The Best One-Bowl Cinnamon Apple Cake Recipe for Fall: Easy, Moist, and Irresistible
Prepare to fall in love with this incredibly moist and flavorful cinnamon apple cake, packed with fresh apples and warm cinnamon spice. Crafted in just one bowl, this recipe is your ultimate go-to for autumn baking, bringing comfort and joy with every bite. Forget complicated techniques and endless clean-up; this easy cake is designed for maximum flavor with minimal effort, making it perfect for both seasoned bakers and beginners alike.
Every year, as the leaves begin to turn and the air fills with that crisp autumn scent, a tradition unfolds in my home. My dad, a true enthusiast of seasonal produce, arrives with an abundance of fresh apples, signaling the start of our annual cinnamon apple cake baking marathon. As a former pastry chef, I’ve experimented with countless apple cake variations over the years, from elaborate layered creations to simple Bundt cakes. Yet, none have ever quite captured the comforting essence and perfect balance of flavor like this cherished family recipe.
This isn’t just another apple cake; it’s a celebration of apple season, brimming with juicy apples and a symphony of warm spices that evoke feelings of coziness and nostalgia. Much like caramel apple bars and apple cinnamon buns, this dessert is designed to highlight the natural sweetness and texture of fresh apples. What makes it truly exceptional, aside from its incredible taste, is its sheer simplicity. You can whip up this entire cake in just one bowl, without the need for a bulky stand mixer, making it an ideal choice for busy holidays like Thanksgiving and Christmas, or any casual fall gathering. The most challenging part, honestly, is summoning the patience to let it bake and cool before you can finally sink your teeth into a slice!
Table of Contents
Why You’ll Love This Cinnamon Apple Cake
This isn’t just any apple cake; it’s *the* apple cake you’ll want to make year after year. Here’s why this recipe stands out:
- Unbeatable Moisture: Thanks to a generous amount of fresh grated apples and oil, this cake remains incredibly moist and tender for days.
- Effortless One-Bowl Preparation: Say goodbye to multiple dirty dishes! This recipe streamlines the baking process, making cleanup a breeze.
- Perfect Fall Flavors: The combination of sweet apples and warm cinnamon creates an aroma that will fill your home and evoke all the cozy feelings of autumn.
- Crunchy Crumb Topping: A buttery, cinnamon-spiced crumb topping adds a delightful textural contrast and extra burst of flavor.
- Crowd-Pleaser: Whether it’s a family dinner, a holiday gathering, or a potluck, this cake is always a hit and disappears fast!
Top Baking Tips for Perfect Apple Cake
Achieving a perfectly moist and flavorful apple cake is simpler than you think with these essential tips:
Always use a kitchen scale for accuracy. This is my number one baking secret! Measuring flour by volume (cups) can lead to vastly different amounts, often resulting in too much flour. Excess flour makes cakes dry and dense. A kitchen scale ensures precise measurements, leading to consistent, perfectly moist results every time. If your cakes often turn out dry, this is likely the culprit!
Select fresh, firm apples. The quality of your apples directly impacts the cake’s texture and flavor. Fresher apples grate easily and retain their structure better during baking. Older, softer apples can turn to mush, releasing too much water and making the cake soggy.
Carefully separate the grated apples and their juice. Apples vary greatly in their water content. By grating them and then squeezing out excess juice, you can precisely control the moisture in your cake. This step prevents the cake from becoming overly wet or dense, ensuring it has just the right amount of moisture for a tender crumb. Measure the juice separately as instructed in the recipe.
Opt for a metal baking pan. Metal pans conduct heat more efficiently and evenly compared to glass or ceramic dishes. If you use a glass or ceramic pan, the baking time and internal temperature will be different, potentially leading to an undercooked center or overbaked edges. For consistent results, stick to metal as specified.
Ingredient Notes and Substitutions
Understanding each ingredient’s role is key to baking success. Here’s a deeper dive into the components of this delicious apple cake:
Apples: For this recipe, much like with cinnamon apple scones, there’s no need to peel the apples! The peel adds both color, nutrients, and a slight textural element that holds up well during grating and baking. You’ll need approximately 3-5 medium to large apples, depending on their size, to get the required amount of grated apple and juice.
