Name: Easy Cinnamon Apple Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups sliced apples (about 3-4 apples, peeling optional); 1 tablespoon fresh lemon juice; 2 cups white sugar; 3/4 cup coconut oil (or avocado oil); 2 large eggs; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; ¼ teaspoon ground cloves

Jump to Recipe·Leave a Review

I am so excited to share my Easy Cinnamon Apple Cake Recipe with you! This cake is one of those cozy, comforting desserts that instantly warms up the room and brings smiles all around. I love how the tender apples meld perfectly with the fragrant cinnamon and gentle spices, making every bite feel like a hug. Whether it’s a casual afternoon treat or a special occasion dessert, this cake feels like a little slice of autumn sunshine no matter the season.

Why You’ll Love This Easy Cinnamon Apple Cake Recipe

From the very first time I made this cake, I was hooked by the beautiful flavor balance. The sweetness from the sugar-infused apples combined with the warm cinnamon, hints of cloves, and vanilla creates a melody of cozy flavors that feels both nostalgic and fresh. It’s the kind of dessert that’s rich but not overwhelming, with just the right touch of spice to make it memorable. I often find myself sneaking second slices because it’s that addictive.

What truly makes this recipe stand out is how incredibly simple it is to put together. I love that you don’t need any fancy equipment or complicated techniques—just straightforward steps and accessible ingredients. It’s also versatile, perfect for brunches, potlucks, or casual dinners. I’ve served it both as a warm treat right from the oven and later at room temperature with a dollop of whipped cream, and it never fails to impress guests without any fuss.

Ingredients You’ll Need

A white bowl with small black speckles is filled with pale yellow apple slices. The slices are raw and arranged loosely in the bowl, some with a sprinkling of granulated sugar on top. The apple slices have a smooth texture and are evenly cut, filling the bowl well. The bowl sits on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple staples, yet each one plays a crucial role in creating the perfect texture, flavor, and color of the cake. From fresh apples to fragrant spices, every element combines to bring out the best in this dessert.

4 cups sliced apples: About 3-4 medium apples, peeled optional, provide moisture and natural sweetness.
1 tablespoon fresh lemon juice: Adds brightness and prevents the apples from browning.
2 cups white sugar: Sweetens the cake while helping soften the apples during soaking.
3/4 cup coconut oil (or avocado oil): Keeps the cake moist and adds subtle richness without overpowering flavors.
2 large eggs: Bind the ingredients together and give the cake structure.
2 teaspoons vanilla extract: Enhances the overall flavor with warm, sweet notes.
2 cups all-purpose flour: Forms the base and provides the perfect crumb texture.
1 ½ teaspoons baking soda: Helps the cake rise and stay tender.
1 teaspoon ground cinnamon: The signature spice that gives the cake its delicious warmth.
1/2 teaspoon kosher salt: Balances sweetness and heightens flavors.
1/4 teaspoon ground cloves: Offers a subtle depth and aromatic spice punch.

Directions

Step 1: Start by peeling and coring about 4 apples, then slice them into roughly 1/4-inch thick pieces. Place the slices in a large bowl and toss them with the sugar and fresh lemon juice. Let this mixture sit for 30 to 45 minutes; this softens the apples and helps dissolve the sugar, creating a luscious base for the cake.

Step 2: While the apples soak, preheat your oven to 350 degrees Fahrenheit. Prepare your baking dish—either a 9×9 inch or 9×13 inch—by spraying it with baking spray and lining it with parchment paper for easy removal.

Step 3: To the apple and sugar mixture, add the coconut or avocado oil, eggs, and vanilla extract. Stir everything gently with a spoon until combined, ensuring the eggs and oil are well incorporated without overmixing.

Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, kosher salt, and ground cloves. Gradually add this dry mixture to the wet apple mixture. Carefully fold the ingredients together with a spoon just until the flour disappears. Be gentle here to keep the cake tender.

Step 5: Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for about 50 to 55 minutes if using the 9×9 dish, or 45 to 50 minutes for a 9×13. You’ll know it’s done when a knife inserted in the center comes out clean.

Step 6: Once baking is complete, allow the cake to cool slightly before removing it from the pan. This cake is wonderful served warm with freshly whipped cream on the side, which melts into the slices deliciously.

Servings and Timing

This Easy Cinnamon Apple Cake Recipe yields about 10 generous servings—perfect for sharing! The prep time is roughly 10 minutes, though you’ll need to add 30 to 45 minutes for the apples to soak and soften properly. Baking takes approximately 50 minutes, so the total time from start to finish is around 1 hour and 35 minutes. It’s worth every minute, especially when you get to enjoy that first warm bite.

