Apple Cinnamon Cake

Apple Cake Recipe

 

This recipe for apple cinnamon cake layers was created specifically to go into my Caramel Apple Layer Cake ~ an EPIC building on recipes extravaganza!

But quite honestly, this cake packs enough flavor all by itself, even with no icing or filling it can be a really delicate snack cake!

So if you are not ready to dive into the whole caramel layer cake fiesta, then simply bake this entire recipe into a bundt pan and you will be in apple cinnamon cake heaven!

But if you are like me and “it’s all about that caramel” then follow me through all the way to the end!

4.5 from 2 reviews
Apple Cinnamon Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 3- 8" Layers
Ingredients
  • Unsalted Butter 3 sticks (336g)
  • All Purpose Flour 1½ Cups (195g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ¾ teaspoon
  • Ground Cinnamon 2 teaspoons (10g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ cup (158g)
  • Eggs Large 4 (200g)
  • Vanilla Extract 1 Tablespoon
  • Apples Shredded from 3 medium apples approx 2½ cups (300g)
Instructions
  1. First you will prepare a browned butter as shown in the video.
  2. Discard the butter solid residue.
  3. Sift together the flours, salt, cinnamon and the baking soda and baking powder into a large mixing bowl, and set aside.
  4. In a another separate bowl combine both sugars and the eggs with the vanilla & whisk smooth.
  5. Add the reserved (slightly cooled) browned butter to the sugar - egg mixture.
  6. Add the flour mixture all at once and mix until it is all combined well.
  7. Add the apples and mix well.
  8. Pour batter into prepared cake pans and bake immediately in preheated 350° F oven.
  9. Cake layers will take approximately 25 -35 minutes.
  10. Check out UNTIL ITS DONE for more clarity on baking times.
 

 

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78 Comments

  1. Hi Gretchen,

    I love the way you bake, I am a big fan of yours. But I am pure vegetarian , and not taking eggs. So can you please give some suggestion for eggless cake? I really like all most all your recipes.

    Thanks for sharing all this :*

    Mona

    1. Hi Mona sure thing!
      You can replace the eggs here with FLAX eggs so for every egg in the recipe =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      Then proceed as the recipe states

      Also I have some more vegan recipe you may like CLICK HERE

  2. Hi..is light brown sugar and brown sugar the same thing? Because i only can find brown sugar and dark brown sugar in the supermarket..thanks before

  3. Hi Gretchen I can’t make up my mind which to make first the carrot cake or apple every time you post something new I get excited !thank you looking forward to hearing from you

  4. Hi Gretchen,

    If I’m going to make this cake or any of your cakes into a 3 tiered wedding cake – could I use cake separator plates with pillars instead of putting dowels or straws into the cake tiers? Will the cake separator plates with the 3 inch pillars work like the dowels or straws would to support the cake layer/tiers?

    I value your thoughts on this.
    Thank you!

    Milanka

    1. Pillars come 2 ways with dowels and without.
      No matter which you choice, you will need to support the cake somehow, so either straws, wood dowels or the plastic ones that come with the pillar set

  5. Gretchen,

    I have a follow up question on the wooden dowels. If I am making your 3 tier wedding cake
    that is 10 inches, 8 inches, 6 inches. How many wooden dowels are needed for the following:

    10 inch cake needs how many wooden dowels?
    8 inch cake needs how many wooden dowels?
    The 6 inch cake which is the top layer does not need dowels in it correct or does it?

    Thank you Gretchen!

  6. Hi Gretchen. Thanks for your red-velvet cake recipe…yummy! For this recipe, what can I use as a substitute for cake flour, normal all-purpose flour?

  7. Hi Gretchen,
    If I freeze the cake, do I need to re-bake the cake before assembling or just thaw the cake at room temp will do?

    Joann

      1. Thank you..

        Jus to let you know I tried baking this apple cinnamon cake single layer and top with ice cream and it was well received by my family especially my kids… They say it’s the best cake mommy ever made… Thank you, Gretchen for this wonderful recipe…

        I will be baking this cake again for my dad’s birthday in October!!

  8. Thank you so much! I wanted a simpler cake for the dinner I was planning, so I took your advice and baked it all in a bundt pan. Then I drizzled the caramel sauce over it. It was fabulous. However, the next day (believe it or not, there were leftovers!) it was even better!!! The caramel sauce had soaked into the cake and it was terrific. Thank you for a “keeper” of a recipe!

