Moist Cinnamon Apple Cake

This cinnamon sugar apple cake brings the comfort of fall into your kitchen with its tender crumb and chunks of juicy apples. The buttery cinnamon-sugar crust caramelizes slightly while baking, creating an irresistible textural contrast that makes each bite special.

I first baked this cake when my sister dropped by with a bag of freshly picked apples from her weekend orchard visit. The heavenly aroma filled my kitchen so completely that it's now become our unofficial welcome-to-fall tradition.

• All purpose flour: Creates the perfect tender yet sturdy base for all those apple chunks
• Baking soda: Provides just the right amount of lift without making the cake too cakey
• Ground cinnamon: In both the batter and topping gives that signature warm spice flavor
• Brown sugar: Adds moisture and a rich caramel undertone that pairs beautifully with apples
• Sour cream: Keeps the cake incredibly moist even days after baking
• Fresh apples: Are the star choose firm varieties like Honeycrisp or Granny Smith that hold their shape
• Unsalted butter: In both cake and topping creates richness and allows you to control the salt level

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and prepare your 9inch square baking pan by either greasing it thoroughly or lining with parchment paper with some overhang for easy removal later. Measure all ingredients before starting so the process flows smoothly.

Mix Dry Ingredients:

Whisk together the flour baking soda salt and cinnamon in a medium bowl until well combined. This helps distribute the leavening agents and spices evenly throughout the batter for consistent flavor and texture.

Combine Wet Ingredients:

In a separate larger bowl whisk the melted butter and brown sugar until completely smooth with no sugar lumps remaining. Add the egg vanilla and sour cream whisking until the mixture looks uniform and slightly thickened. The sour cream might look curdled at first but keep whisking.

Create The Batter:

Gently add the dry ingredients to your wet mixture stirring with a spatula just until no flour streaks remain. Stop mixing as soon as they disappear to prevent overdeveloping the gluten which would make the cake tough.

Incorporate Apples:

Fold in your peeled and chopped apples using a gentle hand. The batter will be thick almost like a muffin batter so take your time ensuring the apples are evenly distributed throughout.

Transfer To Pan:

Scrape the batter into your prepared pan using a spatula to spread it into an even layer reaching all corners. The surface doesnt need to be perfectly smooth as it will even out during baking.

Add The Magic Topping:

Mix granulated sugar cinnamon and melted butter in a small bowl until it resembles wet sand then sprinkle evenly over the entire surface of the batter. This creates that irresistible crackly sweet crust.

Bake To Perfection:

Place in the center rack of your preheated oven and bake for 35 to 40 minutes. You'll know it's done when the top is golden brown the edges pull slightly from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs.

My favorite part of this recipe is watching the cinnamon sugar topping transform in the oven. It starts as a simple sprinkle but emerges with a slightly crackly caramelized finish that makes everyone ask for the recipe. My nephew once declared it tastes like fall feels which might be the best compliment a baker can receive.

Apple Selection Matters

The type of apple you choose dramatically affects the final texture and flavor of your cake. Honeycrisp apples offer the perfect balance of sweetness and structure maintaining distinct chunks throughout the cake. Granny Smith provides a tart contrast that balances the sweet cinnamon topping beautifully. Avoid softer varieties like McIntosh or Red Delicious which tend to dissolve during baking leaving you with applesauce pockets rather than defined chunks. For an interesting twist try using a combination of two varieties in the same cake for complex flavor.

Make Ahead Options

This cake actually improves with a little time allowing the flavors to meld and deepen. You can bake it up to 24 hours before serving and store at room temperature loosely covered. For longer storage wrap individual squares tightly in plastic wrap then aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator then bring to room temperature before serving or warm slightly in a 300°F oven for 10 minutes to refresh the texture and aroma.

Serving Suggestions

While absolutely delicious on its own this versatile cake welcomes creative serving ideas. For breakfast serve slightly warm with a dollop of Greek yogurt and a drizzle of honey. For dessert transform it into a deconstructed apple pie à la mode with vanilla ice cream and a light dusting of cinnamon. During holiday gatherings place it on a dessert board with caramel dipping sauce whipped cream and sliced fresh apples for an interactive treat. The cake also makes a wonderful hostess gift wrapped simply with a handwritten note.

Frequently Asked Questions

→ What type of apples work best for this dish?

A mix of sweet and tart apples, such as Granny Smith and Honeycrisp, works best for a balanced flavor.

→ Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute for sour cream and yields the same moist texture.

→ What’s the secret to a good cinnamon-sugar crust?

The key is to evenly combine the granulated sugar, ground cinnamon, and melted butter before sprinkling it over the batter.

→ Can this be made ahead of time?

It’s best enjoyed fresh, but you can make it a day in advance and store it at room temperature for up to three days.

→ How can I serve this cake?

This cake is delicious on its own, but try serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.

→ Can I freeze this dessert?

Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to preserve freshness.