The scent of apples and cinnamon baking in my kitchen is honestly the best part of fall. There’s something about that warm, sweet aroma filling the air that just makes everything feel cozier. I first whipped up this creamy cinnamon apple cake on a chilly October afternoon, hoping to create a dessert that felt like a hug in cake form. I’d run out of applesauce, so I diced up some Honeycrisps and let them caramelize in butter—game changer. The cake turned out so moist and tender, with a creamy swirl that practically melts in your mouth.
This creamy cinnamon apple cake is now my go-to treat whenever I want to impress guests or just spoil myself a little. It’s the kind of dessert that’s perfect for lazy Sundays, family gatherings, or when you simply need comfort in every bite. Plus, it’s easy enough to toss together without needing a culinary degree. I’ve tested this recipe at least a dozen times—tweaking the cinnamon ratio, trying different apples, and even playing with the creamy filling until it was just right. If you love simple, homemade treats that taste like fall in a slice, you’re in for a treat.
Whether you’re a baking newbie or a seasoned cake-lover, this creamy cinnamon apple cake will win you over. The creamy layer keeps the crumb lusciously soft (no dry cake disasters here), and the apples add bursts of sweetness and texture. If you’re searching for a dessert that’s easy, comforting, and absolutely irresistible, this recipe is about to become your new favorite. Trust me, you’ll be making it on repeat every autumn—and maybe even beyond.
Why You’ll Love This Recipe
- Quick & Easy: You can prep and bake this creamy cinnamon apple cake in about an hour—perfect for busy evenings or spontaneous cravings.
- Simple Ingredients: No weird specialty items required. Most of the ingredients are pantry staples, and the apples are easy to find, especially in fall.
- Perfect for Fall Gatherings: This cake fits right in at Thanksgiving, Friendsgiving, or a cozy weekend brunch with family.
- Crowd-Pleaser: From picky kids to dessert-loving adults, everyone seems to ask for seconds. I’ve even had friends text me for the recipe after parties!
- Unbelievably Delicious: The creamy layer running through the center gives the cake a decadent, almost cheesecake-like texture. The cinnamon and apples are a classic combo—rich, comforting, and just sweet enough.
What makes this creamy cinnamon apple cake different? Honestly, it’s the creamy swirl. Instead of just a plain apple cake, I add a simple creamy mixture that bakes into the center, keeping every bite moist and dreamy. It’s not fussy or complicated, but it makes the cake feel a little special. I use a blend of tart and sweet apples for balance, and I go heavy on the cinnamon (because, let’s face it, cinnamon and apples are a match made in dessert heaven).
This isn’t a cake that’s going to sit untouched on the table. It’s the kind of treat that brings people together, gets you compliments, and leaves your kitchen smelling like a bakery. I’ve used this cake to cheer up friends, celebrate fall, and even bribe my own kids into helping with chores. It’s comforting, satisfying, and (best of all) super easy to customize. If you want a dessert that feels like home, this creamy cinnamon apple cake delivers every time.
Ingredient Needed
This creamy cinnamon apple cake keeps things simple but packs on the flavor. Most of these ingredients are probably already hanging out in your kitchen, which is great when you want to whip up something delicious without a grocery run. Here’s what you’ll need:
- For the Cake Batter:
- 2 cups (250g) all-purpose flour (gives the cake structure)
- 1 1/2 teaspoons baking powder (helps the cake rise beautifully)
- 1/2 teaspoon baking soda (for extra lift and tenderness)
- 1/2 teaspoon salt (balances the sweetness)
- 2 teaspoons ground cinnamon (the star flavor—don’t skimp!)
