This Cinnamon Sugar Apple Cake is soft, tender, and filled with juicy apples, topped with a crunchy cinnamon sugar crust that makes every bite cozy and satisfying. Simple, comforting, and perfect for fall baking days.
Table of Contents
- Apple Cake with a Crunchy Cinnamon Sugar Crust
- Ingredients and Substitutions
- How to Make Apple Cake with Crunchy Cinnamon Topping
- VIDEO: Watch How to Make It
- Lisa’s Recipe Tips
- Serving Suggestions
- How to Store and Reheat Leftovers
- Recipe FAQ
- Cinnamon Sugar Apple Cake Recipe
Apple Cake with a Crunchy Cinnamon Sugar Crust
Apples baked into a simple cake are one of the coziest desserts. This one-bowl cinnamon sugar apple cake is quick to prepare and relies on pantry staples: flour, sugar, eggs, oil, and sour cream or yogurt. The crumb is soft and moist, the apples stay tender with little bursts of flavor, and the cinnamon sugar topping becomes crunchy and crackly — my favorite part.
I keep the spice blend light so the apple flavor shines through. The cake is lovely on its own, but it’s also excellent with a dollop of whipped cream or the optional whipped brown-butter honey mascarpone cream for a richer finish.
Ingredients and Substitutions
A short ingredient list makes this cake easy to pull together. Here are the main components and a few substitution notes:
- Eggs
- Neutral oil — avocado or vegetable oil keeps the cake moist.
- Sour cream — use full-fat for best texture; full-fat Greek yogurt works well too.
- Milk
- Granulated sugar
- Brown sugar
- Vanilla extract
- Salt
- Cake flour — yields a tender crumb. Substitute with all-purpose flour plus a bit of cornstarch if needed.
- Baking powder and baking soda
- Apples — any crisp variety such as Fuji or Honeycrisp works nicely.
- Butter — a little brown butter or regular melted butter for the crunchy topping.
How to Make Apple Cake with Crunchy Cinnamon Topping
This recipe comes together with minimal equipment — a whisk and a spatula are enough:
- Preheat the oven to 180°C / 350°F and line a 10×6.5-inch or 8×8-inch pan with parchment.
- Chop the apple into about ½-inch cubes.
- Make the topping: Stir together granulated sugar, cinnamon, and melted brown butter; set aside.
- Whisk the wet ingredients: In a bowl combine eggs, oil, sour cream (or yogurt), milk, both sugars, vanilla, and salt until smooth.
- Add the dry ingredients: Sift in cake flour, baking powder, and baking soda, then fold gently until just combined.
- Fold in the apples until evenly distributed.
- Transfer to the pan: Smooth the top and sprinkle the cinnamon sugar over the batter.
- Bake 35–40 minutes until the top is golden and a toothpick inserted into the center comes out clean or with a few cooked crumbs.
- Cool slightly before slicing. Serve warm or with the optional whipped mascarpone cream.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Use a kitchen scale: For consistent results weigh ingredients when possible.
- Don’t overmix: Fold until the flour disappears to preserve a tender crumb.
- Choose crisp apples: Varieties like Honeycrisp, Fuji, or Pink Lady keep their texture when baked.
Serving Suggestions
The cake is delightful on its own, offering contrast between the crunchy cinnamon sugar top and the soft apple-studded crumb. Serve with vanilla ice cream, whipped cream, or the optional whipped brown-butter honey mascarpone for a special touch. It’s equally nice for breakfast with coffee or as an afternoon treat with tea.
How to Store and Reheat Leftovers
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. For longer storage, freeze tightly wrapped for up to 3 months.
To reheat, warm slices in a 160°C / 320°F oven for 5–8 minutes or in a toaster on low for 2–3 minutes to revive the crunchy top. Microwaving for 15–20 seconds works in a pinch but won’t crisp the surface. If the cake is refrigerated or frozen, bring it to room temperature before reheating for best texture.
Recipe FAQ
Use crisp apples that hold their shape when baked, such as Honeycrisp, Fuji, Pink Lady, Gala, Braeburn, Jazz, or Granny Smith.
This version hasn’t been fully tested egg-free. A flax egg or extra Greek yogurt plus a bit more baking powder may work, but results can vary.
Yes. Swap the yogurt for a dairy-free alternative and use plant-based butter for the topping.
Enjoy! If you make this Cinnamon Sugar Apple Cake, leave a comment and rating to share how it turned out. I’d love to see your creations—tag @Okonomikitchen on Instagram.
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Cinnamon Sugar Apple Cake
5 from 9 reviews
- Author: Lisa Kitahara
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cinnamon Sugar Apple Cake is soft, tender, and filled with juicy apples, topped with a crunchy cinnamon sugar crust that makes every bite cozy and satisfying. Simple, comforting, and perfect for fall baking days.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/3 cup + 2 tbsp (about 105 ml) avocado or vegetable oil
- 1/2 cup (120 g) full-fat sour cream or Greek yogurt
- 2 tbsp (30 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 1 teaspoon vanilla extract
- 1/3 teaspoon salt
Dry Ingredients
- 1 1/2 cups (210 g) cake flour, sifted* (see notes)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups (~230 g) chopped apple (about 1 large apple), use a crisp variety
Cinnamon Sugar Topping
- 1/3 cup (66 g) granulated sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons (about 20 g) brown butter or melted butter
Whipped Brown Butter Honey Mascarpone Cream (Optional)
- 1/4 cup (57 g) unsalted brown butter, solid
- 6 oz mascarpone, cold or slightly softened
- 2 oz cream cheese, softened (or more mascarpone)
- 1/2 tbsp vanilla extract
- Pinch of salt
- 2–3 tbsp honey, to taste
- Optional: 1–2 tbsp cold heavy cream for a lighter texture
Instructions
- Preheat the oven to 180°C / 350°F. Line a 10×6.5-inch or 8×8-inch pan with parchment so the cake lifts out easily.
- Roughly chop the apples into 1/2-inch pieces.
- In a small bowl, mix the sugar, cinnamon, and melted brown butter for the topping; set aside.
- In a large bowl, whisk together the eggs, oil, sour cream (or yogurt), milk, granulated and brown sugars, vanilla, and salt until smooth.
- Sift the cake flour, baking powder, and baking soda into the wet ingredients. Fold gently with a spatula until just combined.
- When most of the flour is incorporated, fold in the chopped apples until evenly distributed.
- Pour the batter into the prepared pan, smooth the top, and sprinkle the cinnamon sugar topping evenly over it.
- Bake 35–40 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool in the pan about 10 minutes before slicing. Serve warm or cooled with the optional whipped mascarpone cream.
Whipped Brown Butter Honey Mascarpone Cream (Optional)
- Cream the brown butter until smooth. Add mascarpone, cream cheese, vanilla, and salt and beat on medium-low until combined. Add honey and mix until even. For a lighter texture, add a few tablespoons of heavy cream and whip to desired consistency.
Notes
- If you don’t have cake flour: Substitute with 200 g all-purpose flour + 10 g cornstarch. Using only all-purpose flour will give a slightly more bread-like texture but still tastes great.
- Apples: Peeling is optional; skins soften during baking and are barely noticeable once the cake is done.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 13.4 g
- Sodium: 32 mg
- Fat: 11.5 g
- Saturated Fat: 4 g
- Carbohydrates: 33.1 g
- Protein: 4.5 g