How to Serve This Easy Cinnamon Apple Cake Recipe

The image shows a baked dish in a rectangular light blue baking dish lined with parchment paper, with one large piece missing. The baked surface is dark golden brown with swirled lighter patches, showing thin slices of fruit embedded in the top layer. Next to the baking dish on a white plate is a single square piece of the same baked dish, showing a moist inside with visible light yellow fruit slices throughout. Beside the slice on the plate is a dollop of white whipped cream. A wooden spatula with crumbs rests on the white marbled surface nearby, and a woman's hand is partly visible holding the plate from the left edge of the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake warm or at room temperature because the spices and apple flavor really shine when slightly cooled but not cold. For an elegant touch, I often add a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The creamy contrast complements the cinnamon and apples perfectly.

For a festive gathering or brunch, try sprinkling the top with a little powdered sugar or a handful of toasted walnuts for an extra crunch. Presentation-wise, cutting the cake into neat squares and serving on pretty dessert plates always makes it feel special. This cake pairs beautifully with a hot cup of coffee, a chai tea latte, or even a spiced apple cider for a non-alcoholic option.

I’ve found that this cake is ideal for holiday celebrations, weekend family breakfasts, or even for impressing guests at a casual dinner party. It travels well too, so pack it up for potlucks or picnics. And if you’re serving a larger crowd, doubling the recipe to fit a 9×13 dish is a breeze!

Variations

I like to experiment with this recipe depending on what I have on hand and dietary preferences. For a gluten-free version, swapping the all-purpose flour with a high-quality gluten-free baking blend works beautifully without sacrificing texture. If you want to keep it vegan, replacing the eggs with flaxseed eggs and using a plant-based whipped cream topping makes it just as delicious.

Flavor-wise, I’ve tried adding shredded carrots or chopped pecans into the batter for extra texture and complexity. Sometimes I substitute ground nutmeg for cloves or increase the cinnamon for bolder spice. Another twist I enjoy is baking it in individual muffin tins to create portable snack cakes perfect for on-the-go treats.

For a different cooking method, this batter is also fantastic steamed or cooked in a slow cooker on low for several hours, which creates a moist, pudding-like cake that’s perfect for cozy days when you want to set it and forget it.

Storage and Reheating

Storing Leftovers

After enjoying a slice (or two), store any leftovers in an airtight container at room temperature if you’ll eat them within 1 to 2 days. For longer storage, keep the cake wrapped tightly or in a sealed container inside the refrigerator for up to 4 days. This helps preserve moisture and flavor without drying it out. I recommend cutting the cake first so you can grab single servings easily.

Freezing

This easy cinnamon apple cake freezes wonderfully! I usually wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Frozen this way, it keeps well for up to 3 months. When you want to enjoy it again, thaw the cake overnight in the fridge before reheating or serving.

Reheating

To reheat, I prefer warming single slices in the microwave for about 15 to 20 seconds until just warmed through. This brings back the softness without making the cake rubbery. Alternatively, warming slices in a preheated oven at 300 degrees Fahrenheit for 10-15 minutes wrapped loosely in foil works well, especially if you’re reheating several servings. Avoid overheating to keep the texture light and moist.

FAQs

Can I use different types of apples for this cake?

Absolutely! I like mixing tart apples like Granny Smith with sweeter varieties like Fuji or Gala for a complex flavor. Just make sure your apples are firm so they hold their shape during baking and give a nice texture to the cake.

Is it necessary to peel the apples?

Peeling is optional. I’ve made this cake successfully both ways. Leaving the peel on adds a bit more fiber and rustic texture, but peeling yields a smoother, more tender crumb if you prefer that.

Can I substitute the coconut oil with butter?

Yes, you can use melted unsalted butter in place of coconut or avocado oil in equal amounts. Butter adds a richer flavor though coconut oil keeps the cake a bit lighter and adds subtle tropical notes which I really enjoy.

How can I make this recipe vegan-friendly?

To veganize it, replace the eggs with flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), and use plant-based oil as usual. Also, top with coconut whipped cream or another dairy-free topping for an entirely vegan-friendly dessert.

Can I prepare this cake ahead of time?

Definitely! You can prepare the batter and refrigerate it (covered) overnight before baking. This actually helps the flavors meld beautifully. Just bring it back to room temperature before baking for the best rise and texture.

Conclusion

If you’re looking for a soul-warming dessert that’s straightforward to make and bursting with cozy autumn flavors, my Easy Cinnamon Apple Cake Recipe is a must-try. I can’t tell you how many times this cake has been requested by family and friends, and I’m sure it’ll become one of your favorites too. Go ahead and bake it today—get ready to enjoy that satisfying aroma and the soft, spiced bites that feel like a comforting hug in cake form!