Easy Cinnamon Sugar Apple Cake Recipe

ByOlivia Coleman October 23, 2025

Let Me Tell You—This Cake is a Slice of Autumn

So, the first time I made this cake, I was huddled in my tiny kitchen with apples piling up because, well, I got a bit carried away at the farmer’s market (it was raining, the bag was heavy, I was hungry—it’s a whole story). My mum used to make a version of this when I was a kid, though hers always had this mysterious fifth spice I could never identify (nutmeg? Cardamom? We’ll never know). The smell of cinnamon and apples just turns my kitchen into this pocket-sized bakery. Plus, and I’m being honest here, it makes the place feel a whole lot cozier when I’ve forgotten to fold laundry again. You ever have those days?

Why I Reach for This Recipe (and Why You Might Too)

I make this when I really want dessert but don’t have the energy for anything fussy. Or if it’s a grey afternoon and I just want the house to smell fantastic—this cake is practically air freshener in disguise. My family goes bananas for this, even my brother, who claims he ‘doesn’t like fruit-based sweets’ (he’s lying, by the way; he eats half the pan). Also, if there’s anyone who dreads peeling apples—same! I used to hate this part, but honestly you can leave some of the peel on and it just adds a bit of texture. Win-win.

What You’ll Need—With My Usual Tweaks

2 big apples, any kind you want (Granny Smith is punchy, but I sometimes go rogue and use Pink Lady—whatever’s in the fruit bowl)
1 1/2 cups flour (any plain all-purpose, although my Nan swears by self-raising; I just add a smidge more baking powder instead)
1 cup sugar (sometimes I do 3/4 if I’m pretending to be healthy)
1/2 cup butter, melted (if I’m desperate, I use margarine or that fancy vegan spread and honestly? No one’s caught on)
2 eggs
1/2 cup milk (any kind—almond, oat, I’ve even used water. Not quite the same but it does work)
2 tsp cinnamon (use less if you’re not wild about it; I am so I add a bit more than is reasonable)
1 tsp baking powder
Pinch of salt
Cinnamon sugar for dusting (just mix 1:3 cinnamon:sugar, or pile it on until you feel good about it)

How I Throw It Together

Heat your oven to 180°C (or 350°F). Grease your favorite cake tin. I use a square pan most days unless it’s lost in the cupboard.
Peel and chop the apples. Big chunks or tiny cubes—it’s your call. (This is the bit where I snack on a few pieces. Perks of being the cook!)
Sift flour, cinnamon, baking powder and salt in a big bowl. Or just dump them all in if you can’t be bothered—I’ve done it both ways. No one’s complained.
In another bowl, whisk eggs and sugar until, well, it looks sort of fluffy. Melt the butter (don’t burn it—I’ve done that, very annoying). Stir it in along with the milk.
Pour the wet stuff into the dry stuff. Stir until just combined—don’t go wild, it’s okay if it looks a bit lumpy.
Fold in those apples. Batter gets sort of thick (sometimes I add an extra splash of milk if it looks really stodgy).
Bake for 35-40 minutes. Top tip: start checking at 30 minutes because ovens do what they want. Stick a skewer (or a knife—I lose skewers all the time) in the middle; when it comes out clean-ish, you’re golden. And no panic if there are a couple sticky crumbs, just gives it that pudgy texture I love.
Let it cool for a bit. Then sprinkle cinnamon sugar on top (or, you know, dunk the whole thing in it if you feel rebellious).

Notes Worth Knowing

Actually, I find it works better if the apples are tart—sweet apples end up a bit mushy? But who am I to dictate apple politics?
That time I used wholewheat flour, the cake was a bit… dense, but not in a bad way, just needs more tea to wash it down.
Don’t worry if the batter looks dodgy before baking—every time I do this I think it won’t work and every time it comes out just fine.

If You Want to Tweak (I’ve Tried Everything…Almost)

Added chopped pecans once—amazing. Walnuts, also grand. Hazelnuts? Less so; weirdly oily.
Subbed in pears for apples once (ran out mid-peel). A little softer but still a cracking winter pudding.
Tried gluten-free flour. Ok, so it needed an extra egg and a bit more milk but was pretty passable in the end.
Caution: Don’t try adding banana. I did. It was a damp disaster and tasted sort of like banana bread forgot its purpose.

Tools, But I Improvise Too

Mixing bowl (I once used a big saucepan because the bowls were all dirty—worked fine!)
A whisk or just a fork—I’ve even seen folks use a chopstick, resourceful lot
An 8-inch pan (give or take, I’ve shoved it in a loaf tin before when nothing else was clean; just needed more time)

Keepin’ It Fresh (Or Trying To)

This cake keeps for 2 days in a tin, but to be honest, in my house, it never lasts more than a day. Once someone goes in for ‘just a sliver’ it’s gone before you blink. You can freeze it too—I wrap slices in greaseproof and defrost in the toaster oven. If you have leftovers for once, good job!

Serving? Here’s How My Lot Eat It

Honestly, I love this warm with a blob of whipped cream or, if I’m feeling extra, a scoop of good vanilla ice cream. My aunt insists on pouring custard over hers (custard on nearly everything, she’s Irish, it’s a thing). A drizzle of caramel sauce is lush too. Or just cut into hunks and eat in the kitchen before anyone else sees—no judgement here.

Best Little Lessons (so you Don’t Faff About)

I once tried rushing the cooling step and only regretted it, because cutting too soon makes it sort of collapse (tastes good, but doesn’t look pretty; lesson learned)
Don’t skimp on buttering the pan. Trust me. Scraping sticky cake off the tin is a one-way ticket to frustration town.
Oh, and if you forget the cinnamon sugar topping? Mix it up and add while the cake’s still warm. Actually, I think it sticks better that way!

Your Questions (I’ve Actually Been Asked These!)

Can I make this vegan? – Yep, just swap eggs for a flaxseed blend or that fancy egg replacer stuff, and use plant milk. I’ve done it; turns out moist (can I say that word?), and no one notices the swap.
How do you stop the apples sinking? – Sometimes I toss the apples in a bit of flour before mixing in. Doesn’t always work but can help (some days they float, some days they dive; who knows why).
Is it freezer friendly? – For sure! Just wrap well. Oh, and don’t freeze the cinnamon sugar topping; just add it after reheating.
Can I use a food processor? – I’d say yes, but then you miss out on the arm workout. Actually, if I’m in a frantic mood, I dump it all in the stand mixer and blitz. Not perfect but good for messy days.

For more apple ideas, I love these bbcgoodfood apple bakes. If you’re curious about fun spice variations, check out Sally’s take on apple cake—so many warm ideas there.

Anyway, that’s my apple cake ramble. If you try it, let me know what you swap, because I’m always looking to evolve (and also to avoid more banana disasters). Happy baking!

Olivia Coleman