Moist Cinnamon Apple Cake with Walnuts
Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract, flour, baking soda, cinnamon, and salt until just combined. Fold in the chopped apples and walnuts.
- Spoon the batter into the prepared pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 to 15 minutes. Slice and serve warm, optionally with a scoop of vanilla ice cream.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Cinnamon Apple Cake
You know that craving for a slice of something warm and cinnamon-scented, even when it’s 90 degrees outside? I get it. There’s something about the smell of apples and cinnamon baking that just feels like comfort, no matter the season. I promise, this cinnamon apple cake is summer-proof and totally worth turning the oven on for.
This is the cake I make when I want something that feels special but doesn’t require a lot of fuss. It’s a simple, easy apple cake that comes together in one bowl with just a spatula. The batter is thick and chunky with apple pieces and walnuts, and it bakes up into a moist apple cake with a tender crumb and a beautiful golden top.
I remember the first time I made this for my family. It was a sticky July afternoon, and my eleven-year-old was helping me test recipes. He was in charge of greasing the pan, and he took his time with a pastry brush, just like his great-grandmother did. When the cake came out of the oven, the whole kitchen smelled like fall. We ate it warm with vanilla ice cream, and my husband said it was the best thing I’d baked all summer. That tracks.
Here’s what you can expect from this apple cinnamon cake recipe:
- Super moist texture – thanks to the butter and the apples themselves
- Perfectly spiced – just enough cinnamon to warm you up without overpowering the fruit
- Simple ingredients – you probably have most of these in your pantry right now
- One-bowl method – less cleanup, more time for eating
- Versatile serving – great for dessert, brunch, or a midday snack
Ingredients You Need
Let me walk you through what you’ll need for this apple cake recipe from scratch. Nothing fancy here, just good, honest ingredients that work together beautifully.
The Butter and Sugars: You’ll use a stick of unsalted butter, softened to room temperature. I prefer unsalted so I can control the salt level. The combination of granulated sugar and dark brown sugar gives the cake sweetness and a hint of molasses flavor. The brown sugar also helps keep the cake moist.
The Eggs and Vanilla: Two large eggs at room temperature. I know, I know, you forget to take them out of the fridge. Don’t worry about that. Just place them in a bowl of warm water for five minutes, and they’ll be ready to go. The vanilla extract adds a lovely background note.
The Dry Ingredients: All-purpose flour, baking soda, ground cinnamon, and a pinch of salt. The cinnamon is the star here, giving the cake that warm, familiar spice. Most of the time, I find that one teaspoon is just right.
The Apples and Walnuts: You’ll need about 1 1/2 cups of chopped peeled apples, which is roughly two medium apples. And a half cup of chopped walnuts for some crunch. I’ll talk more about apple choices in a minute.
Best Apples for Cinnamon Apple Cake
This is probably the most common question I get about this cinnamon apple cake. What kind of apples should you use? The good news is, you have options.
For this apple cinnamon cake recipe, I recommend using a firm, slightly tart apple. Granny Smith apples are my go-to. They hold their shape during baking and their tartness balances the sweetness of the batter beautifully. Honeycrisp apples are another excellent choice. They’re a bit sweeter but still firm enough to not turn to mush.
Generally I find that you want an apple that will hold its shape. If you use a softer apple like a McIntosh or a Red Delicious, it might break down too much during baking and make the cake a bit soggy. That’s not a disaster, but the texture won’t be as nice.
Here’s a quick guide to baking apples what kind to use:
- Granny Smith – firm, tart, holds shape perfectly
- Honeycrisp – firm, sweet-tart, great flavor
- Braeburn – firm, sweet with a hint of spice
- Jonagold – firm, sweet, holds up well
- Pink Lady – firm, sweet-tart, nice texture
Whatever you choose, peel the apples first, then chop them into roughly 1/2-inch pieces. You don’t want them too small or they’ll disappear into the batter. You don’t want them too big or they’ll sink to the bottom.
How to Make Cinnamon Apple Cake
This is where the magic happens. I’ll walk you through the four main stages of making this simple apple cake. Don’t worry if the batter looks thick at certain points – that’s exactly right.
Stage 1: Cream the Butter and Sugars
Start by beating your softened butter, granulated sugar, and dark brown sugar together until light and fluffy. This takes about 2-3 minutes with an electric mixer. You’re looking for a pale, airy mixture that looks like it’s doubled in volume. This is the foundation of a tender cake.
If you don’t have an electric mixer, you can do this by hand with a wooden spoon. It’ll take a bit more elbow grease, but it works just fine.
Stage 2: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This helps the mixture stay emulsified and smooth. Then stir in the vanilla extract.
Now, add the dry ingredients – the flour, baking soda, cinnamon, and salt – all at once. Mix until just combined. This is where you need to be careful. Don’t overmix. Overmixing develops the gluten in the flour, which can make your cake tough and dense. Mix until you no longer see streaks of flour, then stop.
Fold in the chopped apples and walnuts with a spatula. The batter will be thick, and that’s a good thing. It helps suspend the apple pieces so they don’t all sink to the bottom.
Stage 3: Transfer to the Pan
Spoon the batter into your prepared 9-inch round cake pan and spread it evenly. The batter will be thick and chunky, so take your time to get it into all the corners. Use a spatula to smooth the top.
I like to use a light-colored metal pan for this cake. Dark pans can cause the edges to brown too quickly. If you’re using a glass or ceramic dish, you might need to add a few minutes to the baking time.
Stage 4: Bake and Cool
Bake at 350°F for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and the edges should be pulling away from the pan slightly.
