This apple cinnamon cake has a soft, buttery crumb and tender pieces of apple tucked throughout. It bakes in a simple square pan and needs no frosting. A thin cinnamon sugar topping adds a lightly crisp finish while the center stays moist.
Recipe Details
Makes 9 squares | Prep: 20 minutes | Bake: 40–50 minutes | Cool: 30 minutes | Total: 1 hour 30–40 minutes
Ingredients
- 1½ cups all-purpose flour (180 g)
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon, divided
- ½ cup unsalted butter (113 g), softened
- ¾ cup granulated sugar (150 g), plus 1 tablespoon for topping
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk (120 ml)
- 2 medium firm apples, peeled, cored, and cut into ½-inch pieces (about 2 cups)
How to Make Apple Cinnamon Cake
1. Prepare the pan and apples
Heat the oven to 350°F (175°C). Grease an 8-inch square metal baking pan and line with parchment. Peel, core, and dice the apples. If using a glass pan, expect the bake time to vary and check the center carefully.
2. Mix the dry ingredients
Whisk the flour, baking powder, salt, and 1 teaspoon cinnamon in a medium bowl. Mix the remaining ½ teaspoon cinnamon with the topping tablespoon of sugar in a small dish.
3. Cream the butter and sugar
Beat the softened butter and ¾ cup sugar for 2–3 minutes until lighter and fluffy. Scrape down the bowl. Beat in the eggs one at a time, followed by the vanilla.
4. Finish the batter
On low speed, mix in half the flour mixture, then the milk, then the remaining flour. Stop as soon as the flour disappears. Fold in the diced apples with a spatula.
5. Fill and top
Spread the thick batter evenly in the prepared pan. Smooth the surface gently and scatter the cinnamon sugar evenly over the top.
6. Bake until set
Bake for 40–50 minutes. The center should spring back lightly and a toothpick inserted into cake rather than an apple piece should come out without wet batter. If the top browns early, cover loosely with foil.
7. Cool and slice
Cool in the pan for 20 minutes, then lift out using the parchment and cool at least 10 minutes more. Slice with a serrated knife, wiping it between cuts.
Tips for the Best Results
Choose firm apples. Granny Smith, Honeycrisp, or a similar firm baking apple holds its shape. Very soft fruit can make wet pockets.
Measure flour lightly. Spoon flour into the cup and level it, or use the gram weight. Packed flour can make this small cake heavy.
Do not overmix. Once flour is added, use low speed and finish with a spatula. The batter only needs to come together.
Serving and Variations
Serve slightly warm on its own, or add a spoonful of whipped cream for dessert. For breakfast, pair a small square with coffee and plain yogurt. Chopped walnuts can be folded in with the apples if desired; ⅓ cup is enough without overwhelming the crumb.
Storage and Reheating
Keep covered at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated slices stand briefly before serving. Freeze individual cooled squares, wrapped well, for up to 2 months. Thaw wrapped at room temperature so the cake does not dry out.
Frequently Asked Questions
Do the apples need peeling?
Peeling gives the softest texture. Thin skins can be left on if you prefer a more rustic cake.
Can I double the recipe?
Use a 9-by-13-inch pan and begin checking around 40 minutes. Judge by the center rather than assuming the time will double.
Why is the middle wet?
The cake may need more time, the apples may have been too juicy, or the fruit pieces may be too large. Test a spot between the apples for uncooked batter.