As the weather cools, there’s nothing better than settling in with a slice of cake. This Apple Cinnamon Cake is quick to prepare and fills your home with a wonderful autumn aroma.
Whether you’re confident in the kitchen or baking for the first time, this Apple Cake is a seasonal favourite. It’s topped with crunchy flaked almonds and is perfect alongside a hot cup of tea on a chilly afternoon.
Why you’ll love this Apple Cake recipe
⭐️ Super easy to make
⭐️ Simple ingredients
⭐️ All the tastes of the season
Made this today with apples from my garden and it turned out perfectly. Next time I think I might add some walnuts to the mix and topping for that extra crunch. Thanks for the recipe 🧡
– Tanya
Sarah’s Notes
I’ve paused savoury dishes to bring you what’s equally important when it gets cold: a comforting, delicious cake.
No specialist equipment is needed—though a mixer can speed things up. This is a very tender cake, so handle it gently. For clean slices, it’s best to wait until it has completely cooled. If you prefer it warm, serve carefully as it may be crumbly.
This Apple and Cinnamon Cake is lovely as a teatime treat with tea, or served as a pudding with custard or frozen yoghurt.
Apple Cake ingredients
- Apples – Use 400g/14oz unchopped (about 300g/10.5oz chopped). A red-skinned eating apple like Braeburn, Jazz or Pink Lady works well. Avoid cooking apples. Chop into roughly 1cm cubes.
- Butter – Unsalted butter at room temperature is best. If it’s cold, soften briefly in the microwave.
- Eggs – Medium, free-range preferred.
- Other ingredients – Caster sugar, self-raising flour, ground cinnamon.
- Topping – Flaked almonds.
How to make Apple Cake
1. In a large bowl, beat the butter and sugar until light and fluffy.
2. Add the eggs, flour and cinnamon and beat until the mixture is smooth with no pockets of flour.
3. Fold in the cubed apples by hand. Pour the batter into a lined 20cm x 20cm square tin and smooth with a spatula. Sprinkle with flaked almonds.
4. Bake for 30–35 minutes, checking at 30 minutes. A skewer should come out clean when cooked.
Substitutions
- Topping – If you don’t have almonds, sprinkle light brown sugar and a pinch of cinnamon instead.
- Fruit alternative – Pears work well as a substitute for apples.
- Butter – Replace with dairy-free spread if you need a dairy-free option.
Leftovers
Store: Keep the cake in an airtight container at room temperature for up to 5 days. Avoid refrigerating, as it will become hard.
Freezer: Cool completely, wrap well in greaseproof paper and freeze. Defrost at room temperature before serving.
Recipe Tips
Extra apples
Adding another apple will make the cake very soft and more suitable as a spoonable dessert than a neat sliceable cake.
Cutting the apples
Cut apples into small, even 1cm cubes. Larger pieces increase the chance the cake will break apart.
Add a topping
For an extra treat, finish with a light cream cheese frosting.
More cake recipes…
Cakes
Courgette Cake {with Lime & Cream Cheese Icing}
Cakes
School Cake
Cakes
Classic Victoria Sponge Cake
Cakes
Coffee & Walnut Cake
FAQs
Insert a skewer into the centre; it should come out clean. A thermometer should register a firm set centre.
If the top is browning too quickly, tent with foil. Check at 30 minutes and cover if needed. Avoid opening the oven before 30 minutes to prevent sinking.
Please let me know how your bake turned out and rate the recipe below. I’d also love to see your creations—tag me on Instagram if you’d like to share.
Easy Apple Cake Recipe
Ingredients
- 150 g Unsalted butter, room temperature
- 150 g Caster sugar (0.75 cups)
- 2 Eggs, medium
- 200 g Self-raising flour (1.25 cups)
- 2 tsp Ground cinnamon
- 300 g Apples, chopped (about 4 apples), 1cm cubes
For the topping:
- 25 g Flaked almonds
Instructions
- Preheat the oven to 180°C/350°F fan.
- Beat the butter and sugar until light and fluffy.
- Add the eggs, flour and cinnamon and beat until combined with no pockets of flour.
- Fold in the chopped apples by hand.
- Line a 20cm x 20cm square tin with baking paper. Pour in the mixture, smooth the top and sprinkle with flaked almonds.
- Bake for 30–35 minutes, checking at 30 minutes. A skewer should come out clean.
Did you make this recipe? Click here to let us know how it went and give it a rating! Your feedback helps us create more recipes you’ll love.
Notes
Apples: The 400g/14oz listed is the unchopped weight; chopped weight should be around 300g/10.5oz. Use a crisp eating apple cut into 1cm cubes.
Butter: Unsalted at room temperature is ideal. Soften briefly if it’s chilled.
To store: Keep in an airtight tin at room temperature for up to 5 days. To freeze, cool completely and wrap well in greaseproof paper; defrost at room temperature.
Serving suggestions: Serve as a tea-time cake or as a dessert with custard or ice cream.
Nutrition
Nutrition information is an approximation and per portion unless stated otherwise.
Additional Info
Share your photos and tag us on social media to be featured.
This post was originally published on November 4th, 2022. It was updated on September 24th, 2025 to add step-by-step videos.