- Preheat oven to 175°C.
- Grease your pan and line the bottom with parchment (recommended for easy release).
- If using a 9×13 pan, a light parchment sling makes lifting and slicing even easier.
2) Prepare the apples
- Peel and dice apples into small, even cubes (about 1–1.5 cm).
- Toss with sugar, lemon juice, cinnamon, and flour until evenly coated. Set aside.
Why flour the apples? It helps the apple pieces “grip” the batter so they don’t all sink to the bottom while baking.
3) Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
4) Mix wet ingredients
- In a large bowl, whisk granulated sugar, brown sugar, and eggs until glossy and slightly lighter.
- Whisk in buttermilk, oil (or melted butter), and vanilla.
5) Combine batter
- Add the dry ingredients to the wet ingredients.
- Fold gently until no dry flour streaks remain. Do not overmix.
6) Make the swirl mixture
- In a small bowl, mix brown sugar and cinnamon.
- Stir in melted butter until you have a wet, sandy crumble.
7) Layer and bake
- Pour half the batter into the prepared pan and spread evenly.
- Sprinkle half of the swirl mixture over the batter.
- Scatter the apple mixture evenly over the surface.
- Top with remaining batter, smoothing gently (it’s okay if some apples peek through).
- Sprinkle the remaining swirl mixture over the top.
- Bake:
- Round pan (23 cm): 40–55 minutes
- 9×13 pan: 35–45 minutes
- It’s done when a toothpick comes out with moist crumbs, not wet batter.
8) Cool
- Cool in the pan for 15 minutes.
- For a round cake, release the springform or turn out carefully once slightly cooled.
- Cool completely before glazing (otherwise the glaze will melt).
9) Optional glaze
- Whisk powdered sugar, milk (or apple cider), vanilla, and salt until smooth.
- Drizzle over the cooled cake. Let set for 10 minutes before slicing.
Serving and Storage
This cake is delicious slightly warm, at room temperature, or chilled. The cinnamon swirl intensifies the day after baking,
and the apple pieces help the cake stay moist longer than many butter cakes.
- Serving: Serve plain, dusted with powdered sugar, or with the vanilla glaze. Great with coffee or tea.
- Extra cozy: Warm a slice for 10–15 seconds and add whipped cream or vanilla ice cream.
- Room temperature: Store airtight up to 2 days.
- Refrigerator: Store airtight up to 5 days (bring to room temp for best texture).
- Freezer: Freeze slices (wrapped) up to 2 months; thaw overnight in the fridge.
Storage tip: If you glaze the cake, store it in a single layer when possible to keep the topping neat.
Tips
- Pick the right apples: Firm varieties hold their shape and keep the crumb balanced.
- Measure flour correctly: Spoon into the cup and level (or weigh) to avoid a dry cake.
- Don’t overmix: Overmixing develops gluten and makes the cake tougher.
- Check early: Ovens vary—start testing 5 minutes before the lower end of the bake range.
- Even bake: If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Clean slices: Cool fully and use a sharp knife; wipe between cuts for tidy edges.
Variations
- Apple Walnut Cinnamon Cake: Add 80–100 g chopped walnuts or pecans to the apple layer.
- Caramel apple version: Drizzle caramel sauce instead of vanilla glaze.
- Maple glaze: Replace milk with maple syrup (thin with a little milk as needed).
- Extra spice: Add 1/4 tsp ground ginger or cardamom for a deeper spice profile.
- Whole-wheat twist: Swap 25–30% of the flour for whole-wheat flour (may need 1–2 tbsp extra buttermilk).
- Muffins: Bake in a muffin tin at 175°C for 18–22 minutes (swirl on top).
Tips
This second tip section focuses on troubleshooting—quick fixes if something looks off, plus how to adjust next time.
- Cake is dry: Most commonly overbaking. Pull the cake when the toothpick has moist crumbs, not fully clean.
- Apples sank: Dice apples smaller, coat thoroughly with flour, and avoid overly wet varieties.
- Center not set: The apples add moisture. Bake a bit longer and tent with foil if browning too fast.
- Swirl disappeared: Use the full amount of swirl mixture and sprinkle evenly; don’t stir it in.
- Glaze too thin/thick: Thin with drops of milk; thicken with more powdered sugar.
Conclusion
Apple Cinnamon Cake is a classic for a reason: it’s simple to make, forgiving, and always feels like comfort. With real apple pieces,
a fragrant cinnamon swirl, and an optional vanilla glaze, it delivers that bakery-style experience without complicated steps.
Bake it in a round pan for a weekend centerpiece, or in a 9×13 pan for effortless sharing—either way, the result is moist,
warmly spiced, and the kind of cake that disappears slice by slice.
If you want to make it your signature, experiment with different apple varieties, add nuts, or swap the glaze for caramel.
The base recipe is sturdy, so small twists won’t throw it off—just keep the apples firm, the mixing gentle, and the bake time in check.
FAQ
Can I make this cake ahead of time?
Yes. It actually tastes even better the next day as the cinnamon and apple flavors settle. Store airtight and glaze right before serving if you want the cleanest finish.
Do I have to peel the apples?
Not strictly, but peeling gives a softer texture and a more uniform crumb. If you keep the peel, dice the apples smaller.
What’s the best pan for this recipe?
A 23 cm / 9-inch round pan gives a taller cake. A 9×13 pan is easiest for serving and bakes a bit faster. Both work well—just follow the bake time range.
Can I use melted butter instead of oil?
Yes. Butter adds richer flavor, while oil keeps the cake extra moist (especially after refrigeration). Either option works—choose your preference.
How do I know it’s done if the toothpick comes out “sticky”?
Cinnamon swirl can look sticky. Aim for a toothpick that comes out with moist crumbs from the cake portion, not wet batter.
If needed, test in a spot away from the swirl pockets.
Can I freeze the cake?
Yes. Freeze slices tightly wrapped up to 2 months. Thaw overnight in the fridge, then bring to room temperature for best texture.
