Cinnamon Sugar Apple Cake
This Cinnamon Sugar Apple Cake is the ultimate homemade fall dessert — warm, comforting, and bursting with the flavors of cinnamon and fresh apples. Made with brown sugar, buttermilk, and a crunchy cinnamon-sugar topping, this easy cake bakes up moist and golden every time. Perfect for holiday gatherings, afternoon coffee, or a cozy weekend bake, it’s the kind of simple recipe that fills your kitchen with the best autumn aroma imaginable.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Servings: 12
- 1 1/2 cups brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup buttermilk or milk + 1 tsp vinegar, or 1/2 cup yogurt + 1/2 cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chopped apples use firm, crisp apples like Honeycrisp or Wealthy
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter melted
Preheat oven to 325°F (165°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together brown sugar, oil, and egg until smooth.
Stir in buttermilk, baking soda, and vanilla until combined.
Add flour and mix gently until no dry streaks remain.
Fold in chopped apples until evenly distributed.
Pour the batter into the prepared baking pan and spread evenly.
In a small bowl, mix granulated sugar and cinnamon together; sprinkle evenly over the batter.
Drizzle melted butter on top of the cinnamon sugar layer.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing — serve warm or at room temperature.
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Apple Options: Honeycrisp, Fuji, or Gala apples give the best texture and flavor.
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Make Ahead: The cake stays moist for up to 3 days at room temperature; wrap tightly for freshness.
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Serving Idea: Serve warm with vanilla ice cream or caramel drizzle for an extra treat.
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Dairy-Free Swap: Use almond milk with vinegar instead of buttermilk.
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Texture Tip: Don’t overmix the batter — it keeps the crumb soft and fluffy.