Let the cake cool in the pan for about 10 to 15 minutes. This allows it to set and makes it easier to remove. Then turn it out onto a wire rack to cool completely, or slice and serve warm.
The smell of cinnamon and apples will fill your kitchen, making you forget the summer heat entirely.
Variations and Substitutions
This cinnamon apple cake is pretty forgiving, and there are plenty of ways to make it your own. Let me share a few of my favorites.
Nut-Free Version: If you’re baking for someone with a nut allergy, or you just don’t have walnuts on hand, simply leave them out. The cake will still be delicious. You could also substitute the walnuts with pecans if you prefer, or add a half cup of raisins or dried cranberries for a different texture.
Different Pan Sizes: While I’ve only tested this recipe in a 9-inch round pan, it should work in other shapes too. You could bake it in a loaf pan for a cinnamon apple cake loaf – just increase the baking time to about 50-55 minutes. A cinnamon apple bundt cake would be gorgeous, but you’ll need to adjust the baking time and keep an eye on it. How pretty as a bundt!
Make It a Muffin: This batter would also make excellent muffins. Just divide it among a greased muffin tin and bake for about 18-22 minutes. Perfect for grab-and-go breakfasts.
Gluten-Free Option: You can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. I’ve had success with this, but make sure your blend contains xanthan gum for structure.
Tips for the Perfect Cake
Over the years, I’ve learned a few tricks to make sure this moist apple cake turns out perfectly every time. Trust me, these small details make a big difference.
Key Tips for Success
Don’t Overmix: This is the number one mistake I see. Overmixing develops gluten, which makes the cake tough. Mix until the flour just disappears, then stop.
Toast the Walnuts: For a deeper flavor, toast the walnuts in a dry skillet for 2-3 minutes before chopping. It brings out their natural oils and adds a wonderful nuttiness.
Watch Your Apples: If your apples are very juicy, reduce the amount by about 1/4 cup to prevent a soggy cake. This is especially important with Honeycrisp apples.
Use Room Temperature Ingredients: Room temperature eggs and butter cream together more easily, creating a smoother batter and a more even crumb.
Another thing to keep in mind – this cake actually tastes even better the next day. The flavors have time to meld together, and the texture becomes even more moist. So if you can resist eating it all on day one, you’re in for a treat on day two.
Storage and Make-Ahead Tips
So you’ve made this beautiful cinnamon apple cake, and now you need to know how to store it. Let me walk you through the best options.
At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. Make sure the container is sealed well to keep the cake from drying out. A cake dome works great for this.
In the Refrigerator: If you want it to last longer, you can refrigerate it for up to a week. Just wrap it tightly in plastic wrap or place it in an airtight container. The cold will help preserve the moisture.
Can You Freeze This Cake? Absolutely. The unglazed cake can be cooled completely, wrapped tightly in a double layer of plastic wrap, and frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. To reheat, warm individual slices in the microwave for about 15-20 seconds, or in a low oven (300°F) for about 10 minutes.
I like to bake this cake on a Sunday afternoon and then have slices for dessert all week. It’s the perfect apple dessert for summer when you want something comforting but don’t want to spend hours in the kitchen.
Frequently Asked Questions
More Fall Desserts to Try
If you love this cinnamon apple cake, you might also enjoy some of my other favorite recipes. I’m always experimenting with seasonal flavors and simple techniques that make baking feel approachable and fun.
For another apple option, try an apple cake with streusel topping for extra crunch. Or if you’re in the mood for something different, a spiced apple cake with a cream cheese frosting is always a hit. And for those times when you want something truly simple, an apple coffee cake is perfect with your morning cup.
I hope you love this recipe as much as my family does. This cake is summer-proof and totally worth the oven on. The smell alone is worth it, and the first bite will have you reaching for a second slice before you know it.
Happy baking, everyone!
For more recipe inspiration, follow me on Pinterest where I share all my favorite baking projects and seasonal treats.
Source: Nutritional Information
Can I use self rising flour?
I recommend all-purpose flour for this recipe because the amount of leavening is already balanced with the baking soda. If you use self-rising flour, you’ll need to omit the baking soda and salt, and the texture might be slightly different. Stick with all-purpose for the best results.
What kind of flour do you recommend?
I use standard all-purpose flour for this cinnamon apple cake. It gives the perfect tender crumb without being too dense. If you want to experiment, you could substitute up to half the flour with whole wheat flour, but the cake will be a bit heavier.
Will this work without the crumb topping?
This recipe doesn’t have a crumb topping, so you’re all set. It’s a simple, rustic cake that doesn’t need one. If you want to add a streusel, you can mix together a few tablespoons of melted butter, brown sugar, flour, and cinnamon and sprinkle it on top before baking.
Can I make this vegan?
Yes! To make a vegan cinnamon apple cake, use a flax or chia seed egg (1 tablespoon ground flax or chia mixed with 3 tablespoons water per egg), vegan butter, and a dairy-free milk alternative. The texture will be slightly different but still delicious.
What type of apples would you recommend for this cake?
I recommend Granny Smith or Honeycrisp apples for the best texture and flavor. They’re firm enough to hold their shape during baking and provide a nice balance of sweet and tart. Avoid softer apples like McIntosh or Red Delicious, which can break down too much.
Could I freeze this cake?
Absolutely. Cool the cake completely, wrap it tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. This is a great way to have a homemade dessert ready to go whenever you need it.
What is the best way to store this cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Make sure it’s well wrapped to prevent it from drying out. This cake actually gets more moist and flavorful on the second day.
