Take all the flavor of a donut shop apple fritter and turn it into a quick, easy and healthier cake and this cinnamon apple cake is the result. It’s a great afternoon snack and the perfect use for any extra apples hanging out in your refrigerator.
Last summer, I spent a few days with my brother’s family at the Jersey shore. On the last morning I was there, we took a trip to Ferrara’s Island Bakery which boasted a sign outside saying “Best Jelly Donut On The Planet.” I’ve always been a sucker for a good jelly donut and eagerly looked forward to seeing if that sign lived up to the hype. What caught my eye, however, when I walked in weren’t the jelly donuts, but the apple fritters the size of my head next to them.
I walked out with a sugared jelly donut and an apple fritter. The jelly donut did live up to the hype with probably close to a full cup of jelly piped into that thing and it was perfect in every way.
But the fritter…oh my, the apple fritter.
That was one of the best things I’ve ever put in my mouth. I left later that day to drive home thinking how it’s a good thing 4.5 hours separates my house from that bakery because I could honestly see those apple fritters becoming a weekly occurrence otherwise.
When I got home, the first thing on my mind after unpacking was how to recreate those flavors in a simpler (aka not fried) form to enjoy in a slightly healthier way. That’s how this cinnamon apple cake was born.
Why You’ll Love This Cinnamon Apple Cake Recipe
- One-Bowl Prep: You don’t need an electric mixer or extra bowls. Just combine ingredients in under 10 minutes for an easy snack cake.
- Naturally Sweetened: Maple syrup plus just a touch of brown sugar gives a rich sweetness and pronounced apple flavor without going crazy with refined sugars.
- Moist and Apple-Packed: Diced apples throughout guarantee a tender crumb and bursts of fresh, juicy apple flavor.
- Easy to Customize: Swap in gluten-free flour to make it entirely gluten-free or use a flax egg to make it vegan friendly.
- Built-In Swirl Topping: A simple sprinkle of brown sugar and cinnamon before baking creates a caramelized crunch along with the chopped pecans that replaces a glaze but gives you a little something extra to look forward to in each bite.
Main Ingredients You’ll Need
- Almond flour: Adds a tender crumb and nutty depth.
- Buckwheat flour: Gives an earthy backbone and locks in moisture for every bite.
- Whole wheat pastry flour: Brings a touch of wholesome texture without weighing down the cake.
- Ground cinnamon: The star spice is aromatic and warm and of course, the perfect partner for apples.
- Diced apples: I like to use honeycrisp or a similar sweet, crunchy apple with a touch of tartness.
- Egg: Binds everything together. For a vegan option, swap for a flax “egg” (1 tablespoon flaxseed + 3 tablespoons water).
- Coconut oil: Keeps the cake tender and dairy-free. You can substitute butter though for a richer feel.
- Almond milk: You can swap with oat or coconut milk or regular dairy milk if preferred.
- Maple syrup: The caramel notes perfectly highlight the apple flavor.
- Vanilla extract: A splash of pure vanilla adds flavor and depth to every slice.
How to Make It
Preheat and Prep
Preheat your oven to 325 °F and grease a 9×13″ baking dish to ensure even baking and help with an easy release of each slice of cake.
Combine Dry Ingredients
In a large bowl, whisk together almond flour, buckwheat flour, whole wheat pastry flour, cinnamon, baking soda and salt.
Mix Wet Ingredients
In a separate bowl, whisk the egg, melted coconut oil, almond milk, maple syrup and vanilla extract until smooth.
Bring the Batter Together
Pour the wet mixture into the dry ingredients and gently fold together just until no flour streaks remain. Do not over-mix the batter, or you risk a dense cake.
Add Apples and Topping
Stir in the diced apples, then sprinkle the brown sugar–cinnamon topping (and pecans, if using) over the surface for that signature swirl.
Bake & Test
Bake for 30–32 minutes, then check the doneness with a toothpick inserted near the center. The toothpick should come out with just a few moist crumbs when the cake is done.
Cool and Serve
Let the cake cool in the pan for 15 minutes to avoid sticking, then slice and enjoy warm or at room temperature.
My Pro Tips
Decadent and Moist Apple Cinnamon Cake
- Moisture Control: If your batter looks more like dough, add an extra tablespoon of almond milk. This keeps the crumb tender and prevents a dry cake.
- Spice Balance: Crank up the cozy factor by increasing cinnamon by ¼ teaspoon. For extra warmth, toss in a pinch of nutmeg, cardamom or replace the cinnamon with pumpkin-pie spice.
- Mix Method: Whisk wet ingredients first so they’re silky smooth, then fold into dry. This approach avoids lumps of flour in the batter and helps prevent over-mixing.
- Apple Prep: Pat diced apples dry on a paper towel, this simple step stops them from pooling moisture at the bottom and they’ll stay more evenly distributed in the cake as it cooks.
- Oven Calibration: If your oven runs hot, tent the cake with foil after 20 minutes to avoid a crunchy crust and ensure a soft interior.
Serving Ideas
Top a warm slice with whipped cream, a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
For a breakfast-style cake, mix oats, butter, and brown sugar into a quick streusel, sprinkle over the batter before baking, and enjoy with your morning coffee.
If you’d rather keep things cozy and apple-season appropriate, serve alongside apple cider tea or an apple cinnamon tea latte.
What kind of apples should I use?
Honeycrisp apples, Fuji, Granny Smith apples, Braeburn and Royal Gala all work well. Use Honeycrisp or Fuji for sweetness, Granny Smith or Braeburn for tartness, and Gala for a mild, balanced flavor. Our guide to apples is a great resource for information on the different varieties.
Will this work in a bundt pan?
Yes, but grease the pan well and extend the bake time by 10–15 minutes. Check with a toothpick to be sure it’s done.
How do I prevent the cake from sticking?
Grease the baking dish thoroughly, especially in the corners. Let the cake cool for 15 minutes before attempting to remove any slices to help it release cleanly.
More apple goodies to try out:
Air Fryer Apple Crisp
Microwave Apple Crisp
Applesauce Raisin Skillet Cake
Apple Cinnamon Cookie Bites
Apple Almond Cake
Cinnamon Apple Cake
Ingredients
- 1 cup almond flour
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat pastry flour
- 11/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 11/4 cup diced apples
- 1 egg
- 3 tablespoons coconut oil, melted
- 1 cup almond milk
- 1/4 cup maple syrup
Topping
- 1/2 tablespoon cinnamon
- 1 tablespoon brown sugar
- 1/4 cup chopped pecans, optional
Instructions
- Preheat the oven to 325°F and grease a 9"x13" (or similar) baking dish.
- Combine flours, cinnamon, baking soda, salt and apples in a large bowl.
- In a small bowl, whisk together the remaining wet ingredients.
- Add the wet ingredients to the large bowl and mix together.
- Pour the batter into the prepared baking dish.
- Combine the topping ingredients in a small bowl and sprinkle all over the top of the batter.
- Bake for 30-32 minutes until center is set and just cooked through.
- Remove from oven and let cool for about 15 minutes before cutting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hey, what’s “11/2 teaspoons” and “11/4 cup”? Is it a typo, i.e. should they read 1 1/1 and 1 1/4 instead? Thanks!
It’s 1 and 1/2 teaspoons and 1 and 1/4 cup