Cinnamon Sugar Apple Cake

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.

Apple Cake with a Crunchy Cinnamon Sugar Crust

I always forget how good apples are in desserts — especially when they’re baked into something as simple and homey as this cinnamon apple cake with a crunchy sugar crust. It’s the kind of recipe you make when you’ve got just one apple left on the counter and want something warm, quick, and a little sweet without dragging out the stand mixer.

Everything comes together in one bowl with basic pantry ingredients you probably already have on hand — flour, sugar, eggs, oil, and yogurt or sour cream. The batter bakes up soft, tender, and moist with a plush crumb, while the cinnamon sugar topping turns crisp, crackly, and crunchy — my favorite part. The apples stay soft but not mushy, so you actually get little bursts of apple flavor in every bite.

I don’t load this cake with spices so the flavor of the apple really shines, but that light dusting of cinnamon sugar on top gives it just the right amount of warmth and crunch. It’s delicious on its own, but I also love serving it with whipped cream, whipped butter, or this whipped brown-butter honey mascarpone cream I threw together on a whim — it’s so good!

Ingredients and Substitutions

You only need a few simple ingredients for this easy one-bowl cinnamon apple cake:

• Eggs
• Neutral oil – avocado or vegetable oil keeps the cake extra moist.
• Sour Cream – Use full fat! Adds moisture and a slight tang. Full fat greek yogurt can also be used.
• Milk
• Granulated sugar
• Brown sugar
• Vanilla extract
• Salt
• Cake flour – Makes the crumb soft and tender. If you don’t have it, use all-purpose flour with a little cornstarch.
• Baking powder
• Baking soda
• Apples: Any crisp variety of apples! I typically use Fuji or Honey Crisp apples.
• Butter: I almost always use brown butter when baking but you just need a little bit for the crunchy topping!

How to Make Apple Cake with Crunchy Cinnamon Topping

This moist apple cake recipe comes together easily with just a whisk and a spatula:

1. Preheat your oven to 180°C / 350°F and line your baking pan (10×6.5-inch or 8×8-inch) with parchment paper.
2. Chop the apple into small cubes — about ½-inch pieces.
3. Mix the topping. Combine sugar, cinnamon, and melted brown butter in a small bowl; set aside.
4. Whisk the wet ingredients — eggs, oil, sour cream (or yogurt), milk, sugars, vanilla, and salt — until smooth and well combined.
5. Sift in the dry ingredients and fold gently until just combined.
6. Add the apples and fold until evenly distributed.
7. Transfer to the pan, smooth the top, and sprinkle over the cinnamon sugar mixture.
8. Bake for 35–40 minutes, or until golden and crisp on top and a toothpick inserted into the center comes out clean.
9. Cool slightly before slicing. Enjoy warm as is, or with the whipped mascarpone cream for a cozy dessert moment.

VIDEO: Watch How to Make It

Serving Suggestions

This cinnamon apple cake honestly doesn’t need anything else — it’s perfect on its own with all the textures going on: the crunchy cinnamon sugar top, the juicy apples with just a bit of bite, and that soft, plush and not-too-sweet cake. That said, no one’s ever complained about a generous scoop of vanilla ice cream or a dollop of whipped cream on top.

If you’re feeling fancy, drizzle over some miso caramel or soy caramel — both pair so nicely with the warm cinnamon flavor. The day I shot this, I served it with a whipped brown butter honey mascarpone (you’ll find the recipe in the card below), and it was incredible.

I also love having a slice in the morning with coffee, or in the afternoon with tea as a cozy fall dessert or snack.

How to Store and Reheat Leftovers

Store any leftover apple cake in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. If freezing, wrap tightly and store for up to 3 months.

To reheat, warm slices in the oven at 160°C / 320°F for about 5–8 minutes, or in the toaster on low for 2–3 minutes, just until heated through and you hear a little sizzling from the crust. Let it cool for about 5 minutes — the top will turn crunchy again! You can also microwave for 15–20 seconds, though the top won’t be as crisp. If refrigerated or frozen, let the cake come to room temperature before reheating to keep the crumb soft and tender.

Recipe FAQ

Enjoy! If you make this Cinnamon Sugar Apple Cake recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Cinnamon Sugar Apple Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Lisa Kitahara
• Total Time: 55 minutes
• Yield: 8 servings
• Diet: Vegetarian

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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.

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Ingredients

Units USM

Wet Ingredients

• 2 large eggs (100 g w/o shell)
• 1/3 cup + 2 tbsp (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 tsp salt

Dry Ingredients

• 1 1/2 cups (210 g) cake flour, sifted*
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups (~230 g) apple, chopped (about 1 large apple, use a crisp variety)**

Cinnamon Sugar Topping

• 1/3 cup (66 g) granulated sugar
• 1 tsp cinnamon
• 4 tsp (20 g) brown butter or butter, melted

Whipped Brown Butter Honey Mascarpone Cream (Optional)

• 1/4 cup (57 g) unsalted brown butter, solid
• 6 oz mascarpone, cold or just slightly softened
• 2 oz cream cheese, softened (or more mascarpone)
• 1/2 tbsp vanilla extract
• pinch salt
• 2–3 tbsp honey, to taste (start with 2 tbsp, add more if you want a stronger honey note)
• Optional: 1-2 tbsp cold heavy cream, if you want it even lighter or more whipped in texture

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Instructions

1. Preheat your oven to 180°C / 350°F, and line a 10×6.5-inch or 8×8-inch baking pan with parchment paper so the cake lifts out easily after baking.
2. Roughly chop the apples, about 1/2 inch (1.25 cm) chunks.
3. In a small bowl, mix together the sugar, cinnamon, and melted brown butter for the topping. Set aside.
4. In a large mixing bowl, whisk together the eggs, oil, sour cream (or Greek yogurt), milk, both sugars, vanilla, and salt until the mixture is smooth and well combined.
5. Sift the cake flour, baking powder, and baking soda directly into the bowl with the wet ingredients. Switch to a spatula and gently fold the dry ingredients into the wet, using light motions to avoid overmixing.
6. When most of the flour is incorporated (a few streaks are okay), fold in the chopped apples until evenly distributed. By the time the apples are mixed through, the batter should be fully combined and smooth.
7. Pour the batter into the prepared baking pan and use the back of your spatula to smooth out the top so it bakes evenly. Sprinkle the prepared cinnamon sugar evenly on top.
8. Bake the cake for 35–40 minutes, or until the top looks golden and crisp, springs back when gently pressed, and a toothpick inserted into the center comes out clean or with a few cooked crumbs.
9. Remove from the oven and let the cake cool in the pan for about 10 minutes before slicing. Serve warm, or let it cool completely and top with the optional whipped brown butter mascarpone cream! Enjoy 🙂

Whipped Brown Butter Honey Mascarpone Cream (Optional)

1. In a stand mixer or hand mixer cream the butter until smooth. Add the mascarpone, cream cheese, vanilla and salt and beat on medium low until well combined, scraping down the sides as needed. Add the honey and beat until evenly distributed. If you prefer a lighter cream, add a few tbsp of heavy cream and beat on medium until whipped to your liking. 

Notes

• If you don’t have cake flour: substitute with 200 g all-purpose flour + 10 g cornstarch. You can also use just all-purpose flour — the texture will be slightly more bread-like but still delicious.
• Apples: Peeling is optional — the skins soften during baking and aren’t noticeable once baked.

• 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
• Unsaturated Fat: 7.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 33.1 g
• Fiber: 1 g
• Protein: 4.5 g
• Cholesterol: 60 mg