Soft Baked Cinnamon Apple Cake

Name: Soft Baked Cinnamon Apple Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups peeled and diced apples (mix of Fuji and Granny Smith); 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon

Highlighted under: Sugary Delights

I believe that the best cakes are those that combine simple ingredients with a burst of flavor—in this case, with warm cinnamon and juicy apples. As I baked this Soft Baked Cinnamon Apple Cake, the fragrance filled my kitchen, making it impossible to resist a slice before it fully cooled. With each bite, I appreciate how the apples keep the cake moist while the cinnamon adds a warmth that feels like a hug. It's not just a dessert; it's a slice of comfort that greets you as soon as you take a bite.

Created by

Tabitha Green

Last updated on 2026-02-01T20:25:35.882Z

As I experimented with different apple varieties for this cake, I found that using a mix of sweet and tart apples brings out the best flavor. Granny Smith adds a delightful tartness that balances perfectly with cinnamon and sugar, while Fuji or Honeycrisp adds natural sweetness. Each variation offered something unique, and I ultimately settled on a blend that left my friends begging for the recipe.

The real secret to keeping this cake soft lies in not overmixing the batter. Pull it from the oven as soon as a toothpick comes out with a few moist crumbs. This keeps everything tender and fluffy—just what you want in a comforting cake!

Why You'll Love This Cake
The perfect balance of warm spices and fresh apples
A soft, fluffy texture you won't be able to resist
Great for any occasion, from casual brunch to elegant gatherings

The Role of Apples in the Cake

Apples are not only a key flavor component in this Soft Baked Cinnamon Apple Cake, but they also contribute significantly to its moisture. By using a mix of Fuji and Granny Smith apples, you achieve a delightful balance; the Fuji apples add sweetness while the Granny Smith brings a tart punch. Be sure to dice them evenly so they cook uniformly, creating tender bites throughout the cake.

For the best flavor, allow the diced apples to sit with a sprinkle of sugar for about 10 minutes before folding them into the batter. This will draw out some of their juices, making them even more flavorful and ensuring they integrate perfectly into the cake without excess moisture that could lead to sogginess.

Baking Tips for Perfect Texture

Achieving a soft and fluffy texture is essential for this cake. When you cream the butter and sugar, aim for a light, airy mixture that has increased in volume. This step usually takes about three minutes with an electric mixer on medium speed. If your mixture isn’t fluffy enough, continue whipping until it reaches that fluffy state before adding the eggs.

When combining your wet and dry ingredients, take care not to overmix. Overmixing can lead to a denser cake as it develops gluten. Instead, mix just until combined; a few streaks of flour remaining are perfectly fine - the batter will continue to mix as you fold in the apples.

Serving and Storage Recommendations

This cake is best served warm or at room temperature, allowing the flavors to shine. For an extra touch, consider drizzling a cinnamon glaze or serving it with a scoop of vanilla ice cream. You can also dust the cooled cake with powdered sugar for a simple, elegant finish.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer bag. Simply thaw at room temperature or pop into a microwave for a few seconds for a quick treat.

Ingredients

Ingredients for Soft Baked Cinnamon Apple Cake

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peeled and diced apples (mix of Fuji and Granny Smith)

For Topping

1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.

Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed mixture, alternating with the buttermilk. Mix just until combined—do not overmix.

Fold in Apples

Gently fold in the diced apples until evenly distributed throughout the batter.

Transfer to Pan

Pour the batter into the prepared cake pan, smoothing the top.

Mix Topping

In a small bowl, combine the tablespoon of sugar and teaspoon of cinnamon, and sprinkle it over the top of the batter.

Bake the Cake

Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Pro Tips

For an extra indulgent treat, serve the cake warm with a scoop of vanilla ice cream on top.

Ingredient Substitutions

If you’re looking to make this cake a bit lighter, consider using applesauce as a substitute for half of the butter; this will reduce the fat content while still maintaining moisture. Alternatively, you can substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor and increase fiber content.

For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with a teaspoon of vinegar or lemon juice. This will replicate the acidity and maintain the cake's tender crumb. Just make sure your butter is also dairy-free.

Variations to Try

Feel free to experiment with spices! Adding a pinch of nutmeg or ginger can enhance the warm flavors of cinnamon. You could also incorporate some chopped walnuts or pecans into the batter for a delightful crunch and additional nuttiness.

To create a double-layered cake, simply double the recipe and divide the batter into two 9-inch round cake pans. Bake each layer for approximately 28-30 minutes. Once cooled, sandwich layers together with a cream cheese frosting or your favorite frosting for a decadent dessert.

Troubleshooting Common Issues

If your cake comes out too dense, it may be due to overmixing or using too much flour. To fix this, make sure to aerate your flour before measuring and mix the batter gently. If you find that your cake is too dry, it could be because of overbaking; keep a close eye during the last few minutes of baking. A toothpick should come out with moist crumbs, not dry.

For those who experience a soggy bottom, consider adjusting your oven temperature. Sometimes, a hotter oven can help the cake set quicker, preventing excess moisture from seeping in. If using very juicy apples, consider reducing their quantity slightly or increasing flour to create a better balance of moisture.

Questions About Recipes

→ Can I use other fruits instead of apples?

Yes, you can substitute with pears or even berries. Adjust the sweetness according to fruit choice.

→ How should I store leftover cake?

Store any leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead. Just keep it wrapped to maintain freshness.

→ What can I do if the cake is too dense?

Make sure not to overmix the batter, and measure your flour accurately to prevent density.