Cinnamon Apple Cake Recipe

Picture this: you walk into your kitchen, and there’s this incredible aroma floating through the air. It’s warm, it’s comforting, and it’s got that perfect blend of sweet apples and spicy cinnamon that just makes everything feel right. That’s exactly what you’ll get with this cinnamon apple cake — a recipe that’s about to become your new obsession.

Now, I’ll be honest with you. When people ask me about my favorite cake, it’s never a simple answer. Some days I crave rich chocolate, other times I want something bright and fruity. But this cake? This beautiful creation right here will always, always make it into my top favorites list. And trust me, that’s saying something.

What Makes This Cake So Special?

Let me tell you what sets this cinnamon apple cake apart from every other apple dessert you’ve ever tried. First off, it’s absolutely packed with juicy apple pieces — not just a token amount scattered here and there, but real, substantial chunks that give you that perfect bite every single time.

Then there’s the cinnamon swirl. Oh my goodness, the cinnamon swirl. It’s this buttery, brown sugar mixture that gets ribboned throughout the entire cake, creating these gorgeous marbled patterns that look almost too pretty to eat. Almost.

And can we talk about that glaze for a second? It’s like liquid heaven — smooth, sweet, and it has this amazing way of seeping down through any little cracks in the cake while it’s still warm. Honestly, those glazed cracks might just be the best part of the whole thing.

Ingredients Needed for the Recipe

Before we dive into the magic of making this cake, let’s gather everything you’ll need. The beauty of this recipe is that it uses ingredients you probably already have in your pantry.

For the apples:

• 45g granulated sugar
• 1 tsp cinnamon
• 2 apples, peeled and diced

For the cinnamon swirl:

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

For the cake:

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

For the glaze:

• 200g icing sugar
• 40ml whole milk

How to make Cinnamon Apple Cake?

Getting Started: Prep Your Oven and Pan

First things first — preheat that oven to 180°C (or 160°C if you’re using a fan oven). While it’s heating up, line an 8×10 inch baking tray with non-stick baking paper. Make sure you get it nice and smooth, with a bit of overhang so you can easily lift the cake out later.

Preparing the Apple Mixture

Now for the fun part. Peel your apples and dice them into nice, bite-sized pieces — not too big, not too small, just right for getting a perfect apple piece in every forkful. In a small bowl, whisk together that granulated sugar and cinnamon until they’re perfectly combined. Toss your diced apples in this mixture, making sure every piece gets coated. Set this aside while you work on the other components.

Creating the Cinnamon Swirl

Here’s where the magic happens. In another small bowl, combine the light brown sugar, cinnamon, and melted butter. Use a spoon to whisk everything together until it forms this gorgeous, gooey mixture. It should be smooth and well combined, but don’t worry if it looks a bit rustic — that’s exactly what we want.

Making the Cake Batter

Time to bring the cake base together. In your largest mixing bowl, whisk together the flour, caster sugar, and baking powder. Give it a good whisk with a hand whisk until everything’s evenly distributed and there are no lumps hiding in the corners.

Adding the Wet Ingredients

Pour in the milk, vanilla extract, and those lightly beaten eggs. Whisk everything together until just combined — and I really mean just combined. You don’t want to overmix here because that can lead to a tough cake, and nobody wants that. Once it’s mostly smooth, gently fold in that melted butter using a wooden spoon or rubber spatula.

Folding in the Apples

Now comes one of my favorite steps. Gently fold those cinnamon-coated apples into your batter. Be gentle but thorough — you want them evenly distributed throughout the mixture. Pour this beautiful batter into your prepared tin, spreading it out to all the edges and smoothing the top.

Creating the Swirl Pattern

Here’s the moment that always makes me smile. Take spoonfuls of that cinnamon mixture and dollop it all over the surface of your cake batter. Don’t worry about being precise — random dollops work perfectly. Then, take a knife and swirl it through the batter, creating these beautiful marbled patterns. The cinnamon mixture should mostly stay on top rather than sinking to the bottom.

Baking to Perfection

Slide your cake into the oven and bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the cake part comes out mostly clean with just a few moist crumbs. Don’t worry if the cinnamon swirl areas are still gooey — that’s exactly how they should be.

Making the Glaze

While your cake is baking away, mix up that gorgeous glaze. Simply whisk together the icing sugar and milk until you get a smooth, runny consistency. It should be thick enough to coat the back of a spoon but thin enough to pour easily.

The Grand Finale

The moment your cake comes out of the oven, pour that glaze all over the warm surface. Watch it spread and drip down into any cracks — this is seriously the best part. Let the cake cool in the tin for about 45 minutes before slicing into 16-20 generous pieces.

Can I Make Substitutions to This Recipe?

Absolutely! Baking should be flexible and fun, not stressful. If you don’t have whole milk on hand, you can use any milk you prefer — even plant-based alternatives work beautifully. The cake might be slightly less rich, but it’ll still be delicious.

For the apples, feel free to use whatever variety you love. Granny Smith apples give a lovely tart contrast to the sweet cake, while Honeycrisp or Gala varieties will add extra sweetness. You could even try mixing different types for complexity.

If you’re out of light brown sugar for the swirl, you can substitute with dark brown sugar for a more intense molasses flavor, or even use regular caster sugar mixed with a tablespoon of molasses or golden syrup.

Tips

Here’s something crucial that’ll save you from any baking disasters: when you’re testing if the cake is done, make sure you’re poking the toothpick into the actual cake part, not the cinnamon swirl. The swirl is supposed to stay gooey and wet, so don’t panic if that part seems underdone.

Room temperature ingredients really do make a difference here. Take your eggs and milk out of the fridge about an hour before you start baking. This helps everything combine more easily and creates a smoother batter.

When you’re melting the butter, let it cool for a few minutes before adding it to the batter. Hot butter can partially cook the eggs, and nobody wants scrambled eggs in their cake.

Don’t skip the cooling time before slicing. I know it’s tempting to dive right in, but letting it rest for 45 minutes allows the structure to set properly and makes slicing so much cleaner.

How Long Will This Cake Stay Fresh?

This cake stays fresh for up to three days in an airtight container at room temperature—some even say it tastes better on day two as the flavors deepen. For longer storage, wrap slices in plastic and freeze for up to three months; just thaw for about an hour before serving.

Keep it at room temperature for the best texture, since refrigeration can make it dense. If it feels a little less fresh, a quick 15-second microwave warm-up restores its just-baked softness and gooey glaze. Over time, the glaze seeps in, making the cake even more moist and flavorful.

Whether enjoyed fresh or the next day, this cinnamon apple cake is pure comfort—warm, aromatic, and always crowd-pleasing.