Oil: Using a neutral-flavored oil (like canola or vegetable oil) instead of butter is crucial for this recipe’s signature moisture and flavor balance. Oil contributes to an incredibly moist and tender crumb without making the cake heavy or dense. I extensively tested this recipe with butter, but found that butter’s strong flavor completely masked the delicate, fruity essence of the apples, which is precisely what we want to highlight in this cake. Stick with oil for the best results!
Brown Sugar: Dark brown sugar is a star ingredient here. Its molasses content not only provides a rich, deep sweetness but also contributes significantly to the cake’s tender texture and adds a subtle caramel note that complements the apples and cinnamon beautifully. Packed brown sugar helps retain moisture, ensuring your cake stays fresh and delicious longer.
All-Purpose Flour: The foundation of our cake. Ensure you measure it correctly (preferably by weight with a kitchen scale) to avoid a dry cake. Spooning and leveling is the next best method if a scale isn’t available.
Eggs: Large, room temperature eggs bind the ingredients, add richness, and contribute to the cake’s structure. Room temperature eggs also incorporate more easily into the batter, leading to a smoother, more uniform mix.
Spices: Beyond cinnamon, consider a pinch of nutmeg or allspice for an even deeper, more complex fall flavor profile, though cinnamon remains the star. Always use fresh spices for the best aroma and taste.
Vanilla Extract: A good quality vanilla extract elevates all the other flavors in the cake, adding a layer of warmth and sweetness that rounds out the profile. Pure vanilla extract is always recommended over artificial alternatives.
Best Apples for Apple Cake
Choosing the right apples is paramount for a perfectly textured and flavored apple cake. After countless batches over the years, I’ve discovered that red apple varieties, or a thoughtful combination of sweet and tart, yield the most complex and delicious results for this recipe. You want apples that hold their shape well when baked and offer a good balance of flavor.
- Sweet Red Apples: These varieties contribute a delightful natural sweetness and soft texture to the cake.
- Fuji: Crisp, very sweet, and juicy with a firm flesh that holds up well.
- Gala: Mildly sweet, crisp, and aromatic. A great all-rounder that provides a lovely, subtle sweetness.
- Honeycrisp: Exceptionally crisp and sweet with a hint of tartness. They maintain their texture beautifully, adding little bursts of apple.
- Tart Red Apples: Adding a tart apple can provide a wonderful counterpoint to the sweetness of the cake and the richness of the crumb topping, creating a more dynamic flavor.
- McIntosh: Soft, juicy, and famously tart, they break down nicely to infuse the cake with apple flavor.
- Pink Lady: A fantastic balance of sweet and tart, with a crisp texture that holds up well. They are vibrant and flavorful.
Recommendation: A combination of a sweet apple (like Gala or Honeycrisp) and a tart apple (like Pink Lady) often yields the most balanced and interesting flavor profile. Avoid overly soft or mealy apples, as they will turn to mush and can make your cake watery.
Recipe Instructions
For the full ingredient measurements and a printable version of this recipe, please refer to the recipe card below! Follow these simple steps for a truly exceptional homemade cinnamon apple cake.
Step 1: Prepare the irresistible cinnamon crumb topping. In a medium-sized bowl, combine the melted unsalted butter with all-purpose flour, granulated white sugar, packed light brown sugar, and aromatic ground cinnamon. Mix these ingredients thoroughly, either with a fork or your fingertips, until rich, dense crumbs begin to form. Once formed, place the bowl in the refrigerator to chill while you prepare the cake batter. This chilling step helps the crumbs stay distinct and crunchy during baking.
Step 2: Combine the wet ingredients. In a separate large mixing bowl, whisk together the canola oil and packed dark brown sugar until well combined and smooth. Next, incorporate the room temperature eggs, rich vanilla extract, the precisely measured grated apples (from which excess juice has been removed), and the measured apple juice. Whisk until all these wet ingredients are fully integrated, creating a fragrant and fruity base for your cake.
Step 3: Gently mix in the dry ingredients. To the wet mixture, gradually add the all-purpose flour, baking soda, fine sea salt, and additional ground cinnamon. Fold these ingredients in with a spatula or wooden spoon until they are just combined. It’s crucial not to over-mix the batter, as this can develop the gluten in the flour, leading to a tough and dry cake. A few small streaks of flour are perfectly fine.
