This easy cinnamon apple cake has been my cozy weekend treat for years. I discovered this combination on an autumn afternoon when I had a bag of crisp apples and a craving for something that smelled like fall. The texture is tender and moist, the crumb flecked with cinnamon, and the chopped apples add bursts of freshness and gentle juiciness. It is the kind of dessert that makes the kitchen smell warm and inviting, and everyone gathers round to take the first slice while it is still slightly warm.

I first served this cake at a small family brunch and watched my father close his eyes after the first bite. That reaction was all the validation I needed to keep this in regular rotation. The cake balances sweet and spice without being cloying, and the walnuts add an earthy crunch that keeps each mouthful interesting. Because the recipe uses pantry staples and common apple varieties, it is a go-to when I want a relaxed dessert that still feels a little special.

Ingredients

• Butter (1/2 cup): Use unsalted butter softened but not melted. High-quality block butter such as Land O Lakes or Kerrygold gives a clean, rich flavor. Room-temperature butter whips with sugars to create a lighter cake crumb.
• Sugar (1/2 cup) and Dark Brown Sugar (1/2 cup): A split of granulated and dark brown sugar adds both lift and a caramel note. Use packed dark brown sugar for consistent sweetness.
• Eggs (2 large): Provide structure and moisture. Use large eggs at room temperature so they incorporate more evenly.
• Vanilla Extract (1/4 tsp): A splash of vanilla rounds the spice and enhances the apple flavor. Pure vanilla is worth it here.
• All-Purpose Flour (1 1/4 cups): Use a spoon-and-level method for accuracy. The flour forms the backbone of the cake; avoid overmixing to keep the crumb tender.
• Baking Soda (1 tsp): Gives gentle lift. Make sure it is fresh for best rise.
• Ground Cinnamon (1 tsp): The warm spice that defines the cake. For a deeper profile, try a mix of 3/4 tsp cinnamon and 1/4 tsp ground nutmeg.
• Salt (1/4 tsp): Enhances all flavors; if you use salted butter, reduce extra salt slightly.
• Apples (1 1/2 cups chopped, about 2 medium apples): Choose crisp varieties like Honeycrisp, Fuji, or Granny Smith depending on your preference for sweet or tart. Peel and chop into 1/2-inch pieces so they cook through without making the batter soggy.
• Walnuts (1/2 cup chopped): Adds toasty crunch. Lightly toast them in a dry skillet for 3-4 minutes for an extra layer of flavor and cool before folding in.

Instructions

Step 1 — Preheat and Prepare Pan:Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan lightly with butter or spray with non-stick spray and line the bottom with parchment for easy removal. Preheating ensures even rise and a browned exterior.Step 2 — Cream Butter and Sugars:In a large mixing bowl, beat the softened butter with the granulated sugar and dark brown sugar on medium speed for 2 to 3 minutes until light and fluffy. This step incorporates air and gives the crumb structure. Scrape the bowl once or twice to ensure even mixing.Step 3 — Add Eggs and Vanilla:Add the eggs one at a time, beating after each addition until fully incorporated. Stir in the vanilla extract. Use room-temperature eggs to prevent the batter from curdling and to help the batter emulsify.Step 4 — Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Sifting is optional but helps distribute the baking soda and cinnamon evenly.Step 5 — Mix Batter:Gradually add the dry ingredients to the creamed mixture on low speed, mixing until just combined. Overmixing develops gluten and will lead to a tougher cake. The batter should be thick but spreadable.Step 6 — Fold in Apples and Walnuts:Gently fold in the chopped apples and walnuts by hand with a spatula, being careful not to overwork the batter. The apples add moisture, so uniform pieces help bake evenly without sinking to the bottom.Step 7 — Bake:Pour the batter into the prepared pan and spread it evenly. Bake on the center rack for 40 to 45 minutes. Start checking at 38 minutes: the top should be golden and a toothpick inserted into the center should come out clean or with a few moist crumbs. If a lot of wet batter sticks, return to oven for a few more minutes.Step 8 — Cool and Serve:Let the cake rest in the pan for 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. Serve slices plain, with vanilla ice cream, or a drizzle of caramel sauce.

Storage Tips

To maintain freshness, cool completely before storing in an airtight container. At room temperature the cake will remain good for 2 days; refrigeration extends that to about 4 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator and bring to room temperature or warm a slice in a 300°F oven for 10 minutes. Use glass or BPA-free containers to avoid moisture build-up. If you plan to slice before freezing, separate slices with parchment to make reheating individual portions easy.

Ingredient Substitutions

If you prefer a lower-sugar version, reduce granulated sugar to 1/3 cup and dark brown sugar to 1/3 cup and add 1 tablespoon of apple sauce to maintain moisture. For a dairy-free option, replace butter with 1/2 cup solid coconut oil measured at room temperature or a vegan butter substitute. Swap walnuts for pecans for a slightly sweeter nuttiness, or omit nuts entirely and add 1/4 cup of rolled oats for texture. For gluten-free, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not already included in the blend.

Serving Suggestions

Serve slices warm with a scoop of vanilla ice cream or a drizzle of salted caramel for dessert. For breakfast or brunch, top with plain Greek yogurt and a drizzle of honey and pair with coffee or spiced tea. Garnish with a light dusting of powdered sugar and a few toasted walnut halves for an attractive presentation. For a cozy family gathering, place the cake on a wooden board and serve with small bowls of whipped cream and caramel sauce so guests can customize their slices.

Cultural Background

This spiced apple cake is rooted in the long tradition of using apples in autumn baking across North America and Northern Europe. Apples were historically preserved and baked into various breads and cakes once fresh fruit was harvested, and cinnamon became a common pairing after trade routes made warming spices more accessible. The combination of apple and cinnamon evokes classic home baking and regional variations include adding nuts, raisins, or a crumb topping in different family recipes.

Seasonal Adaptations

In autumn, use crisp Honeycrisp or MacIntosh apples and consider adding 1/4 teaspoon ground nutmeg for extra warmth. For winter holidays, swap half the walnuts for chopped dried cranberries and increase cinnamon to 1 1/4 teaspoons. In spring or summer, substitute apples with pears and reduce bake time by 5 minutes for slightly firmer fruit. You can also drizzle a light lemon glaze over cooled slices in warmer months to brighten the flavors.

Meal Prep Tips

This cake is excellent for meal prep. Bake on a Sunday and slice into portions for quick breakfasts or snacks. Wrap individual slices in parchment and store them in the fridge for up to 4 days, or freeze individual slices for up to 3 months. Reheat in the microwave for 20 to 30 seconds or in a 325°F oven for 8 to 12 minutes. If packing for work or school, include a small container of yogurt or a spoonful of nut butter to add protein on the side.

Whether you make it for an afternoon coffee break or a holiday brunch, this cinnamon apple cake is meant to be shared and enjoyed. It has that comforting balance of spice and fruit that invites conversation and seconds, and I hope it becomes a little ritual in your kitchen too.