- 2/3 cup (150g) unsalted butter, softened (adds richness)
- 1 cup (200g) granulated sugar (for sweetness and golden color)
- 2 large eggs, room temperature (binds everything together)
- 1 teaspoon vanilla extract (for warmth and depth)
- 1/2 cup (120ml) whole milk (or almond milk for a dairy-free twist)
- 2 cups (about 2 medium) apples, peeled and diced (I love Honeycrisp for their balance of sweet and tart—Granny Smith works too)
- For the Creamy Filling:
- 4 oz (115g) cream cheese, softened (the secret to creamy texture)
- 1/4 cup (50g) granulated sugar (sweetens the filling)
- 1 large egg yolk (adds richness and helps set the filling)
- 1/2 teaspoon vanilla extract (for extra flavor)
- For the Cinnamon Sugar Topping (optional but so good):
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Ingredient Tips: If you’re gluten-free, swap the flour for a 1:1 gluten-free blend—I’ve tried King Arthur and it works great. For a lighter cake, you can use low-fat cream cheese (but you’ll lose a bit of richness). If you want to go dairy-free, use a plant-based cream cheese and milk substitute. Apples: Firm, tart varieties like Granny Smith hold their shape, but sweeter apples like Fuji or Gala will make the cake extra moist and sweet. I’ve experimented with mixing apple chunks and applesauce—both work, but the chunks give the cake more texture.
These ingredients are flexible, so don’t stress if you need to make a swap. That’s the beauty of home baking—improvisation is half the fun.
Equipment Needed
- 9-inch (23cm) round cake pan (springform pans work great for easy removal)
- Mixing bowls (at least two—one for dry, one for wet ingredients)
- Electric mixer or whisk (I use my hand mixer, but a stand mixer is awesome if you have one)
- Rubber spatula (for folding in apples and scraping down the bowl)
- Measuring cups and spoons (accuracy matters in baking, you know)
- Small bowl or ramekin (for combining cinnamon sugar topping)
- Cooling rack (lets the cake cool evenly—if you don’t have one, a clean dish towel on the counter works in a pinch)
If you don’t have a springform pan, just grease your regular cake pan well and line it with parchment. I’ve baked this cake in a glass Pyrex dish before and it turned out just fine—just watch the baking time. For budget-friendly options, thrift stores often have solid pans for just a few bucks. I always hand-wash my mixer attachments to keep them in top shape, and I store my cake pans stacked with a sheet of parchment between them to prevent scratches. You don’t need fancy gear—just the basics and a little care.
Preparation Method
- Preheat your oven: Set your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy removal.
- Prepare the creamy filling: In a small bowl, beat the softened cream cheese (4 oz/115g) with 1/4 cup (50g) sugar, 1 egg yolk, and 1/2 teaspoon vanilla until smooth and creamy. Set aside. The mixture should be thick, but spreadable—like soft frosting.
- Mix the dry ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons cinnamon. Make sure the cinnamon is evenly distributed (this is key for flavor).
- Cream the butter and sugar: In a large mixing bowl, beat 2/3 cup (150g) butter with 1 cup (200g) sugar until light and fluffy—about 2-3 minutes on medium speed. You want the mixture to look pale and airy.
- Add eggs and vanilla: Beat in the 2 eggs, one at a time, scraping down the bowl after each. Stir in 1 teaspoon vanilla extract. The batter may look slightly separated; that’s okay.
- Alternate dry ingredients and milk: Add the flour mixture to the wet ingredients in three parts, alternating with the 1/2 cup (120ml) milk. Start and end with the flour. Mix gently after each addition; don’t overmix, or the cake might turn out tough.
- Fold in apples: Gently fold in the diced apples using a spatula. The batter will be thick and chunky (that’s good—lots of apple bits!).
- Layer the batter and creamy filling: Spread half the cake batter into your prepared pan. Dollop the creamy filling over the batter and gently swirl it with a knife (don’t overmix—it should be a visible ribbon). Top with the remaining batter and smooth the surface.
- Add cinnamon sugar topping: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the cake. (Optional, but highly recommended!)
- Bake: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs. The top should be golden and the edges slightly pulling away from the pan. If your oven runs hot, start checking around 38 minutes.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then run a knife around the edge and remove from the pan. Cool completely on a rack before slicing—trust me, the creamy center needs to set up a bit.
