Soft, fragrant, and bursting with cozy fall flavors — this moist apple cinnamon cake is packed with tender chunks of fresh apples, warm cinnamon spice, and a buttery crumb that stays incredibly soft with every slice. Finished with a delicate cinnamon sugar topping, this comforting cake is perfect for breakfast, afternoon coffee, or a simple homemade dessert.
INGREDIENTS
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 teaspoons ground cinnamon
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream
• 2 cups apples, peeled and diced
• 2 tablespoons brown sugar
FOR THE CINNAMON TOPPING
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
STEPS
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or an 8×8-inch baking dish. Line the bottom with parchment paper for easy removal if desired.
- Mix the dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
- Cream the butter and sugar: In a large mixing bowl beat the softened butter and granulated sugar for 3–4 minutes until light, fluffy, and pale in color. This step helps create a tender, airy cake texture.
- Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth and fully incorporated.
- Make the batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake soft and tender.
- Fold in the apples: Add the diced apples and brown sugar, folding gently until the fruit is evenly distributed throughout the batter.
- Fill and top the pan: Spread the batter evenly into the prepared pan. In a small bowl combine the topping sugar and cinnamon, then sprinkle evenly over the surface of the batter.
- Bake and cool: Bake for 40–50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
NOTES
Tips: Firm apples such as Granny Smith, Honeycrisp, or Fuji work best because they hold their shape during baking while adding moisture and flavor. Sour cream is the secret to an exceptionally tender crumb and helps keep the cake moist for several days. Do not overmix the batter once the flour is added, as this can make the cake dense instead of soft and fluffy. For extra texture, fold in 0.5 cup chopped walnuts or pecans along with the apples. A light drizzle of vanilla glaze or cream cheese frosting can transform this simple cake into a more decadent dessert. This cake is delicious served slightly warm with coffee, tea, or a scoop of vanilla ice cream. Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. The apple and cinnamon flavors become even richer and more developed by the next day, making this cake an excellent make-ahead treat.
