Cinnamon Apple Cake

Cinnamon apple cake is one of those recipes that fills the whole house with the kind of smell that makes everyone wander into the kitchen asking, “What’s in the oven?” Trust me, it never gets old.

I first made this on a Sunday afternoon when Isabella and Emma were helping me peel apples at the kitchen counter. Noah kept sneaking pieces of the diced apple before I could toss them in the cinnamon sugar, and Henry was already hovering near the oven before it even finished baking. That’s the kind of recipe this is. It pulls everyone in.

This cake is soft, tender, and loaded with cinnamon-coated apple pieces. It has a gorgeous swirl of buttery brown sugar running through the top, and a simple vanilla glaze that soaks into every crack while the cake is still warm. It’s honestly one of the easiest bakes I’ve made, and the result looks like you spent way more time on it than you actually did.

If you love simple, cozy bakes like this one, you’ll also want to check out my Easy Libbys Pumpkin Bread another family favorite in this house.

Why You’ll Love This Recipe

• Ready in under an hour prep takes about 15 minutes, and the oven does the rest
• No mixer needed just a bowl and a whisk
• The cinnamon swirl on top is gooey, sticky, and absolutely the best part
• The warm glaze soaks right into the cake while it’s fresh from the oven
• Makes 16-20 pieces, perfect for sharing or meal prepping through the week
• Works great warm or cold honestly might taste even better the next day

Ingredients Needed For This Cinnamon Apple Cake

For the apples:

• 45 g granulated sugar
• 1 tsp cinnamon
• 2 apples, peeled and diced (Granny Smith, Honeycrisp, or Braeburn work best they hold their shape and balance the sweet cake perfectly)

For the cinnamon swirl:

• 150 g light brown sugar
• 2 tbsp cinnamon
• 120 g unsalted butter, melted

For the cake:

• 360 g plain flour
• 200 g caster sugar
• 4 tsp baking powder
• 300 ml whole milk
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten, room temperature
• 110 g unsalted butter, melted and cooled slightly

For the glaze:

• 200 g icing sugar
• 40 ml whole milk

How To Make Cinnamon Apple Cake Step By Step

1. Preheat your oven to 180°C (160°C fan). Line an 8×10″ baking tray with non-stick baking paper and set aside.
2. Coat the apples: Peel and dice your apples. In a small bowl, whisk together the granulated sugar and 1 tsp cinnamon. Toss the apples in the mixture until well coated. Set aside.
3. Make the cinnamon swirl: In a separate small bowl, stir together the brown sugar, 2 tbsp cinnamon, and melted butter until fully combined. Set aside.
4. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, caster sugar, and baking powder until combined.
5. Add the wet ingredients: Pour in the milk, vanilla extract, and beaten eggs. Whisk until just combined, then gently fold in the melted butter using a rubber spatula or wooden spoon. Don’t overmix a few lumps are totally fine.
6. Fold in the apples, then pour the batter into your prepared tin and spread it out to the edges.
7. Add the cinnamon swirl: Give the cinnamon mixture a quick stir if it has separated. Dollop it over the top of the batter, then drag a knife through it in swirling motions. It should sit on top rather than sink that’s exactly what you want.
8. Bake for 40–45 minutes, until a toothpick inserted in the center comes out with just a few crumbs. The cinnamon swirl section will still look wet and gooey that’s perfect.
9. Make the glaze while the cake bakes: stir together the icing sugar and milk until smooth and runny.
10. Pour the glaze over the warm cake and spread it out evenly, letting it drip into any cracks. (Those glazed cracks are honestly the best bites.)
11. Cool in the tin for about 45 minutes, then slice into 16–20 pieces and enjoy warm or cold.

Storage & Reheating

At room temperature: Store the cake covered with foil or in an airtight container for up to 3 days. The flavors actually deepen overnight, so don’t be surprised if it tastes even better on day two.

In the fridge: Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving, or warm individual slices in the microwave for about 20 seconds.

In the freezer: Let the cake cool completely, slice it, and freeze in an airtight container for up to 2 months. Thaw slices at room temperature or gently warm them in the microwave.

FAQs About Cinnamon Apple Cake

Let’s Wrap This Up

This cinnamon apple cake is the kind of recipe I come back to again and again, especially when I want something that feels special without a ton of effort. The gooey swirl, the soft apple pieces, the warm glaze dripping into the cracks it’s so good.

Whether you’re baking this for a weekend treat, a casual get-together, or just because you have apples sitting on the counter, I promise it won’t disappoint.

Recipes You May Like

If this cinnamon apple cake hit the spot, here are a few more cozy bakes from the blog:

• Best Cinnamon Sugar Pumpkin Bread another warm, spiced bake that’s perfect for fall mornings
• Greek Yogurt Banana Bread soft, moist, and comes together just as easily as this cake
• Easy School Cake Recipe a classic sponge with a simple glaze, just like this one but with a nostalgic twist

Happy baking

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