This cosy, warm, delicious Cinnamon Apple Cake has hints of cinnamon and fresh apples in each bite. It's super simple to make and is the perfect way to use those apples that are starting to look a little past their best.
Cinnamon and Apples are a match made in heaven! This Cinnamon Apple Cake is the perfect recipe for Autumn, but we love to make it all year round. The cake is a soft, moist sponge with a topping of thinly sliced apples and a sprinkling of cinnamon sugar.
It's the perfect tea-time treat, and we love to serve it warm from the oven or with a scoop of vanilla ice cream.
If you're looking for more apple recipes, why not try our Apple and Cinnamon Muffins and Apple Crumble.
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Why You'll Love This Recipe
- Made with a few pantry staples.
- The perfect rainy-day bake.
- The aroma of cinnamon and apples wafting through the house is the most comforting thing ever.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - sieved.
- Ground cinnamon - adds a hint of spice.
- Caster sugar - the best sugar for baking.
- Sunflower oil - can also use canola oil.
- Vanilla extract - or vanilla essence.
- Eggs - use large eggs if possible.
- Apples - any apple variety will do.
- Granulated sugar - or raw sugar mixed with cinnamon for the cinnamon sugar topping. You could also use brown sugar.
How to Make Cinnamon Apple Cake
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Line a springform cake tin with baking paper.
- Mix all the ingredients in a bowl until just combined. I used an electric whisk for this.
- Pour the batter into the tin. Cut thin, deep slits into the rounded side of each apple quarter. Arrange the apple, sliced side up, over the top of the cake batter. Mix the cinnamon sugar ingredients and sprinkle over the top. Depending on the apple size, you might have some leftover apples. Any variety of apples will do for this recipe.
- Bake in the oven for 50-60 minutes. Test with a skewer to check whether it comes out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool further.
Serving Suggestions
We love our Cinnamon Apple Cake served warm from the oven, but you could enjoy it with some whipped cream or vanilla ice cream.
Common Questions
You can use any apples you like. Granny Smiths are crisp and quite sour, which goes well with the sweetness of the cake, but any apples will do. I used Royal Gala for this particular recipe as they were on special at the supermarket.
The cake will taste fresh for 3 days, stored at room temperature (covered).
Yes, it will last 3 months in the freezer. Freeze it after baking and ensure it's covered well to prevent freezer burn.
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📖 Recipe
Cinnamon Apple Cake
Equipment
- 20cm round springform cake tin
Ingredients
- 225 g self-raising flour, sieved
- ¾ teaspoon ground cinnamon
- 150 g caster sugar
- 180 mls sunflower oil (¾ cup), or canola oil
- 1 teaspoon vanilla extract, or vanilla essence
- 3 eggs, large
- 2 apples, peeled, cored and cut into quarters. See notes
Cinnamon Sugar Topping
- 2 teaspoons granulated sugar, or brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 150°C fan / 170°C and line a 20 cm round springform cake tin with baking paper.
- Place the flour, cinnamon, and caster sugar in a large bowl and stir well to combine. Add the sunflower oil, vanilla extract, and eggs and whisk everything together until just combined. Pour the cake mixture into the baking tin. (Don't overmix, or the cake will not be light and fluffy.)
- Cut thin, deep slits into the rounded side of each apple quarter. Arrange the apples, sliced side up, over the top of the cake mixture. It's essential to cut them thinly so that they cook through. There may be some apple leftovers depending on the size of the apples used.
- Mix the cinnamon sugar topping ingredients together and sprinkle over the top of the apples and cake mixture.
- Bake in the oven for 50-60 minutes. Test with a skewer to check whether it comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool further. Serve warm with some whipped cream or vanilla ice cream.
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