  9. Hi Gretchen! thank you so much for being generous in your recipes. Is 9×13 rectangular pan good for this? and for how many minutes does it bake? Thank you

    1. this will be quite alot of batter for a 9X13 (just fill it half way in the pan to allow it to rise to the top of the pan) the remaining batter can go into a few cupcakes! Id check it at 20 minutes- it will most likely take the same amount of time as the 8″ layers

  10. I have only one 8 inch pan. Can I bake it one by one ? Or if I want to bake only 1 layer then how should I decrease the amount of it? And can I use spring form pan for any type of cake? 🙂

    1. yes to springform for any kind of cake (as long as it is not too liquid of a batter since the springforms like to spring leaks!) (Maybe thats why they call them that! LOL)
      If you want 1 layer cut the recipe ingredients in HALF

  11. DO you have a tip how can I have perfect level cakes like yours, mine always have extra on the top, sorry for my English

  12. Hi Gretchen, I’ve made this cake twice now and both people loved it! Shredded the apples in your old recipe, but I small chunked the apples for this new recipe and it was well received. It seemed to stay more moist and had chunks of apples in each bite. Have tested all your recipes on my “nurse testers” and this is the best liked so far. My niece loved it so much that she ordered it for her Thanksgiving desert. Said she “might” share it , but ordered it for herself, because she couldn’t get enough of it when shared with the other nurses!!!! LOL Thanks Gretchen for all your inspiration!!

  13. Hi Gretchen, I just made this cake and its so delicious we could not wait for it to get built up and ate the whole thing:D Thank you for the good recipe. I like the new format of your videos as well very to the point.

  14. Hi gretchen,

    First time I tried this apple cinnamon cake, tastes superb it was so soft & we all love it. Now I have some questions
    1)can I use this cake to make a handbag cake design?
    2)can I use ganache with this cake ?

    1. Hi Gretchen

      I tried this apple cinnamon cake for first time & also tried to decorate as a handbag cake for the first time. I like to share the picture with u.how do I send it to u ?

  15. Hey Gretchen,
    I used flax seeds in place of eggs. Taste wise super duper awesome. But d cake was on heavier side n lil doughy. Just thought of sharing just in case if u plan to put recipe for veganize version u can mk d changes.would like to try this in vegan style one more time. Wat changes do I make? Shls I use yogurt or smtbng else in place of eggs instead of flax seeds? N reduce d amnt of flour? I feel instead of mix of apf n cf I should hv used all apf when d recipe has oil.dats wat I learnt from ua baking 101 articles n troubleshooting comments. But not sure abt d changes in qty of flour or nething else though if ne.

    1. Im not sure about the changes either since I havent tested any of it. So your guess is as good as mine, trying my best to get everything done including testing vegan and gluten free recipes, but it is slow going since I am just one person!

  16. Hi Gretchen,
    Love ur recipes, I made 3 diff cup cake recipes and want to make this apple cake in cupcakes. I want to know if it is possible and how what icing will be good with it.
    Thank you

  17. Hey gretchen I’ve got a question about this recipe. Well last year I created a super delicious chocolate cake recipe from a vegan recipe and used to built a castle. Unfortunately, this proyect turned out a mess. The cake was too soft it fell apart into pices (I was about to cry :'(). Anyway this is my question: Is this apple cake of yours sturdy enough to built a 3 tier cake with fondant? I’ll really appreciate if you could answer my question. Sorry for my terribly english :/

  18. hi, i tried this recipe and the feedback i got is soo amazing. the cake came out really well and delicious. Thanks soo much for making baking such fun.

  19. Hey Gretchen,
    How finely are the apples shredded? I’ve tried a cake similar to this and I didn’t like it because of the texture, which was too similar to a fruitcake. Can you feel the apple texture in this recipe, or does it just get the flavor. Also, if I wanted to make the texture smoother, could I puree the apples first? Thanks, I love your recipes.

  20. I’m used to using a combination of butter and oil in my cakes. Do you think I could do 1/2 cup oil and one softened stick of butter? Thanks in advance!

  21. I would like to bale this amazing cake. I wonder about the butter amount after becoming brown butter. Its gona be less than 336?

  22. Gretchen,

    Hugs, Hugs & Hugs 🙂

    Many Many Thanks for sharing such wonderful recipes and tips and tricks. Who really does it these days, hardly few . I am so glad I bumped into your Videos. Your like my Savior. I always wanted to go to a pastry school, I longed for it for so many years, but could not manage funds for the same and all I did was search the net and learn n learn and then one day from no where I bumped into your videos. Its like my prayers were answered. Your been my online mentor and I have been following you. I wish a day comes and I get to meet you in person and give you a tight hug for all that your doing. Your passionate and it shows in all your bakes…

    A few questions from my end on the recipe. The recipe calls for Unsalted Butter 3 sticks (336g), now is this the measurement post browning the butter or before. Second, If i had to replace the 336g of butter with oil what would be the right measurement in cup and grams. Finally, can this cake be baked as a Tea Time Loaf . Is it a good one to serve with Tea or coffee.

    Thanks once again
    Much Love
    Karen

    1. HI Karen thank you so much for the kind message and you are welcome too!

      For those who would like to use oil instead of browned butter you will need 1 cup + 3 Tablespoons vegetable oil
      Yes to baking in a loaf

  23. Hi Gretchen!

    The youtube video is not available! You do such a great job showing us how to prepare, bake, and assemble the desserts.

  24. Pingback: Caramel Apple Cake

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