If you’re on the lookout for a cozy treat that feels like a warm hug in cake form, you’re going to absolutely love this Easy Cinnamon Sugar Apple Cake Recipe. It’s packed with tender, cinnamon-spiced apples and just the right touch of sweetness that makes it perfect for any time of day. The best part? It’s wonderfully straightforward to make, delivering moist, flavorful slices that taste like fall in every bite. Whether you’re baking for family, friends, or simply indulging yourself, this apple cake recipe will quickly become one of your go-tos.
Ingredients You’ll Need
The ingredients for this cake are simple but carefully chosen to create the perfect balance of moistness, spice, and natural sweetness. Each component plays a starring role, from the apple cider reduction to the cinnamon sugar topping that gives this cake its signature crunch and flavor.
- Apple cider: Reducing it intensifies the apple flavor and adds a natural sweetness that makes the cake pop.
- Melted coconut oil: A subtle, slightly nutty oil that keeps the cake moist without overpowering the other flavors.
- Vanilla extract: Brings warmth and depth to the cake’s profile.
- Large egg: Helps bind everything together and adds structure for a tender crumb.
- Maple syrup or honey: Natural sweeteners that complement the apples beautifully, making the cake just right.
- Apple butter: Adds moisture and a concentrated apple flavor that enhances every bite.
- All-purpose flour: The foundation of your cake, providing body and texture.
- Baking soda: Helps the cake rise nicely while keeping it tender.
- Kosher salt: Balances the sweetness and heightens all the flavors.
- Cinnamon-pumpkin pie spice blend: Adds a cozy, nostalgic spice mix that’s perfect with apples.
- Honeycrisp apples, thinly sliced: No need to peel—these add fresh bursts of sweet and tart flavor throughout the cake.
- Granulated sugar and cinnamon (for the topping): Creates the irresistibly crunchy cinnamon sugar crust on top.
- Cold butter, shredded: Dotting the topping for a buttery, caramelized finish.
- Optional honey butter or whipped cream: For serving, these add a luscious finish to every slice.
How to Make Easy Cinnamon Sugar Apple Cake Recipe
Step 1: Reduce the Apple Cider
Start by pouring your apple cider into a small saucepan and bring it to a gentle simmer. Let it cook down until it reduces to about three-quarters of a cup. This step concentrates the cider’s natural sugars and flavor, giving your cake a richer apple essence. Once done, let it cool slightly to avoid scrambling your eggs in a later step.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted coconut oil, maple syrup or honey, apple butter, the egg, vanilla extract, and the cooled reduced apple cider. This combination creates a luscious, moist base that will infuse your cake with layers of flavor and keep it tender as it bakes.
Step 3: Add the Dry Ingredients
Next, add your all-purpose flour, baking soda, kosher salt, and the cinnamon-pumpkin pie spice blend to the wet ingredients. Stir gently until just combined—you want to avoid overmixing to keep the texture light and fluffy. Then, carefully fold in the thinly sliced Honeycrisp apples, dispersing them evenly throughout the batter without bruising.
Step 4: Prepare the Cinnamon Sugar Topping
In a small bowl, mix together the granulated sugar and cinnamon. This topping is the secret to that irresistible crunchy layer on the cake’s surface that contrasts beautifully with the soft, spiced interior.
Step 5: Assemble the Cake
Grease a 9×13-inch baking pan and pour your batter into it, spreading it evenly. Generously sprinkle the cinnamon sugar mixture over the top, then dot with shredded cold butter. These dots melt into little pockets of buttery, cinnamon goodness during baking, elevating your cake to next-level deliciousness.
Step 6: Bake to Perfection
Pop the pan into a preheated oven at 325°F (163°C) and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the cinnamon sugar topping glistens with caramelized butter.
Step 7: Cool and Serve
Allow the cake to cool slightly so it can set a bit, making it easier to slice. This cake tastes fantastic both warm and at room temperature—perfect with a pat of honey butter or a cloud of whipped cream, if you like.
How to Serve Easy Cinnamon Sugar Apple Cake Recipe
Garnishes
A dusting of powdered sugar, a drizzle of honey, or a scoop of vanilla ice cream can turn this cake into an indulgent dessert. For a cozy breakfast or brunch twist, a smear of honey butter brings out the apple and spice flavors beautifully.
Side Dishes
This apple cake pairs deliciously with a hot cup of coffee or chai tea. For a more substantial pairing, serve alongside creamy yogurt or fresh fruit to balance the cake’s sweetness.
