Cinnamon Apple Cake
A tender, moist cake packed with chunks of sweet-tart apples and warm cinnamon spice. Topped with a buttery streusel crumb, this homestyle cake balances comforting flavors with surprising simplicity, perfect for any occasion from breakfast to dessert.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon high-quality Ceylon cinnamon recommended
- 1/4 teaspoon nutmeg freshly grated if possible
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream full-fat yields the most tender crumb
- 3 medium apples about 1 pound – Granny Smith or Honeycrisp work beautifully
For the Streusel Topping
- 1/3 cup brown sugar packed
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter cubed
- 1/4 cup chopped walnuts or pecans optional
Instructions
- Prepare your baking essentials. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line with parchment paper for easy removal.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Prepare the apples. Peel, core, and dice the apples into roughly 1/2-inch cubes. Toss them with a tablespoon of flour to prevent sinking during baking.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming creates air pockets for a tender cake.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Incorporate dry ingredients and sour cream. Add the flour mixture to the butter mixture in three portions, alternating with the sour cream, beginning and ending with the flour. Mix on low speed just until combined—overmixing will result in a tough cake.
- Fold in the apples. Using a rubber spatula, gently fold the diced apples into the batter until evenly distributed.
- Make the streusel topping. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using.
- Assemble and bake. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel topping evenly over the batter. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool before serving. Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and let cool completely on a wire rack. For warm serving, wait at least 30 minutes before cutting.
Notes
- This cake actually tastes better the next day as the flavors have time to meld, making it perfect for make-ahead occasions.
- Store at room temperature, covered, for up to 3 days or refrigerate for up to a week.
- For a more pronounced apple flavor, try using a mix of apple varieties—combine tart Granny Smith with sweeter Honeycrisp or Gala.
- The cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil.
- For an extra special touch, brush the top with 2-3 tablespoons of warmed apricot jam after baking for a beautiful glaze.