Apple Cinnamon Cake Classic

This moist and fluffy apple cinnamon cake fills the kitchen with those nostalgic fall aromas that make everyone wander in for a slice. With tender apples, a buttery cinnamon nut topping, and just enough sweetness, it disappears fast every time I bake it.

I first baked this cake for a cozy weekend breakfast and the whole house smelled like autumn. Now it is my go-to recipe any time apples are in season and I am craving a treat that still feels a little wholesome.

Ingredients

• Brown sugar: This brings a deep molasses flavor and moisture. Choose fresh, soft brown sugar for best results
• Egg: Helps bind the cake and gives structure. Use a large egg
• Vanilla extract: Adds warmth and depth. Opt for pure vanilla for the best aroma
• Avocado oil: Provides healthy fat and keeps the crumb extra moist. Any mild oil works if that is all you have
• Almond milk: Gives tenderness and a subtle nutty taste. Any milk even dairy works fine
• Apple cider vinegar: Reacts with baking soda for extra lift. Look for raw unfiltered if possible
• All purpose flour: The base of the cake. Sift before using to avoid lumps
• Baking soda: Essential for rise and fluffiness. Make sure it is fresh
• Apples: Use crisp sweet apples like Honeycrisp or Gala and leave the skin on for extra nutrients
• Unsweetened apple sauce: Another moisture booster that amplifies apple flavor. No sugar added is best
• Cinnamon sugar topping: brings crunch and classic spice. Walnuts add richness and texture but can be left out if you prefer
• Softened butter: Blends into the sugar and spice for a delicious crunchy top
• White granulated sugar: Gives sweet crunch in the topping
• Cinnamon: Essential to that warm bakery aroma
• Nutmeg: Optional but wonderful for warmth. Use a microplane for fresh grated
• Optional Icing: Just powdered sugar and a splash of milk makes a simple glaze if you want a little something extra on top

Step-by-Step Instructions

Prepare the wet mixture:

Mix brown sugar with egg vanilla extract apple sauce then add almond milk apple cider vinegar and oil. Stir with a whisk or spatula until smooth and creamy to ensure everything dissolves

Mix the dry ingredients:

Whisk flour and baking soda together in a separate bowl. This keeps things light so your cake bakes up fluffy

Combine the batter:

Fold the dry flour mixture gently into the wet ingredients. Avoid beating or overmixing which can make the cake tough

Fold in apples:

Add chopped apples to the batter. Fold just until they are evenly coated. Leaving the apple skins on adds subtle color and nutrients

Fill the pan:

Pour the batter into a parchment lined baking dish. Smooth the top for even baking

Mix the cinnamon sugar topping:

Combine softened butter white sugar cinnamon walnuts and nutmeg. Use your hands or a fork until crumbly then sprinkle in an even layer over the cake batter

Bake:

Place on the center rack of a preheated oven and bake for 30 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean. Begin checking around the 30 minute mark to avoid overbaking

Cool and finish:

Let the cake cool before slicing. If you are using icing whisk powdered sugar and milk together then drizzle it on in thin lines once the cake is mostly cool

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Storage Tips

Storage Tips

Store cooled cake covered tightly at room temperature for up to two days for best texture. If you want to make it last longer refrigerate for up to one week. For really long storage wrap individual slices well and freeze up to three months. Let cake come back to room temp before serving and it will taste just like fresh.

Ingredient Substitutions

Any neutral oil makes a good swap for the avocado oil such as light olive oil or canola. If you are out of almond milk any plant milk or cow milk will do. You can leave out the walnuts for a nut free version or try pecans for a twist. For more apple flavor add another half cup of diced apple or swap in pears for a gentle change.

Serving Suggestions

This cake is delicious by itself but truly outstanding served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It is also wonderful with coffee in the morning or as an after dinner dessert. For brunch I sometimes cut smaller squares to go alongside fruit and scrambled eggs.

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Cultural and Historical Context

Apple cakes go way back in American kitchens especially in rural areas where apples were stored year round. Old fashioned versions often used lard or butter and a crumbly sugar top just like this one. Apple and cinnamon is a classic duo that has carried through generations for good reason their flavors are both homey and celebratory.

Recipe FAQs

→ Can I use a different type of oil?

Yes, any neutral oil such as canola or olive oil works well in the cake batter without changing the flavor.

→ Should I peel the apples before adding?

Peeling is optional; apple skins soften during baking and add nutrients, so you can include them if you prefer.

→ How do I know when the cake is done baking?

Insert a toothpick in the center; if it comes out clean or with moist crumbs, it’s ready. If wet, bake a few more minutes.

→ What's the best way to store leftovers?

Wrap cooled cake tightly and keep at room temperature for two days, or refrigerate up to a week. Freeze for longer storage.

→ Can I skip the walnuts or make it healthier?

Absolutely. Leaving out walnuts and icing will lower the calorie count while still keeping all the delicious flavors.

→ How can I make the cake more apple-forward?

Feel free to fold in extra apple chunks for a stronger fruit presence and an even more tender bite.