Creative Ways to Present
Try cutting the cake into small squares for a party platter or layering slices between whipped cream for a quick apple cake trifle. You could even toast leftover slices lightly and top with cream cheese for a fun twist at breakfast.
Make Ahead and Storage
Storing Leftovers
Cover your cake tightly with plastic wrap or store it in an airtight container. It stays wonderfully moist for up to 3 days at room temperature, or up to a week in the fridge.
Freezing
You can freeze the cake wrapped well in plastic wrap and then in foil or a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and let it come to room temperature before serving.
Reheating
Reheat individual slices in the microwave for about 20 seconds or warm the whole cake in a low oven (300°F/150°C) covered with foil for 10–15 minutes to restore that freshly-baked flavor and texture.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! While Honeycrisp apples are recommended for their sweet-tart balance and crisp texture, Granny Smith, Fuji, or Gala apples would work splendidly too, each bringing a unique flavor twist to your cake.
Is it necessary to reduce the apple cider?
Reducing the cider intensifies its flavors and sweetness, which greatly enriches the cake. While you can skip this step in a pinch, you’ll miss out on some of the depth that makes this recipe special.
Can I substitute the coconut oil for another fat?
Yes, feel free to use melted butter or a neutral oil like canola if you prefer. The coconut oil offers a subtle flavor and healthy fats, but other oils won’t drastically change the outcome.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center—it should come out clean or with just a few crumbs attached. The cinnamon sugar topping will also be golden and bubbly when done.
Can I make this recipe vegan?
With some modifications, yes! Replace the egg with a flax egg or applesauce, and swap honey for maple syrup to keep it vegan-friendly. The cake will still be deliciously moist and flavorful.
Final Thoughts
I can’t recommend this Easy Cinnamon Sugar Apple Cake Recipe enough—it’s one of those recipes that brings warmth and joy to your kitchen every time you bake it. From the spiced apple layers to the buttery cinnamon sugar topping, it’s an absolute crowd-pleaser. So grab those apples, fire up your oven, and treat yourself to a slice (or two). You’re going to love every bite!
Print
Easy Cinnamon Sugar Apple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cinnamon Sugar Apple Cake is a moist and flavorful dessert featuring a blend of warm spices, tender apples, and a sweet cinnamon sugar topping. Made with a reduced apple cider base, coconut oil, and natural sweeteners like maple syrup or honey, it’s a comforting treat perfect for autumn or any time you crave a cozy cake.
Ingredients
Cake Batter
- 1½ cups apple cider
- â…“ cup melted coconut oil
- 1 Tbsp vanilla extract
- 1 large egg
- ½ cup maple syrup or honey
- â…“ cup apple butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2–3 tsp cinnamon-pumpkin pie spice blend
- 2 cups thinly sliced Honeycrisp apples (no need to peel)
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 1 tsp cinnamon
- 1 Tbsp cold butter, shredded
Optional
- Honey butter or whipped cream for serving
Instructions
- Reduce Cider: In a small saucepan, simmer the apple cider over medium heat until it reduces to about ¾ cup. This concentrates the flavor. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup or honey, apple butter, egg, vanilla extract, and the reduced apple cider until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, kosher salt, and cinnamon-pumpkin pie spice blend into the wet ingredients. Mix until just combined. Gently fold in the thinly sliced Honeycrisp apples to preserve their texture.
- Prepare Topping: In a separate small bowl, combine the granulated sugar and cinnamon. Set this cinnamon sugar mixture aside for sprinkling on the cake.
- Assemble Cake: Grease a 9×13-inch baking pan. Pour the cake batter evenly into the pan. Sprinkle the cinnamon sugar topping evenly over the batter. Dot the surface with shredded cold butter evenly to create a flavorful crust.
- Bake: Preheat your oven to 325°F (163°C). Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool & Serve: Allow the cake to cool slightly in the pan. Slice and serve warm or at room temperature. Optionally, serve with honey butter or whipped cream for added richness.
Notes
- Use Honeycrisp apples for their sweet, crisp texture; no need to peel for added fiber.
- Reducing the apple cider intensifies the apple flavor in the cake.
- Maple syrup and honey can be used interchangeably based on preference.
- For a dairy-free version, use vegan butter or omit the butter topping and serve with coconut whipped cream.
- Ensure the shredded butter topping is cold for better melting and texture during baking.
- This cake keeps well for 2-3 days when refrigerated; warm slightly before serving.
