Cinnamon apple cake: 1 moist, easy bake

Oh, fall baking! Does anything else just wrap you up in a cozy blanket like the smell of cinnamon and apples wafting from the oven? When the leaves start turning and there’s a crispness in the air, my absolute favorite thing is pulling out a simple, stunning traybake. And this Moist Cinnamon Apple Cake is truly something special. It’s the kind of dessert that looks like you fussed way more than you actually did, making it perfect for those get-togethers you’ve been looking forward to. Honestly, I wasn’t always this person, the one happily covered in flour! For years, my kitchen was just a place to, well, survive. But then I started this journey at Pure Cooking Joy, and finding the pure joy in baking, like a perfect loaf of bread did for me, changed everything. Now, I just love sharing recipes that prove incredible food doesn’t have to be complicated. This apple cake, with its super moist crumb and those lovely apple chunks, is a perfect example – and trust me, it’s a guaranteed crowd-pleaser! You can learn more about my story and our philosophy over on the About Us page, and feel free to connect with us on Facebook!

SAVE

Why You’ll Love This Moist Cinnamon Apple Cake

Honestly, this moist apple cake is pure magic in a pan! If you’re looking for an easy fall cake that practically bakes itself, you’ve hit the jackpot. Here’s why it’s become a fast favorite around here:

• Super Moist & Tender: Thanks to the sour cream and plenty of apples, this cake stays incredibly moist for days. No dry crumbs here!
• Easy Traybake Magic: Everything gets mixed in one bowl (mostly!) and baked in a simple 9×13 pan. Cleanup is a breeze!
• Irresistible Cinnamon Swirl: That ribbon of cinnamon sugar baked right into the cake? It’s heavenly and adds such a wonderful warmth.
• Packed with Apple Flavor: You get chunks of tender apple in almost every bite, making it a true apple lover’s dream.
• Effortless Elegance: A simple drizzle of glaze makes this a gorgeous centerpiece for any table, but it’s definitely a crowd-pleasing dessert that doesn’t require fancy decorating skills.
• No-Fuss Baking Perfection: It’s forgiving, relatively quick, and always turns out beautifully delicious. Perfect for that last-minute potluck or just a cozy afternoon treat.

SAVE

Gather Your Ingredients for the Perfect Cinnamon Apple Cake

Alright, let’s get our ducks in a row for this amazing cinnamon apple cake! You’ll find that the ingredients are pretty standard, but the way we put them together is what makes all the difference. Trust me, having everything measured out before you start makes the whole process super smooth.

Here’s what you’ll need:

• 1 cup (two sticks) unsalted butter, softened (Make sure it’s really soft, almost melty!)
• 1 1/2 cups granulated sugar
• 3 big eggs (Room temperature is your friend here!)
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sour cream (This is key for that amazing moisture!)
• 2 cups chopped peeled apples (about 2 medium apples – we’ll talk about which apples work best in a sec!)

And for those little flavor boosts:

• For the Cinnamon Swirl:
• 1/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon

And for the finishing touch:

• For the Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk (start with 2 and add more if needed)
• 1/2 teaspoon vanilla extract

SAVE

Step-by-Step Guide to Making Your Cinnamon Apple Cake

Okay, are you ready to make this amazing cake? It’s really not complicated at all, and watching it come together is half the fun! It reminds me of when I first learned to bake bread – that feeling of creating something so wonderful from simple stuff. Let’s just follow these simple steps and you’ll have a gorgeous, moist cinnamon apple cake in no time!

Preparing the Pan and Creaming the Base

First things first, get that oven preheated to 350°F (175°C). You’ll want to grease and flour a standard 9×13 inch baking pan. Now, in a big bowl, cream together your softened butter and granulated sugar. You’re looking for it to get nice and fluffy, almost like pale yellow clouds. Remember, room temperature ingredients are your very best friend for this step!

Mixing the Dry and Wet Ingredients for Your Apple Cake

In another bowl, whisk together all your dry ingredients: the flour, baking soda, salt, and those lovely spices – cinnamon and nutmeg. Once that’s combined, add about half of this dry mix to your creamy butter and sugar. Mix it until it’s *just* starting to come together. Then, stir in the sour cream, and finally, add the rest of the dry ingredients. Mix until it’s all smooth, but seriously, try not to overmix! We want a tender cake, not a tough one.

Adding Apples and Creating the Cinnamon Swirl

Now for the good stuff! Gently fold in your chopped apples. Make sure they’re evenly distributed throughout the batter. In a little separate bowl, mix up that brown sugar and cinnamon for the swirl. Spread about half of your apple batter into the prepared pan. Sprinkle half of that glorious cinnamon-sugar mix over the top. Then, carefully dollop the rest of the batter over that, and sprinkle the remaining cinnamon-sugar mixture on top. Take a butter knife or a skewer and gently swirl it through the batter. This creates those beautiful ribbons of cinnamon goodness in your traybake apple cake!

Baking and Cooling Your Glazed Apple Cake

Pop that pan into your preheated oven. It’ll need to bake for about 35 to 45 minutes. You’ll know it’s done when a wooden skewer poked into the center comes out clean – no wet batter clinging to it! Let the cake cool in the pan for about 10 minutes. This is important so it doesn’t fall apart when you try to move it. Then, carefully flip it onto a wire rack to cool completely before we add that glaze. We want that perfect glazed apple cake finish!

Making and Applying the Simple Glaze

While the cake is cooling, let’s whip up the glaze. It’s super simple! Just whisk the powdered sugar with the milk and vanilla extract until it’s smooth and pourable. If it’s too thick, splash in a tiny bit more milk. Once the cake has cooled down, just drizzle this lovely glaze all over the top. It’s the perfect sweet finish!

