is it possible to substitute almond flour to make this gluten free??
I haven’t tested that so can’t say with certainty that it will work.
super easy..thank you so much for sharing
Thanks Anne!
These sound yummy. Could I make these into muffins?
yup! I can’t see that being a problem at all, just remember to adjust the cooking time.