Cinnamon apple cake is the kind of simple, generous cake that belongs beside a cup of coffee. One chopped apple goes straight into a cinnamon-scented batter with brown sugar and walnuts, then the whole thing bakes in a 9-inch round pan. There is no frosting to make and no separate topping to assemble: the apple softens in the oven, the walnuts add a little crunch, and the top turns golden brown.
The batter comes together in one mixing bowl, so this is an easy choice when you want a homemade dessert without a long list of steps. Let it cool a little before cutting; the crumb settles as it rests, and the apple pieces show up beautifully in each slice.
Why You’ll Love This Cinnamon Apple Cake
- Simple ingredients: flour, eggs, oil, two kinds of sugar, cinnamon, apple, and walnuts do the work.
- One round pan: the recipe makes eight slices from a 9-inch cake, with no layers to stack.
- Plenty of texture: chopped apple keeps the crumb tender while walnuts bring a pleasant bite.
- Good any time of day: serve a plain slice with coffee or add a scoop of vanilla ice cream for dessert.
Ingredients and Helpful Notes
The exact amounts are in the recipe card below. A few small choices make this cake easier to mix and slice:
- Apple: use one large apple, peeled and chopped into small, even pieces. Firmer apples such as Granny Smith or Honeycrisp hold their shape well; a sweeter apple is fine if that is what you have. Avoid very large chunks, which can leave wet pockets in the cake.
- Dark brown sugar: its deeper flavor pairs especially well with cinnamon. Pack it into the measuring cup, and break up any hard lumps before mixing.
- Vegetable oil: it keeps the cake tender without needing to soften butter. A neutral oil is the best fit here.
- Walnuts: chop them so they distribute through the batter. If you prefer a nut-free cake, leave them out; the crumb will have less crunch.
- Cinnamon and vanilla: both go into the wet mixture, so their flavor is spread through every slice.
How to Make Cinnamon Apple Cake
1. Get the pan and oven ready. Heat the oven to 350°F and lightly grease a 9-inch round cake pan. Peel and chop the apple, then chop the walnuts. Having them ready before the batter is mixed keeps the last few steps quick.
2. Mix the wet ingredients. Whisk the eggs and vegetable oil in a large bowl. Add the dark brown sugar, granulated sugar, ground cinnamon, and vanilla, and stir until everything is evenly combined. Scrape the bottom of the bowl so no pockets of brown sugar remain.
3. Add the flour and leaveners. Stir in the flour, salt, baking soda, and baking powder just until you no longer see dry flour. The batter will be thick. Stop mixing as soon as the streaks disappear; extra stirring can make a cake feel heavy.
4. Fold in the apple and walnuts. Use a spatula to turn them through the batter so pieces are spread throughout rather than gathered in one spot. This is a thick mixture, so take a moment to scrape along the bottom of the bowl.
5. Fill the pan. Spoon the batter into the prepared round pan and spread it evenly to the edges. Leveling the surface helps the cake bake evenly.
6. Bake and cool. Bake for about 45 minutes. Begin checking a few minutes early: a toothpick inserted near the center should come out clean or with a few moist crumbs, rather than wet batter. If the top is browning before the middle is done, loosely lay a sheet of foil over it. Leave the cake in its pan for about 15 minutes before slicing.
A Few Tips for the Best Texture
Keep the apple pieces small and fairly uniform. Large chunks can pull apart a tender slice, while very tiny pieces disappear into the crumb. Fold the fruit in gently after the flour is mixed so you do not keep working the batter.
Ovens and pans vary, so use the toothpick and the appearance of the center as your guide. The top should look set and golden, and the middle should spring back lightly when touched. A few moist crumbs are welcome; a smear of raw batter means the cake needs a little longer.
Give the cake its short rest in the pan. A warm slice is lovely, but cutting immediately can make the soft apple crumb break apart. If you want especially neat slices, let the cake cool further before serving.
Serving Ideas
This cake is sweet and cinnamon-forward enough to serve plain. For a dessert plate, pair a slice with vanilla ice cream or a spoonful of softly whipped cream. At breakfast or afternoon coffee time, a slice alongside a hot drink is all it needs.
Storage and Make-Ahead Notes
Once fully cooled, cover the cake tightly. Keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring chilled slices toward room temperature before serving if you prefer a softer crumb. For longer storage, wrap individual slices well and freeze for up to 2 months; thaw them covered in the refrigerator.
Frequently Asked Questions
What size pan should I use?
Use a 9-inch round cake pan. A different size or shape changes the depth of the batter and the baking time, so check the center carefully if you adapt the pan.
Can I use a different apple?
Yes. A firm apple is a convenient choice because the pieces stay distinct, but use the apple you enjoy eating. Chop it small and evenly so it softens at the same rate throughout the cake.
Can I leave out the walnuts?
Yes. The cake will still have cinnamon and apple flavor, just without the nutty crunch. You do not need to replace the walnuts with another ingredient.
If you enjoy old-fashioned fruit and nut bakes, try our homemade granny cake or sweet Alabama pecan bread next.
Cinnamon Apple Cake Recipe
Use the card below for the full ingredient amounts, timing, and a quick version of the steps.
Cinnamon Apple Cake
Ingredients
- 2 cups all-purpose flour
- 1 large apple peeled and chopped
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup walnuts chopped
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
- In a medium bowl, whisk the eggs and vegetable oil until combined. Add the cinnamon, granulated sugar, dark brown sugar, and vanilla extract and mix until evenly blended.
- Add the flour, salt, baking soda, and baking powder. Mix just until no obvious streaks of dry flour remain.
- Fold in the chopped apple and walnuts until evenly distributed. Transfer the batter to the prepared pan and smooth the top gently.
- Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Let cool in the pan for about 15 minutes before slicing.