Troubleshooting: If the cake looks too wet in the center, add an extra 5 minutes baking time. If the top browns too quickly, cover loosely with foil. You want a tender crumb and a creamy swirl—don’t worry if the swirl sinks a little, it’ll be delicious. The apples should be soft, but not mushy, and the aroma will make you want to dive right in!
Personal Tips: I always dice the apples pretty small (about 1/2-inch cubes) so they cook evenly. If the batter seems stiff, add a splash more milk. For extra flavor, you can toss the apple pieces with a pinch of cinnamon and sugar before folding them in. Efficiency tip: Measure and prep everything before starting—makes assembly a breeze!
Cooking Tips & Techniques
After making this creamy cinnamon apple cake more times than I’ll admit, I’ve picked up a few tricks that make a real difference. Here’s what I’ve learned:
- Room temperature ingredients: Don’t skip this! Using softened butter and eggs at room temp helps your batter blend smoothly, giving you a tender cake.
- Don’t overmix: When you add the dry ingredients, mix just until combined. Overmixing develops gluten and can make your cake dense—been there, regretted that.
- Layering the creamy filling: Dollop and swirl the filling gently. If you mix too much, it’ll disappear into the batter instead of forming that gorgeous creamy ribbon.
- Apple prep: Peel and dice apples right before adding them to the batter. If you pre-chop, toss with a splash of lemon juice to keep them from browning.
- Baking time: Ovens vary! Always check with a toothpick, but remember—this cake should be a little moist in the center because of the creamy swirl.
- Cool before slicing: Seriously, let it cool. The creamy filling needs a chance to set or you’ll have a gooey mess (although, that’s still tasty!).
- Multitasking: While the cake bakes, whip up a quick spiced whipped cream or prep apple slices for garnish—it’ll make serving extra special.
- Consistency: Use the same apple type each time for predictable results. Mixing apples is fun, but it can change the moisture level of the cake.
I’ve had cakes turn out too dense from rushing the mixing or using cold butter. A few times, the creamy swirl sunk straight to the bottom—turned out I’d overmixed it. Now, I always swirl gently and check my oven temp with an oven thermometer. Small habits, big payoff!
Variations & Adaptations
One of the best things about this creamy cinnamon apple cake? You can tweak it to suit pretty much any mood, season, or dietary need. Here are some favorite variations:
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend (I like Bob’s Red Mill 1:1). No one will know the difference!
- Nutty Crunch: Fold in 1/2 cup (60g) chopped walnuts or pecans with the apples for a little crunch and earthy flavor. This is my mom’s favorite version.
- Caramel Apple: Drizzle the cake with homemade or store-bought caramel sauce just before serving. It’s decadent and perfect for special occasions.
- Dairy-Free: Use plant-based cream cheese and non-dairy milk. I’ve baked this for lactose-intolerant friends and it’s still creamy and delicious.
- Spice It Up: Add a pinch of nutmeg or cardamom to the batter for extra warmth. I tried this once on a whim—huge hit at Thanksgiving!
- Seasonal Fruit Swap: In summer, swap apples for ripe peaches or pears. The creamy layer works with almost any fruit.
If you’ve got nut allergies in the family, just leave them out—this cake is plenty flavorful on its own. If you want extra apple flavor, try using a mix of apple chunks and applesauce. My personal favorite adaptation is adding a splash of maple syrup to the creamy filling—it gives it a subtle, autumnal sweetness that’s hard to resist.
Serving & Storage Suggestions
This creamy cinnamon apple cake tastes best slightly warm or at room temperature. I like to cut generous slices and serve with a dollop of whipped cream or vanilla ice cream (trust me, the cold creaminess with the warm cake is unbeatable). For a pretty touch, sprinkle a bit of cinnamon over the topping or garnish with thin apple slices.
If you’re serving a crowd, slice the cake into wedges and arrange them on a rustic wooden board. A mug of hot apple cider or coffee makes the perfect pairing—it’s a cozy, autumn treat! For brunch, you can serve smaller squares alongside a savory quiche or scrambled eggs.