Step 4: Pour into the prepared cake pan. Once your batter is just mixed, carefully pour it into your previously prepared 9×13 metal baking pan. Using an offset spatula or the back of a spoon, gently spread the cake batter evenly across the bottom of the pan, ensuring a consistent thickness for even baking.
Step 5: Bake to perfection! Retrieve your chilled cinnamon sugar crumb topping from the fridge and evenly sprinkle it over the top of the cake batter in the pan. Transfer the pan to your preheated oven and bake for the recommended time. To check for doneness, insert a clean toothpick into the center of the cake; it should come out clean or with only a few moist crumbs clinging to it, indicating it’s perfectly baked through. Avoid overbaking, which can dry out the cake. Once baked, remove the pan from the oven and allow it to cool completely on a wire rack before proceeding to the next step.
Step 6: Drizzle with a sweet vanilla glaze. Once the cake has cooled completely, it’s time for the crowning glory! In a small bowl, whisk together the powdered sugar, whole milk, and pure vanilla extract until you achieve a smooth, pourable glaze. If you prefer a thicker glaze, simply add a bit more powdered sugar; for a thinner glaze, a tiny splash more milk will do the trick. Drizzle this luscious glaze generously over the cooled cinnamon apple cake. This cake is truly versatile – it’s best served slightly warm or perfectly chilled, perhaps with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for an extra touch of indulgence!
Storage and Freezing
This cinnamon apple cake is so moist and delicious, you’ll want to enjoy it for days! Here’s how to keep it fresh:
Storage: Thanks to the high content of fresh apples and the oil-based batter, this cake maintains its incredible moisture for an extended period. To store leftovers, place the cake (whole or sliced) in an airtight container. It can be kept at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Storing it in the fridge can further enhance its density and flavor, especially if you prefer a chilled dessert. Bring it to room temperature or gently warm it before serving for the best experience.
Freezing: This cake freezes beautifully, making it perfect for meal prepping or unexpected guests.
- Whole Cake: Ensure the cake is completely cooled. Wrap the entire cake tightly in plastic wrap, then an additional layer of aluminum foil. Place it in an airtight freezer-safe container or bag.
- Individual Slices: Cut the cooled cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Frequently Asked Questions (FAQs)
No, it’s not necessary for this particular recipe! The apple peels become tender during baking and add both nutrients and a lovely rustic look to the cake. However, if you have a strong preference, you can certainly peel them.
Absolutely! While the crumb topping adds a fantastic crunch and extra cinnamon flavor, the cake is still incredibly delicious on its own. For an even quicker and equally flavorful alternative, you can sprinkle the top of the batter with a simple cinnamon sugar mixture before baking. To do this, combine 1/2 cup granulated white sugar with one teaspoon of ground cinnamon and sprinkle it evenly over the cake batter before placing it in the oven.
While a metal pan is recommended for consistent results due to its even heat conduction, you can use a glass or ceramic 9×13 inch pan. Be aware that glass and ceramic retain heat differently, so your baking time may vary. Typically, you might need to reduce the oven temperature by about 25°F (15°C) and increase the baking time slightly to ensure the center is cooked through without overbrowning the edges. Always check for doneness with a toothpick.
Yes, absolutely! This cake is wonderfully adaptable. Chopped walnuts or pecans would be a fantastic addition, adding another layer of texture and nutty flavor. You could also try adding a handful of raisins or dried cranberries for extra chewiness and fruitiness. Fold them into the batter along with the dry ingredients.
This cake is incredibly versatile! It’s delicious on its own, but for an extra special treat, serve it warm with a scoop of vanilla bean ice cream that melts into the moist cake. A dollop of fresh whipped cream or a drizzle of warm caramel sauce also pairs beautifully. For breakfast or brunch, enjoy a slice with a cup of coffee or tea.
More Apple Desserts to Savor This Season
If you’re an apple lover like me, you’ll adore these other delightful recipes perfect for any fall occasion:
- Apple Cider Donut Loaf Cake: Capture the essence of apple orchards and fall festivals in a simple, tender loaf cake.
