Cinnamon Apple Cake

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This cozy fall cake recipe is a family heirloom. I adapted my grandma’s Cinnamon Apple Cake for modern bakers, then added a powdered sugar glaze. I bet she would be proud of the delicious results!

Cinnamon Apple Cake on a cooling rack surrounded by apples.

Recipe ingredients

Labeled ingredients for cinnamon apple cake.

Ingredient notes

  • Apples: A wide variety of apple styles work well in baking, especially easy cake recipes like this. I love to mix two or three varieties to offer sweet and tart flavors, but feel free to stick with just one style if you like. Jonagold, Granny Smith, Honeycrisp, Gala, Fuji, Jazz, and Braeburns are among my favorites for this Cinnamon Apple Cake. (Here’s a refresher on how to cut and core apples.)

Step-by-step instructions

  1. Preheat oven to 350 degrees. Grease a 12- to 14 1/2-cup bundt pan. In the bowl of a standing mixer, or by hand using an electric mixer on medium speed, mix together the apples, egg, and vegetable oil.
Cinnamon apple cake batter in a silver mixing bowl.
  1. Add flour, granulated sugar, baking soda, and ground cinnamon, and beat until well combined. Pour batter into prepared bundt pan.
Cinnamon apple cake batter in a bundt pan.
  1. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool 10 minutes in pan, and turn out cake onto a cooling rack.
Cinnamon Apple Cake on a cooling rack.
  1. To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.
Glaze being drizzled on a cinnamon Apple Cake on a cooling rack.

Recipe tips and variations

  • Yield: This Apple Cinnamon Cake recipe makes one bundt cake which can generally serve between 12 to 20 depending on the thickness of your slices. At my home, this usually serves about 16 nice slices.
  • Storage: Cover any extra cake in plastic wrap and store covered at room temperature for up to 4 days.
  • Freezer: The unglazed cake can be cooled, wrapped tightly in a double layer of plastic wrap, and frozen for up to 3 months. Thaw overnight at room temperature.
  • Bundt pan: Opt for a 12-cup to 14 1/2-cup bundt pan.
  • Make this your own: I took some liberties by adding a powdered sugar glaze to my grandma’s cake recipe, so feel free to adjust as you see fit! I bet pears would work beautifully in place of the apples, or how about a drizzle of Caramel Sauce instead of (or in addition to) the glaze?
Cinnamon Apple Cake on a cooling rack surrounded by apples.

How to Cut Apples

Learn how to cut apples like the pros: It’s easy, efficient, and guaranteed to be your new favorite culinary trick.

3 minutes
View Recipe

Bonus fall baking inspiration

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Cinnamon Apple Cake on a cooling rack surrounded by apples.

Cinnamon Apple Cake

This cozy fall cake recipe is a family heirloom. I adapted my grandma's Cinnamon Apple Cake for modern bakers, then added a powdered sugar glaze. I bet she would be proud of the delicious results!
Author: Meggan Hill
5 from 7 votes
Prep Time 5 mins
Cook Time 1 hr
Servings 16 servings
Course Dessert
Cuisine American
Calories 366

Ingredients 

For the cake:

For the glaze:

Instructions 

  • Preheat oven to 350 degrees. Grease a 12-cup or larger bundt pan.
  • In the bowl of a standing mixer, or by hand using an electric mixer on medium speed, mix together the apples, egg, and vegetable oil. Add flour, granulated sugar, baking soda, and ground cinnamon, and beat until well combined.
  • Pour batter into prepared bundt pan and bake until a toothpick inserted into the center of the cake comes out clean, about 50-60 minutes. Allow to cool 10 minutes in pan, and turn out cake onto a cooling rack.
  • To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.

Notes

  1. Apples: A wide variety of apple styles work well in baking, especially easy cake recipes like this. I love to mix two or three varieties to offer sweet and tart flavors, but feel free to stick with just one style if you like. Jonagold, Granny Smith, Honeycrisp, Gala, Fuji, Jazz, and Braeburns are among my favorites for this Cinnamon Apple Cake. (Here’s a refresher on how to cut and core apples.)
  2. Yield: This Apple Cinnamon Cake recipe makes one bundt cake which can generally serve between 12 to 20 depending on the thickness of your slices. At my home, this usually serves about 16 nice slices.
  3. Storage: Cover any extra cake in plastic wrap and store covered at room temperature for up to 4 days.
  4. Freezer: The unglazed cake can be cooled, wrapped tightly in a double layer of plastic wrap, and frozen for up to 3 months. Thaw overnight at room temperature.

Nutrition

Serving: 1sliceCalories: 366kcalCarbohydrates: 59gProtein: 3gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 47mgPotassium: 80mgFiber: 2gSugar: 44gVitamin A: 71IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Excellent!! I added a teaspoon vanilla since I wasn’t going to drizzle it…it will be frozen for future use.
    I used honey crisp apples.5 stars

    1. Hi Susan, while I’ve substituted applesauce for oil in other recipes, I haven’t tried it specifically for this cake. I’m adding it to my list to test in the future. I hope it comes out delicious! – Meggan