Storing leftovers is easy. Wrap the cake tightly or store in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so the cake is even better the next day. To freeze, wrap individual slices in plastic and place in a freezer bag—thaw overnight in the fridge. When reheating, a quick zap in the microwave (about 15 seconds) or a few minutes in the oven at 300°F (150°C) will revive the creamy texture without drying it out.
Don’t worry if the cake gets a bit softer after a couple days—that creamy swirl keeps it moist, so it never turns out dry.
Nutritional Information & Benefits
Each slice of creamy cinnamon apple cake (based on 10 servings) has about 270 calories, 12g fat, 36g carbs, and 4g protein. The apples add fiber and vitamin C, while the cinnamon offers antioxidants and a little natural sweetness. Using real apples means you get all their health perks, and if you opt for whole wheat or gluten-free flour, you can bump up the fiber even more.
This recipe is egg-based, so it’s not vegan, but easy to adapt for dairy-free or gluten-free diets. Potential allergens include dairy, eggs, and wheat. If you’re watching sugar, you can cut the amount slightly or swap in a natural sweetener like coconut sugar. I love that this cake feels indulgent but is made with real, whole ingredients. For me, it’s a treat that doesn’t leave you feeling weighed down—just happily satisfied.
Conclusion
If you’re craving a dessert that feels like a warm embrace, this creamy cinnamon apple cake is the answer. It’s easy to make, packed with cozy fall flavors, and has that dreamy, creamy layer that takes it from good to unforgettable. Whether you stick to the classic recipe or try a variation, you’ll end up with a cake that’s perfect for any occasion.
I love this cake because it’s fuss-free but always feels special—there’s just something about apples and cinnamon together. If you bake it, let me know how you customize it! Drop a comment below with your twist, share your photos on Pinterest, or tag me on social media—I genuinely love seeing how these recipes come to life in other kitchens.
So go ahead, preheat your oven and treat yourself (and your loved ones) to a slice of homemade comfort. Happy baking!
FAQs
Can I use different types of apples for this creamy cinnamon apple cake?
Absolutely! I usually use Honeycrisp or Granny Smith, but Fuji or Gala work well too. Mixing varieties can give a nice balance of sweet and tart flavors.
How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready. The edges should be golden and slightly pulled away from the pan.
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors blend. Just store covered in the fridge and let it come to room temperature before serving.
Is it possible to freeze this apple cake?
You bet. Wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge for best results.
What’s the best way to reheat leftover cake?
Microwave slices for about 15 seconds or warm in the oven at 300°F (150°C) for a few minutes. It’ll taste freshly baked every time!
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Creamy Cinnamon Apple Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This creamy cinnamon apple cake is a cozy, homemade dessert packed with tender apples, a decadent creamy swirl, and warm cinnamon flavor. Perfect for fall gatherings or a comforting treat any time, it’s easy to make and sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (or almond milk for dairy-free)
- 2 cups apples, peeled and diced (about 2 medium Honeycrisp or Granny Smith)
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract (for filling)
- 2 tablespoons granulated sugar (for topping, optional)
- 1/2 teaspoon ground cinnamon (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth and creamy. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add flour mixture to wet ingredients in three parts, alternating with milk. Mix gently after each addition.
- Fold in diced apples with a spatula.
- Spread half the cake batter into the prepared pan. Dollop creamy filling over the batter and gently swirl with a knife. Top with remaining batter and smooth the surface.
- Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the cake (optional).
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let cake cool in the pan for 15 minutes, then remove from pan and cool completely on a rack before slicing.
Notes
For best results, use room temperature ingredients and dice apples into small cubes. Don’t overmix the batter or the creamy swirl. The cake tastes even better the next day as flavors meld. You can substitute gluten-free flour or dairy-free alternatives as needed. If the top browns too quickly, cover loosely with foil. Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 270
- Sugar: 22
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: apple cake, cinnamon, creamy swirl, fall dessert, homemade cake, easy apple cake, autumn baking, comfort food, cream cheese filling, moist cake