- Apple Butter Snickerdoodles: A classic cookie with a fall twist, infused with rich apple butter and coated in cinnamon sugar.
- Apple Pie Cookies: All the comforting flavors of apple pie in a bite-sized, easy-to-eat cookie form.
- Caramel Apple Bars: Chewy, sweet, and bursting with apple-caramel goodness, these bars are perfect for a crowd.
If you tried this wonderful one-bowl cinnamon apple cake, or any other delicious recipe on my website, please take a moment to let me know how it went in the comments section below. Your feedback truly brightens my day! Also, don’t forget to leave a ⭐ star rating while you’re there! You can also share your culinary creations by tagging me on Instagram or Facebook so I can admire your beautiful bakes!
Best Ever Cinnamon Apple Cake
Equipment
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metal 9×13 baking pan
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large mixing bowl
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cheese grater
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whisk
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kitchen scale (optional, but highly recommended)
Ingredients
For the Crumb Topping
- 6 tablespoons unsalted butter, melted
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Apple Cake
- 3-5 Gala apples
- 1 1/2 cups canola oil
- 1 1/2 cups dark brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour, *See notes for measuring*
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon fine sea salt
For the Glaze
- 3/4 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract or vanilla bean paste
Instructions
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Preheat your oven to 325 F (165 C). Prepare a metal 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal later. Set this prepared pan aside.
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In a medium-sized bowl, combine the flour, granulated sugar, light brown sugar, ground cinnamon, and melted unsalted butter. Mix thoroughly with a fork or your fingers until dense, coarse crumbs form. This will be your delicious streusel topping. Place the bowl in the refrigerator to chill while you prepare the cake batter.6 tablespoons (84 g) unsalted butter, 3/4 cup + 1 tablespoon (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 tablespoons (25 g) light brown sugar, 1 1/2 teaspoons ground cinnamon
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Using the large holes of a cheese grater, carefully grate three of your chosen red apples directly into a large bowl. Once grated, gently squeeze out all of the excess apple juice using your hands or a clean kitchen towel, placing the squeezed, grated apples into a separate, clean bowl. This step is crucial for controlling the cake’s moisture.3-5 Gala apples
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From your squeezed apples, measure exactly 1 1/2 packed cups (282 grams) of the grated apples. From the juice you collected, measure out precisely 3/4 cup (195 grams) of the apple juice. Discard any remaining excess juice or grated apples. If you find yourself short on either, grate an additional apple (or two) as needed until you reach the required measurements.
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In the large mixing bowl (the same one you grated the apples into, after removing the squeezed apples), whisk together the canola oil and packed dark brown sugar until smooth. Then, whisk in the room temperature eggs, vanilla extract, the carefully measured grated apples, and the measured apple juice until all ingredients are well incorporated and the mixture is fragrant.1 1/2 cups (317 g) canola oil, 1 1/2 cups (300 g) dark brown sugar, 3 (150 g) large eggs, 1 tablespoon vanilla extract
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Add the all-purpose flour, ground cinnamon, baking soda, and fine sea salt to the wet ingredients. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix, as this can lead to a dense, tough cake. A few small lumps or streaks of flour are acceptable.3 cups (390 g) all-purpose flour, 2 tablespoons ground cinnamon, 1 1/2 teaspoon baking soda, 1 1/2 teaspoon fine sea salt
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Pour the cake batter into your prepared 9×13 inch pan, spreading it evenly. Then, retrieve the chilled crumb mixture from the fridge and evenly sprinkle it over the entire surface of the cake batter. Bake for 30-40 minutes, or until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. It should not have any wet batter. Allow the cake to cool completely in the pan on a wire rack before attempting to glaze it.
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Once the cake is fully cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, whole milk, and vanilla extract until you achieve a smooth, pourable consistency. If you desire a thicker glaze, add a little more powdered sugar; for a thinner glaze, add a tiny bit more milk, a few drops at a time. Drizzle this delightful glaze generously over the cooled cinnamon apple cake. Slice and serve! It’s truly divine served warm or cold, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every comforting bite!3/4 cup (90 g) powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla extract or vanilla bean paste
Video Tutorial
Chef’s Notes & Pro Tips
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.