SAVE

Tips for a Perfectly Moist Cinnamon Apple Cake

Okay, so you’ve got your batter mixed, you’re dreaming of that first bite of moist apple cake, and you want to make sure it turns out absolutely perfect, right? I totally get it! When I first started experimenting with baking, getting that moist texture was something I really struggled with too. But I’ve picked up a few tricks along the way that really make a difference, and I love sharing them!

First off, apple choice is HUGE. For this cake, firm, slightly tart apples like Honeycrisp, Fuji, or Gala are your best bet. They hold their shape while baking and release just the right amount of moisture without turning mushy. Avoid apples that are too soft or mealy! And when you chop them, try to get even-sized pieces so they bake uniformly. Oh, and a little tip from my kitchen to yours: measuring flour correctly is super important for texture. Spoon it into your measuring cup and level it off – don’t just scoop directly from the bag, or you might end up with too much flour, which can dry out your cake. If you’re worried about overbaking, keep an eye on it in the last 10 minutes. A skewer should come out with moist crumbs, not completely dry. This is how we keep it from becoming a dry apple cake and ensure it stays wonderfully moist, just like our apple fritter bread or apple cider donut cake!

Ingredient Notes and Substitutions for Your Traybake Apple Cake

You know, the little details in recipes really do make the biggest difference, right? For this traybake apple cake, a few key players really shine and give it that signature moisture and flavor. For instance, that sour cream? It’s not just there to fill space! It adds that incredible tender crumb and keeps the cake super moist, even days later. It’s like a secret weapon for a really good moist apple cake.

When it comes to apples, I really adore using firm ones like Honeycrisp or Fuji. They have that perfect balance of sweetness and tartness, and they don’t turn into apple mush when they bake. But hey, if you can’t find those, a good Gala or even a Granny Smith (if you like a little more tartness!) works beautifully too. Now, if you happen to be out of sour cream, don’t fret! Plain full-fat Greek yogurt is a fantastic substitute and will give you a similar deliciously moist result. It’s all about finding what works in your kitchen, just like how we adapt things for our applesauce muffins!

Serving and Storing Your Easy Fall Cake

This easy fall cake is just so versatile! It’s absolutely divine served warm, maybe with a little scoop of vanilla ice cream melting into a piece, or just with a nice hot cup of coffee or tea on a chilly afternoon. It’s also fantastic on its own, of course! For storage, it keeps beautifully at room temperature for about two days if you cover it well. If you have any left after that (which is rare in my house!), you can pop it into an airtight container in the fridge for up to four days. It’s also totally freezer-friendly! I like to wrap individual slices really well in plastic wrap, then pop them into a freezer bag. They’ll keep for about two months that way. Perfect for when you just need a little slice of fall comfort without the baking! They’re almost as easy as our coffee cake muffins.

Frequently Asked Questions about Cinnamon Apple Cake

Got questions about this amazing cinnamon apple cake? I’ve got answers! It’s one of my go-to desserts, and I’ve learned a thing or two along the way.

Can I use different types of apples?

Absolutely! While I love Honeycrisp or Fuji for their firmness and flavor, nearly any firm apple will work. Just avoid anything too soft or mealy, as they can turn mushy. Gala or Granny Smith are also great choices for this moist apple cake.

How do I prevent the apples from sinking?

A little flour trick usually does the trick! Before you fold the apples into the batter, toss them with a tablespoon of the flour from your dry ingredients. This helps them get coated and less likely to sink to the bottom during baking. It works wonders for things like our apple pie bars too!

Can I make this cake ahead of time?

Yes, you totally can! This cinnamon apple cake is actually even more delicious the next day as the flavors meld together. You can bake it a day in advance and store it tightly covered at room temperature, or even freeze it (wrapped well!) for longer storage.

Is it okay to use other spices?

Sure thing! While cinnamon and nutmeg are tried-and-true, feel free to add a pinch of ginger or allspice if you like. Just don’t go overboard, as we want that classic apple-cinnamon flavor to shine through!

Estimated Nutritional Information

Just a heads-up, these numbers are approximate and can totally change depending on the apples you use or even how much glaze you drizzle on! But generally, each slice of this yummy cinnamon apple cake has about 350 calories, 18g of fat (with 11g saturated), 4g of protein, 45g of carbohydrates, and 35g of sugar. It’s a treat, for sure!

Share Your Cinnamon Apple Cake Creations!

I really hope you give this cinnamon apple cake a try! Baking should be fun, and I’d absolutely LOVE to see how yours turns out. Drop a comment below, leave a star rating, or tag us on social media with your amazing creations. Seeing your baking makes my day and keeps the joy going! You can find more inspiration on our main blog!

Moist Cinnamon Apple Cake Traybake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, easy traybake apple cake swirled with cinnamon and topped with a simple glaze. Perfect for sharing at gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 65 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sour cream
• 2 cups chopped peeled apples (about 2 medium apples)
• For the Cinnamon Swirl:
• 1/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• For the Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Add half of the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the sour cream, then add the remaining dry ingredients and mix until smooth. Do not overmix.
7. Gently fold in the chopped apples.
8. In a small bowl, combine the brown sugar and cinnamon for the swirl.
9. Spread half of the batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
10. Dollop the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top.
11. Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
12. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
14. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

• For best results, use firm apples like Honeycrisp or Fuji.
• Ensure your butter and eggs are at room temperature for easier mixing.
• This cake is delicious served on its own or with a scoop of vanilla ice cream.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg